The first attempt at a sandwich bread with whole wheat:
The target for this loaf was:
A serviceable sandwich loaf.
That could be started and completed in the same day.
And that used at least 20% whole wheat flour.
300 grams bread flour, 100 grams hard white wheat flour (substitute any hard wheat flour), 260 grams cool water (65% hydration), 8 grams kosher salt (2%), 12 grams honey (3%), 12 grams oil (3%), and 1/4 teaspoon instant yeast. Mix on low speed for 10 minutes. Move the dough to a 9×5 bread pan, cover and let rise.
I had intended this dough to take 5-7 hours to be ready to bake, which is why there is such a small amount of yeast. If this were a weeknight bread I’d bump up the yeast to 1 teaspoon so that the dough could be ready in around 2 hours.
After the dough has doubled in size bake at 425F for 45 minutes. For the first 10 minutes I covered the bread pan with another inverted bread pan to try to help get more oven spring. Remove the bread to a cooling rack when baked at let cool at least two hours.
Overall it made a nice loaf for sandwich bread. I think next time I’ll increase the total amount of flour to 500 grams so that we get a bigger loaf and larger slices. It may also be that the honey or olive oil could be omitted — I’ve seen more than a few “100% whole wheat breads” that use both, and starting at 3% honey and oil seemed like a fairly conservative way to introduce them without completely changing the lean character of the bread. In future attempts I’ll also try slashing the loaf, though this loaf got a decent amount of oven spring without it.
Baking a whole bunch of repetitions and variations should mean improvement, but it’s a good start.
2 thoughts on “First Attempt At Sandwich Bread With Whole Wheat”
Did you use any of your home-milled flour?
I did grind the grain. I used hard white with the idea the flavor of the grain wouldn’t interfere too much with standard “white sandwich bread”. The bread is still relatively yellow and rich tasting anyway, but that could be the honey or oil contributing to that.
It took literally 30 seconds to grind the grain, so that was pretty cool.
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