Quick to prepare, whole wheat bread. Add additional 2 1/2 hours to recipe time for rising.
- Cook Time
- Prep Time
- 1 LoafServings
- 1 cup lukewarm water
- 1 cup lukewarm milk
- 6 tablespoons butter
- 2 teaspoons salt
- 3 tablespoons sugar
- 1/3 cup nonfat dry milk
- 1/3 cup potato flour or heaping 3/4 cup potato flakes
- 5 cups white whole wheat flour
- 2 1/4 teaspoons instant yeast
1 Combine all ingredients, mix and knead together—by hand, mixer, or bread machine—to form a smooth, supple dough.
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.
1 Lightly grease a standard (13" x 4" x 4") lidded pain de mie (pullman) pan. Transfer the risen dough to a lightly greased work surface, shape into a log, and fit into the pan. Flatten the top as much as possible.
2 Cover the pan with lightly greased plastic wrap. Allow the dough to rise until about 1/2" below the lip of the pan, about 45 minutes.
1 Carefully slip the cover onto the pan, and let rest an additional 15 minutes while preheating oven to 350°F. Bake the bread for 25 minutes.
2 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 golden-brown on top and tests done. An instant-read thermometer inserted into the center will register 190°F.
3 Remove bread from the oven, and turn out of the pan onto a rack to cool completely. For a soft, flavorful crust, brush the loaf with melted butter while warm.