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Recipe Thursday-Whole Wheat American Sandwich Bread

Posted on April 24th, 2014 | Posted in Bakery, Recipes

This basic bread recipe from America’s Test Kitchen cookbook gives multiple variations for changing up the recipe between white, whole wheat, buttermilk, oatmeal and honey bran with sunflower seeds. Of course you can get creative with what flavors you put in the dough! I made the whole wheat variety. The bread turned out airy and light, and the recipe gives you step by step pictures for making a perfectly smooth loaf (you’ll have to buy the cookbook for the pics!).

Whole Wheat American Sandwich Bread

Whole Wheat Bread (1 of 1)

Yield One 9-inch Loaf
1 cup whole milk, warm (HPH004, 1/2GAL, Crowley)
1/3 cup water, warm
4 tablespoons unsalted butter, melted and cooled (880030, 1#)
3 tablespoons honey (991621, 3#)
2 cups bread flour (991893, 50#)
1/4 cup toasted wheat germ (991515, 25#)
1 1/2 cup cups whole-wheat flour (991897, 50#, Snavely Mills)
2 1/4 teaspoons instant yeast (991830, 1#)
2 teaspoons salt (991862, 50#)

Whisk the milk, water, 3 tablespoons of the butter and the honey together in a large liquid measuring cup. Combine the bread flour, wheat germ and whole-wheat flour in a medium bowl. Mix 3 1/2 cups of the flour mixture, the yeast and the salt together in a standing mixer fitted with the dough hook. With the mixer on low speed, add the milk mixture and mix until the dough comes together, about 1 minute.

Increase the speed to medium-low and knead until the dough is smooth and elastic, about 10 minutes. (If, after five minutes, more flour is needed, add the remaining 1/4 cup flour, 1 tablespoon at a time, until the dough clears the side of the bowl but sticks to the bottom.)

Turn the dough onto a clean counter and knead by hand to form a smooth, round ball, about 1 minute. Place the dough in a lightly oiled bowl and wrap tightly with plastic wrap. Let rise in a warm place until doubled in size, 1 to 1 1/2 hours.

Turn the dough out onto a lightly floured counter and gently press it into a 9-inch square. Roll the dough into a tight cylinder and pinch the seam closed. Place the loaf seam-side down in a 9-inch loaf pan, warp tightly in plastic wrap, and let rise in a warm place until it has nearly doubled in size and springs back slowly when indented with a finger, 1 to 1 1/2 hours.

Adjust an oven rack to the middle position and heat the oven to 350 degrees. Bring a kettle of water to a boil. Brush the loaf with the remaining 1 tablespoon butter. Set the loaf pan on the oven rack and place an empty metal loaf pan next to it. Fill the empty pan about half full with the boiling water. Bake until golden and the center of the bread registers 200 degrees on an instant-read thermometer, 40 to 50 minutes. Flip the bread out onto a wire rack and let cool to room temperature before slicing, about 2 hours.

Recipe from The America’s Test Kitchen Family Cookbook

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