Whole Wheat Sandwich BreadSeptember 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…
- In a large mixing bowl, combine the warm water with the years. Allow to sit for 5 minutes so the yeast can dissolve.
- Stir in the milk, molasses and oil.
- Add two cups of the regular flour and stir to mix the ingredients.
- Add the rest of the regular flour plus the oats, whole wheat flour and salt. Stir to form a dough.
- Let the dough rest for 20 minutes in a warm spot on the counter.
- 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.
- 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.
- 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.
- Lightly dust counter with flour again and turn the dough out on top.
- Divide the dough in half and shape into two loose balls. Let rest on the counter for 10 minutes.
- Grease two 9×5 inch loaf pans.
- 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.
- Heat the oven to 425 degrees.
- Slash a shallow cut down the length of the loaf tops with a serrated knife. I
- Place bread in oven and immediately reduce the heat to 375 degrees.
- Bake for 30-35 minutes. or until golden brown and hollow sounding when tapped on the bottom.
- Allow to cool for 10 minutes before removing from pans. Let them cool completely before slicing.