Whole Wheat Sandwich Bread
With costs rising now is the perfect time to start making your own sandwich bread. With a bit of practice this wonder money saver will up the flavor of any food made with it. Most importantly recognize that the biggest problem people have is limited rising of the bread. Even when this happens (and it will happen) you get a wonderful dense bread that's great for open faced sandwiches, toast, and garlic bread. Here is my version of a flavorful, simple bread. You can use all purpose flour instead but the loaf will be denser.
Ingredients
- 2 cups White bread flour
- 1.25 cups Whole grain bread flour
- 0.5 cup Luke warm water
- 0.25 cups Whole milk
- 2 tbsp Olive oil
- 1 tsp salt
- 2.5 tsp Active dry yeast
- 1 tsp Sugar
- 0.5 cups Luke warm water
Instructions
- Mix the proofing ingredients in a mixing bowl. Set aside to let the yeast activate.
- Toss the rest of the ingredients into a bowl.
- If you are proofing the yeast You should see a foam on the top of the water indicating the yeast are active, wait a bit to verify your yeast is good. Then add the yeast mixture to the other ingredients.
- Mix in a stand mixer for 8 minutes on low. You may need to add a bit of flour or water if the dough is not right.
- Check if the dough is ready by cutting a piece off an stretching it. If you can see light on the other side without the dough breaking it should be ready. If it's not quite right don't fret too much, the overnight process will make up for it.
- Cover the mixing bowl with plastic rap and let rise in the refrigerator over night.
- If refrigerated remove and let sit for at least an hour to warm up.
- Fold the dough over once creating a seam. Pinch the seem to close it then place the dough in a bread pan with the seam down.
- Let rise another hour or two covered while covered.
- Preheat an oven to 350F and put the bread in the oven. Take out after about 35 minutes.
- For best results let sit an hour to cool. Slice and enjoy!