Wheat Sandwich Bread
Servings 6 people
- 2 1/2 cups bread flour
- 1 1/2 cups whole wheat flour
- 1 1/2 teaspoons instant yeast or 2 teaspoons active dry yeast dissolved in 2 tablespoons of the water below
- 3 Tablespoons powdered milk
- 1 1/4 teaspoons salt
- 1 1/4 cups lukewarm water
- 2 Tablespoons vegetable oil
- 3 Tablespoons honey
Mix together the bread flour, whole wheat flour, instant yeast, powdered milk, and salt. Stir in the water, oil, and honey until fully incorporated and the dough comes together to form a ball.
Transfer the dough to a lightly oiled surface and knead for 8 to 10 minutes minutes until the dough is soft, but still firm. You can do this in a mixer with the dough hook attached. (During the winter or in dry climates it may be necessary to add a bit more water to soften the dough slightly.)
Place the dough in a lightly greased bowl and cover with plastic wrap. Allow it to rise for 1 1/2 to 2 hours, or until the dough has doubled in size.
Transfer the risen dough to a lightly greased surface and shape into an 8" log, pulling the sides around to the bottom to cloak the gluten. Place the dough in a lightly greased 8 1/2-inch x 4-inch loaf pan, seam side down, cover with plastic wrap, and allow the bread to rise a second time for 1 to 2 hours, until the dough has risen 1" above the pan.
Preheat the oven to 350º F. Bake for 35 to 40 minutes in the center of a baking sheet, rotating and covering with tented foil halfway through baking to prevent the top from over browning. The bread should be golden brown, sound hollow when tapped, and be 190º F internal temperature when finished.
Remove the loaf from the pan and cool for 1-2 hours on a cooling rack before cutting. Serve warm or sliced for bread at room temperature.
Calories: 390kcal | Carbohydrates: 70g | Protein: 12g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 3mg | Sodium: 501mg | Potassium: 239mg | Fiber: 5g | Sugar: 10g | Vitamin A: 35IU | Vitamin C: 0.3mg | Calcium: 52mg | Iron: 1.7mg