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Whole Wheat Sandwich Bread
Difficulty: Easy (dough knowledge helps but you will get good bread even with mistakes)
Ingredients
- 227-255g water*
- 50g olive oil
- 85g honey
- 397g whole wheat flour
- 10g instant yeast
- 28g dry milk
- 8g salt
*Use more water in winter or in a dry climate
Directions
- Mix all ingredients stir to combine.
If you are unsure how much water you need, start with the 227g and add more in tiny bits as needed.
- Cover and let rest for 20-30 minutes.
- Knead until somewhat smooth. Around 7 minutes. It wont get as smooth as a other doughs due to being 100% whole wheat.
If you don't knead enough, the bread will come out fine but it may have a worse texture.
- Cover and let rise for 1-2 hours.
- Lightly oil your work surface.
- Shape the dough into an 8" (20cm) log.
- Place the log into a roughly 8.5x4.5" (21.5x11.5cm) loaf pan.
If it doesn't fully sit on the bottom and makes a U shape, push the sides in and down until it fits.
- Cover and let rise for 1-2 hours.
- Uncover and bake for 35-40 minutes at 350F (176C). After 20 minutes, tent some aluminum foil over the pan and continue baking for the remaining time.
- (optional) After the bread is out of the oven and on a cooling rack, run a stick of butter over the top of the bread.
Notes
- If you don't have a stand mixer and kneading for 7 minutes sounds like hell rather than a fun arm workout, try this recipe by King Arthur Baking. The texture is worse but it will save you from the kneading.
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