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Katie’s Version of King Arthur Flour’s 100% Whole Wheat Sandwich Bread (no. 8)

  • Author: Katie Kimball and King Arthur Flour


  • 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. salt (Use the code kitchenstewardship for 15% off of your first purchase)
  • 2 1/4 tsp. SAF instant yeast

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  1. 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.
  2. I allowed it to rest for 10 minutes for the whole wheat to absorb all the liquid.
  3. Knead in the stand mixer for 9-10 minutes, until it passes the “windowpane test”.
  4. 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.)
  5. 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.)
  6. 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.
  7. 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.
  8. 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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