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Whole Wheat Sandwich Bread

September 4, 2012

I really like baking bread, especially because it is generally a simple process. It also makes your house smell yummy and inviting. This is a basic whole wheat sandwich bread that makes two 9×5 loaves.  Loaves will keep at room temperature for several days or wrapped up in the fridge for roughly a week. You can also use foil and plastic to keep a frozen loaf ready for use for up to three months.

You will need:

  • 1 c warm water
  • 2 1/2 t or 1 pkt active dry yeast
  • 1 c milk
  • 1/4 cup molasses (or honey if no molasses in your pantry)
  • 2 T vegetable oil
  • 2 1/2 c flour, plus extra for kneading
  • 1/4 c old-fashioned oats
  • 2 3/4 c whole wheat flour
  • 1 T salt

Then you will…

  1. In a large mixing bowl, combine the warm water with the years. Allow to sit for 5 minutes so the yeast can dissolve.
  2. Stir in the milk, molasses and oil.
  3. Add two cups of the regular flour and stir to mix the ingredients.
  4. Add the rest of the regular flour plus the oats, whole wheat flour and salt. Stir to form a dough.
  5. Let the dough rest for 20 minutes in a warm spot on the counter.
  6. Lightly flower the counter. Knead the dough by hand until it is smooth, feels slightly tacky and springs back when poked with your finger. Add flour a tablespoon at a time if the dough feels too sticky while kneading.
  7. Clean out the mixing bowl and coat lightly with vegetable oil or nonstick cooking spray. Form the dough into a ball and turn it in the bowl to coat it with the oil.
  8. Cover the bowl with plastic wrap or a warm, damp dishcloth. Let the dough rise in a warm spot until nearly doubled in bulk, about 1 to 1.5 hours.
  9. Lightly dust counter with flour again and turn the dough out on top.
  10. Divide the dough in half and shape into two loose balls. Let rest on the counter for 10 minutes.
  11. Grease two 9×5 inch loaf pans.
  12. Shape each ball of dough into a loaf and transfer to the prepared pans. Allow the loaves to rise a second time until they start to rise over the edge of the pan, 30-40 minutes.
  13. Heat the oven to 425 degrees.
  14. Slash a shallow cut down the length of the loaf tops with a serrated knife. I
  15. Place bread in oven and immediately reduce the heat to 375 degrees.
  16. Bake for 30-35 minutes. or until golden brown and hollow sounding when tapped on the bottom.
  17. Allow to cool for 10 minutes before removing from pans.  Let them cool completely before slicing.

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