In high school one of my favorite breakfasts was a leftover baked potato and a glass of orange juice, eaten standing up a the counter. My mom and I used to joke that if you eat standing up, the calories don’t count (ha!).
Anyone else like to have dinner leftovers for breakfast? How about in your bread?
I teased on Facebook the other day about how amazing this new bread recipe turned out and how fascinating it was that there was not one, but two ingredients that I’d never put into bread before. It’s funny that my high school routine came full circle back to my kitchen counter at 30:
This bread includes both potatoes and orange juice.
Although I’ve only made a few recipes so far from the King Arthur Flour Whole Grain Baking Cookbook, they’ve been 100% without fail. Their test kitchen strikes me as second to none, and the recipe notes are always so thorough and helpful.
They add orange juice to all their whole wheat bread recipes because it “tempers the somewhat tannic flavor (some perceive it as bitter) of whole wheat, without adding any orange flavor of its own.”
It’s definitely the most unique recipe I’ve tried since starting Seeking the Perfect Whole Grain Whole Wheat Bread, and it’s in contention to win (although it might need a few tweaks).
I’ll share the print version of the adapted recipe and then talk about what I did to make changes to the original.Print
- 2 Tbs. orange juice
- 1/2 c. milk + additional 1/4 c. room temperature water to add, only if necessary
- 4 Tbs. unsalted butter, cut into many pieces
- 3 c. traditional whole wheat flour (hard red spring wheat)
- 2 Tbs. honey
- about 1/2 c. mashed potatoes (preferably unseasoned)
- 1 1/4 tsp.
- 2 1/4 tsp. SAF instant yeast
- Combine all ingredients – except the extra 1/4 c. water – and mix and knead them. King Arthur says you can do it by hand, mixer or bread machine, “until you have a soft, smooth dough.” I used my stand mixer, and once incorporated added water a tiny bit at a time until a ball formed. It took about 1/8 cup.
- I allowed it to rest for 10 minutes for the whole wheat to absorb all the liquid.
- Knead in the stand mixer for 9-10 minutes, until it passes the “windowpane test”.
- Cover and allow to rise until it’s about doubled in size, 1 to 2 hours. (I put it into the oven with its light on for warmth.)
- Punch down the dough and shape it into a loaf, placing it into a buttered pan. (King Arthur calls for an 8 1/2 x 4 1/2-inch pan, so I used my narrow tinware.)
- Cover and allow to rise until it’s crowned about 1 1/2 inches over the rim of the pan, 1 1/4 to 2 1/2 hours.
- Uncover and bake the bread in a preheated 350F oven for 35 minutes, tenting it with foil (to prevent browning too much) after 15 minutes.
- The bread is done when it’s golden brown and an instant-read thermometer reads 190F. Remove it from the oven to a cooling rack and cool for 30 minutes before slicing.
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Recipe: King Arthur Flour’s 100% Whole Wheat Sandwich Bread
1 c. lukewarm water 1/2 c. milk + additional 1/4 c. room temperature water to add, only if necessary
4 Tbs. unsalted butter, cut into many pieces
3 c. traditional whole wheat flour (hard red spring wheat)
3 Tbs. sugar 2 Tbs. honey
Heaping 1/2 c. dried potato flakes or 3 Tbs. potato flour about 1/2 c. mashed potatoes
1/4 c. nonfat dry milk
1 1/4 tsp. salt
2 1/2 tsp. instant yeast 2 1/4 tsp. SAF instant yeast
I used my stand mixer, and once incorporated added water a tiny bit at a time until a ball formed. It took about 1/8 cup. I allowed it to rest for 10 minutes for the whole wheat to absorb all the liquid. Knead in the stand mixer for 9-10 minutes, until it passes the “windowpane test” (see the basic bread baking techniques post for more on that).
Cover and allow to rise until it’s about doubled in size, 1 to 2 hours. Mine looked like this after just over an hour and a half in the oven with the light on to keep things toasty:
Punch down the dough and shape it into a loaf, placing it into a buttered pan. King Arthur calls for an 8 1/2 x 4 1/2-inch pan, so I used my narrow tinware.
Cover and allow to rise until it’s crowned about 1 1/2 inches over the rim of the pan, 1 1/4 to 2 1/2 hours. Now there’s some good directions! Unfortunately I had to leave the house and mine had 1 3/4 hours at 64F room temperature, and even with the 1/4 teaspoon less yeast it got from here:
all the way to here:
Oops. That’s a little more than 1 1/2 inches. I’m guessing my end result would have been better had it not overrisen quite so much.
Uncover and bake the bread in a preheated 350F oven for 35 minutes, tenting it with foil (to prevent browning too much) after 15 minutes. The bread is done when it’s golden brown and an instant-read thermometer reads 190F. Remove it from the oven to a cooling rack and cool for 30 minutes before slicing.
My Changes Were Many
I feel like I really chopped up this recipe with all my updates, but I’m so pleased that the bread was still super tasty. We tried some for a bedtime snack the day of baking, and I was amazed at its light flavor and seriously soft texture. It made superb peanut butter sandwiches two days later, and the crust remained so soft and light, even the pickiest crust-picker might not have to remove sandwich crusts before eating.
Here’s why I did what I did:
- omitted dry milk powder for two reasons: I don’t have any on hand, and in spite of this information on how dry milk might not be so bad for you, I’m still wary of it. Not “real food.” So I just used regular whole milk for half the liquid called for in the recipe to compensate.
- changed sugar to honey because we all should have less refined sweeteners. Honey is sweeter, so less does the job.
- switched up the potato flakes: I don’t keep them on hand, and I figured there had to be a way to just use real potatoes. I considered trying brown rice flour or dry or cooked oatmeal, but I wasn’t sure what the goal of the potato flakes was. I Googled for information on its purpose and discovered that potatoes (or dry flakes or flour) hold moisture extremely well and keep the bread soft and supple.Then I started searching for how to use regular potatoes instead. King Arthur used a whole baking potato in another recipe here, and I also checked out all these recipes here to try to get an idea of how much potato to use. I decided upon a 1/2 cup, but with the understanding that the potatoes would already carry quite a bit of moisture (Lisa of Mama Says reminded me on Twitterthat instant mashed potatoes reconstitute at a ratio of 1:1). I left out the entire 1/2 cup of water I had been planning on and added it only as necessary. Since the 1/8 cup turned out to be enough, I’m glad I did it that way.It sounds like one could also use potato cooking water instead of potatoes for similar dough conditioning power. I remembered that just seconds after dumping my potato cooking water, which I wish I would have kept for a second trial. I would start with 1/2 cup potato cooking water and add a bit more if necessary, omitting the potato entirely.
- Why reduce the yeast? I recently read that SAF yeast is supposed to be more powerful than regular instant, and 2 1/4 teaspoons is the amount in a regular packet of yeast, so I changed it. Haphazardly. I was kind of hoping I’d need a slightly longer rise time to work on the phytic acid more. Since the bread rose great, I don’t think this was an issue.
If you’d like to see the basic bread baking techniques I usually follow, see HERE.
Kimball Family Bread Ratings:
- Whole grains: 5 (do you think potatoes should knock this down?)
- Softness: 5
- Flavor: 5
- Workability (dough): 5
- Good rise: 5
- Easy recipes: 5 (once all the ingredients are collected, “mix and knead” was super simple)
- Bonus points: –2 for requiring OJ and potatoes, two things not everyone would have on hand.
Two significant notes deserve attention for this bread. First, mine had a huge hole under the crust and before the bread. (The loaf itself looks deflated!) Is this because of the random changes I made or simply because I should have cut the final rise by about half an hour?
Second, although our loaf has only been around two days, I’m thinking the moisture content in the recipe will make it less shelf stable than some. I put mine in the refrigerator after two days for fear of mold, which will make it less sandwich-worthy and more toast-bound.
Want to Play Along?
If I were to decide this recipe was the winner (or even second place) and wanted to make it regularly, I would do a few things to make it easier. I’d freeze orange juice in 2 Tbs. portions so I didn’t have to worry about having it on hand, and I’d freeze mashed potatoes in 1/2 cup portions or potato cooking water in 3/4 cup portions. I’d have to remember to thaw them, but it would be easier than planning mashed potatoes for dinner once a week!
I’m also curious about King Arthur’s online version of their sandwich bread: Some of the ingredients are similar, but there’s more butter (melted), more potato flakes and flour, and an entire half-cup of orange juice! I almost tried to meld this recipe with the one in my book but figured I was already making too many changes! Next time… I’ll also have to try this with a baked potato, mashed up by hand or whizzed with my immersion blender, since we have bakers much more often than mashed potatoes.
AND I still need to see if I can soak it. I would think it would be possible to just mix most of the ingredients up with a little whey, let it sit, and add the salt and yeast. On the “to try” list!
Anyone have orange juice and potatoes and want to try this bread? I’d love it if you’d let me know how it goes if you give this recipe a try!
Catch up on all the recipes in the Seeking the Perfect Homemade Whole Wheat Bread series.
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