Sandwich Wheat Bread
Skill Level
Intermediate
I got this recipe from a friend at church. It has wonderful texture for sandwich bread and is easy to make. It takes about 1 1/2 hours total, so it doesn't take all day. I love having homemade bread to enjoy.
I must say that having a Bosch mixer has made all the difference for making bread. Something about the way the machine kneads the bread makes it perfect for sandwich bread.
1
Proof Yeast
Ingredients
4 tsp
Yeast
1/2 C
Water, tap hot (120*)
1/2 tsp
Sugar
Instructions
Dissolve yeast and sugar in warm water to proof yeast. Let rest for 5 minutes. If the yeast is good it should become foamy.
2
Dough - Step 1
Ingredients
2 C
Water, tap hot (120*)
1/3 C
Vital wheat gluten
3 1/2 C
Whole-wheat flour
Instructions
Water needs to be tap-hot (120* F). Put 2 c. in a stand-mixer bowl (Kitchen Aid or Bosch mixers are fabulous for this).
Mix vital wheat gluten and wheat flour with water in bowl. Add yeast and mix for 1 minute.
Let rest for 10 minutes, covered.
Freshly ground wheat has the most nutrients. I prefer hard white wheat for its mild flavor and easy availability for me.
3
Dough - Step 2
Ingredients
4 tsp
Lemon juice
1 Tbsp
Salt
1/3 C
Vegetable oil
1/3 C
Honey
2 1/2 C
Whole-wheat flour
Instructions
After rest time, add remaining ingredients and mix/knead for 6 minutes. Add the last 1/2 c. of flour slowly while the bread is mixing. The dough should pull away from the bowl edge when enough flour has been added. More flour may be needed, add slowly until dough pulls away from the edges.
Measure the oil first and then the honey in the same measuring cup. The oil helps the honey come cleanly out of the measuring cup.
Flour needs change based on humidity and several other factors of the dough. As the dough continues to knead you might see it start to stick again, and it needs more flour. Unlike rolls, the texture for bread should be more firm and adding more flour helps with that texture, but too much can turn it into a rock.
4
Preheat Oven
Ingredients
Instructions
Preheat oven to 150* F (or turn on to 350* F and turn off after 1 1/2-2 minutes). Preheat oven while dough is kneading.
5
Let Rise
Ingredients
Instructions
Divide dough into 2 buttered bread pans. Place in warm oven and let rise for 25-30 minutes.
I use a long bread pan (the equivalent of 2 smaller pans). It's a Wilton brand that my Mother-in-Law passed along to me. I have loved it, the size is just right for my family and we don't have as many heels.
I "butter" my pans by rubbing the edges with shortening, then sprinkle flour into the pan to coat the shortening. I dump out any extra flour. This has worked really well for being able to pull the loaf out at the end of the cook time.
6
Bake
Ingredients
Instructions
With bread dough still in oven, turn oven on to 350* and set a timer for 20-25 minutes. When the timer goes off the bread is done. Brush with butter and remove from pan to let cool. I put my bread on a cooling rack to avoid sweating.
To simplify my life, I use a feature on my oven that delays cook time and ends the cook time after so many minutes. I delay the cook time by 30 minutes and then the oven automatically turns on and heats up to 350*. I then set a cook time for 25 minutes that begins counting down after the oven starts preheating. The oven turns itself off after the timer goes off. My oven is nothing special, so maybe your oven has similar capabilities. It sure makes my life easier.
