Simple homemade sandwich bread made with white whole wheat, perfect for sandwiches and toast for the whole family.
Course: bread, Breakfast, Lunch, Pantry Staple
Keyword: baked goods, bread, pantry staple
Author: Mikayla M
10 ozwhole milk+ 1/2 tbs for brushing
1 1/2tspactive dry yeast
1tbsbutter, meltedplus extra for greasing the rise bowl
5 ozwhite whole wheat flourabout 1 cup
9.5ozbread flourabout 2 cups, minus 2 tablespoons
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.
*This can be made entirely by hand. Simply mix flour and liquids in a bowl until completely together then turn out onto the floured work surface and work in remaining bread flour that way.