WHOLE WHEAT SANDWICH BREAD RECIPE BY TASTY
Here's what you need: warm water, honey, active dry yeast, whole wheat flour, all-purpose flour, oil, salt
Provided by Joey Firoben
Categories Breakfast
Yield 12 servings
Number Of Ingredients 7
Steps:
- In a large bowl, whisk the water, honey, and yeast. Let sit for 5 minutes, until the yeast has bloomed.
- NOTE: It may be tempting to use all whole wheat flour in this recipe, but, in our testing, that method resulted in dense, tough, squat breads that barely rose when we tried to proof them. Using some all-purpose flour was necessary to give us the rise and soft, pillowy texture we wanted in a good sandwich bread.
- Pour in the wheat flour, all-purpose flour, oil, and salt, and mix until the dough comes together in a ball that does not stick to your fingers.
- NOTE: You can also do the first 2 steps in a standing mixer fitted with a dough hook attachment, mixing on low speed until the dough no longer sticks to the sides.
- On a lightly floured surface, knead the dough a few times until it really starts to form a tight ball.
- Form the dough into a ball shape and transfer to a greased bowl, turning the dough to coat it in grease. Cover the bowl with plastic wrap or a wet towel and store in a warm place for 1 hour.
- Allow the dough to proof until it has doubled in size. Save the plastic wrap or towel as you'll be using it again.
- Transfer the proofed dough to a lightly floured surface and press the dough - don't stretch - into a 7x7-inch (18x18 cm) square.
- Fold the top 3rd of the square down, and the bottom 3rd up to form an even rectangle. Pinch the top fold to seal the dough.
- Roll the dough over so that the seal faces upward and fold both ends up toward the center, so that the dough has formed an even log shape about the size of your loaf pan.
- Transfer the dough to a greased loaf pan and cover with with the same plastic wrap or towel used before.
- Let the dough rise for 1 hour, until it has poofed over the edge of the loaf pan about 1½ inches (4 cm).
- Preheat the oven to 375°F (190°C).
- Remove the plastic wrap or towel and transfer to the oven and bake for 50-55 minutes, until the dough has browned slightly and formed a light brown crust.
- Immediately remove the loaf from the pan and set aside to cool for at least 1 hour before slicing.
- Store in an airtight container or bag. The bread can be stored in freezer up to 6 months.
- Enjoy!
Nutrition Facts : Calories 145 calories, Carbohydrate 26 grams, Fat 2 grams, Fiber 2 grams, Protein 4 grams, Sugar 0 grams
WHOLE WHEAT SANDWICH BREAD (ARTISAN NO-KNEAD)
From "Artisan Bread in Five Minutes a Day" by Jeff Hertzberg & Zoe Francois. Makes 3 1-1/2 pound loaves. The recipe is easily doubled or halved.
Provided by ceilmary
Categories Breads
Time 2h50m
Yield 3 1-1/2 pound loaves
Number Of Ingredients 10
Steps:
- Mix yeast, salt, honey and butter with the lukewarm water in a 5 quart bowl, or a lidded (not airtight) food container.
- Mix in the remaining dry ingredients without kneading, using a spoon, a 14-cup capacity food processor (with dough attachement), or a heavy-duty stand mixer (with dough hook). If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour.
- Cover (not airtight), and allow to rest a room temperature until the dough rises and collapses (or flattens on top); approximately 2 hours.
- The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 5 days.
- On baking day, lightly grease a 9x4x3 nonstick loaf pan with a neutral-tasting oil. Dust the surface of the refrigerated dough with flour and cut off a 1-1/2 pound (canteloupe sized) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom and all four sides, rotating the ball a quarter-turn as you go. Form an elongated oval and place it in the prepared pan. Allow to rest for 1 hour and 40 minutes (or just 40 minutes if you are using fresh, unrefrigerated dough).
- Twenty minutes before baking time, preheat the oven to 400F, with an empty broiler tray on any other shelf that won't interfere with the rising bread.
- Place the loaf on a rack near the center of the oven. Pour 1 cup of hot tap water into the broiler tray and quickly close the door. Bake for about 50 minutes, or until deeply browned and firm.
- Allow to cool before slicing or eating.
Nutrition Facts : Calories 1169.8, Fat 22.6, SaturatedFat 10.9, Cholesterol 40.7, Sodium 3127.1, Carbohydrate 213.7, Fiber 23.3, Sugar 24.1, Protein 39.3
NO-KNEAD WHOLE WHEAT BREAD
This simple recipe requires no kneading, so you can mix this up with less fuss. It still has that great fresh-from-the-oven flavor your family is sure to appreciate! -Barbara Ann Gross, APO, New York
Provided by Taste of Home
Time 45m
Yield 1 loaf.
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast in warm water. Stir in honey; add butter, salt and whole wheat flour. Beat on low speed until well-blended. Stir in all-purpose flour. Cover and let rise in a warm place until doubled, about 30 minutes. Stir 30 strokes with a spoon; pour batter into a greased 8x4-in. loaf pan. Cover and let rise in a warm place until batter reaches edge of pan, about 30 minutes. Bake at 375° for 30-40 minutes. Cool on wire rack.
Nutrition Facts : Calories 103 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 163mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.
NO-KNEAD WHOLE WHEAT SANDWICH BREAD
This is my version of Artisan Bread in Five Minutes a Day (by Jeff Hertzberg and Zoe Francois), a revolutionary approach to bread baking. Actually it's a combination of Five Minute Bread and Cook's Illustrated Almost No-Knead Bread 2.0. Perfect answer to a busy life . . . mix once and store in the refrigerator and use within 5 days. The addition of beer and vinegar gives the bread a 'sourdough' like taste. If you prefer, water may be substituted for the beer and the vinegar omitted. The bread can be baked in a traditional bread pan, or it can baked using a cast-iron dutch oven, see Recipe #290761. Makes three 1-1/2 pound loaves. Preparation time does not include fermentation time.
Provided by Galley Wench
Categories Yeast Breads
Time 1h
Yield 3 1 1/2 pound loaves
Number Of Ingredients 11
Steps:
- MIXING AND STORING DOUGH:.
- Whisk together flours, wheat germ, yeast, and salt in large bowl or lidded 5 quart container.
- Stir honey and melted butter into water; then add water, beer, and vinegar to the dry ingredients.
- Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl/ container until shaggy ball forms (use wet hands if needed).
- Cover bowl with plastic wrap and let sit at room temperature until dough rises and collapses (or flatttens on top); 2 - 5 hours.
- Refrigerate in lidded (not airtight) container and allow to preferment for at least one day or up to 5 days.
- ON BAKING DAY:.
- Lightly grease a 9x4x3-inch nonstick loaf pan.
- With wet hands, pull up one end of the refrigerated dough. Using a serrated knife, cut off a 1 1/2 pound, or canteloupe-size, piece of dough. Dust the piece with flour and quickly shape into a ball by gently stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Most of the dusting flour will fall off. The bottom of the loaf may appear to be a collection of bunched ends, but they will flatten out during resting and baking. The dough ball should be smooth and cohesive and take no more than 30 to 60 seconds to shape. Form an elongated oval and place into the prepared pan.
- Cover loosely with plastic wrap and allow to rest until doubled in size, approximately 2 hours.
- Twenty minutes before baking, preheat oven to 400 degrees, with an empty broiler tray or cast iron skillet on any other shelf that won't interfer with the rising bread.
- Place the loaf on a rack near the center of the oven. Pour 1 cup of hot tap water into the hot broiler tray or skillet and quickly close the oven door.
- Bake for 45 - 50 minutes or until golden brown and firm.
- Remove from pan and allow to cool on wire rack before slicing.
Nutrition Facts : Calories 1163.4, Fat 20.8, SaturatedFat 10.6, Cholesterol 40.7, Sodium 2843.1, Carbohydrate 212.2, Fiber 21.6, Sugar 24.1, Protein 35
NO-KNEAD WHOLE WHEAT SWEET POTATO BREAD
Steps:
- In a large bowl, combine the flour, sugar, salt, and yeast. Whisk to thoroughly combine. Add the sweet potatoes and toss gently with a rubber spatula to incorporate. Add the cider and water and continue to fold the mixture gently until all of the flour is absorbed and the mixture forms a wet dough. Cover the bowl with plastic wrap and let rise for 3 to 4 hours. The dough will rise to approximately one and a half times its initial volume.
- Using a rubber spatula, gently loosen the dough from the bowl. Dampen your hands with cool water and, with the dough still in the bowl, slide one hand under one side of the dough. Fold that side of the dough into the center and press down gently so the dough adheres to itself. Give the bowl a quarter turn and repeat the folding process. Do this two more times. After the fourth fold, flip over the dough so the seams are on the bottom. Cover the bowl with plastic wrap and let it rise at room temperature for 8 to 12 hours. The dough will double in size.
- Repeat the folding procedure. Gently turn the dough out onto a damp counter top. Shape it into a rectangle approximately the size of your loaf pan and roll up the dough lengthwise to make it easier to move it into the pan. Grease the inside of your pan with soft butter or nonstick spray and place the dough inside, gently stretching it to fit the inside of the pan. Cover it with plastic wrap and let it rest for 30 minutes.
- While the dough is resting, preheat the oven to 400°F (200°C) or 375°F (190°C) with convection.
- Remove the plastic wrap from the bread and put the pan in the oven. Bake for 20 minutes and then, without opening the oven door, turn the temperature down to 350°F (175°C) or 325°F (160°C) with convection. Bake for 45 minutes more. If the top of the bread starts to get too dark, tent the loaf with foil. The bread is done when the top feels firm to the touch and you hear a hollow sound when knocking gently on the bottom of the pan.
- Remove the bread from the oven. Let it rest for 5 minutes in the pan, then turn it out of the pan and let cool completely on a rack.
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- Combine all ingredients in a large bowl. Using a hand mixer, beat on high speed for about 3 minutes. Dough will be sticky and thick—don't panic! It's supposed to be like that.
- Spray an 8 1/2 x 4 1/2-inch loaf pan with an oil mister or cooking spray. This bread is sticky, so you need to make sure the whole pan is thoroughly coated with oil. Transfer the dough to the loaf pan, cover with lightly greased plastic wrap, and let bread rise for 60–90 minutes. The bread will rise to (or just above) the rim of the pan when it's ready.
- Preheat oven to 350°F. Remove plastic wrap from bread and bake for 40–45 minutes, tenting with aluminum foil after 20 minutes. When the bread is golden brown on top and an instant-read thermometer inserted into the center reads 190–195°F, the bread is done.
- Remove from oven and cool for 5 minutes, then remove bread from pan and continue to cool on a wire rack. Once bread is completely cool, it can be sliced. I prefer slicing the loaf as we use it rather than slicing the whole thing at once.
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