100% Whole Wheat Sandwich Bread

This whole wheat bread is so great for sandwiches. While it definitely has a whole wheat taste, it is still soft and moist and easy to slice. The secret ingredients? Orange juice to mellow the flavor (you can't taste it at all), and potato flour, to absorb and retain moisture.

When I first got into bread baking, this was the first whole wheat bread that I tried. While it was tasty, it was kind of misshapen and lumpy after baking. That's before I learned about "oven spring." This is the rise that a loaf of bread does right after being introduced to a hot oven. If the loaf is not over risen, it will "spring up" in the oven. 

When baking bread with whole wheat, I now put the loaf in the oven while it is still slightly under proofed and let the oven take over. How do you know when the loaf is ready? Just when the middle of the loaf has just crested over the top of the pan by about 3/4 inches. I actually use a ruler. It's amazing how much the bread rises when first placed in the oven, and it holds its shape when it is done.

If you'd like a sandwich bread with about 50% whole wheat, be sure to try Whole Wheat Sandwich Loaves. 

If you'd like a sweeter whole wheat breakfast bread, try a loaf with a swirl of cinnamon. 

100% Whole Wheat Sandwich Bread Recipe

Recipe adapted from King Arthur Flour

Ingredients

2 1/2 tsp instant yeast
1/2 C lukewarm water
1/2 C lukewarm milk (I used low fat)
1/2 C orange juice
5 T melted butter
1 1/2 tsp salt
3 T sugar
1/4 C nonfat dry milk
5/8 ounces potato flour or potato flakes (I've made it with both... this time I used the potato flour. Substitute by weight, not volume)
15 ounces whole wheat flour

Instructions

1. Place all of the ingredients into the bowl of a stand mixer.
2. Stir with a large spoon or dough whisk until just combined.
3. Move the bowl to the mixer and knead with the dough hook for about 7 or 8 minutes, until you have a smooth dough. Adjust the water/flour as you mix. Do not add too much flour.
4. Place the dough into an oiled bowl, cover, and allow to rise until doubled, about 60 to 90 minutes.
5. Gently flatten the dough and roll it into a log. Place it into a 9" by 5" bread pan. Cover loosely with plastic wrap and let it rise for about 45 to 90 minutes, until the dough has just crested about 3/4 inches above the rim of the pan.
6. Preheat the oven to 350 degrees F while the dough is rising.
7. When the loaf is ready, place it in the oven and bake for about 15 minutes.
8. Tent the loaf loosely with foil and continue to bake for another 25 to 30 minutes. The center of the loaf should reach 190 degrees F.
9. Turn the loaf out onto a rack and let it cool for about an hour. 

Make sandwiches or toast. For days.