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Perfect Whole Wheat Sandwich Bread

 
Perfect Whole Wheat Sandwich Bread
189

The perfect whole wheat American style sandwich bread. Just the right wheatiness for a hearty but fluffy sandwich.

Yield

16

servings

Prep

5

min

Cook

45

min

Ready

hrs

Low Cholesterol, Trans-fat Free, Good source of fiber
 

Ingredients

2 1/3 cups water
warm, if you can, use spring water
1 ½ tablespoons yeast, active dry
4 tablespoons honey
4 tablespoons butter, unsalted
melted
2 ½ teaspoons salt
¼ cup barley flour
*
½ cup wheat germ
toasted
3 cups whole-wheat flour
2 ¾ cups all-purpose flour

Directions

Gather all the ingredients to make this best whole wheat sandwich bread.

In a bowl of standing mixer, add water, yeast, honey, butter and salt, and stir with rubber spatula until well mixed. Add the barley flour, wheat germ, and 1 cup of each whole wheat and white flours, and mix well.

In a stander mixer, add the 2 1/3 cups of warm water.
Add 1 1/2 tablespoons of yeast.
Add 4 tablespoons of honey.
Add 4 tablespoons of melted butter.
Add 2 1/2 teaspoons of salt.
Add 1/4 cup of barley flour.
Add 1/2 cup of toasted wheat germ.
Add 1 cup of each whole wheat and all-purpose flour.

Add the remaining flour, turn on the mixer on low-speed, knead until the dough is smooth and elastic, 6 to 8 minutes.

Add the remaining flour.
Kneading in the stander mixer.

Transfer the dough to a floured working surface or cutting board. Knead the dough until soft and smooth, 25 to 35 seconds. Arrange the dough in a lightly greased bowl. Cover with the plastic wrap or damp kitchen towel.

Transfer the dough to a floured working surface or cutting board...
Arrange the dough in a lightly greased bowl.

Allow to rise in a warm area until the dough has doubled in volume, 50 to 60 minutes. Gently punch down the dough, then shape it.

Allow to rise in a warm area until the dough has doubled in volume, 50 to 60 minutes.
Gently punch down the dough, then shape it.

For the Sandwich style loaf:

Grease two 9 by 5-inch loaf pans. Divide the dough into two equal portions. Gently press each portion into an oblong rectangle, about 1-inch thick and no wider than the length of the pan.

Divide the dough into two equal portions.
Keep rolling...

With long side of the dough facing you, roll firmly into a cylinder, pressing down to make sure that the dough sticks to itself. Turn the dough seam side up and pinch it closed.

After rolling, the dough sticks to itself.
Turn the dough seam side up and pinch it closed.

Place each cylinder of dough into one of the prepared loaf pans and press it gently so it touches all four sides of the pan.

Place each cylinder of dough into one of the prepared loaf pans and gently press it...
Here the dough is perfectly placed in the prepared loaf pan.

For the Twisted Loaf:

Grease two 9 by 5-inch loaf pans. Place the dough onto an unfloured working surface or cutting board, gently punch the dough, and divide it into a fat coil, 9 to 10-inch long.

Arrange two logs side by side and wrap one around the other to make a twist.

Place in a loaf pan and gently press down to let the dough touches all the sides of the pan. Repeat with the second loaf.

For the Dinner Rolls:

Sprinkle fine cornmeal over two baking sheets. Cut the dough into 16 4-ounce pieces. Roll each portion of dough into a ball on a cutting board or working surface.

Loosely cover each baking sheet with a plastic wrap or a damp kitchen towel. Let rise in a warm place for about 20 minutes until almost doubled in volume.

Using scissors, make four to five cuts like the spokes of a wheel onto each of the fully risen dough balls.

For the both of the loaf breads, after shaping them, cover shaped dough, let rise until almost doubled in volume, 30 minutes. Second rise.

Preheat the oven to 375℉ (190℃).

To bake the loaves, bake for 35 to 45 minutes; to bake the rolls, bake until golden brown, 15 to 20 minutes.

Transfer the bread right away to a wire rack.
Perfect Whole Wheat Sandwich Bread

Transfer the bread right away to a wire rack. Let cool to room temperature.

Let cool to room temperature, slice and serve.
Perfect Whole Wheat Sandwich Bread

 

* not incl. in nutrient facts

Reviews

+3

over 6 years

This is the best whole wheat sandwich bread we have ever had. The ratio of all the ingredients are just perfect, which makes this fluffy, tasty and flavorful sandwich bread. The store-bought bread is no comparison with this freshly baked bread.

During the baking, the smell from the oven was so good, the whole house smelled like this delicious bread.

As soon as the breads were cooled to room temperature, sliced off one piece, and it was absolutely amazing :)

Perfect crust, perfect texture and perfect flavor... That's why it's named perfect whole wheat sandwich bread :)

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Nutrition Facts

Serving Size 93g (3.3 oz)
Amount per Serving
Calories 21117% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 373mg 16%
Total Carbohydrate 13g 13%
Dietary Fiber 4g 16%
Sugars g
Protein 13g
Vitamin A 2% Vitamin C 0%
Calcium 2% Iron 13%
* based on a 2,000 calorie diet How is this calculated?

 

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