Whole Wheat Sandwich Bread

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.

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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

Directions
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!

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