Two weeks ago, I shared a recipe for delicious white sandwich bread with you. My family and friends loved this bread! However, in my home, we only use white bread for special occasions such as an extra special grilled cheese, french toast, or for tea sandwiches. I have been searching high and low for a great 100% whole wheat sandwich bread recipe since my kids were born almost nine years ago. It is so hard to find a 100% whole wheat bread with no preservatives and chemicals that my kids will eat. I had tried a few recipes in the past, but the bread either tasted too bitter or was much too dense. Plus, I had to use vital wheat gluten, an ingredient that I don’t use very often, and have to order or go to a specialty store to find.
This pullman pan is a 13 X 4 X 4 inch lidded pan. The lid helps to give the pan a traditional sandwich loaf shape. I am so happy with my purchase of this pan as I now have two great recipes to use it for…the delicious white sandwich bread, and this 100% whole wheat sandwich bread that I am sharing with you today. I made this bread for the first time while my kids were on spring break. It was quite simple to make…just put all of the ingredients in my stand mixer bowl, let it mix, knead, rise, then bake. What I like most about this recipe, is that it uses white whole wheat flour. I use the King Arthur Flour brand white whole wheat flour which is made from a hard white spring wheat. It is lighter in color and milder in flavor. You can substitute your all-purpose flour with up to a third of white whole wheat flour in all of your baked goods to increase the nutritional value without changing the flavor. I can find this flour at almost all of my local grocery stores and Target.
I will say that this bread is still not quite as soft and light in texture as a store bought 100% whole wheat flour. But, it is chemical and preservative free, and it is the lightest and softest crumb and texture that I have ever had in a homemade 100% whole wheat recipe. I love the flavor of the bread, not the least bit bitter, and it made a wonderful peanut butter and jelly sandwich!
It was also absolutely delicious toasted and topped with tomato and avocado for an open faced sandwich. I will be sharing this recipe with you later in the week!
Needless to say, I will be making this recipe over and over again for my family, and may not ever buy store bought 100% whole wheat bread again!!!
100% Whole Wheat Sandwich Bread
1 cup (8 oz) lukewarm milk
1 cup (8 oz) lukewarm water
6 tablespoons (3 oz) butter
2 teaspoons salt
3 tablespoons (1 1/4 oz) sugar
1/3 cup (1 1/4 oz) nonfat dry milk
1/3 cup (2 oz) potato flour or 1 cup (2 1/4 oz) potato flakes (not buds)
5 cups (21 ounces) White Whole Wheat Flour
2 1/4 teaspoons instant yeast
1.Combine all of the ingredients, and mix and knead them in a stand mixer, or bread machine—to form a smooth, supple dough. I kneaded my dough for about 5 minutes in my stand mixer. If you do not have a stand mixer, you can use a bread machine, and remove the dough after the kneading process, or mix and knead by hand.
2. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 1/2 hours.
3. Lightly spray a standard (13″ x 4″ x 4″) lidded pullman pan with baking spray. Transfer the risen dough to a lightly greased work surface, shape it into a log, and fit it into the pan. Flatten the top as much as possible. Cover the pan with lightly greased plastic wrap, and allow the dough to rise until it’s about 1/2″ below the lip of the pan, about 45 minutes.
4. Carefully slip the cover onto the pan, and let it rest an additional 15 minutes while you preheat your oven to 350°F. Bake the bread for 25 minutes. Remove the pan from the oven, carefully remove the lid, and return the bread to the oven to bake for an additional 10 to 15 minutes, until it’s golden-brown on top and tests done; an instant-read thermometer inserted into the center will register 190°F. My bread took the entire additional 15 minutes to reach 190 degrees F. However, be sure to check your bread after the first 10 minutes. Remove the bread from the oven, and turn it out of the pan onto a rack to cool completely. For a soft, flavorful crust, brush the loaf with melted butter while warm. Yield: 1 loaf.
Recipe Source: King Arthur Flour
*Set a timer to remind yourself to check your bread during it’s rise. I got busy writing a blog post and let me bread rise a tad too much during the second rise.
*You can substitute your all-purpose flour with up to a third of white whole wheat flour in all of your baked goods to increase the nutritional value without changing the flavor.
Bake and Share Ideas:
- Bake a loaf of homemade bread. Fill a basket with the bread and fixings for sandwiches. Deliver it to a loved one who needs a meal be it for cheering up, illness, to say “thank you,”, or just to help out during a busy time. This would also be a great treat for your children’s teachers!
- Bake a loaf of homemade bread and make tea sandwiches with it. Invite a few friends over to enjoy the delicious sandwiches!
- Treat your family to wonderful, healthy, preservative free 100% whole wheat sandwich bread!