50 Whole Wheat Sandwich Bread Recipe Epicuriouscom

Steps:

• In a large bowl, whisk the water, honey, and yeast. Let sit for 5 minutes, until the yeast has bloomed.
• NOTE: It may be tempting to use all whole wheat flour in this recipe, but, in our testing, that method resulted in dense, tough, squat breads that barely rose when we tried to proof them. Using some all-purpose flour was necessary to give us the rise and soft, pillowy texture we wanted in a good sandwich bread.
• Pour in the wheat flour, all-purpose flour, oil, and salt, and mix until the dough comes together in a ball that does not stick to your fingers.
• NOTE: You can also do the first 2 steps in a standing mixer fitted with a dough hook attachment, mixing on low speed until the dough no longer sticks to the sides.
• On a lightly floured surface, knead the dough a few times until it really starts to form a tight ball.
• Form the dough into a ball shape and transfer to a greased bowl, turning the dough to coat it in grease. Cover the bowl with plastic wrap or a wet towel and store in a warm place for 1 hour.
• Allow the dough to proof until it has doubled in size. Save the plastic wrap or towel as you'll be using it again.
• Transfer the proofed dough to a lightly floured surface and press the dough - don't stretch - into a 7x7-inch (18x18 cm) square.
• Fold the top 3rd of the square down, and the bottom 3rd up to form an even rectangle. Pinch the top fold to seal the dough.
• Roll the dough over so that the seal faces upward and fold both ends up toward the center, so that the dough has formed an even log shape about the size of your loaf pan.
• Transfer the dough to a greased loaf pan and cover with with the same plastic wrap or towel used before.
• Let the dough rise for 1 hour, until it has poofed over the edge of the loaf pan about 1½ inches (4 cm).
• Preheat the oven to 375°F (190°C).
• Remove the plastic wrap or towel and transfer to the oven and bake for 50-55 minutes, until the dough has browned slightly and formed a light brown crust.
• Immediately remove the loaf from the pan and set aside to cool for at least 1 hour before slicing.
• Store in an airtight container or bag. The bread can be stored in freezer up to 6 months.
• Enjoy!

Steps:

• In a mixing bowl, whisk the flour, salt, and sugar together (if using honey or agave nectar, dissolve it in the lukewarm water instead). In a separate bowl, whisk the egg and oil together. Separately, combine the water and milk, then whisk in the yeast until dissolved.
• Add the egg mixture and the water mixture to the dry ingredients. If using a mixer, use the paddle attachment and mix on the lowest speed for 1 minute. If mixing by hand, use a large spoon and stir for 1 about minute. The dough should be wet and coarse. Let the dough rest for 5 minutes to fully hydrate the flour.
• Switch to the dough hook and mix on medium-low speed, or continue mixing by hand, for 2 minutes. The dough will firm up slightly and become smoother. If it's still very wet, add more flour; if it's very stiff, add a little more water, 1 tablespoon at a time. The dough should be very supple and slightly sticky. Continue to mix with the dough hook on medium-low speed, or mix by hand for 4 minutes more, increasing the speed to medium-high or stirring more vigorously for the final 20 seconds to develop and organize the gluten. The dough will still be slightly sticky but will also feel stronger and more elastic.
• Transfer the dough to a lightly floured work surface with a wet bowl scraper and knead by hand for a final few seconds, working in more flour or water as needed so that the dough is very supple and pliable and slightly sticky; then form the dough into a ball. Do a stretch and fold, either on the work surface or in the bowl, reaching under the front end of the dough, stretching it out, then folding it back onto the top of the dough. Do this from the back end and then from each side, then flip the dough over and tuck it into a ball. Cover the dough and let it rest for 10 minutes. Repeat this entire process two more times, completing all repetitions within 30 minutes.
• Place the dough in a clean, lightly oiled bowl large enough to hold the dough when it doubles in size. Cover the bowl tightly with plastic wrap, then immediately refrigerate overnight or for up to 4 days. (If you plan to bake the dough in batches over different days, you can portion the dough and place it into two or more oiled bowls at this stage.)
• Remove the dough from the refrigerator about 3 hours before you plan to bake. Transfer the dough to a lightly floured work surface and divide it into two equal pieces for loaves or small pieces for rolls, about 2 ounces each. Shape the dough into sandwich loaves (see page 23), freestanding loaves (see page 20), or rolls (see page 25). For sandwich loaves, place the dough in greased 4 1/2 by 8 1/2-inch loaf pans. For freestanding loaves or rolls, line a sheet pan with parchment paper or a silicone mat and proof the dough on the pan. Mist the dough with spray oil and cover loosely with plastic wrap, then let the dough rise at room temperature for 2 to 3 hours, until increased to about 1 1/2 times its original size. In loaf pans, the dough should dome about 1 inch above the rim.
• About 15 minutes before baking, preheat the oven to 350°F (177°C). If making rolls, brush the dough with egg wash (see page 135) prior to baking. (This isn't necessary for loaves.)
• Bake loaves for 20 minutes, then rotate; rotate rolls after 10 minutes. The total baking time is 40 to 55 minutes for loaves, and only about 20 minutes for rolls. The bread is done when the top and sides are a deep, rich brown; the loaf sounds hollow when thumped on the bottom; and the internal temperature is above 185°F (85°C) in the center.
• Remove from the pans and cool for at least 20 minutes for rolls and at least 1 hour for loaves before slicing or serving.
• For a stronger, more elastic dough, add 2 tablespoons (0.5 oz / 14 g) of vital wheat gluten (sometimes called pure wheat gluten). This will create a lighter loaf with larger air pockets. Increase the water by 1/4 cup (2 oz / 56.5 g).
• You can also omit the milk and replace it with more water, but milk makes the bread a little more tender and golden. Another option is to substitute soy milk or rice milk.
• You can easily make a multigrain version of this bread. As long as you use whole wheat flour for at least 80 percent of the total flour, there will be enough gluten to support the loaf. This means you can replace up to 20 percent of the whole wheat flour with an equal amount of other grains (by weight), in a variety of forms, including rye flour, multigrain cereal blends, cornmeal, and flaked or rolled grains like oats or triticale flakes. (If using flakes, you can use them in flaked form or grind them into flour in a seed grinder or blender.) You can also use small-seeded "grains" like amaranth, chia seeds, millet, and quinoa. Amaranth and chia are about the only grains that can go into a loaf whole, without being rolled or ground into flakes, meal, or flour. Slightly larger grains, like millet, quinoa, and corn grits, can also be left whole if you like the crunch they provide. If you want to use larger grains like rice, rye, barley, or wheat in their whole form, thoroughly cook them first, as they won't hydrate in the dough and could crack a tooth.
• To win someone over from white bread to 100 percent whole grain bread, it may help to have a transitional version that bridges the gap. You can replace some of the whole wheat flour in this recipe with an equal amount of unbleached bread flour (by weight) to make a lighter loaf. Reduce the amount of water by about 1/2 tablespoon (0.25 oz or 6 g) for every 1 ounce (28.5 g) of bread flour you use.
• Replace up to 5.5 ounces (156 g) of the whole wheat flour with the same weight of any of the following ingredients, in any combination:
• Whole rye flour, rye meal, rye flakes (whole or ground)
• Uncooked cornmeal or cooked grits or polenta
• Oatmeal flakes, whole or ground
• Amaranth
• Uncooked ground quinoa or cooked whole quinoa
• Whole or ground flaxseeds (no more than 1 ounce or 28.5 g)
• Cooked brown rice, bulgur, barley

Steps:

• The day before making the bread, make the soaker and the poolish. For the soaker, mix together the coarse whole-wheat flour and the water in a bowl, cover the bowl with plastic wrap, and leave it at room temperature until the next day. For the poolish, mix together the whole-wheat flour and yeast, then stir in the water to make a thick paste. Stir only until all the flour is hydrated, then cover the bowl with plastic wrap and allow to ferment at room temperature for 2 to 4 hours, or until it just begins to bubble. Then put it in the refrigerator overnight.
• The next day remove the poolish from the refrigerator 1 hour before making the dough to take off the chill. In a mixing bowl (or in the bowl of an electric mixer), stir together the whole-wheat flour, salt, and yeast. Then add the poolish and the soaker, as well as the honey, oil, and egg. Stir with a large metal spoon (or mix on low speed for about 1 minute with the paddle attachment) until the dough forms a ball, adding more water or flour if needed.
• Sprinkle whole-wheat flour on the counter, transfer the dough to the counter, and begin kneading (or mix on medium speed with the dough hook). Add flour if necessary and knead until the dough forms a firm, supple dough. This will take 10 to 15 minutes by hand, slightly less by machine. The dough should be tacky but not sticky. It should pass the windowpane test (page 58) and register 77° to 81°F. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
• Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.
• Divide the dough into 2 equal pieces (they should weigh about 18 ounces each). Shape them into sandwich loaves, as shown on page 81. Lightly oil two 8 1/2 by 4 1/2-inch loaf pans and place the loaves in the pans. Mist the tops with spray oil and loosely cover with plastic wrap.
• Proof at room temperature for about 90 minutes, or until the dough nearly doubles in size and is cresting above the lip of the pans.
• Preheat the oven to 350°F with the oven rack in the middle of the oven. Just before baking, you may choose to garnish the loaves by misting the tops with water and sprinkling on sesame seeds.
• Bake the loaves for about 30 minutes, then rotate them 180 degrees, if necessary, for even baking. Continue baking for 15 to 30 minutes longer. The finished bread should register between 185° and 190°F at the center and should sound hollow when thumped on the bottom. The loaves should be golden brown all around and firm on the sides as well as on the top and bottom. If they are soft and squishy on the sides, return them to the pans and continue baking until done.
• When the loaves have finished baking, remove them immediately from the pans and cool on a rack for at least 1 hour, preferably 2 hours, before slicing or serving.
• BREAD PROFILE
• Enriched, standard dough; indirect method; commercial yeast
• DAYS TO MAKE: 2
• Day 1: 2 to 4 hours soaker and poolish
• Day 2: 1 hour to de-chill poolish; 15 minutes mixing; 3 1/2 hours fermentation, shaping, and proofing; 45 to 60 minutes baking
• Commentary
• Coarse flour weighs slightly less per cup than regular grind flour because it doesn't pack as tightly and contains more air. This explains why the coarse flour is only 4.25 ounces, while the regular whole-wheat flour used in the rest of the formula weighs 4.5 ounces per cup.
• The bread will develop a more open crumb if the flour is high in protein. The strongest flour comes from hard spring wheat, which can often be found at natural food markets that offer a variety of flours (see also Resources, page 291). You may also substitute regular whole-wheat flour from the supermarket.
• The use of oil and/or egg is offered as an option to tenderize the bread. If you use either of them, you will need to add additional flour during the final mixing. Let the dough determine how much flour to add, as you knead it to a firm, slightly tacky consistency. Another way to tenderize the dough is to use milk or buttermilk instead of water when making the poolish.
• BAKER'S PERCENTAGE FORMULA
• Whole-Wheat Bread %
• (Soaker)
• Whole-wheat flour: 100%
• Water: 141%
• Total: 241%
• WHOLE-WHEAT POOLISH
• Whole-wheat flour: 100%
• Instant yeast: .41%
• Water: 88.9%
• Total: 189.3%
• (Dough)
• Soaker: 114%
• Whole-wheat poolish: 142%
• Whole-wheat flour: 100%
• Salt: 3.7%
• Instant yeast: 1.2%
• Honey: 16.7%
• Vegetable oil: 5.6%
• Egg: 18.3%
• Total: 401.5%

Steps:

• 1. Stir together flour, vital wheat gluten and water. 2. Let rest 30 minutes to autolyze. 3. Add yeast and salt and mix, not knead, just until combined. 4. With wet hands, roll dough into a bowl, cover loosely with plastic wrap, and let rest at room temperature for at least 2 and up to 20 hours. If the dough rises too fast, finish proofing in the refrigerator. 5. The dough can be used immediately after the initial rise, or stored, loosely covered, in the refrigerator if used within 10 days. 7. When ready to bake, dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-sized; 450 grams) piece. Shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. 8. Allow the loaf to rest, covered with a towel, in an oiled bowl, on a pizza peel dusted with cornmeal, a silicone mat, or greased cookie sheet for 1 1/2 hours (40 minutes if using fresh, unrefrigerated dough). 9. 1/2 hr before baking time, preheat a dutch oven on the middle rack. If using a baking stone, also place an empty metal broiler tray on the rack below. 10. If desired, just before baking, use a pastry brush to paint the top with plain water or an egg wash. Sprinkle with your favorite seed mixture. Slash the loaf with 1/4-inch deep parallel cuts using a serrated bread knife or shears. 11. Slide the loaf directly into the hot dutch oven, replace lid and bake. Alternately, place loaf onto the hot stone. (Or place the silicone mat or cookie sheet on the stone.) and pour one cup hot tap water into the broiler tray and quickly close the oven door. 12. Bake for 30-35 minutes with lid on and an additional 15-20 minutes with the lid removed to achieve desired crust. If you used a mat or cookie sheet, remove it and bake the loaf directly on the stone for the last third of the baking time. 13. Allow bread to cool on a rack before slicing.

Steps:

• In a small bowl stir together 1 3/4 cups warm water and yeast and let stand until foamy, about 5 minutes. In a measuring cup whisk together remaining 1/4 cup warm water and molasses. In a large bowl stir together 2 cups flour, sugar, salt, and oil and add molasses and yeast mixtures, stirring until combined well. Stir in enough of remaining 3 to 4 cups flour, 1/2 cup at a time, for mixture to form a soft dough and turn dough out onto a lightly floured surface. Knead dough 8 minutes, or until smooth and elastic, and shape into a ball.
• Transfer dough to a lightly oiled bowl, turning to coat, and let rise, covered with plastic wrap, in a warm place until doubled in bulk, about
• 1 hour. Punch down dough and let rise, covered, 45 minutes more.
• Preheat oven to 400°F. and grease 2 loaf pans, 8 1/2 by 4 1/2 by
• 2 inches.
• Divide dough in half. Lightly knead each piece of dough and form into ovals. Transfer loaves to pans and let rise, covered with kitchen towels,
• 45 minutes. Brush tops of loaves lightly with egg wash and sprinkle with oats. Bake loaves in middle of oven 10 minutes. Reduce oven temperature to 350°F. and bake loaves 20 to 25 minutes more, or until golden brown. Turn loaves out onto a rack to cool.