Whole Wheat Sandwich Bread
Coooking Temperature: 350°F /177°C / Gas Mark 4
Calories: 10
Adjust Servings Here: 1 loaf
Description
Whole wheat sandwich bread is a healthy alternative to white bread. Do you know how to make your bread light and fluffy with a soft tender crumb? Here's my little trick that helps softens the gluten in the whole wheat flour. This will soon become your new favorite sandwich bread. I promise.
Ingredients
13 x 4 x 4 Loaf pan total dough
- 470 g (4 cups) Whole wheat flour
- 225 g (1¾ cups) Bread flour
- 320 g (1 ⅓ cups) Hot milk (almost boiling)
- 120 g (½ cup) Warm water (110 °F )
- 14 g (1½ tbsp) Instant dry yeast
- 45 g (3 tbsp) Honey
- 30 g (2 tbsp) Olive oil Olive or cooking
- 100 g (2 large) Large Eggs
- 12 g (2 tsp) Kosher salt
- 45 g (3 tbsp) Butter unsalted, room temperature
9 x 4 x 4 Loaf pan
- 370 g (3 cups) Whole wheat flour
- 125 g (1 cup) Bread flour
- 320 g (1 ¼ cups) Whole milk (almost boiling)
- 60 g (¼ cup) Warm water (110F)
- 50 g (1 large) Large Egg
- 9 g (1 tbsp) Instant dry yeast
- 30 g (2 tbsp) Honey
- 15 g (2 tbsp) Olive oil
- 7 g (1 tsp) Kosher salt
- 30 g (2 tbsp) Butter unsalted, room temperature
Instructions
- Autolyze - In the bowl of a stand mixer combine the whole wheat flour and bread flour. Pour the hot, almost boiling milk and stir to combine. Leave it alone for 30 minutes until it becomes warm or close to room temperature.470 g Whole wheat flour, 225 g Bread flour , 320 g Hot milk
- Yeast mixture - In the meantime, in a mixing bowl or measuring cup, add warm water, yeast, eggs, honey, and oil. Combine well and set aside for a few minutes.120 g Warm water, 14 g Instant dry yeast, 45 g Honey , 30 g Olive oil, 100 g Large Eggs
- Knead - Add the yeast mixture when the flour mixture is barely warm. Turn the mixer on with the hook attachment and knead on medium-high speed for about 7 minutes or by hand for 10 minutes.
- Butter - Next, gradually add the salt and soft room temperature butter. Knead for another 4 minutes until you have a smooth, soft, elastic, but slightly sticky dough.45 g Butter , 12 g Kosher salt
- Rise - Transfer the dough to an oiled bowl. Cover with plastic wrap or a clean kitchen cloth and leave to rise in a warm place for about 90 to 120 minutes until double in volume.
- Divide - Once double in size, remove the dough onto a lightly floured surface. Degas or remove air then divide the dough into 4 portions
- Shape - Shape each portion into a ball then shape each ball into a sausage. - Flatten each ball into a dough disc- Then the two sides into the middle. - Roll from the top towards the bottom like a log to the same size as the width of the loaf pan. - Place the four sausages into a greased or sprayed loaf life.
- Proof - Place the four sausages into a greased or sprayed loaf life. Cover the loaf pan with plastic wrap or clean kitchen cloth and leave it in a warm place for about 45 to 90 minutes or until it almost doubles in volume.
- Oven - About 20 minutes before baking preheat the oven at 350°F / 177°C / Gas Mark 4.
- Egg wash - Brush the bread with a beaten egg. You can even sprinkle with some sesame or poppy seeds.
- Bake - Place the loaf in the oven and bake until you have a nice golden brown color. The 13-inch loaf pan will take about 70 to 90 minutes and the 9-inch 40 to 55 minutes. If the top starts to get too dark, tent with an aluminum foil sheet.
- Keep warm - Cover the loaf with a clean kitchen cloth to keep it soft. Let the bread cool completely for at least 15 minutes before you slice.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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