Hello everyone! It’s been almost two full years since my last post, but I’m back and ready to share more frequent recipes with you all. I hope everyone is staying safe and healthy, and speaking of, the current world situation has caused me to become a full time bread maker! With that being said, here’s my recipe for whole wheat sandwich bread; soft, slightly sweet, and tastes delicious! You seriously won’t miss white or store bought bread if you make this, I guarantee it! I love eating it with peanut butter and jam, avocados, cream cheese and more. Enjoy!
1-1/2 cups (355ml) of water, warm
2-1/4 teaspoons or 1 packet of dry yeast
3 tablespoons (43g) of butter, softened
1/4 cup (84g) honey
a pinch of sugar
3-1/2-4 cups (395-452g) of whole wheat flour
1 teaspoon of salt
Oil, for the pan
In a large bowl, add the warm water, yeast, and a pinch of sugar. Stir this mixture and let it sit for five minutes to until the yeast proofs (it should look foamy).
Add the butter and honey to the yeast mixture and whisk until combined (it should look curdled).
Add 3 cups of flour and the salt to the wet mixture and stir with a wooden spoon until moistened. Continue to add flour 1/4 cup at a time until the dough starts to come together.
Turn the dough out onto a floured surface, and knead for about five minutes, or until the dough turns into a smooth ball. Lightly grease a bowl with oil and place the dough inside (you can use the same you made the dough in). Cover the bowl with plastic wrap and a kitchen towel, and let it rise for 30-45 minutes, or until doubled in size.
Once the dough has risen, turn in out onto a lightly floured surface and shape it into an oval. Lightly grease a 9×5 inch loaf pan and place the dough inside, shaping it to fit. Cover the pan with plastic wrap and a kitchen towel and let it rise once again for 30-45 minutes until the dough has doubled in size.
Preheat the oven to 350°F (180°C). Place the bread in the oven for around 35 minutes, or until golden and hollow when tapped lightly. Turn the bread out onto a cooling rack and let it cool for 20 minutes before slicing.
To store, lightly cover the bread in plastic wrap and place it in the fridge; this bread lasts around 2-3 weeks in the fridge (which is a rough estimate because it didn’t last that long in my house!).
MAKE IT VEGAN:
For the honey, use equal parts of agave
For the butter, use equal parts of vegan butter (earth balance is a good brand)