Monday, July 14, 2014

Whole Wheat Sandwich Bread

After much searching for a sandwich bread that would be soft yet nutritious, I found this recipe on a website called The Fresh Loaf. I think the texture and crumb are just what I was looking for. The dough can also be nicely worked up into individual soup rolls. 
Recipe from Ben Chaffee
Makes 2 loaves (8-1/2" by 5-1/2")
2-1/2 tsp active dry yeast
1/4 cup water
2-1/2 cups hot water
1/2 cup brown sugar (can interchange honey or molasses 1:1 for brown sugar)
3 tsp salt
1/4 cup butter (Other fats, such as vegetable oil or shortening, can be used 1:1 for the butter)
3 cups (374 g) stirred whole-wheat flour
5 cups (663 g) stirred all-purpose white flour

       Soften active dry yeast in 1/4 cup warm water (110°)
       Combine hot water, sugar, salt, and butter in a separate bowl; cool to lukewarm.
       Stir in all of the whole-wheat flour, 1 cup of the white flour; beat well. Stir in softened yeast. Add enough of remaining flour to make a moderately stiff dough.(about 2.5 more cups) Turn out on lightly floured surface; knead till smooth and satiny (10 to 12 minutes), adding extra flour if it gets too sticky.
       Shape dough in a ball; place in lightly greased bowl, turning once to grease surface. 
       Cover; let rise in warm place till double (about 1-1/2 hours). Punch down (or fold). Cut in two portions; shape each in smooth ball. Cover and let rest 10 minutes.
Shape into loaves. Place the dough on counter. Press out large bubbles and gently form each dough ball into a rectangle. Ensure the shortest side of the rectangle is approximately the longest size of your loaf pan (8-1/2"). Roll up the dough. Pinch the seam closed. Tuck open sides down and under. 
Place them in greased 8-1/2" by 5 2-1/2" loaf pans. Cover with a damp towel. Let rise till double (about 1-1/4 hours).

8.       Bake 375° for 45 minutes. When tapped, the bottoms of the loaves should have an almost hollow sound. Cover with foil last 20 minutes, if necessary.

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