If you have never baked yeast bread, but would like to learn how, this is actually the loaf to begin with. Unlike most yeast breads, that one is not kneaded rather, the soft dough is just beaten inside a bowl for a few minutes, then scooped right into a bread pan. An hour or so later, it's prepared to pop in to the oven. The end result: A dense, moist, easy-to-slice loaf, well suited for sandwiches. Or spread thin slices with flavored cream cheese the additional fiber within the bread will assuage any guilt you are feeling concerning the richness from the cheese!
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Prep 5 mins. to 7 mins. Bake 40 mins. to 45 mins. Total 1 hrs 45 mins. to two hrs 22 mins. Yield 1 loaf Diet information
Ingredients
- 1 cup lukewarm water
- 1/4 cup orange juice
- 1/4 cup melted butter or vegetable oil
- 3 tablespoons molasses, walnut syrup. dark corn syrup, or brown sugar corn syrup
- 2 teaspoons instant yeast
- 1/4 cup Baker's Special Dry Milk or nonfat dry milk
- 1 1/4 teaspoons salt
- 3 cups King Arthur White-colored Wheat Grains Flour
- 8 ounces lukewarm water
- 2 ounces orange juice
- 2 ounces butter, melted or 1 3/4 ounces vegetable oil
- 2 1/4 ounces molasses, walnut syrup. dark corn syrup, or brown sugar corn syrup
- 2 teaspoons instant yeast
- 1 ounce Baker's Special Dry Milk or nonfat dry milk
- 1 1/4 teaspoons salt
- 12 ounces King Arthur White-colored Wheat Grains Flour
Instructions
- Heavily grease an 8 1/2" x 4 1/2" loaf pan. This loaf has a tendency to stick, so make sure to grease the pan completely with non-stick vegetable oil spray.
- Combine all the ingredients inside a large bowl. Beat the mix intensely for around 3 minutes an electrical mixer focused on high-speed is effective here. You ought to have a really sticky dough. It will not be pourable, but neither could it be kneadable. Scoop it in to the prepared pan.
- Cover the pan with gently greased plastic wrap, and allow it to rise for 60 to 1 hour 30 minutes it ought to nearly rise towards the rim from the pan, possibly just cresting within the rim. As the dough is booming, preheat the oven to 350°F.
- Identify the bread, and bake it for around 40 to forty-five minutes, tenting it with aluminum foil after twenty minutes. The bread is completed when it is golden brown on the top, as well as an instant-read thermometer placed in to the center registers between 190°F and 195°F. Take it out of the oven, after a few minutes transform it out onto a rack. Brush with melted butter, if preferred this can keep your crust soft. Awesome the bread completely before performing.
Diet Information
- Meal 1 slice
- Servings Per Batch 16 per loaf
Amount Per Serving:
- Calories 120
- Energy 30
- Total Fat 3g
- Saturated Fats 2g
- Trans Fat 0g
- Cholesterol 5mg
- Sodium 190mg
- Total Carb 18g
- Soluble Fiber 2g
- Sugars 5mg
- Protein 4g
* The diet information deliver to this recipe is dependent upon the ESHA Genesis RD computer software. Substituting any ingredients may alter the published diet information.
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Mary Lou from Ohio
I'm a big baker of bread which is undoubtedly the very best all wheat grains bread I've ever made. Do you consider I'm able to double the amount recipe without coming to a changes? One loaf at any given time isn't enough.
One loaf sometimes is certainly insufficient! To create a double batch, increase all the ingredients x2 (the yeast within this situation). Be sure that you watch the dough carefully to watch an upswing, as it can proof quicker than it otherwise would. Happy baking! Kye@KAF
Jarod from Indiana
This recipe is scrumptious and thus easy. I'm wondering if anybody may help increase this recipe size for any Pullman Loaf?
Jarod, to create this recipe easily fit in a sizable (13") Pullman loaf pan, increase all ingredients by 1.5x. Extend the baking time by about 5-ten minutes too to make certain it's baked completely through. Happy baking! Kye@KAF
anonymous from Colorado
Inside my altitude ( 6000 foot.) and climate ( semi arid), the "batter" was dough and that i wound up treating it as being regular bread. Disappointing.
We are sorry to listen to you'd challenge with this bread recipe. For the elevation, there are several changes you will want to make to obtain the right consistency, which with this recipe is much more batter-like than dough-like. These changes include adding 1-two tablespoons of additional liquid at 3,000 ft as well as an additional 1 1/2 teaspoon for every 1,000 ft over 3,000. For detailed information, we advise referencing our High-Altitude Baking Guide, that exist on the website. Happy baking! Kye@KAF
Tanya Paley from Owatonna MN
Has anybody attempted causeing this to be recipe having a milk susbitute like almond milk or soy milk?
Tanya, it ought to work all right to make use of 1 cup lukewarm almond or soy milk instead of the fir cup lukewarm water + 1/2 cup dry milk. The taste could be very slightly different, but it'll function in exactly the same. Happy baking! Mollie@KAF
jrenfrow350 from Glendora CA
I get this to recipe weekly in the morning toast. It is simply perfect - crunchy and flavorful. I weigh all of the ingredients in grams and that i make use of a Thermapen digital thermometer to determine the high temperature from the combined fluids (105 levels) and also the final bread temperature (191). (I too have to bake it under the mentioned 40 minutes.) I believe these picky aspects do really make a difference and reduce the requirement for the correctness of guesses. Reviewers are right - the recipe does not rise around other breads since it is all wheat grains. I've began adding 1 tablespoon of significant wheat gluten towards the recipe also it increases the amount and enhance the texture.
Anonymous Baker from
I baked this bread two times, they sampled good, the only issue both occasions is that they did not rise well, the 2nd time that it collapsed, have no idea why.
We are glad to listen to you enjoyed reading this recipe though it did not rise how you expected. Please give our Baker's Hotline a phone call at 855-371-2253 and we'll gladly assist you to trobleshoot and fix this recipe. Barb@KAF
Judybird66 from McMinnville, OR
I baked this bread yesterday and it was so impressed using the results. I've always just measured my ingredients when baking however used the weighing method this time around and it was extremely pleased using the results. I'll be baking much more of this bread later on. Love your product or service and recipes. Thanks
Darlene Whitmore from Connecticut
I had been searching for an alternative choice to commercially made wheat grains bread. I have not baked any bread before and made the decision this recipe will be a good starting point. I actually was amazed through the results. I made use of walnut syrup coupled with to substitute 1 cup of lukewarm lactose free milk. It required 1 hour 30 minutes to increase before baking. The finish result was the very best tasting bread I have ever endured. Additionally, it stored well too. Since it is just me and hubby I wrapped rid of it and located still it fresh in to the fourth day. I expect to creating it again!
Jean from Minnesota
I really like this recipe for many reasons: no-knead, easy, just one rise, all wheat grains, tasty. I personally use it mostly for peanut butter toast on my small coffee break at the office. I skip the orange juice and employ more water, and sometimes sweeten with honey rather of listed suggestions. My loaf looks better since i have got the best size pan like a Christmas present! Plus i got a baking thermometer that we haven't used before, and possibly I've been over-baking? At 40 minutes of bake time my thermometer reads about 200 levels around the loaf. Today I baked for 35 minutes, same result. I actually do possess a separate oven thermometer so assume my oven does not run hot. The bread is golden brown on the top, and appears done (still cooling so haven't sampled it yet). I do not dare go much shorter why is my thermometer studying high so early?
If you want the taste and textural results you are receiving out of your bread, there's you don't need to worry! Wheat grains breads can achieve up to 200-205°F when they're done baking it's just essential that the 190° threshold is surpassed to guarantee the loaf won't be doughy inside. In case your loaves are reaching a greater temperature sooner than expected, you can test taking them from the oven a little sooner or stick to the technique you've been using when the results happen to be tasty. Happy baking! Kye@KAF
Anonymous Baker from
This can be a pretty easily bread to create. I allow it to be the night time before, and canopy it having a cloth. it's still nice fresh each morning, and that i make my children sandwiches for supper by using it. The kids love the bread, and thus will i. It's difficult to acquire a great 100% wheat grains recipe which makes fluffy bread that's also tasty. Used to do find that it's a wise decision to make use of the narrower instead of wider bread pans, but in either case, the feel was good. I additionally think it is is simpler on my small digestive tract. One variation I attempted lately is substituting milk for that water with dried milk, or perhaps whey protein (I made cheese), and both occasions still it arrived on the scene great.
Anonymous Baker from
This can be a pretty easily bread to create. I allow it to be the night time before, and canopy it having a cloth. it's still nice fresh each morning, and that i make my children sandwiches for supper by using it. The kids love the bread, and thus will i. It's difficult to acquire a great 100% wheat grains recipe which makes fluffy bread that's also tasty. Used to do find that it's a wise decision to make use of the narrower instead of wider bread pans, but in either case, the feel was good. I additionally think it is is simpler on my small digestive tract. One variation I attempted lately is substituting milk for that water with dried milk, or perhaps whey protein (I made cheese), and both occasions still it arrived on the scene great.
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