Classic 100% Whole Wheat Sandwich Bread
No all-purpose flour here. This soft sandwich bread comes from 100% whole wheat.
Ingredients
- 8 Grams Dry Active Yeast (2 Teaspoons)
- 254 Grams Warm Water (1 Cup and 1 Tablespoon)
- 12.5 Grams White Granulated Sugar (1 Tablespoon)
- 450 Grams Whole Wheat Bread Flour (3 Cups)
- 7 Grams Fine Sea Salt (1 Teaspoon)
- 71 Grams Butter, Melted (5 Tablespoons)
- 1 Large Egg
Instructions
- In the bowl of a standing mixer, combine warm water, yeast, and sugar. Stir until grains dissolve and let sit for 10 to 15 minutes until puffy.
- In a mixing bowl, whisk together flour and salt (and vital wheat gluten). Add flour mixture to standing mixer. Add your butter and egg soon after. Mix on low with a dough hook until dough pulls away from and cleans the sides.
- Turn dough out onto lightly greased surface and shape into a round. Transfer to lightly greased container. Cover and let rise until double, about 1 1/2 hours.
- Turn dough out onto lightly greased surface and punch down dough. Shape into a sandwich loaf and transfer to a lightly greased 9"x 5" bread pan. Cover and let rise until the dough reaches above the edges of the pan.
- Preheat oven to 350° Fahrenheit (176° Celsius).
- Bake for 20 minutes. Remove loaf and tent with aluminum foil.
- Bake for another 20 to 25 minutes. Bottom will sound hollow when thumped. Internal temperature will read 200° Fahrenheit (93° Celsius).
- Turn out onto a wire cooling rack and let cool completely before slicing and serving.
Notes
If you struggle transferring your loaf into a bread pan without losing its shape, try using a dough cutter/bench scraper. It will slide under your loaf easily, and you can use it to tuck the edges back into the pan.