Perfect Whole Wheat Sandwich Bread

Name: Perfect Whole Wheat Sandwich Bread
Total time: P2H
Yield: 16
Cuisine: Fusion
Ingredients: water; yeast, active dry; honey; butter, unsalted; salt; barley flour; wheat germ; whole-wheat flour; flour

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

2½ hrs

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

Ingredients

Amount	Measure	Ingredient	Features
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

Ingredients

Amount	Measure	Ingredient	Features
552	ml	water warm, if you can, use spring water
23	ml	yeast, active dry
6E+1	ml	honey
6E+1	ml	butter, unsalted melted
13	ml	salt
59	ml	barley flour	*
118	ml	wheat germ toasted
7.1E+2	ml	whole-wheat flour
651	ml	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 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.

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.

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.

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.

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.