Whole Wheat Bread — Revisited

March 31, 2009 at 9:52 pm Leave a comment

Finally, I can say I have found my everyday, go-to sandwich bread. This bread is absolutely perfect in every dimension. It has a nice hearty crust with a perfectly soft interior. In addition to the taste and texture, the bread is packed full of nutrients. It makes two loaves so I freeze one while we use up the other. Obviously, I can’t say enough about this bread — you just have to make it. It will definitely be your new go-to recipe.

Whole Wheat Sandwich Bread
2 1/3 Cups warm water (about 100 degreesF)
1 1/2 Tbsp instant yeast
1/4 Cup honey
4 Tbsp unsalted butter, melted
2 1/2 tsp salt
1/4 Cup rye flour
1/2 Cup toasted wheat germ
3 Cups whole-wheat flour
2 3/4 Cups unbleached all-purpose flour

In the bowl of a stand mixer, combine water, yeast, honey, butter, and salt with a rubber spatula. Mix in the rye flour, wheat germ, and 1 cup of each of the whole-wheat and all-purpose flours.

Add the remaining whole-wheat and all-purpose flours, attach the dough hook and knead at low speed until the dough is smooth and elastic, about 8 minutes. Transfer the dough to a lightly flour surface. Knead just long enough to make sure the dough is soft and smooth, about 30 seconds.

Place the dough in a very lightly oiled large bowl and cover with plastic wrap. Let rise in a warm, draft-free area until the dough has doubled in size, about 1 hour.

Heat the oven to 375 degrees F. Gently press down the dough and divide it into two equal pieces. Gently press each piece into a rectangle about 1-inch thick no longer than 9 inches. With the long side of the dough facing you, roll the dough firmly into a dylinder, pressing down to make sure the dough sticks to itself. Turn the dough seam-side up and pinch it closed. Place each cylinder of dough into a greased 9 by 5 inch loaf pan, seam side down, pressing the dough gently so it touches all four sides of the pan. Cover the shaped dough; let rise until almost doubled in volume, 20 to 30 minutes.

Bake until an instant-read thermometer reads 205 degrees, 35 to 45 minutes. Transfer the bread immediately from the baking pans to a wire rack; cool to room temperature.

Source: Annie’s Eats


Entry filed under: bread.

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