Whole Wheat Sandwich Bread
Category: Yeasted Breads
Yield: 8 Servings
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole wheat flour | 250g |
| Manitoba flour | 250g |
| Whole milk | 150g |
| Water | 350g (divided) |
| Butter | 60g |
| Malt (or honey) | 15g |
| Fresh brewer’s yeast | 7g |
| Fine salt | 10g |
| Extra virgin olive oil | As needed |
Instructions
Step 1: Prepare the Water Roux
To start making this delicious whole wheat sandwich bread, you first need to prepare the water roux. In a small pot, combine 50g of whole wheat flour with 250g of water. Stir the mixture over medium heat for about 5 minutes. As the mixture heats, it will gradually thicken and take on an opalescent, gelatinous consistency. When the desired consistency is reached, remove the pot from the heat and transfer the mixture to an airtight jar or bowl. Cover it with a lid or plastic wrap and let it cool to room temperature. Once cooled, measure out 120g of the water roux to be used for the bread dough.
Step 2: Mix the Dough
In a stand mixer, combine the fresh brewer’s yeast with 120g of the prepared water roux, 15g of malt (or honey), and 150g of warm whole milk. Add the remaining 100g of water, then mix on low speed until everything is well incorporated into a smooth, homogenous mixture.
Step 3: Add Butter and Salt
Gradually incorporate the butter, adding small pieces of it one at a time. Continue mixing until each addition is absorbed before adding the next. Once the butter is fully incorporated, sprinkle in the salt and continue mixing until the dough begins to pull away from the sides of the mixing bowl and forms a smooth, elastic dough.
Step 4: Knead the Dough
Turn the dough out onto a lightly floured work surface and knead it briefly to shape it into a smooth ball. Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Step 5: Shape and Second Rise
Once the dough has risen, oil a 25x10x10 cm loaf pan generously. Gently punch down the dough and place it on a lightly floured surface. Roll it out into a rectangle and then carefully roll it up into a log shape, making sure not to flatten the dough. Fit the dough into the loaf pan, seam side down. Cover with the lid or plastic wrap, and let the dough rise again in a warm place for another 2 hours, or until it has risen to the top of the pan.
Step 6: Bake
Preheat your oven to 190°C (375°F) on the static setting. Once the dough has risen, bake it in the preheated oven for about 40 minutes, with the pan covered. The bread is done when it reaches an internal temperature of 96°C (205°F) when measured with a food thermometer.
Step 7: Cool and Serve
Remove the loaf from the oven and let it cool completely in the pan without the lid. Once cooled, remove the bread from the pan and slice it to your desired thickness. Enjoy it fresh or toasted with your favorite spread!
Tips for Success:
- Water Roux: Make sure to let the water roux cool completely before using it to ensure the proper consistency of the dough.
- Yeast Activation: If your yeast doesn’t dissolve well in the water, you can dissolve it in a bit of warm water with a pinch of sugar first before mixing it with the rest of the ingredients.
- Storage: This whole wheat sandwich bread is best eaten fresh, but it can also be stored in an airtight container for up to 3 days. For longer storage, slice and freeze the bread.
Enjoy your healthy and hearty Whole Wheat Sandwich Bread, perfect for sandwiches, toast, or served with soups and salads!
