Tuesday, January 24, 2012

Whole wheat sandwich bread

I don't like the overly sweet flavor of store-bought wheat breads. Normally, I avoid eating them by simply eating homemade, rustic loafs. However, for the veggie sandwich I ate recently, I wanted to use a bread with soft texture, but without the sweet flavor. This recipe worked out very well. I added some oats to get some nutty overtones.

1.25 cup warm water
0.5 tbsp yeast
2 tbsp honey
1.5-1.75 cup bread flour
1.5 cup whole wheat flour
0.5 cup oats
0.5 tbsp vegetable oil
0.5 tbsp salt

Bloom the yeast with the honey in 0.25 cup water. Add the remaining warm water and the oil. Mix. Mix the flours. Add half of the flour mixture to the yeast in a Kitchenaid mixer. Mix for a minute. Add the remaining flour gradually and mix in on low.

Knead on medium speed until the dough comes together. Allow to rest for 2-3 minutes. Add the salt and knead on medium for 10 minutes, until a smooth, elastic dough forms.

Shape into a ball on a lightly floured surface. Place in a bowl and coat lightly with oil. Cover with foil and allow to double in size (60-90 minutes).

Butter a 9x5 loaf pan. Press the dough into a 9.5-12-inch rectangle, roll up tightly and seal the seam. Fold the edges toward the seam and place into the baking shape seam-side down. Cover and allow to rest for about an hour, until the dough doesn't readily bounce back when a finger is pressed into it.

Bake in a preheated 375F oven for aout 35 minutes. Cool on a cookie rack, removing it immediately from the shape.

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