White Whole Wheat Homemade Sandwich Bread Recipes

WHITE WHOLE WHEAT HOMEMADE SANDWICH BREAD

Steps:

• Microwave milk to between 95°F and 110°F. Add in yeast and 1 Tbs of sugar, stir and let sit until yeast is foamy and bubbled on top. About 5 minutes.
• Meanwhile, melt butter and set aside. Measure white whole wheat flour and 5 ounces (about 1 cup) of bread flour into a bowl of a stand mixer* with the salt and remainder of sugar.
• When yeast/milk mixture is ready, add it to the flour mixture with the melted butter. Fit stand mixer with a dough hook and turn on to medium speed until dough comes together in a sticky shaggy dough.
• Begin adding remainder of bread flour 1 to 2 tablespoons at a time until dough pulls away from sides of bowl.
• Lightly flour a clean work surface and your hands, and turn dough out onto surface. Begin kneading by pushing down and out with the palms of your hands. Rotate and fold and repeat. The dough will become less sticky as you knead, simply flour board and hands if dough sticks too much to handle, but do not over flour.
• Knead until dough is smooth and elastic, but slightly tacky. Grease a large bowl with a little bit of butter (or oil) and form dough into a ball. Place in bowl, rotate it to coat all sides with grease, and cover with plastic wrap. Rise until doubled, 45 mins to 1 hour.
• Get loaf pan ready by a lightly floured work surface. Turn dough out onto surface and gently press into a rectangle the same length as your loaf pan, and about 6 inches wide. Try to keep the dough even thickness.
• Roll dough up from the long edge, keeping it tight. Place dough into the loaf pan and cover with plastic wrap. Let rise until peeking up over the edge of the pan, about 45 minutes to 1 hour.
• After 35 minutes, preheat oven to 350°F. Check dough at 45 minutes, dough should fill out the pan, and when gently touched have a bit of resistance, but not feel dense. If needed let rise longer. When ready, brush top of loaf with reserved milk.
• Place in oven on middle rack and bake for 35 minutes.
• Remove from oven, and carefully remove from loaf pan immediately onto a cooling rack. Allow to cool completely before slicing or storing.
• Store in a plastic bag in a cool cupboard for up to 5 days. When slicing use a sharp serrated knife.

WHITE WHOLE WHEAT SANDWICH BREAD

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.

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!