Whole Wheat Buns

Wednesday, November 3, 2010

It took me years to find a delicious, fail-proof recipe for 100% whole wheat bread.  This past weekend I made four batches of the below recipe. Some of it I formed into regular loaves.  The rest of it I made buns for sloppy joes and egg salad sandwiches for the week. One batch makes one loaf of bread.  I can actually double this recipe and mix it in my Kitchen Aid.  I have to admit that this recipe is not my own, but rather I got it from Everyday Food Storage.

EZ Whole Wheat Bread

1 1/4 cup warm water

1 Tblsp active dry yeast
1/4 cup honey or 1/3 cup sugar
2 3/4 cups whole wheat flour
1/4 cup wheat gluten
1 tsp salt
2 Tblsp nonfat non instant dry milk
1 Tblsp butter/margarine/oil
1 Tblsp vinegar
1/4 cup potato flakes (NOT potato pearls)



Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment (like kitchen-aid) for 12-15 minutes. Let rise until double, 1- 1 1/2 hours. Punch down, and shape into loaf or rolls. Let rise again until double and bake 375 degrees for 20-30 minutes until golden brown and sounds hollow when lightly tapped.

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4 comments:

Steph (The Cheapskate Cook) said...

Yum! Yay for whole wheat. What do the potato flakes do in this recipe?

SnoWhite said...

This looks delicious!! I love how potatoes increase the moisture content in breads -- yummy!

Debbie said...

Potato flakes are used as a dough enhancer. It keeps the bread from falling.

Laura O said...

This looks like a great one to try. My favorite roll recipe uses potato flakes in it and makes some of the best hamburger rolls.