This is officially my new favorite go-to whole wheat sandwich bread recipe to make at home. Hey guys and welcome back to another bread recipe on the blog. Surprisingly, bread recipes are some of my most popular recipes on the blog, so I thought let’s add in another one! As the title says this is a great everyday whole wheat sandwich bread that you can eat as toast, or use to make a sandwich or probably even use to make French toast. It is a whole wheat bread with lots of seeds mixed into the dough. I let the seed mixture sit overnight in enough water just to cover the seeds so they are hydrated for when I actually make the dough. I designed this whole wheat sandwich bread to take the place of any bread that you would typically buy at the grocery store!
This bread does take a lot of water which isn’t surprising being that it is a whole wheat bread so if the dough is still dry feel free to add a bit more water to the dough. The dough should be tacky and soft to the touch and should completely pull away from the bowl.
This dough also needs a good amount of kneading and your machine may not be able to handle the weight of the dough. I would suggest dumping the dough onto a clean section of your counter and kneading it a bit more, about 5 to 10 minutes. This is such a hard thing to tell when making a new bread recipe so if the dough isn’t at the right consistency right off the bat remember to adjust the time the next time you make the recipe. I feel like in the practice of making bread it takes a couple tries at least to get a product that you are happy with! I really hope you enjoy this new bread recipe. I had a lot of fun making it and it will probably be the bread I make from now on at my home!
Whole Wheat Sandwich Bread
- Bowl scraper
- Kitchenaid Mixer
- Loaf pans
- Measuring spoons and cups
- 60 Grams Nut and seed mixture covered in water and allowed to sit overnight
- 2 1/2 Tsp. Active dry yeast
- 1 Tbsp. Sugar
- 1/2 Cup Water, warm
- 1 Egg, beaten
- 1/4 Cup Butter, melted
- 2 1/2 Cups Warm water
- 1 1/2 Tsp. Salt
- 1/4 Cup Sugar
- 4 Cups Whole wheat flour
- 4 Cups All purpose flour
- Begin by measuring out seed and nut mixture the night before and cover with water. Allow it to sit overnight either at room temperature or in the fridge.
- Next, combine yeast, 1 Tbsp sugar and 1/2 cup warm water in the bowl of a Kitchenaid mixer and allow to froth. Add in egg and mix together with your beater attachment. Next add in melted butter, all of the warm water and mix to combine with the beater attachment. Add in the remaining ingredients and beat together for as long as the machine can handle it.
- Clean off a section of counter space and continue kneading the dough by hand until it is elastic and smooth about 10 minutes. This is quite an arm work out since you are kneading such a large amount of dough so be prepared. It will save you some time at the gym! You may also need to add in a bit more water depending on your environment and how absorbent your flour is. Place your dough in a large oiled bowl and allow to rise for at least an hour or until it is doubled in size. Prepare your loaf pans by spraying them with oil.
- Once the dough has completed its first proof, divide the dough in half and shape each loaf by rolling out each piece of dough in a rectangle and rolling the dough like you would cinnamon rolls, pinching as you go. Pinch the dough together to make sure that it won't unroll and place it in the prepared loaf pan, seam side down.. Complete the second proof of an hour or so. Once the loaves are fully proofed place them in a cold oven and then set your oven to 400 F. Allow the loaves to bake at 400 F for 15 minutes and then turn the oven down to 375 F to bake for another 25 minutes. Check to see if the loaves are fully baked. If they are not, continue baking in increments of 10 minutes until they are nice and golden. Allow the loaves to sit in their pans for about 15 minutes before flipping out on a wire rack or countertop to finish cooling off. Allow the bread to fully cool before using.
Until next time, happy baking!
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