Easy Sandwich Bread With Fresh Milled Whole Wheat Attempt #3. And Leonti’s Flour Lab Yeasted Loaf

First up, the weeknight sandwich bread with whole wheat:

The recipe: 600 grams total flour — 200 grams whole wheat (the picture above utilizes freshly milled hard red winter wheat), 400 grams bread flour (King Arthur), 420 grams room temperature water (70% hydration),12 grams kosher salt (2% of total flour weight), 1.5 teaspoons instant yeast.

  1. Place the whole wheat flour in the mixing bowl. Combine with all of the water and let rest and hydrate for 45 minutes – 1 hour.
  2. Add the other ingredients to the bowl and mix on low speed for 8 minutes.
  3. Cover and let rise for 1 hour.
  4. Fold the dough so that it will fit into a 9″ x 5″ bread pan. I used a fair amount of surface tension, which may have helped the dough rise evenly.
  5. Cover and let rise for two hours. At the 90-minute mark set the oven to 425F
  6. Slash the dough down the center.
  7. Bake for 10 minutes covered with another upside-down bread pan. Remove the cover and bake for another 35 minutes.

So it’s totally doable after work, assuming you get home at a reasonable time. All-up it’s about 4.5 – 5 hours and most of that is hands-off.

Continue reading “Easy Sandwich Bread With Fresh Milled Whole Wheat Attempt #3. And Leonti’s Flour Lab Yeasted Loaf”

Easy Sandwich Bread With Whole Wheat — 2nd Attempt

At least from an appearance standpoint, this one is closer to the truth:

The recipe was similar to the first attempt, but this time I gave it more total flour, yeast, and time.

The recipe:

375 grams bread flour, 125 grams (fresh milled) hard red winter wheat (500 grams flour total, which gives the following baker’s percentages), 325 grams cool water (65%), 15 grams honey (3%), 20 grams oil (4%), 10 grams kosher salt (2%), 1 tsp instant yeast.

Continue reading “Easy Sandwich Bread With Whole Wheat — 2nd Attempt”