Classic 100 Whole Wheat Sandwich Bread Food

CLASSIC 100% WHOLE WHEAT SANDWICH BREAD

Steps:

• In the bowl of a standing mixer, combine warm water, yeast, and sugar. Stir until grains dissolve and let sit for 10 to 15 minutes until puffy.
• In a mixing bowl, whisk together flour and salt (and vital wheat gluten). Add flour mixture to standing mixer. Add your butter and egg soon after. Mix on low with a dough hook until dough pulls away from and cleans the sides.
• Turn dough out onto lightly greased surface and shape into a round. Transfer to lightly greased container. Cover and let rise until double, about 1 1/2 hours.
• Turn dough out onto lightly greased surface and punch down dough. Shape into a sandwich loaf and transfer to a lightly greased 9"x 5" bread pan. Cover and let rise until the dough reaches above the edges of the pan.
• Preheat oven to 350° Fahrenheit (176° Celsius).
• Bake for 20 minutes. Remove loaf and tent with aluminum foil.
• Bake for another 20 to 25 minutes. Bottom will sound hollow when thumped. Internal temperature will read 200° Fahrenheit (93° Celsius).
• Turn out onto a wire cooling rack and let cool completely before slicing and serving.

100% WHOLE WHEAT SANDWICH BREAD RECIPE

Steps:

• For the Autolyse: In large bowl, combine whole wheat flour with first addition of water. Stir until water is absorbed; then knead briefly against the sides of the bowl until no floury bits remain. Cover and set aside for 2 hours 30 minutes to hydrate flour.
• For the Dough: Transfer hydrated dough to a 14-cup food processor fitted with the regular metal blade (not the dough blade), along with brown sugar, salt, and instant dry yeast. Process until dough is silky smooth, and a small piece can be stretched into a thin sheet without tearing, about 75 seconds. The exact timing will vary with the power and capacity of a given machine. For smaller machines, the reduced capacity and power will necessitate dividing dough in half to process in stages.
• Once gluten is well developed, drizzle in the remaining water and oil while the processor is running, and continue mixing only until smooth. At this stage, the dough will feel sticky, wet, and elastic.
• First Rise: Transfer dough to large, lightly greased bowl (it's fine to reuse bowl from autolyse, no need to wash). Cover and proof until puffy, light, and roughly doubled in bulk, about 2 hours at 70°F (21°C). In a chilly kitchen, the dough will need more time to rise, and in a warmer kitchen, it will move faster.
• Shaping the Loaf: Turn soft dough out onto clean surface lightly dusted with whole wheat flour. Pat dough into 7-inch square, and form into tight log, sealing dough together with heel of your hand. Nestle into lightly greased 1-pound loaf pan, seam side down; cover loosely as before.
• Second Rise: Let dough proof until puffy, light, and risen about 2 1/2 inches above rim of pan at very center. To test dough, poke it gently with a flour-dusted fingertip; when dough is ready, it will retain a shallow impression that springs back after a minute. If dough is firm and springs back right away, continue proofing until dough retains a shallow impression. This will take about 75 minutes at around 70°F (21°C). Again, timing of the process will vary based on environmental conditions. Near the end of this period, adjust oven rack to lower-middle position and preheat oven to 350°F (177°C).
• Baking the Loaf: After the second rise, uncover dough and bake until well risen, golden brown, and hollow sounding when thumped; about 45 minutes, or to an internal temperature of approximately 200°F (93°C). Immediately turn loaf out onto a wire rack, and cool completely before slicing, at least 90 minutes. Slice with a sharp serrated knife. The loaf will keep up to a week at room temperature in a bread box or paper bag.

CLASSIC 100% WHOLE WHEAT BREAD

Steps:

• Mixing: I.
• In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl.
• Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine programmed for "dough" or "manual.")
• Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 60 minutes, depending on the warmth of your kitchen.
• Shaping:
• Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log.
• Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 1 hour, or until it's crowned about 1 inch above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.
• Baking:
• Bake the bread in a preheated 350°F oven for about 40 minutes, tenting it lightly with aluminum foil after 20 minutes.
• Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or measuring its interior temperature with an instant-read thermometer (it should register 190°F at the center of the loaf).
• Remove the bread from the oven, and cool it on a wire rack before slicing. Store the bread in a plastic bag at room temperature.

KING ARTHUR'S 100% WHOLE WHEAT SANDWICH BREAD

Steps:

• Combine all of the ingredients, and mix them till you have a shaggy dough.
• Let the dough rest, covered, for 20 minutes, then knead till fairly smooth.
• Allow the dough to rise, covered, for 1 to 2 hours, or until it's puffy and nearly doubled in bulk.
• Gently deflate the dough, shape it into a log, and place it in a lightly greased 8 1/2 x 4 1/2-inch bread pan.
• Cover the pan with a proof cover or lightly greased plastic wrap, and allow it to rise for about 1 hour, till it's crowned about 1 inch over the rim of the pan.
• Bake the bread in a preheated 350°F oven for 45 minutes, tenting it lightly with aluminum foil for the final 20 minutes of baking.

CLASSIC SANDWICH BREAD

Steps:

• Mixing:
• In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl.
• You may need up to 2/3 cup of hot water to make a soft, smooth dough.
• Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine set to the dough or manual cycle).
• Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 60 minutes, depending on the warmth of your kitchen.
• Shaping:
• Don't punch down the dough. Transfer it to a lightly oiled work surface, and gently shape it into an 8-inch log.
• Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 60 minutes, until it's domed about 1 inch above the edge of the pan.
• A finger pressed into the dough should leave a mark that rebounds slowly.
• Baking:
• Bake the bread in a preheated 350°F oven for about 35 minutes, until it's light golden brown.
• Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or by measuring its interior temperature with an instant-read thermometer (it should register 190°F at the center of the loaf).
• Remove the bread from the oven, and cool it on a wire rack before slicing.
• Store the bread in a plastic bag at room temperature.

100% WHOLE WHEAT BREAD (BREAD MACHINE)

Steps:

• Follow directions for your machine for a 2-pound loaf of whole wheat bread.
• Instructions for my machine are: Add all ingredients in the order listed. (I combine the water and powdered milk and heat them in microwave on high for 30 seconds before putting in baking pan and then add the remaining ingredients.).
• Insert the baking pan into the oven chamber and lock the pan.
• Select Whole Wheat setting and 2 pound loaf.
• Press start.
• When the baking is finished, I like to put the loaf in a large zip lock bag and seal it. Then place on wire rack to cool completely before slicing.