The Best Soft White Whole Grain Sandwich Bread

The Best Soft White Whole Grain Sandwich Bread

Nothing says lovin’ like homemade sandwich bread from the oven

Ingredients:

1 cup plus 2 tablespoons warm water (about 110-115 degrees F)

1 tablespoon active dry yeast

2 teaspoons sugar

2-3/4 cup white whole wheat flour (350 grams)

¼ cup vital wheat gluten

¼ cup honey

2 tablespoons olive oil

1-1/2 teaspoons salt

1 tablespoon apple cider vinegar

¼ cup potato flakes (not pearls)

2 tablespoons milk (use alternative for vegan)

Directions:

Dissolve active dry yeast in warm water. Add 2 teaspoons sugar. Let rest until mixture foams.

Combine white whole wheat flour, and vital wheat gluten. Whisk to mix. Set aside.

Pour the yeast mixture into a large bowl. Add half of the flour mixture. Stir to combine. Mixture will like a very thick pancake batter.

Add honey, oil, salt, vinegar, potato flakes and milk. Mix well.

Stir in about half of the remaining flour mixture. Mix well.

Mix ingredients (I use a Dough ….) When mixture starts to pull together.

Work in enough of the remaining flour to make a stiff dough. Continue kneading on a lightly floured surface, adding more flour as needed.

Cover the dough and let it rest 10-15 minutes in between kneading. This rest time helps the dough relax.

Uncover the dough and continue kneading until the dough is elastic and no longer stick, about 10 minutes.

Keep working the dough until it passes the windowpane test. (Windowpane test-pull off a small piece of dough and lightly stretch it out with your fingers. If the dough tears easily, it needs more kneading. When you can stretch it out gently and see light through it, it is ready to shape).

Shape the dough into a ball. Turn it around the inside of a large, greased bowl, and place it so that its greased side is uppermost. Cover the bowl tightly with plastic wrap and let the dough rise in a warm place until doubled-one hour or more. * (see note below to leave in the refrigerator overnight)

To form into a loaf, on a lightly floured surface, first roll it out into a rectangle about ½ inch thick.

Fold up one long sides over 1/3 of the way toward the center. Flatten with the heel of your hand. Fold the opposite side 1/3 way to the center, overlapping the first side. Flatten with your hand.

Press dough gently to remove any air bubbles. You will have a wide log shape. Start rolling the dough with one end and continue rolling in a jelly-roll fashion. Gently pinch the ends closed.

Work with the dough, gently shaping it with your hands to tuck the side under and lengthen the loaf.

Place a handful of toasted and salted sunflower seeds on the surface next to the dough. Dampen a cloth or paper towel. Gently roll the top of the loaf onto the damped towel. Then gently roll into the sunflower seeds.

Fit loaf into a greased 8-1/2 x 4-1/2- inch loaf pan.

Cover the loaf with a towel and let rise in a warm place until almost double in bulk or until dough rises about an inch over the sides of the pan.

Bake the loaf in the center of a preheated 375-degree oven, 30-35 minutes or until the internal temperature of the loaf reach 190-degree F. If loaf starts browning too quickly, with foil tent the top of the loaf the last 10 minutes of cooking.

Turn out the loaf and rap it on the bottom. If the sound is hollow, the bread is done.

Cool loaf on a wire rack. Do not slice until complete cool. Slicing bread too soon can cause the inside the get holes in it or the bread may be crumbly. The bread is still baking while cooling, so please resist the urge to cut until the loaf is completely cool, about 2 hours.

*Note: Alternatively, dough can be placed in a greased large bowl and covered tightly. Refrigerate overnight. Soft and Delicious Sandwich Bread

© Copyright 2023. Recipe Courtesy of Ancient Grains: Einkorn, Spelt, and Quiona, by Shirleen Sando