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Blogging Marathon# 40: Week 1/ Day 2 Theme: Yeast Breads Dish: Wholewheat Bread Making homemade bread is quite satisfying. I'm not a pro at bread baking and I always follow the recipes to the T. Baking is a science and I don't think I have the expertise to make up my own bread recipes yet. I go-to site for everything related to baking is King Arthur flour site. The only changes I usually make is to add wholewheat flour for a part of white flour other than I don't take too many chances in baking.


1-9 x

Total time

55 minutes




  • 3 cups Wholewheat Flour
  • ¾ cup potato (Instant Mashed flakes (I used ½cup of potato flour instead))
  • ¼ cup milk (Nonfat dry)
  • 2 tsps yeast (Instant)
  • ½ cup water (Lukewarm (use 2tbsp less in summer or humid environment and 2tbsp more in winter or dry clima
  • ½ cup milk (Lukewarm)
  • ½ cup orange juice ((straight out of the fridge))
  • 5 tbsp butter (Melted)
  • 3 tbsp sugar


  1. Combine all the ingredients in a large mixing bowl or the bowl of the stand mixer. Mix and knead to form a cohesive dough. If using a stand mixer, knead on low speed for about 7 minutes. Dough will feel a bit rough and not as smooth as dough made with all-purpose flour.
  2. Place the dough in a lightly greased bowl, cover and set aside for 60~90 minutes or until its expanded and looks somewhat puffy.
  3. Loghtly grease a 9"x5" loaf pan. Gently shape the dough into a smooth log and settle it into the pan, smooth side up.
  4. Cover the pan loosely with lightly greased plastic wrap or a shower cap, and allow the loaf to rise till its crowned over the rim of the pan by ¾", about 75 minutes. Don't let it rise too much as it will continue to rise as it bakes. Towards the end of the rising time, preheat the oven to 350°F.
  5. Bake the bread for 10 minutes, then lightly tent it with aluminum foil, and bake for another 30~35 minutes, or until the center registers 190°F on an instant read thermometer.
  6. Remove the pan from the oven and turn it out on to a wire rack to cook. Run a stick of butter over the top of the bread, if desired, for a softer crust.
  7. Allow the bread to cool completely before slicing.

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