Best 3 King Arthurs Whole Wheat Sandwich Bread Recipes

Welcome to the world of homemade whole wheat sandwich bread! This delicious and nutritious loaf is a perfect choice for your breakfast, lunch, or dinner sandwiches. Made with King Arthur's whole wheat flour, this bread is packed with flavor and fiber, and it's a great source of essential vitamins and minerals. Whether you're a seasoned baker or just starting out, this recipe will guide you through the process of creating a perfect loaf of King Arthur's Whole Wheat Sandwich Bread. So gather your ingredients, preheat your oven, and let's get baking!

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KING ARTHUR'S 100% WHOLE WHEAT SANDWICH BREAD

King Arthur's 100% Whole Wheat Sandwich Bread image

This recipe is from King Arthur Flour. This makes a great bread! This is the recipe from their website, I actually did not have the bread improver it calls for, but if you add a 1/4 vital wheat gluten I think it does the same thing, because it came out great when I made it (if you add the wheat gluten, then subtract 1/4 cup whole wheat flour) I also used their grain mix instead of the sunflower seeds and walnuts, but I'm sure whatever you like will taste great. Enjoy!

Provided by theAmateurPastryChef

Categories Yeast Breads

Time 3h45m

Yield 1 loaf, 16 serving(s)

Number Of Ingredients 9

Ingredients

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

KING ARTHUR'S WHOLE WHEAT SANDWICH BREAD

King Arthur's Whole Wheat Sandwich Bread image

This soft, moist bread is perfect for toast or sandwiches. AND it's packed with healthy fiber! --from the Baker's Catalogue, Spring 08.

Provided by cook from scratch

Categories Yeast Breads

Time 3h

Yield 1 loaf

Number Of Ingredients 7

Ingredients

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.

WHOLE WHEAT SOURDOUGH BREAD

Whole Wheat Sourdough Bread image

This simple-to-make delicious loaf has no sugar and is 100% whole wheat (if your starter is such). When baked "artisan-style" it has a wonderful chewy crust and tender crumb. It's extremely good toasted as well. I found the recipe on the King Arthur Flour site (http://www.kingarthurflour.com). Previously I always bought generic whole wheat flour, but my store stopped carrying it. I was surprised to find that my whole wheat breads were much better using the brand name flour.

Provided by Artemis Platts

Categories Sourdough Breads

Time 50m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 7

Ingredients

1 cup sourdough starter, fed and ready to use
1 cup and 2 tablespoons lukewarm water
3 cups whole wheat flour or 3 cups king arthur white whole wheat flour
2 tablespoons gluten (optional -helps with texture)
1 teaspoon salt
1 teaspoon instant yeast
2 tablespoons vegetable oil

Steps:

Combine all of the ingredients, mixing until a shaggy dough forms.
Let the dough rest, covered, for 20 minutes, then knead until fairly smooth and slightly sticky.
Place the dough in a lightly greased bowl, cover it, and let it rise until almost doubled, about 60 to 90 minutes.
Gently fold the dough over a few times on a lightly floured work surface.
FOR SANDWICH STYLE LOAF:.
Shape it into an 8" log, and place it in a 9" x 5" loaf pan.
Cover the loaf and let it rise until it's crowned 1" over the rim of the pan, about 60 to 90 minutes.
Towards the end of the rising time, preheat the oven to 350°F.
Bake the bread for 40 to 45 minutes, or until the loaf is golden brown and a digital thermometer inserted into the center registers 205°F to 210°F.
Remove the bread from the oven, let it sit in the pan for 5 minutes, then turn it out onto a rack to cool.
FOR ARTISAN STYLE LOAF:.
Shape the dough into a rough oval and gently wrap it in a clean, floured dishtowel. Allow to rise about 60-90 minutes.
After about 60 minutes place a flat aluminum baking tray, baking stone or large seasoned cast iron skillet in the oven. Pre-heat the oven to 450F and continue preheating the baking surface for 20 minutes or so.
Dust the hot baking sheet/stone with cornmeal. Then carefully roll the risen dough out of the towel and onto the baking sheet/stone.
Bake at 450 for ~15 minutes, then lower temp to 400 and bake another 15 minutes or until temperature inside the loaf measures ~ 200 degrees F.
16. Enjoy.

Nutrition Facts : Calories 184.7, Fat 4.6, SaturatedFat 0.6, Sodium 292.7, Carbohydrate 32.6, Fiber 5, Sugar 0.2, Protein 6.2

Tips:

Use Bread Flour for a Chewy Crust: Bread flour has a higher protein content than all-purpose flour, which results in a chewier crust and a more open crumb.
Autolyse the Dough: Autolysing the dough, or letting it rest for a period of time before adding the yeast, allows the flour to absorb the water and develop its gluten. This results in a smoother, more elastic dough.
Use a Dutch Oven: Baking the bread in a Dutch oven creates a steamy environment that helps the bread rise and develop a crispy crust.
Score the Dough: Scoring the dough before baking allows the bread to expand properly in the oven and prevents it from cracking.
Let the Bread Cool Completely: Letting the bread cool completely before slicing it allows the flavors to develop and the texture to set.

Conclusion:

This recipe for King Arthur's Whole Wheat Sandwich Bread is a great way to make a delicious and nutritious loaf of bread at home. With its soft and chewy texture, slightly nutty flavor, and long shelf life, this bread is perfect for sandwiches, toast, or just enjoying on its own. Whether you're a beginner or an experienced baker, I encourage you to try this recipe and enjoy the satisfaction of making your own homemade bread.