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.
To see some other great recipes, click here.
Yum! Yay for whole wheat. What do the potato flakes do in this recipe?
ReplyDeleteThis looks delicious!! I love how potatoes increase the moisture content in breads -- yummy!
ReplyDeletePotato flakes are used as a dough enhancer. It keeps the bread from falling.
ReplyDeleteThis looks like a great one to try. My favorite roll recipe uses potato flakes in it and makes some of the best hamburger rolls.
ReplyDelete