Whole Wheat Sandwich Bread
Posted On 6 February 2023
I found a version of this in a cookbook where someone had obviously made a typo as the hydration was like 78% instead of a more moderate and easy-to-work with 68%. So I adjusted. Also, rising times in the book you would’ve had way overproofed dough.
Whole Wheat Sandwich Bread
A simple bread with a good bite for sandwiches or toast.
Servings: 2 loaves
Equipment
- 2 8.5" x 4.5" loaf pans (1 pound pans) (See notes)
- Stand mixer (optional)
Ingredients
- 7 grams yeast, instant or active
- 550 grams water, lukewarm (divided)
- 400 grams whole wheat flour
- 400 grams bread flour (25g vital wheat gluten, 375g AP)
- 20 grams honey
- 20 grams olive oil
- 14 grams sea salt
Instructions
- In the bowl of a stand mixer (or just a large bowl), add the yeast and 500 grams of the water. If using active, not instant, yeast, let sit until bubbly, 5-15 minutes. If using instant yeast, continue to the next step.
- Add the flours, honey, olive oil, and salt.
- If mixing by hand, mix together and then knead for 10 minutes. If using a stand mixer, mix on low for 3-4 minutes and then 10 minutes on medium. IMPORTANT: depending on humidity, you may need up to another 50-60 grams of water, added a tablespoon at a time, to get a nice cohesive dough. Should be a tad sticky but not slack.
- Weigh and put in a lightly-greased bowl and let rise at room temperature for 60-120 minutes until doubled. Check after 30 to give you an idea of how it's going. Rose very fast for me and was ready for the next step at 60 minutes.
- Pour out onto a lightly floured surface and punch down. Divide into two equal pieces. (Should be about 690 grams each one.) Flatten a piece into a rectangle, fold into thirds onto itself, then turn and rotate into a log, tucking the ends under. Place into a well-greased loaf pan, cover, slash the tops, and let rise another 30-90 minutes until doubled. In fact, even before fully doubled as you'll need to warm your oven.
- Heat oven to 375°F / 190°C.
- Place loaves on the center rack and bake for 30-35 minutes until browned. A thermometer in the center should register 190°F / 88°C.
- Turn loaves out of loaf pans onto wire racks and put racks into the oven. Turn oven off and prop door open slightly so that the bottoms of the loaves can brown and the outside can bake better. (I find loaves done in loaf pans like this to be a bit "soggy" on the outside if you don't get them out of the pan immediately.)
- Let rest at least an hour before slicing and serving.
Notes
- Depending on temperature, time of year, humidity, phase of the moon — whatever — the rising time is always variable. Check the first rise after 30 minutes maybe.
- For variation, use a flavored olive oil.
- If you’d like you can, when forming the loaves, brush the top with water and roll in quick-cooking oats before putting in the pan.
- I like these bread pans.
