Wednesday, March 16, 2011

Homemade Whole Wheat Sandwich Bread

 This is a wonderful and EASY bread recipe. 
Try to use all organic ingredients if possible, the quality and nutrition value will be better but I know some people do not have organic stores close by. After making this bread I'm not sure I will ever buy store sandwich bread again. This recipe makes 2 loafs, the bread freezes great! 
  • 8 to 8-1/2 cups whole wheat flour
  • 4 1/2 tsp quick-rise yeast (or 2 envelopes)
  • 2 1/2 tsp fine sea salt
  • 1 1/2 cups skim milk
  • 1 1/2 cups water
  • 1/4 cup honey
  • 1/4 cup oil
Combine 3-1/2 cups flour, undissolved yeast and salt in a large mixing bowl. Heat milk, water, honey and oil until very warm (NOT boiling - it should just be a bit warmer than lukewarm). Gradually add to flour mixture; beat 2 minutes at medium speed with electric mixer, scraping bowl occasionally. Add 1 cup flour; stir until combined, scraping bowl occasionally. With spoon or clean hands, mix in enough remaining flour to make soft dough. (NOTE - I only used about 7 cups of flour instead of the whole 8 to 8 1/2).

Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes (NOTE - I kneaded about 2 minutes). Cover kneaded dough and let rest 10 minutes.
Divide dough in half. Roll each half to 12 x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in 2 greased 8-1/2 x 4-1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes.

Bake in preheated 375oF oven for 35 to 45 minutes or until done (NOTE - Mine took about 30 minutes). Remove from pans; let cool on wire racks.

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