I use lots of whole grain flours, as you can tell from many of my blog posts, but I still buy white bread from time to time. When I do buy white bread it is usually potato bread, I just love the soft texture and flavor. I found a few recipes on the internet and modified them to a potato bread recipe I like that uses 100% whole wheat flour, and it is now my favorite bread.
This was also a great recipe to break in the new WonderMix kitchen mixer, which I love especially for the price. I recently learned how to make butter from heavy cream in the mixer, which tasted awesome on the home made potato whole wheat bread.
Remember that fresh milled flour (milled within the last week) is the best for flavor, commercial whole wheat flour from the store will have a slightly bitter taste to it and less flavor.
100% Whole Wheat Potato Bread (WonderMix)
Author: Food Prepper
Recipe type: bread
- 1 cup instant potato flakes (loose, not packed)
- 1½ cups milk
- 1½ cups hot water
- ⅓ cup oil (i like avocado oil from Costco)
- ⅓ cup sugar
- 2 eggs
- 6¾ cups whole wheat flour
- 1½ Tablespoons yeast (or 4½ teaspoons)
- 2 teaspoons salt
- ¼ teaspoon ginger
- Add potato flakes, liquids, oil, sugar, eggs, 2½ cups of whole wheat flour, and yeast to the mixing bowl and mix on speed 1 until just combined.
- Add 1 cup flour and pour salt on top of the flour.
- Turn mixer on to speed 1 and slowly add the remaining flour.
- Continue to mix on speed 1 for 7 minutes.
- Let rest dough for 30 seconds before removing.
- Place dough into a large oiled bowl, cover and let rise for 50 minutes.
- Place dough on a oiled counter top and punch down the dough.
- Cut dough in half (or 3rds if making 3 small loaves) and form into loaves.
- Place into oiled bread pans, cover and let rise for 25-30 minutes.
- Bake at 350° for 35-37 minutes (I usually go 36 minutes) until bread top is dark brown.
- Remove from oven and let cool on a rack for 1-2 hours.
- Enjoy fresh bread, this is the most important step.
(main photos were taken by Vanilla Tree Photography, my wife)
This is the end result of many experiments of mine to create my own 100% Whole Wheat Rolls recipe without using eggs, most recipes I have seen for 100% Whole Wheat Rolls use eggs. Its not that I have anything against using eggs in bread but I thought it would be challenging, plus I know some of you out there have egg allergies.
I also used buttermilk powder and imitation maple in this recipe. These two items are things that I already store in my food storage. I only used about 1/8 teaspoon of maple but it adds a nice taste to these rolls, any more maple than that would make it taste like maple bread.
Another reason I made these rolls is because I am participating in a WonderMill Rolls Challenge for a chance to win a cash prize. I could always use a little extra cash to get more prepper supplies, if I win the the cash I don’t have to get the wife’s permission to get it. Now on to the recipe.
100% Whole Wheat Bread (egg-free)
Author: Food Prepper
Recipe type: Bread
- 3 teaspoons yeast
- 2 cups warm water
- 1 teaspoon apple cider vinegar
- 5¼ cups freshly ground whole wheat flour
- ⅛ teaspoon imitation maple flavor
- ½ cup canola oil
- 3 tablespoons honey
- 3 tablespoons vital wheat gluten
- 4 tablespoons buttermilk powder
- 1 teaspoon salt
- Quick Soaker: Add yeast, water, apple cider vinegar, and 2 cups whole wheat flour to mixer bowl. Mix till combined and let it soak for 25 minutes.
- Add the remaining ingredients except, 1¼ cups of the flour, to the mixer bowl and turn the mixer on low speed till the ingredients are just combined. Slowly add the remaining whole wheat flour, you might have to add or subtract a little flour. You do want the dough to be a little stickier than bread dough.
- Turn the mixer up to medium speed and let it knead the dough for 6 minutes.
- Turn off the mixer and let the dough rest for 10 minutes.
- Turn the dough out onto an oiled counter top and divide the dough into 12 somewhat even pieces.
- Form each piece of dough into a ball, roll it on the oil counter top to cover it with oil and place it in a lightly oiled casserole pan, two cake pans will work also.
- Loosely cover pans with plastic wrap and let the rolls rise for about 35 minutes. About 20 minutes before the rolls are done rising, pre-heat the oven to 375 degrees.
- Remove plastic wrap and bake rolls for 28 - 30 minutes. You want the tops to be browned and also the sides of the rolls to be browned, this is where a see-through glass pan is very helpful.
- Place rolls onto a cooling rack and allow the rolls to cool for about 50 minutes, I always sneak a few before they cool down because I can;t help myself.
I got the quick soaker idea from Vickilynn Haycraft, it seems to get the yeast really started and allows for a 1/3 of my wheat flour to really soak up the water really well. I also added this recipe to the monthly BYOB event.