All of the bread on this blog have been rustic in form- which is great! But I wanted something that would have a uniform shape- easy for packing sandwiches now that the semester has started up and there will be a lot of brown bagging happening around these parts. This uses a basic flour, water, yeast, salt formula, but if you wanted a softer bread, add some non-dairy milk, sweetener, and/or oil to the mix. As I play with these ideas, I’ll post more recipes. For now, here is a basic whole wheat sandwich bread.
Whole Wheat Sandwich Bread
Yields 1 loaf
1 1/2 cups whole wheat pastry flour
1 1/2 cups white flour
1 teaspoon salt
1/2 teaspoon yeast
1 1/2 cups water
1. Mix all ingredients until well combined. Let rest overnight. It will double in size and allow the gluten to develop.
2. Dump the doubled dough onto a floured surface. Knead lightly and form into a log that will fit a 1 lb. loaf pan.
3. Place the dough in the loaf pan. Let rise in a warm space until the dough is nearly at the brim of the loaf pan. Meanwhile, preheat the oven to 350 Fahrenheit.
4. Brush the dough with non-dairy milk or a bit of oil if you would like a glossy finish to the bread. Pop it in the oven for 60-75 minutes. When finished, the dough should pull away easily from the sides of the pan. When you tap the bottom of the loaf, it should have a hollow sound.
5. Remove from the oven, place on a cooling rack, and let cool completely before slicing.
6. Smother your slices in peanut butter (or other toppings of your choice) and enjoy!