King Arthurs Whole Wheat Sandwich Bread Recipes

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.

KING ARTHUR'S WHOLE WHEAT SANDWICH BREAD

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.

WHOLE WHEAT SOURDOUGH BREAD

Steps:

• Combine all of the ingredients, mixing until a shaggy dough forms.
• Let the dough rest, covered, for 20 minutes, then knead until fairly smooth and slightly sticky.
• Place the dough in a lightly greased bowl, cover it, and let it rise until almost doubled, about 60 to 90 minutes.
• Gently fold the dough over a few times on a lightly floured work surface.
• FOR SANDWICH STYLE LOAF:.
• Shape it into an 8" log, and place it in a 9" x 5" loaf pan.
• Cover the loaf and let it rise until it's crowned 1" over the rim of the pan, about 60 to 90 minutes.
• Towards the end of the rising time, preheat the oven to 350°F.
• Bake the bread for 40 to 45 minutes, or until the loaf is golden brown and a digital thermometer inserted into the center registers 205°F to 210°F.
• Remove the bread from the oven, let it sit in the pan for 5 minutes, then turn it out onto a rack to cool.
• FOR ARTISAN STYLE LOAF:.
• Shape the dough into a rough oval and gently wrap it in a clean, floured dishtowel. Allow to rise about 60-90 minutes.
• After about 60 minutes place a flat aluminum baking tray, baking stone or large seasoned cast iron skillet in the oven. Pre-heat the oven to 450F and continue preheating the baking surface for 20 minutes or so.
• Dust the hot baking sheet/stone with cornmeal. Then carefully roll the risen dough out of the towel and onto the baking sheet/stone.
• Bake at 450 for ~15 minutes, then lower temp to 400 and bake another 15 minutes or until temperature inside the loaf measures ~ 200 degrees F.
• 16. Enjoy.