Servings: 16

Weight Watcher Smart Points: 4

Preparation Time: 20 Minutes

Cooking Time: 35 Minutes

Ready In: 305 Minutes


  • 4 tablespoons (56 grams) butter, cut into 6 pieces
  • ¼ cup (28 grams) dry milk
  • 2 tablespoons honey
  • 2½ teaspoons instant yeast1
  • 2 tablespoons orange juice
  • heaping ½ cup (35 grams) dried potato flakes OR 3 tablespoons (35 grams) potato flour
  • 1¼ teaspoons salt
  • 1 cup (237ml) lukewarm water
  • 3 cups (340 grams) whole wheat flour


  1. Either by hand, stand mixer or an electric hand mixer, mix all the ingredients together until you have a smooth, soft dough.Cover the bowl and let the dough rise for 1 – 2 hours or until it's puffy and has nearly doubled in bulk.Grease an 8½" x 4½" loaf pan.Deflate the dough, roll it into an 8" log and place in the prepared pan.Cover the pan with lightly greased plastic wrap and let the loaf rise until it's crowned 1½" over the rim of the pan (taking into account that this will vary depending on the size of your pan)
  2. This will take 1¼ – 2½ hours depending on the room temperature.Preheat the oven to 350 degrees F (176 degrees C).Bake the bread for 15 minutes and then tent it with foil (to prevent the loaf from becoming too dark).Bake for an additional 20 minutes or until the center reaches 190 degrees F (88 degrees C).Remove the bread from the oven, let it sit for a minute, and then turn out onto a wire rack to cool.To keep the crust soft, brush the top with melted butter.Cool the bread for at least 30 minutes before cutting into.When completely cool, cover and store at room temperature for up to 3 days
  3. Keep the loaf in the refrigerator after that to prevent mold.

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