Whole Grain Sandwich Bread

Whole Grain Sandwich Bread
Post by Tisha
(Inspired by TheFreshLoaf.com)

For those that might not know, I am entering the homemade bread making world.  This is the second bread I have tried making and it was a success.  It is a whole-wheat and spelt sandwich bread that has a nutty and complex flavor, with the soft and moist interior we all love from standard white breads.  Plus, there is a little added sweetness from the honey.  Try toasting it in the morning to go with your eggs or use it to make french toast on the weekend.  Your kids will love it as well for sandwiches.  Dylan prefer a standard PB&J, while Hayden love peanut-butter and honey between his two slices.


Night Before:
1 cup spelt flour
2 cups whole-wheat bread flour
2 1/2 cups warm water
2 tsp dry active yeast
-Combine all ingredients together and mix until well incorporated, then cover and let sit overnight.

Day of:
2 cups spelt flour
1 1/2 cups whole-wheat bread flour
4 Tbsp or ¼ cup honey (or sugar if you prefer)
4 Tbsp extra virgin olive oil
1/4 cup milk
2 tsp kosher salt
1  tsp yeast
-First, stir in honey, butter, milk, salt, and yeast until they are pretty well incorporated.  Then add your flour by the 1/2 cup.

-The dough is going to be a sticky mess, but that's ok. Turn the dough out onto a lightly oiled surface and work it the best you can.   You may want to incorporate some stretch and folds into this stage of the breadmaking process (see youtube video clip for this technique here).  Shape your dough into a ball and put into an oiled bowl, turn once to coat, and let rise for 45 minutes.

-Do your first of two stretch and folds, put the dough back in the bowl, let it rise for another 45 minutes.  Then do your second stretch and fold.


-Now let the dough rise until double its original size.  Approximately 75 minutes for me.





-Now, divide your dough evenly in half and preshape into two loaves, let rest for 10 minutes.
Then, do the final shapingof your loaves and put in oiled bread pans (see youtube video clip for this technique here).  Cover them loosely with plastic wrap and let rise til doubled.  Mine only took 45 minutes.
-Once your loaves are risen, slash them down the middle, and throw in the oven at 375*F until they are a deep golden brown and sound hollow when tapped on the bottom.
Per Slice:
Calories- 119
Carbs-21g
Fat-2g
Protein-3g
Sugar-3g
Sodium-122mg
Yields: 2 loaves/16 slices per loaf