WHOLE WHEAT SANDWICH BREAD RECIPE BY TASTY
Here's what you need: warm water, honey, active dry yeast, whole wheat flour, all-purpose flour, oil, salt
Provided by Joey Firoben
Categories Breakfast
Yield 12 servings
Number Of Ingredients 7
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!
Nutrition Facts : Calories 145 calories, Carbohydrate 26 grams, Fat 2 grams, Fiber 2 grams, Protein 4 grams, Sugar 0 grams
WHOLE-WHEAT SANDWICH BREAD(ATK)
You can hand-knead the dough, but it's easy to add too much flour during the kneading stage. Leftover bread can be wrapped in a double layer of plastic wrap and stored at room temperature for 3 days. To freeze the bread for up to 1 month, wrap it with an additional layer of aluminum foil. There is a 8-24 soak/rise time.
Provided by Coppercloud
Categories Yeast Breads
Time 4h10m
Yield 2 loafs, 15 serving(s)
Number Of Ingredients 12
Steps:
- For the Biga: Combine 2 cups bread flour, 1 cup water, and 1/2 teaspoon yeast in large bowl and stir with wooden spoon until uniform mass forms and no dry flour remains, about 1 minute. Cover bowl tightly with plastic wrap and let stand at room temperature (70 degrees) overnight (at least 8 hours and up to 24 hours).
- For the Soaker: Combine 3 cups whole-wheat flour, 1/2 cup wheat germ, and 2 cup milk in large bowl and stir with wooden spoon until shaggy mass forms, about 1 minute. Turn out dough onto lightly floured work surface and knead until smooth, 2 to 3 minutes. Return soaker to bowl, cover tightly with plastic wrap, and refrigerate overnight (at least 8 hours and up to 24 hours).
- For the Dough: Tear soaker apart into 1-inch pieces and place in bowl of stand mixer fitted with dough hook. Add biga, honey, salt, yeast, butter, and oil. Mix on low speed until cohesive mass starts to form, about 2 minutes. Increase speed to medium and knead until dough is smooth and elastic, 8 to 10 minutes. Turn out dough onto lightly floured counter and knead 1 minute. Shape dough into ball and place in lightly greased container. Cover tightly with plastic wrap and allow to rise at room temperature 45 minutes.
- Gently press down on center of dough to deflate. Holding edge of dough with fingertips, fold partially risen dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl 90 degrees; fold again. Turn bowl and fold dough 6 more times (total of 8 folds). Cover and allow to rise at room -temperature until doubled in volume, about 45 minutes.
- Adjust oven racks to middle and lowest positions, place baking stone on middle rack, and heat oven to 400 degrees. Spray two 81/2 by 41/2-inch loaf pans with nonstick cooking spray. Transfer dough to well-floured counter and divide into 2 pieces. Working with 1 ball of dough at a time, pat each into 8 by 17-inch rectangle. With short side facing you, roll dough toward you into firm cylinder, keeping roll taut by tucking it under itself as you go. Turn loaf seam side up and pinch it closed. Place loaf seam side down in prepared loaf pan, pressing gently into corners. Repeat with second ball of dough. Cover loaves loosely with plastic wrap and allow to rise at room temperature until almost doubled in size, 60 to 90 minutes (top of loaves should rise about 1 inch over lip of pan).
- Place empty loaf pan or other heatproof pan on bottom oven rack and bring 2 cups water to boil on stovetop. Using sharp serrated knife or single-edge razor blade, make one ¼-inch-deep slash lengthwise down center of each loaf. Pour boiling water into empty loaf pan in oven and set loaves on baking stone. Reduce oven temperature to 350 degrees. Bake until crust is dark brown and internal temperature registers 200 degrees on instant-read thermometer, 40 to 50 minutes, rotating loaves 180 degrees and side to side halfway through baking.
- Transfer pans to wire rack and let cool 5 minutes. Remove loaves from pans, return to rack, and cool to room temperature, about 2 hours.
Nutrition Facts : Calories 255.5, Fat 8.8, SaturatedFat 4, Cholesterol 15.5, Sodium 637.6, Carbohydrate 38.9, Fiber 4, Sugar 6.4, Protein 7.6
SIMPLE WHOLE WHEAT BREAD
Simply a great-tasting and easy-to-make whole wheat bread.
Provided by Nita Crabb
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 3h
Yield 36
Number Of Ingredients 9
Steps:
- In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
- Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
- Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
- Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely.
Nutrition Facts : Calories 134.1 calories, Carbohydrate 25.9 g, Cholesterol 4.2 mg, Fat 2.1 g, Fiber 1.9 g, Protein 3.8 g, SaturatedFat 1.1 g, Sodium 207.1 mg, Sugar 5.3 g
NO-KNEAD WHOLE WHEAT SANDWICH BREAD
This is my version of Artisan Bread in Five Minutes a Day (by Jeff Hertzberg and Zoe Francois), a revolutionary approach to bread baking. Actually it's a combination of Five Minute Bread and Cook's Illustrated Almost No-Knead Bread 2.0. Perfect answer to a busy life . . . mix once and store in the refrigerator and use within 5 days. The addition of beer and vinegar gives the bread a 'sourdough' like taste. If you prefer, water may be substituted for the beer and the vinegar omitted. The bread can be baked in a traditional bread pan, or it can baked using a cast-iron dutch oven, see Recipe #290761. Makes three 1-1/2 pound loaves. Preparation time does not include fermentation time.
Provided by Galley Wench
Categories Yeast Breads
Time 1h
Yield 3 1 1/2 pound loaves
Number Of Ingredients 11
Steps:
- MIXING AND STORING DOUGH:.
- Whisk together flours, wheat germ, yeast, and salt in large bowl or lidded 5 quart container.
- Stir honey and melted butter into water; then add water, beer, and vinegar to the dry ingredients.
- Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl/ container until shaggy ball forms (use wet hands if needed).
- Cover bowl with plastic wrap and let sit at room temperature until dough rises and collapses (or flatttens on top); 2 - 5 hours.
- Refrigerate in lidded (not airtight) container and allow to preferment for at least one day or up to 5 days.
- ON BAKING DAY:.
- Lightly grease a 9x4x3-inch nonstick loaf pan.
- With wet hands, pull up one end of the refrigerated dough. Using a serrated knife, cut off a 1 1/2 pound, or canteloupe-size, piece of dough. Dust the piece with flour and quickly shape into a ball by gently stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Most of the dusting flour will fall off. The bottom of the loaf may appear to be a collection of bunched ends, but they will flatten out during resting and baking. The dough ball should be smooth and cohesive and take no more than 30 to 60 seconds to shape. Form an elongated oval and place into the prepared pan.
- Cover loosely with plastic wrap and allow to rest until doubled in size, approximately 2 hours.
- Twenty minutes before baking, preheat oven to 400 degrees, with an empty broiler tray or cast iron skillet on any other shelf that won't interfer with the rising bread.
- Place the loaf on a rack near the center of the oven. Pour 1 cup of hot tap water into the hot broiler tray or skillet and quickly close the oven door.
- Bake for 45 - 50 minutes or until golden brown and firm.
- Remove from pan and allow to cool on wire rack before slicing.
Nutrition Facts : Calories 1163.4, Fat 20.8, SaturatedFat 10.6, Cholesterol 40.7, Sodium 2843.1, Carbohydrate 212.2, Fiber 21.6, Sugar 24.1, Protein 35
More about "whole wheat sandwich bread recipes"
100% WHOLE WHEAT SANDWICH BREAD | KING ARTHUR BAKING
From kingarthurbaking.com
4.4/5 (173)Total Time 4 hrsServings 18Calories 140 per serving
- If you're using instant yeast, you can skip this step., Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Combine the yeast/water with the flour and remaining ingredients, and mix and knead — by hand, mixer, or bread machine — until you've made a cohesive dough.
100% WHOLE WHEAT SANDWICH BREAD RECIPE - SERIOUS EATS
From seriouseats.com
4.5/5 (2)Total Time 8 hrsCuisine AmericanCalories 159 per serving
WHOLE WHEAT SOURDOUGH SANDWICH BREAD - BOSTON GIRL BAKES
From bostongirlbakes.com
EINKORN WHOLE WHEAT SOURDOUGH BREAD | JOVIAL FOODS
From jovialfoods.com
LUNDS & BYERLYS - BREAD, WHOLE WHEAT SANDWICH CALORIES, CARBS
From androidconfig.myfitnesspal.com
WHOLE-WHEAT SANDWICH BREAD RECIPE - BROWN EYED BAKER
From browneyedbaker.com
WHOLE WHEAT BREAD SPINACH SANDWICH RECIPE - NDTV FOOD
From food.ndtv.com
WHOLE-WHEAT SANDWICH BREAD | KCET
From kcet.org
EASY NO-KNEAD WHOLE WHEAT SANDWICH BREAD - CANADIAN LIVING
From canadianliving.com
WHOLE WHEAT SANDWICH BREAD - FOOD AS WE KNOW IT
From foodasweknowit.com
BEST WHOLE WHEAT BREAD - EASY HOMEMADE BREAD RECIPE
From kristineskitchenblog.com
ORGANIC SPROUTED WHOLE WHEAT SANDWICH BREAD, 22 OZ AT WHOLE …
From wholefoodsmarket.com
VEGETABLE SANDWICH ON WHOLE-WHEAT BREAD RECIPE | EAT SMARTER …
From eatsmarter.com
100% WHOLE WHEAT FOOD PROCESSOR SANDWICH BREAD EXPLAINED
From thebakingwizard.com
EASY 4 INGREDIENT WHOLE WHEAT ARTISAN BREAD (WITH STEP-BY-STEP …
From theconscientiouseater.com
WHOLE WHEAT SOURDOUGH SANDWICH BREAD RECIPE | FOODTALK
From foodtalkdaily.com
BREADS AT WHOLE FOODS MARKET
From wholefoodsmarket.com
CLASSIC 100% WHOLE WHEAT SANDWICH BREAD - BREAD BY THE HOUR
From breadbythehour.com
SOFT WHOLE WHEAT BREAD- PERFECT FOR SANDWICHES -BAKING A MOMENT
From bakingamoment.com
WHOLE WHEAT SANDWICH BREAD | FOOD | THESUBURBAN.COM
From thesuburban.com
HOMEMADE WHOLE WHEAT BREAD FOR SANDWICHES (NO MACHINE)
From biggerbolderbaking.com
WHITE WHOLE WHEAT BREAD RECIPE - THE FLOUR HANDPRINT
From theflourhandprint.com
NO KNEAD WHOLE WHEAT SANDWICH BREAD - MARY'S NEST
From marysnest.com
WHOLE WHEAT SOURDOUGH DISCARD SANDWICH BREAD - THE PANTRY …
From pantrymama.com
WHOLE WHEAT SANDWICH BREAD-PULLMAN LOAF — HARVEST EATING
From harvesteating.com
WHOLE WHEAT SANDWICH BREAD | EASY BUDGET RECIPES BY ITS YUMMI
From itsyummi.com
100% WHOLE WHEAT SANDWICH BREAD | FOOD DOODLES
From fooddoodles.com
100% WHOLE WHEAT FOOD PROCESSOR SANDWICH BREAD - THE BAKING …
From thebakingwizard.com
HONEY WHOLE WHEAT SANDWICH BREAD RECIPE FOR BREAD …
From 100daysofrealfood.com
WHOLE WHEAT SOURDOUGH SANDWICH BREAD - THE PERFECT LOAF
From theperfectloaf.com
15 WHOLE WHEAT BREAD RECIPES - THE SPRUCE EATS
From thespruceeats.com
SOURDOUGH WHOLE WHEAT SANDWICH BREAD - NANA'S BEST RECIPES
From nanasbestrecipes.com
SOFT WHOLE WHEAT SANDWICH BUNS RECIPE - JENNY CAN COOK
From jennycancook.com
EASY WHOLE WHEAT SANDWICH BREAD {FOR BEGINNERS!} - THE BUSY BAKER
From thebusybaker.ca
SANDWICH BREAD (100% WHOLE WHEAT FLOUR & VEGAN) - DASSANA'S …
From vegrecipesofindia.com
KING ARTHUR'S 100% WHOLE WHEAT SANDWICH BREAD
From kingarthurbaking.com
HOW TO MAKE WHOLE WHEAT SANDWICH BREAD | KITCHN
From thekitchn.com
WHOLE FOODS MARKET BAKEHOUSE - 100% WHOLE WHEAT BREAD …
From sync.myfitnesspal.com
PETER REINHART'S WHOLE WHEAT SANDWICH BREAD | CENTER STAGE …
From centerstagewellness.com
EASY WHOLE WHEAT SOURDOUGH SANDWICH BREAD - HEARTBEET KITCHEN
From heartbeetkitchen.com
EINKORN WHOLE WHEAT SANDWICH BREAD | JOVIAL FOODS
From jovialfoods.com
EASY, SOFT 100% WHOLE WHEAT SANDWICH BREAD TUTORIAL - AN …
From anoregoncottage.com
WHOLE WHEAT SANDWICH BREAD - VEENA AZMANOV
From veenaazmanov.com
WHOLE WHEAT SANDWICH BREAD RECIPE - CHEF LINDSEY FARR
From cheflindseyfarr.com
ALL RECIPES WHOLE WHEAT BREAD - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
You'll also love