King Arthur's 100% Whole Wheat Sandwich Bread
King Arthur's 100% Whole Wheat Sandwich Bread
(28)
|
rate this recipe » |
| dairy free, whole grain | |
| Hands-on time: | |
|---|---|
| Baking time: | |
| Total time: | |
| Yield: | 9" x 5" loaf |
Ingredients
- 1 1/3 cups lukewarm water
- 3 tablespoons olive oil
- 5 tablespoons honey, molasses or maple syrup
- 4 cups King Arthur Premium Whole Wheat Flour or 100% White Whole Wheat Flour
- 1 tablespoon King Arthur Whole-Grain Bread Improver, optional
- 1/4 cup sunflower seeds (sunflower midgets are a good choice), chopped*
- 1/4 cup (1 ounce) walnuts, chopped*
- 1 1/2 teaspoons salt
- 1 tablespoon instant yeast
- *A quick whirl in the food processor does the job nicely.
Directions
1) To prepare the dough: Combine all of the ingredients, and mix them till you have a shaggy dough.
2) Let the dough rest, covered, for 20 minutes, then knead until fairly smooth.
3) Allow the dough to rise, covered, for 1 to 2 hours, or until it's puffy and nearly doubled in bulk.
4) Gently deflate the dough, shape it into a log, and place it in a lightly greased 9" x 5" bread pan.
5) Cover the pan with lightly greased plastic wrap (or a clear shower cap), and allow it to rise for 1 to 2 hours, till it's crowned about 1" to 2" over the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.
6) Bake the bread for 40 to 45 minutes, tenting it lightly with aluminum foil for the final 20 minutes of baking. The bread should be golden brown, and its interior should register 195°F to 205°F on an instant-read thermometer inserted into its center.
7) Remove it from the oven, and after 5 minutes turn it out of the pan onto a rack to cool.
Yield: 1 loaf.
Reviews
02/13/2012- I really liked the taste of this recipe. I did make some changes though, used half KA white whole wheat and half KA bread flour and added some vital wheat gluten to give a better texture. I didn't have enough of either molasses or maple syrup so I used half and half, which just gave the bread a wonderful rich and nutty flavor. I doubled the recipe and ended up with two loaves that I baked in a 9 x 5 instead of a 8 x 4 since the loaves were pretty big! The only problem that I came across was that after cooling the top crust seperated from the loaf, which I contribute to my own error since this has happened to me before. I emailed KA and I could not believe that a real person named Melanie emailed me back right away to give me some insight as to what I might be doing wrong and offering several suggestion to fix the problem! This kind of customer service is so hard to find these days and KA has my loyalty forever from now on. These are the kind of wonderful American companies that we should all be supporting!
- 02/11/2012
- I'm having the same problem as a few others - this is the stiffest dough I've ever worked with, including whole grains. It rose a bit, but I'm worried about the 2nd rise. It was so stiff, not at all fluffy, even after the rise. I'll let you know if it rises a second time, but think this is going to be, yet another, brick.
Sorry to hear of the difficulty. This may be related to how you are measuring the flour. Here is the method we use in all of our recipes: http://www.kingarthurflour.com/recipe/measuring-flour.html If you "dip" the flour directly from the bag, you'll have about 20% too much. Frank @ KAF.
- 02/06/2012
- I made this with 3 cups of homemade spelt flour, and 1 cup of KAF white whole wheat. Tossed in a tbsp of gluten, too. The loaf turned out one of the lightest and fluffiest 100% whole grain loaves I've ever seen. This is my new go-to sandwich bread (if it ever manages to last more than a couple of hours out of the oven).
12/08/2011- I've made this bread three times now and it came out good only the first time. The second time it rose and was lovely but was doughy. This last time it had a good first rise but the second rise in the pan rose up and then deflated within the hour rising time. I do not have Improver but I used vital wheat gluten all three times. What am I doing wrong?
It sounds like there are a number of things going on here. If your bread was doughy, it is usually because 1) it wasn't baked long enough/the oven temperature is not correct (be sure to check with an oven thermometer) or 2) it was left to cool in the pan too long. Normally when a dough deflates it is because it has over risen. Please give us a call on the Baker's Hotline and we will be happy to troubleshoot specifics for you including testing for the perfect rise (punch-in test) and measuring flour correctly. ~Mel
- 02/19/2011
- Great recipe, product quite similar to Brownberry bread you find at the store...only, of course, infinitely better (and much more satisfying having made it yourself!). This loaf ends up EXCELLENT for grilled cheese; it's solid and dense without being TOO dense; it slices very well and is nutty, wheaty, and flavorful. To all those who say baking with 100% whole wheat is bad, I dare you to try this loaf. It'll change your mind for sure.
- 11/19/2010
- This recipe is a real keeper. I love the texture of the sunflower seeds and walnuts and the flavor is wonderful. I used honey and maple syrup in the dough since my husband makes the syrup. I used your Artisan Bread Topping after giving the dough a wash with some egg white. I give my aunt and her friend a gift certificate for the "Bread of the Month Club" for Christmas each year. Since they're in Florida from November through April, I give them a loaf of my homemade bread each month while they are in Ohio. I often make Onion Dill Bread, Swedish Rye, and now they are looking forward to the Whole Wheat Sandwich Bread.
10/20/2010- I don't know what's wrong with me but this just isn't working. It rose fine at first, but when I put it in the pan it didn't rise correctly. I let it sit in the pan for 7 hours and it still hadn't gotten over the top! I live in Denver so I'm wondering if high altitude had anything to do with it?
I am sorry to hear of your difficulty. Whole grain baking can present several issues. When you add altitude on top of those, I think the best solution is a call to our hot line: 800-827-6836. Frank @ KAF.
- 10/17/2010
- I made this bread yesterday - i don't know what went wrong the first time, I might have forgotten to add the sugar. I threw the first mixture in the trash because it wouldn't mix, and I hadn't added all the dry ingredients yet. I've learned form experience that adding the dry to wet works better for me when I'm making bread. So, I had about a cup of flour, etc. left in the bowl, and the batter was so dry, I took it out of the mixer and tried kneading it. it was hard and unusable, so I thew it out. Next, I used the remaining dry ingredients, added a little white flour and the wet ingredients, and it came out much better. The bread tastes really good, too. So beware, bakers. this one is tricky/
Way to not quit and let the bread beat you! How are you measuring your flour? If you have too much flour that will make the dough too stiff. Here is our method for measuring flour: http://www.kingarthurflour.com/recipe/measuring-flour.html kelsey@KAF
- 10/16/2010
- I had already ground white wheat in my Nutrimill before I found your email yesterday morning. I love to experiment with your recipes, so I was ready to jump into this one. The dough was sticky, but rose just fine. I might try the flax seeds next time in addiition to the walnuts and sunflower seeds. Yes, there will definitely be a next time. The crunchy additions are nutritious and delicious. Thanks.
- 08/22/2010
- An excellent bread. Added to my list of favorities.
