Whole Wheat Sandwich Bread
About 14 years ago we had a neighbor and good friend, Carol Fife, who made the best whole wheat bread I had ever tried. I was very determined to learn how to make it. I went to her house a couple of times to watch her make it and I practiced at home. We quit buying bread and have bought very few loaves since that time. It took me about a year of making it to feel like I finally was satisfied with it. For the last 14 years I've made 6-18 loaves a week for my family. I've taught numerous bread-making classes and given this bread to neighbors and friends in need. It's been a huge blessing to our family and I always think of my friend, Carol, every time I make it.
Recipe:
Mix:
6 cups whole wheat flour (I use a mix of Golden 86 white wheat & red wheat)
2 tablespoons instant yeast
5½ cups luke-warm water
If making by hand, cover and let rest (autolyse) 20 minutes then mix fast with whisk to work gluten as well as possible. If making by machine, mix on high with whisk attachment until gluten is formed on the bottom of the whisk or by checking the batter to see gluten formation which is noticed by how stretchy it is (about 4-10 minutes).
Turn out into an oiled container, cover and let rise until double. (If you don't have a mixer and have to make it by hand you can help the gluten development (instead of the whisking) by putting in oiled bowl, cover with plastic wrap and let rest 20 minutes. Turn out on oiled counter, lightly pat to rectangle, stretch and fold in all four sides one at a time. Return to bowl. Repeat rest and stretch. Let rise until double.)
Divide into six approximately 1¼ pound loaves (use approximately 8½ by 4½ inch loaf pans). Cover with plastic wrap and rise again until double. Bake 400°F for 10 minutes and 350°F for 12 minutes (adjust temperature and time according to varying ovens and personal liking). Cool COMPLETELY on wire racks. Store in freezer.
Recipe:
Mix:
6 cups whole wheat flour (I use a mix of Golden 86 white wheat & red wheat)
2 tablespoons instant yeast
5½ cups luke-warm water
If making by hand, cover and let rest (autolyse) 20 minutes then mix fast with whisk to work gluten as well as possible. If making by machine, mix on high with whisk attachment until gluten is formed on the bottom of the whisk or by checking the batter to see gluten formation which is noticed by how stretchy it is (about 4-10 minutes).
Meanwhile, put in measuring cup:
¾ cup oil
¼ cup honey
2 eggs
¾ cup oil
¼ cup honey
2 eggs
2 tablespoons salt
After the autolyse and whisk, add above ingredients and 5½ more cups whole wheat flour while mixing on low-medium with dough hook. Add 2-3 cups bread flour until dough is soft and slightly sticky (this is the hardest part to tell but will get easier with practice). Knead approximately 10-12 minutes. You want approximately 7½ pounds of dough.
After the autolyse and whisk, add above ingredients and 5½ more cups whole wheat flour while mixing on low-medium with dough hook. Add 2-3 cups bread flour until dough is soft and slightly sticky (this is the hardest part to tell but will get easier with practice). Knead approximately 10-12 minutes. You want approximately 7½ pounds of dough.
Turn out into an oiled container, cover and let rise until double. (If you don't have a mixer and have to make it by hand you can help the gluten development (instead of the whisking) by putting in oiled bowl, cover with plastic wrap and let rest 20 minutes. Turn out on oiled counter, lightly pat to rectangle, stretch and fold in all four sides one at a time. Return to bowl. Repeat rest and stretch. Let rise until double.)
Divide into six approximately 1¼ pound loaves (use approximately 8½ by 4½ inch loaf pans). Cover with plastic wrap and rise again until double. Bake 400°F for 10 minutes and 350°F for 12 minutes (adjust temperature and time according to varying ovens and personal liking). Cool COMPLETELY on wire racks. Store in freezer.
Just wanted to take a moment to thank you for this recipe. I make it all the time and probably have been making it for 4 years or longer. I used to only have 2 loaf pans, so I cut it in thirds (1 egg). When I got 4 more pans, I decided it was better with that extra egg (3 total). I also substitute flaxmeal for the wheat germ/bran.
ReplyDeleteInitially because it was what I had on hand, now just because I like it better.
Also, if you post your sunflower seed bread, I'll be all over that.
Again THANK YOU! Hope your family is doing well.
Thank you for the comment! I forget to look at the comments and my daughter pointed yours out (haha). Do I know you by the way? So happy you're using this recipe and that it's been a blessing to your family! Good idea about the flax! The recipe that's posted, multigrain poulsbo bread, is the sunflower seed one. But recently I've just been using this whole wheat recipe and substituting 2 cups of the whole wheat flour for a seven grain mix that I grind to flour and add the sunflower seeds.
DeleteYeah, we met for one summer in 2011 during my husband's internship. I don't post names publicly, but maybe this will work: My husband dated your daughter and was friends with your son the summer prior.
DeleteThank you for the modification ideas.