Whole Wheat Sandwich  Bread Recipe

Baking your own bread is amazingly delicious and incredibly fulfilling. This recipe is soft and fluffy. Whole wheat bread is full of nutrients and fiber. We will show you a few tricks that will get you the best results.

Ingredients:

Water Honey Yeast Salt Oil Flour

Step 1: In the bowl of a stand mixer add the water, honey and yeast. Stir until the honey is melted, cover and let sit for 5-10 minutes or until the mixture is foamy (skip if using instant yeast).

Step 2: Add the salt and 2¼ cups (300 grams) flour. Stir with a wooden spoon or rubber spatula until no dry flour remains. Cover and let sit for 10-15 minutes (this step is optional, it helps make a softer bread).

Step 3: Attach the dough hook and mix on medium/high speed for 5-10 minutes, or until the dough is very stretchy

Step 4: Add the oil and about half the remaining 1½ cups flour (192 grams) flour, mix on low speed until the flour is mostly mixed in.

Step 5: Add the rest of the flour a spoonful at a time while the mixer is running on low speed (you may need more or less flour depending on the humidity and other factors).

How to tell when the dough has enough flour: If you can’t tell what the dough needs, let it mix for a minute, then stop the mixer and feel the dough, you should be able to pick the dough up and handle it with only a little sticking to your hands.

Step 6: After you add all your flour, turn the mixer on medium/low speed (speed 2 on Kitchenaid) and knead for anywhere from 10-25 minutes. After the first 10 minutes of kneading, check the dough. If it's been kneaded enough it should be very smooth, supple and stretchy.

Check for the window pane, take a small chunk of dough (about ping pong ball size), roll it around a bit to make a round shape, then flatten it between your hands, and carefully stretch it out. You should be able to stretch it thin enough that you can see light through the dough without it breaking. If you can’t, knead another 3-5 minutes and check again. Keep kneading until it passes the test.

Step 7: Shape the dough into a smooth ball and place into a large oiled bowl (you can use the mixer bowl).

Step 8: Cover and let rise for 45-60 minutes or until doubled in size. Note: The time will vary depending on how warm your house is. The dough will rise faster in a warm environment, and slower in a cold environment. If your house is colder than 70° F it might take longer than 1 hour.

Step 9: Turn the dough out onto a lightly oiled surface. Shape into a loose ball and press into a rectangle shape.

Step 10: Using a rolling pin or your hands make a rectangle about ⅜ inch thick (Don’t let the dough get wider than your bread pan). Wet your hands and rub all over the surface of the dough.

Step 11: Starting at the short end, roll the dough up into a log, pinch the seam together.

Step 12: Place seam side down in a well greased 9x5 inch loaf tin.

Step 13: Cover and let rise another 45-60 minutes or until the ends of the loaf are about ½ inch above the tin. Preheat the oven to 350° F half way through the rise time.

Step 14: Place into a preheated 350° F oven and bake for 30-40 minutes or until the loaf is golden brown and an instant read thermometer inserted into the center of the bread reads 190°F. Remove from the oven, let cool for 3-5 minutes before removing from the pan and placing on a wire rack to cool.

Find the full recipe and many more using  whole wheat flour at wholewheatkitchen.com

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We are Merissa and Jessica the creators at WWK