Heavenly Whole Wheat Bread

This whole wheat bread machine recipe uses two clever tricks to keep the loaf soft and tender despite the high whole-grain content. Applesauce replaces the fat that would normally go into a whole wheat loaf, adding moisture and a faint sweetness without any added oil. Instant potato flakes (yes, the kind from the supermarket aisle) absorb moisture as the dough rises and bake into a softer, more pillowy crumb than straight whole wheat usually produces.

The ratio of whole wheat to bread flour is what makes this loaf rise properly. Roughly two-to-one whole wheat to white gives you most of the fiber and nutrition of a fully whole wheat loaf, while the white bread flour provides enough gluten development for a real rise. The result is sandwich-soft bread with the heft and character of a true whole grain loaf.

Kitchen Tips

• Use the whole-wheat cycle if your machine has one. The longer kneading time develops gluten in whole wheat dough that the basic cycle skips over.
• Add the wet ingredients first, then the dry, with yeast on top. The layering keeps the yeast away from salt until mixing starts.
• Use unflavored, plain instant potato flakes. Buttery or seasoned varieties will throw off the flavor of the loaf.
• Check the dough during the first knead. Whole wheat absorbs water differently between brands, so add a splash more water or flour as needed.
• Brush the warm loaf with melted butter for a softer crust on the cooled bread.

Variations

• Stir in a touch of honey for extra natural sweetness and a deeper crust color.
• Add a handful of rolled oats or flax seeds for added texture and fiber.
• Use white whole wheat flour for half of the whole wheat for a milder, less aggressive whole grain flavor.