Sunday, May 29, 2011

100% Whole Wheat Sandwich Bread



This is a whole wheat bread recipe I put together by combining old recipes and substituting things like hydrogenated oils for healthier options. This recipe makes 4 large loaves and I make it for my family of 7 about once a week. We usually eat the first loaf, or at least half the loaf, as a snack the first day because we love fresh, warm bread right out of the oven. I freeze 2-3 loaves, depending on how much was left from the warm loaf we just devoured, and we eat those over the week. We like to have this with butter or peanut butter and honey, either toasted or just warm as a snack, and all of us eat it as sandwich bread for lunch as well.

If you don't have a bread mixer, you can knead it by hand,  but I'd halve the recipe because it's a workout. Just follow all the same directions but mix it in a large mixing bowl and do your kneading in the bowl as well.  Also, you can optionally brush the tops with butter, once they've come out of the oven, which will make the crust nice and soft.

Here is what you're going to need: about 16 cups freshly ground wheat flour(it contains more of the nutrients when fresh), salt, honey, coconut oil or butter, yeast, vital wheat gluten and dough enhancer(I buy both of those at Walmart when living in Utah, or you could get it at a store that sells food storage)

Set up your dough hooks in your Bosch and mix together 4 cups wheat flour, wheat gluten, dough enhancer, warm water, honey and yeast on speed 1. Allow it to rest for about five minutes with the lid on.


Add the salt and butter/oil and mix together. Be sure your butter is softened, if not, melt it, or if you're using coconut oil and it isn't runny, melt some in a saucepan or microwave. Add the remaining flour, one cup at a time until the dough cleans the sides of the bowl. Be careful not to add too much flour. Allow the dough to knead about 5-6 minutes on speed 2.  Preheat your oven to 200 degrees to warm it and then turn it off. 

 Grease four bread pans. Divide the dough and shape them into four loaves. This part is a bit sticky so feel free to grease your hands well.

 I shape the dough into loaves using both hands, holding the dough with my thumbs on top and fingers underneath and then squishing it under all around the edges. That's the best way I can think of to explain. Then I flip over the bread loaf and pinch the insides together so you don't have any holes in your bread. In the picture below, I've pinched the bottom together on half of the loaf so you can see the difference.



Let the dough rise in your warmed oven for 35 minutes, until the dough rises above the tops of the pans. Do not remove the bread from the oven or open the door during or after this time. 

Set your oven to 350 degrees and bake for about 25-30 minutes. You'll know it's done when you knock on the bread and hear a thump. Remove bread from oven and with a butter knife, go around the edges to loosen. Allow it to cool in pans for 20 minutes.


 Optionally brush tops with butter so they soften.



100% Whole Wheat Sandwich Bread- Elisa Smith
4 c whole wheat flour
2 Tbsp wheat gluten (you can just use either the gluten or the enhancer if you only have one, and change the amount to 1/3 c)
2 Tbsp dough enhancer
2 1/2 Tbsp yeast (instant; can keep in freezer)
1/2 c honey (preferably raw...may need to warm slightly if crystallized)
5 c steaming hot water(120-130 degrees)
1 1/2 Tbsp salt
1/2c butter or coconut oil, melted
7-9 c whole wheat flour


In a Bosh mixer with dough hooks, mix together 4 cups wheat flour, gluten, dough enhancer, warm water, honey and yeast on speed 1. Let rest for five minutes. Add the salt and butter/oil and mix together. Add the remaining flour, one cup at a time until dough cleans the sides of the bowl. Be careful not to add too much flour. Allow it to knead another 7 minutes.  Preheat oven to 200 degrees to warm, then turn off. Grease four bread pans. Divide dough and shape into four loaves. This part is a bit sticky so feel free to grease your hands well. Let rise in warmed oven for 35 minutes until dough rises above the tops of the pans. Do not remove the bread from the oven or open the door during or after this time. Set your oven to 350 degrees and bake for about 25-30 minutes. You'll know it's done when you knock on it and hear a thump. Remove bread from oven and with a butter knife, go around the edges to loosen. Allow it to cool in pans for about 20 minutes. Optionally brush tops with butter so they soften.This bread will stay good for several days, or you can freeze for a month.

3 comments:

scott said...

It's also very good with nutella, especially at breakfast.

The Horne's said...

Elisa, I'm tellin you, you gotta try the recipe I posted. With quinoa, millet, and no sugar. Just raw honey. It's SOOO good. It's a bit of a little process to make, but I make it ALL the time now. It's the only bread we eat. Adding the wheat vital gluten makes it full of protein. Anyways, scroll till you find my recipe, and try it out! Also, if you have a kitchen aid, with the bread hook, that's all you need.

Elisa said...

Heidi, I read the recipe on your blog a little while ago and I'm planning on trying it soon. It looks fantastic! I just need to buy some millet next time I go to the health food store and then I should be ready. Thanks and I'm excited! :)