Whole Wheat Sandwich Bread

Whole Wheat Sandwich Bread

Committee meeting working lunch, 1/26/12 – served with mushroom barley soup

Adapted from King Arthur Flour

This recipe can be customized to use the ingredients you have on hand.

  • 1 to 1 ¼ cups lukewarm water, milk, or whey (use 1 cup in a warm, humid climate; 1 ¼ cup in a cold, dry climate)
  • 2 ½ teaspoons (one packet) instant or active dry yeast
  • ¼ cup vegetable oil or melted and cooled butter
  • ¼ cup liquid sweetener – honey, molasses, sorghum syrup, maple syrup, or corn syrup
  • 3 ½ cups whole wheat flour
  • if using water as liquid: ¼ cup nonfat dried milk (optional)
  • 1 ¼ teaspoons salt

In a large bowl, combine the water, milk, or whey with the yeast, vegetable oil or butter, and liquid sweetener. Add the flour, dried milk (if using), and salt all at once and stir until all the liquid is absorbed.

Transfer the ball of dough to a lightly greased surface and knead 6-8 minutes. (You can also knead in a stand mixer with a dough hook or in a bread machine.) The kneading is done when the dough feels smooth and comes back to shape when poked. If you take a small amount and stretch it, it should make a thin “windowpane” of dough without tearing.

Place the dough in a greased bowl. Cover it with plastic wrap or a damp towel and allow to rise until puffy and almost doubled in bulk, 1-2 hours.

On a lightly greased surface, flatten the dough out into an 8” x 8” square. Roll the dough into a log, then place in a greased 8 ½” x 4 ½” loaf pan. Cover and allow to rise another 1-2 hours. The dough should rise above the sides of the pan. When the dough is almost done rising, preheat the oven to 350 degrees.

Bake for 35-40 minutes. The loaf is finished when the inside temperature is 190 degrees. Take the loaf out of the pan and tap the bottom – the finished loaf should sound hollow. Allow to cool before slicing.

Yield: 1 loaf

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