Variations
Seed bread: add 1/3 cup quick oats and 1 Tbsp. cornmeal to milk when proofing yeast. Add 2 Tbsp. sunflower seeds, 1 Tbsp. poppy seeds, 1 Tbsp. flax seeds, and 3 Tbsp. soaked and patted dry cranberries to dry ingredients.
Whole wheat sandwich bread
Yield:
1 loaf
Prep Time:
5 minutes
Cook Time:
38 minutes
Additional Time:
8 hours
Total Time:
8 hours 43 minutes
A hearty yet soft sandwich bread for all uses.
Ingredients
Sponge
- 1 cup (240ml) water
- 1/3 (80ml) milk
- 1 tsp. (3.1g) yeast
- 1 cup( 130g) whole wheat flour
- 1 cup (130g) white whole wheat flour
Dough
- 1 1/3 cup (173g) white whole wheat flour
- 2 Tbsp. (27.3g) coconut oil
- 1 Tbsp. (21g) honey
- 1 Tbsp. (12.6g) sugar
- 1 tsp. apple cider vinegar
- 3/4 tsp. salt
Instructions
Sponge
- Warm water and milk until ~110°F. Add to stand mixer and whisk in yeast.
- Add flour and mix until fully combined. Cover and let rise at room temperature for 1 1/2-2 hours, until doubled in size.
Dough
- Add remaining dough ingredients and mix until fully combined. Allow to rest for 5-10 minutes.
- Knead on medium speed for 7-10 minutes.
- Once kneaded, cover dough in oil on all sides. Allow to rise until doubled in size, ~2 1/2 hours hours.
- When dough has risen, punch it down. Roll into a rectangle 3/4” tall and the width of the loaf pan. Roll up on the short side, then place seam side down in pan. Cover and allow to rise until it has risen 1” above top of pan, ~1 1/2-2 hours.
- Bake at 425°F for 23-25 minutes, until top is dark and golden and sounds hollow when tapped.
- Allow bread to cool in pan for 5-10 minutes, then remove and move to a wire cooling rack.
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