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
KING ARTHUR'S WHOLE WHEAT SANDWICH BREAD
This soft, moist bread is perfect for toast or sandwiches. AND it's packed with healthy fiber! --from the Baker's Catalogue, Spring 08.
Provided by cook from scratch
Categories Yeast Breads
Time 3h
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Combine all ingredients and mix and knead, by hand, mixer or bread machine until you've made a smooth, fairly stiff (but not dry) dough. Place in a lightly greased bowl, covered and allow to rise for 60 to 90 minutes, until its expanded a bit. It won't have doubled in size, but should feel puffy when you squeeze it.
- Lightly grease a 9x5 loaf pan. Gently shape the dough into a smooth log, there's no need to punch it down, just stretch and round it to fit in the pan. Place it in the pan, smooth side up, cover the pan and allow it to rise for about 30-45 minutes, till it crowns over the rim by an inch or so. Towards the end of the rising time, preheat the oven to 375°F.
- Bake the bread for 35 to 40 minutes, until the center registers 190F on an instant-read thermometer. Remove it from the oven, and turn out of the pan onto a rack. Allow the bread to cool completely before slicing.
KING ARTHUR'S 100% WHOLE WHEAT SANDWICH BREAD
This recipe is from King Arthur Flour. This makes a great bread! This is the recipe from their website, I actually did not have the bread improver it calls for, but if you add a 1/4 vital wheat gluten I think it does the same thing, because it came out great when I made it (if you add the wheat gluten, then subtract 1/4 cup whole wheat flour) I also used their grain mix instead of the sunflower seeds and walnuts, but I'm sure whatever you like will taste great. Enjoy!
Provided by theAmateurPastryChef
Categories Yeast Breads
Time 3h45m
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 157.2, Fat 5.3, SaturatedFat 0.7, Sodium 220.4, Carbohydrate 25.3, Fiber 3.6, Sugar 5.6, Protein 4.5
WHOLE-WHEAT SANDWICH BREAD(ATK)
You can hand-knead the dough, but it's easy to add too much flour during the kneading stage. Leftover bread can be wrapped in a double layer of plastic wrap and stored at room temperature for 3 days. To freeze the bread for up to 1 month, wrap it with an additional layer of aluminum foil. There is a 8-24 soak/rise time.
Provided by Coppercloud
Categories Yeast Breads
Time 4h10m
Yield 2 loafs, 15 serving(s)
Number Of Ingredients 12
Steps:
- For the Biga: Combine 2 cups bread flour, 1 cup water, and 1/2 teaspoon yeast in large bowl and stir with wooden spoon until uniform mass forms and no dry flour remains, about 1 minute. Cover bowl tightly with plastic wrap and let stand at room temperature (70 degrees) overnight (at least 8 hours and up to 24 hours).
- For the Soaker: Combine 3 cups whole-wheat flour, 1/2 cup wheat germ, and 2 cup milk in large bowl and stir with wooden spoon until shaggy mass forms, about 1 minute. Turn out dough onto lightly floured work surface and knead until smooth, 2 to 3 minutes. Return soaker to bowl, cover tightly with plastic wrap, and refrigerate overnight (at least 8 hours and up to 24 hours).
- For the Dough: Tear soaker apart into 1-inch pieces and place in bowl of stand mixer fitted with dough hook. Add biga, honey, salt, yeast, butter, and oil. Mix on low speed until cohesive mass starts to form, about 2 minutes. Increase speed to medium and knead until dough is smooth and elastic, 8 to 10 minutes. Turn out dough onto lightly floured counter and knead 1 minute. Shape dough into ball and place in lightly greased container. Cover tightly with plastic wrap and allow to rise at room temperature 45 minutes.
- Gently press down on center of dough to deflate. Holding edge of dough with fingertips, fold partially risen dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl 90 degrees; fold again. Turn bowl and fold dough 6 more times (total of 8 folds). Cover and allow to rise at room -temperature until doubled in volume, about 45 minutes.
- Adjust oven racks to middle and lowest positions, place baking stone on middle rack, and heat oven to 400 degrees. Spray two 81/2 by 41/2-inch loaf pans with nonstick cooking spray. Transfer dough to well-floured counter and divide into 2 pieces. Working with 1 ball of dough at a time, pat each into 8 by 17-inch rectangle. With short side facing you, roll dough toward you into firm cylinder, keeping roll taut by tucking it under itself as you go. Turn loaf seam side up and pinch it closed. Place loaf seam side down in prepared loaf pan, pressing gently into corners. Repeat with second ball of dough. Cover loaves loosely with plastic wrap and allow to rise at room temperature until almost doubled in size, 60 to 90 minutes (top of loaves should rise about 1 inch over lip of pan).
- Place empty loaf pan or other heatproof pan on bottom oven rack and bring 2 cups water to boil on stovetop. Using sharp serrated knife or single-edge razor blade, make one ¼-inch-deep slash lengthwise down center of each loaf. Pour boiling water into empty loaf pan in oven and set loaves on baking stone. Reduce oven temperature to 350 degrees. Bake until crust is dark brown and internal temperature registers 200 degrees on instant-read thermometer, 40 to 50 minutes, rotating loaves 180 degrees and side to side halfway through baking.
- Transfer pans to wire rack and let cool 5 minutes. Remove loaves from pans, return to rack, and cool to room temperature, about 2 hours.
Nutrition Facts : Calories 255.5, Fat 8.8, SaturatedFat 4, Cholesterol 15.5, Sodium 637.6, Carbohydrate 38.9, Fiber 4, Sugar 6.4, Protein 7.6
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
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
WHOLE WHEAT SANDWICH BREAD FOR BREAD MACHINE
This is a recipe I came up with from other recipes, that makes a light whole wheat bread good for sandwiches.This is also a low fat bread since it has no oil.
Provided by 308law
Categories Breads
Time 3h10m
Yield 1 1 1/2 lb loaf
Number Of Ingredients 10
Steps:
- Follow directions for order on your bread machine.
- Di solve the honey in the water.
- Sift flour and milled flax seed for best results.
- This is for a 1 1/2 pound loaf.
- I like the machine set on light crust for sandwich bread.
- Use whole wheat setting.
Nutrition Facts : Calories 1845.5, Fat 47.5, SaturatedFat 7.9, Cholesterol 22.4, Sodium 3628.8, Carbohydrate 302.1, Fiber 48.7, Sugar 37, Protein 68.2
WHITE WHOLE WHEAT SANDWICH BREAD
This bread makes great sandwich bread or toast and my kids have no idea that it isn't just "White Bread"! I usually make the dough in the bread machine and bake it in the oven. It is light enough to slice thinly, if you can wait to eat it and cut cool!
Provided by Chef Joyous
Categories Yeast Breads
Time 3h5m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 10
Steps:
- Add ingredients in the order listed to your bread machine, use dough cycle.
- Reshape in loaf form in a loaf pan sprayed with olive oil spray.
- Let bread rise again, by covering with a damp cotten cloth in a warm place.
- Bake at 375 for 33 minutes.
- Remove from pan when hot and rub crust with a cold stick of butter.
- Bake in a greased pan at 375 degrees for 33 minutes.
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