Best King Arthurs 100 Whole Wheat Sandwich Bread Recipes

King Arthur's Whole Wheat Sandwich Bread image

Provided by cook from scratch

Time 3h

Yield 1 loaf

Number Of Ingredients 7

13 ounces lukewarm water (reduce this bread by 2 T if you are making in the summer, when there is more humidity in the air)
2 tablespoons butter or 2 tablespoons vegetable oil
1 1/2 teaspoons salt
2 tablespoons sugar
1/2 cup Baker's Special Dry Milk or 1/2 cup nonfat dry milk powder
3 1/2 cups king arthur white whole wheat flour (can sub 1 c King Arthur High-maize Natural Fiber) or 3 1/2 cups whole wheat flour (can sub 1 c King Arthur High-maize Natural Fiber)
2 teaspoons instant yeast

Steps:

Combine all ingredients and mix and knead, by hand, mixer or bread machine until you've made a smooth, fairly stiff (but not dry) dough. Place in a lightly greased bowl, covered and allow to rise for 60 to 90 minutes, until its expanded a bit. It won't have doubled in size, but should feel puffy when you squeeze it.
Lightly grease a 9x5 loaf pan. Gently shape the dough into a smooth log, there's no need to punch it down, just stretch and round it to fit in the pan. Place it in the pan, smooth side up, cover the pan and allow it to rise for about 30-45 minutes, till it crowns over the rim by an inch or so. Towards the end of the rising time, preheat the oven to 375°F.
Bake the bread for 35 to 40 minutes, until the center registers 190F on an instant-read thermometer. Remove it from the oven, and turn out of the pan onto a rack. Allow the bread to cool completely before slicing.

King Arthur's 100% Whole Wheat Sandwich Bread image

Provided by theAmateurPastryChef

Time 3h45m

Yield 1 loaf, 16 serving(s)

Number Of Ingredients 9

1 1/2 cups lukewarm water
3 tablespoons olive oil
5 tablespoons honey (or molasses, or maple syrup)
3 1/2 cups king arthur organic whole wheat flour
1 tablespoon king arthur whole-grain bread improver (optional)
1/4 cup sunflower seeds, chopped
1/4 cup walnuts, chopped
1 1/2 teaspoons salt
1 1/2 teaspoons instant yeast

Steps:

Combine all of the ingredients, and mix them till you have a shaggy dough.
Let the dough rest, covered, for 20 minutes, then knead till fairly smooth.
Allow the dough to rise, covered, for 1 to 2 hours, or until it's puffy and nearly doubled in bulk.
Gently deflate the dough, shape it into a log, and place it in a lightly greased 8 1/2 x 4 1/2-inch bread pan.
Cover the pan with a proof cover or lightly greased plastic wrap, and allow it to rise for about 1 hour, till it's crowned about 1 inch over the rim of the pan.
Bake the bread in a preheated 350°F oven for 45 minutes, tenting it lightly with aluminum foil for the final 20 minutes of baking.

Nutrition Facts : Calories 157.2, Fat 5.3, SaturatedFat 0.7, Sodium 220.4, Carbohydrate 25.3, Fiber 3.6, Sugar 5.6, Protein 4.5

Classic 100% Whole Wheat Bread image

Provided by theAmateurPastryChef

Time 2h50m

Yield 1 loaf, 16 serving(s)

Number Of Ingredients 6

2 1/2 teaspoons instant yeast (dissolved in 2 tablespoons warm water)
1 1/3 cups water
1/4 cup vegetable oil
1/4 cup honey (or molasses, or maple syrup)
3 1/2 cups king arthur traditional whole wheat flour
1 1/4 teaspoons salt

Steps:

Mixing: I.
In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl.
Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine programmed for "dough" or "manual.")
Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 60 minutes, depending on the warmth of your kitchen.
Shaping:
Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log.
Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 1 hour, or until it's crowned about 1 inch above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.
Baking:
Bake the bread in a preheated 350°F oven for about 40 minutes, tenting it lightly with aluminum foil after 20 minutes.
Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or measuring its interior temperature with an instant-read thermometer (it should register 190°F at the center of the loaf).
Remove the bread from the oven, and cool it on a wire rack before slicing. Store the bread in a plastic bag at room temperature.