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.
Gallery
Sandwich Bread
Adjust Recipe
Ingredients
Main Ingredients
- 2 cups White bread flour
Whole wheat simply doesn't make bread as well. This recipe will use both white and whole wheat.
- 1 ¼ cups Whole grain bread flour
- ½ cup Luke warm water
- ¼ cups Whole milk
- 2 tbsp Olive oil
- 1 tsp salt
Proofing Yeast
- 2 ½ tsp Active dry yeast
- 1 tsp Sugar
- ½ cups Luke warm water
Instructions
Screen wake lock not supported on this device.
Mix the proofing ingredients in a mixing bowl. Set aside to let the yeast activate.
Pro Tip
If you have quick rise yeast this step can be skipped. Simple mix the proofing ingredients in with the rest in the bowl.
Toss the rest of the ingredients into a bowl.
Pre blended mixture
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.
Pro Tip
If the dough is very sticky add some flour. If the dough is too dry add a bit of water.
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.
Pro Tip
Alternatively you can let it rise for a couple hours outside of the refrigerator. The bread will be ok but you will sacrifice some flavor and fluffiness.
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.
Pro Tip
Plastic wrap keeps the dough moist but a paper towel will work if needed.
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!
Advertisement
Ad space reserved for future use