Wheat Belly Sandwich Bread Recipes

WHOLE WHEAT SANDWICH BREAD RECIPE BY TASTY

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!

WHEAT BELLY SANDWICH BREAD

Steps:

• Preheat oven to 350 degrees. Grease an 8 1/2" X 4 1/2 " loaf pan. In a food processor, combine the baking mix, baking powder and salt. Pulse until well blended. Add the egg yolks, butter or coconut oil, and buttermilk or coconut milk and pulse until well blended. In a large bowl, with an electric mixer on high speed, beat the egg whites until soft peaks form. Pour into the flour mixture and pulse until egg whites are evenly distributed, but do not run the machine at a constant speed. Spread into the pan and bake for 40 minutes, or until wooden pick comes out clean.

WHEAT BELLY BREAD

Steps:

• Preheat oven to 350°F. Grease 8.5" x 4.5"loaf pan.In a food processor, combine the almond flour, garbanzo bean flour, flaxseed, baking soda, cinnamon, and salt. Pulse until well blended. Add the egg yolks, butter, buttermilk and Stevia and pulse until just blended.In a large bowl and using an electric mixer on high, beat the egg whites until soft peaks form. Pour into the flour mixture and pulse until the egg whites are evenly distributed, but do not run the machine at a constant speed. Spread into the pan and bake for 40 minutes, or until a wooden pick inserted in the center comes out clean.Cool in the pan for 10 minutes, remove and cool completely on a rack.

WHEAT BELLY BREAD(WHEAT FREE, GLUTEN FREE)

Steps:

• Preheat oven to 350F. Grease 8.5" x 4.5" loaf pan with either coconut oil or butter.
• In a food processor, combine the almond flour, garbanzo bean flour, flaxseed, baking soda, cinnamon, and salt. Pulse until well blended. Add the egg yolks, butter, buttermilk and Stevia and pulse until just blended.
• In a large bowl and using an electric mixer on high, beat the egg whites until soft peaks form. Pour into the flour mixture and pulse until the egg whites are evenly distributed, but do not run the machine at a constant speed. Spread into the pan and bake for 40 minutes, or until a wooden pick inserted in the center comes out clean.
• Cool in the pan for 10 minutes, remove and cool completely on a rack.

EVERYDAY 100% WHOLE WHEAT SANDWICH BREAD

Steps:

• In a mixing bowl, whisk the flour, salt, and sugar together (if using honey or agave nectar, dissolve it in the lukewarm water instead). In a separate bowl, whisk the egg and oil together. Separately, combine the water and milk, then whisk in the yeast until dissolved.
• Add the egg mixture and the water mixture to the dry ingredients. If using a mixer, use the paddle attachment and mix on the lowest speed for 1 minute. If mixing by hand, use a large spoon and stir for 1 about minute. The dough should be wet and coarse. Let the dough rest for 5 minutes to fully hydrate the flour.
• Switch to the dough hook and mix on medium-low speed, or continue mixing by hand, for 2 minutes. The dough will firm up slightly and become smoother. If it's still very wet, add more flour; if it's very stiff, add a little more water, 1 tablespoon at a time. The dough should be very supple and slightly sticky. Continue to mix with the dough hook on medium-low speed, or mix by hand for 4 minutes more, increasing the speed to medium-high or stirring more vigorously for the final 20 seconds to develop and organize the gluten. The dough will still be slightly sticky but will also feel stronger and more elastic.
• Transfer the dough to a lightly floured work surface with a wet bowl scraper and knead by hand for a final few seconds, working in more flour or water as needed so that the dough is very supple and pliable and slightly sticky; then form the dough into a ball. Do a stretch and fold, either on the work surface or in the bowl, reaching under the front end of the dough, stretching it out, then folding it back onto the top of the dough. Do this from the back end and then from each side, then flip the dough over and tuck it into a ball. Cover the dough and let it rest for 10 minutes. Repeat this entire process two more times, completing all repetitions within 30 minutes.
• Place the dough in a clean, lightly oiled bowl large enough to hold the dough when it doubles in size. Cover the bowl tightly with plastic wrap, then immediately refrigerate overnight or for up to 4 days. (If you plan to bake the dough in batches over different days, you can portion the dough and place it into two or more oiled bowls at this stage.)
• Remove the dough from the refrigerator about 3 hours before you plan to bake. Transfer the dough to a lightly floured work surface and divide it into two equal pieces for loaves or small pieces for rolls, about 2 ounces each. Shape the dough into sandwich loaves (see page 23), freestanding loaves (see page 20), or rolls (see page 25). For sandwich loaves, place the dough in greased 4 1/2 by 8 1/2-inch loaf pans. For freestanding loaves or rolls, line a sheet pan with parchment paper or a silicone mat and proof the dough on the pan. Mist the dough with spray oil and cover loosely with plastic wrap, then let the dough rise at room temperature for 2 to 3 hours, until increased to about 1 1/2 times its original size. In loaf pans, the dough should dome about 1 inch above the rim.
• About 15 minutes before baking, preheat the oven to 350°F (177°C). If making rolls, brush the dough with egg wash (see page 135) prior to baking. (This isn't necessary for loaves.)
• Bake loaves for 20 minutes, then rotate; rotate rolls after 10 minutes. The total baking time is 40 to 55 minutes for loaves, and only about 20 minutes for rolls. The bread is done when the top and sides are a deep, rich brown; the loaf sounds hollow when thumped on the bottom; and the internal temperature is above 185°F (85°C) in the center.
• Remove from the pans and cool for at least 20 minutes for rolls and at least 1 hour for loaves before slicing or serving.
• For a stronger, more elastic dough, add 2 tablespoons (0.5 oz / 14 g) of vital wheat gluten (sometimes called pure wheat gluten). This will create a lighter loaf with larger air pockets. Increase the water by 1/4 cup (2 oz / 56.5 g).
• You can also omit the milk and replace it with more water, but milk makes the bread a little more tender and golden. Another option is to substitute soy milk or rice milk.
• You can easily make a multigrain version of this bread. As long as you use whole wheat flour for at least 80 percent of the total flour, there will be enough gluten to support the loaf. This means you can replace up to 20 percent of the whole wheat flour with an equal amount of other grains (by weight), in a variety of forms, including rye flour, multigrain cereal blends, cornmeal, and flaked or rolled grains like oats or triticale flakes. (If using flakes, you can use them in flaked form or grind them into flour in a seed grinder or blender.) You can also use small-seeded "grains" like amaranth, chia seeds, millet, and quinoa. Amaranth and chia are about the only grains that can go into a loaf whole, without being rolled or ground into flakes, meal, or flour. Slightly larger grains, like millet, quinoa, and corn grits, can also be left whole if you like the crunch they provide. If you want to use larger grains like rice, rye, barley, or wheat in their whole form, thoroughly cook them first, as they won't hydrate in the dough and could crack a tooth.
• To win someone over from white bread to 100 percent whole grain bread, it may help to have a transitional version that bridges the gap. You can replace some of the whole wheat flour in this recipe with an equal amount of unbleached bread flour (by weight) to make a lighter loaf. Reduce the amount of water by about 1/2 tablespoon (0.25 oz or 6 g) for every 1 ounce (28.5 g) of bread flour you use.
• Replace up to 5.5 ounces (156 g) of the whole wheat flour with the same weight of any of the following ingredients, in any combination:
• Whole rye flour, rye meal, rye flakes (whole or ground)
• Uncooked cornmeal or cooked grits or polenta
• Oatmeal flakes, whole or ground
• Amaranth
• Uncooked ground quinoa or cooked whole quinoa
• Whole or ground flaxseeds (no more than 1 ounce or 28.5 g)
• Cooked brown rice, bulgur, barley