Everyday Whole Wheat Sandwich Bread: Bread with goodness of whole wheat

I have not been baking bread for a long time; bread baking gives me so much immense pleasure, which I can’t put in words.  My little princess is becoming naughtier day by day, and it is a real task to take out ingredients and measure them. She will climb on her little stool, and try to grab all the ingredients and also want to try the raw dough, etc. It is a mess if she is around; and I always want to try to measure out the ingredients when she is taking nap. Unfortunately those naps are only for 10 to 15 minutes if mom is not sitting nearby.  So always my project gets interfered.

I like whole wheat bread and even my little one loves it, so I decided to make one for this week.  Now I am using white whole wheat, so it tastes better than whole wheat (Atta) and has no bitterness of the later. As my hubby is diabetics, I always prefer whole wheat to refined flour. When I saw this bread in the King Arthur’s baking banter  I fell in love with it. As usual I don’t have all the ingredients in my pantry as mentioned in the recipe. So queen of substitution starts working instead of instant potato flakes, a mashed potato and orange juice skipped all together. Nowadays, orange available in the market are so tangy for my taste bud. Instead of butter I used light olive oil to make it healthier.  Honey took the place of sugar and also flax seed meal got a place in the bread.

I made only one loaf, they are perfect for sandwich, if you slather some peanut butter and jam then it is awesome.  I was tempted to cut the loaf immediately, but overcame the temptation and waited until it gets cooled.  Here goes the recipe.

One year ago: Neyappam /Sweetened rice fritters
Print recipe from here

What you need
Recipe adapted from King Arthur Flour

Unbleached King Arthur whole white wheat flour: 3cup/ 489g

Instant yeast: 2 ½ teaspoon

Luke warm water: ½ cup +2 1/2 tablespoon/ 125g

Flax seed meal:  1 tablespoon/ 8g

Luke warm milk: ½ cup/ 122g ( I used 2 % milk)

Salt: 1 ½ teaspoon/ 6g

Mashed potato:  134g

Olive oil: ¼ cup/ 55g

Honey: 2 tablespoon

How I made

 In a bowl of kitchen aid stand mixer combine the yeast/water with the remaining ingredients, and mix and   knead until you've made cohesive dough. Set aside for 20 minutes for autolysis.  Then in stand mixer, knead at low speed for about 7 minutes. Note that 100% whole wheat dough will never become smooth and supple like dough made with all-purpose flour; it'll feel more like clay under your hands, and may appear a bit rough.

Place the dough in a lightly greased bowl, cover the bowl, and allow it to rise till it's expanded and looks somewhat puffy, about 90 minutes.

Lightly grease a 9" x 5" loaf pan.  Transfer the dough into a board and gently shape the dough into a smooth log, and settle it into the pan, smooth side up.

Cover the pan with lightly greased plastic wrap, and allow the loaf to rise till it's crowned over the rim of the pan by about 3/4", about 60 minutes. Don't let it rise too high; it'll continue to rise as it bakes. Towards the end of the rising time, preheat the oven to 350°F.

Bake the bread for 10 minutes. Lightly tent it with aluminum foil, and bake for an additional 25 minutes, or until the center registers 190°F on an instant-read thermometer. Remove it from the oven, and turn it out of the pan onto a rack.

Run a stick of butter over the top of the hot loaf, if desired, for a softer crust. Allow the bread to cool completely before slicing.

A near Look

Serious talk between  husband and wife in Zoo

Preparation time: 3.5 hour

Yield:  1 loaf

Verdict:  Yummy

Will you make it again: Yes I will 

I am sending this  delicious bread to Hearth and  Soul blog Hop hosted here.
Yeast Spotting