First a disclaimer: After I made this bread, I went to order more ivory wheat flour and it was no longer available. I even checked the Bob’s Red Mill website and they only have it in 25lb bags. I would guess that there’s been a high demand for it or possibly a less than stellar harvest. Hopefully I haven’t just created a bread I love but cannot make again!
I like ivory or white wheat because it’s lighter in flavor and texture than traditional whole wheat, but still uses the entire wheat berry. Thus, it’s still a great source for dietary fiber, and essential minerals like magnesium and phosphorus. If you don’t have wheat bran, you can just use all ivory wheat flour for a total of three cups of flour.
This bread was so good. It reminded B- of bread they would serve you at Cracker Barrel or similar. That thought amuses me because, um, when is the last time he or I have been to a Cracker Barrel? It’s probably been almost twenty years. The point, however, is that this bread is amazing and has that satisfying quality of a light, whole grain loaf.
Happy baking, friends!
Yield: 1 loaf
Ivory Wheat Bread
- 2 3/4 cups organic ivory wheat flour
- 1/4 cup wheat bran
- 1 tablespoon active yeast
- 1 teaspoon salt
- 2 tablespoons molasses
- 1 teaspoon turmeric (optional)
- ¼ cup potato flour or 1/3 cup potato flakes
- ¼ cup organic canola oil
- ¼ cup unsweetened almond milk, lukewarm
- 1 cup lukewarm water
- 1/3 raw sunflower seeds (optional)
Gather together all of your ingredients.
In the bowl of your stand mixer or a large mixing bowl, combine the almond milk, water, sugar, and yeast and let it set for 2 to 3 minutes.
Add the oil, salt, turmeric, flour, wheat bran, and sunflower seeds. Knead them together until you’ve made a soft, smooth dough- about 7 minutes in the mixer or 10 minutes by hand. You can adjust the dough’s consistency with additional flour or water as needed, but remember the more flour you add while kneading the denser your final loaf will be (so add flour in small increments if needed).
Transfer dough to a greased bowl, cover, and set in a draft-free place to rise about 1 hour. Dough will be puffy, but not necessarily doubled in bulk.
Transfer dough to a lightly greased work surface; I used a cutting board lightly sprayed with canola oil. Shape dough into an 8-inch log and place in a lightly greased 8½ x 4½-inch loaf pan, cover, and let rise for another hour, bread should have risen about an inch about the rim of the pan.
Toward the end of the second rise, preheat your oven to 350°F.
Bake about 40 minutes, tenting loaf with aluminum foil during the last 10 minutes of baking.
Remove bread from the oven. Turn loaf out onto a wire rack and allow to cool.
Before and after the first rise.