40% Whole Wheat Sandwich Bread. This weekend the overnight whole wheat bread took hold of my kitchen. Like the last entry for the overnight white, this was a variation on the theme of overnight fermentation. To create moist inside with crust outside, you will need a dutch oven.
Run a stick of butter over the top of the hot loaf, if desired, for a softer crust.
Mix until dough starts to clean sides of bowl.
I usually use a mixture of whole wheat and brown rice flour.
You can cook 40% Whole Wheat Sandwich Bread using 8 ingredients and 19 steps. Here is how you achieve it.
Ingredients of 40% Whole Wheat Sandwich Bread
- It's 150 g (5.3 oz) of bread flour.
- You need 100 g (3.5 oz) of whole wheat flour.
- It's 12 g of (0.4 oz, 4 tsp) cane sugar.
- It's 4.5 g (2/3 tsp) of salt.
- You need 4 g of (1 and 1/3 tsp) instant dry yeast.
- Prepare 45 g of (1.6 oz, 3 Tbsp) milk.
- Prepare 140 g of (4.9 oz, 3/5 us cup) water.
- Prepare 12 g of (0.4 oz, 1 Tbsp) unsalted butter.
Gently form the two pieces into boules and place them seam side down into the brotforms. This gives you a great balance of textures and tons of hearty whole wheat flavor. The long and slow fermentation overnight really contributes to softness of the crumb, so make sure to plan ahead a bit. Toast slices of bread in a toaster to desired crispiness.
40% Whole Wheat Sandwich Bread step by step
- ★Recipe video★ (my You Tube channel)→https://youtu.be/Avcswv_OwAw.
- Press the butter to soften a little; set aside. Warm the water-milk mixture with a microwave until reaches 35-40℃ / 95-104 °F. (If the room temperature is high, around 20°C / 68°F.).
- Put bread flour, whole wheat flour, cane sugar, and instant dry yeast in a large bowl. Pour 80％ of the water-milk mixture into the bowl like drawing circles. Mix roughly..
- Pour the remaining water mixture against powdery places. Mix roughly until it becomes a single mass. Put onto a work surface..
- Knead for a min, flatten it and put salt on. Knead it for 2-3 mins while stretching and pressing until combined..
- Hit the dough against the work surface and fold, repeat 30 times. Roll it alternate left and right (1 set), repeat 30 sets. Repeat 30-hitting and 30-rolling alternately for 7-8 mins..
- Flatten and spread it, put unsalted butter on. Knead well with your hands until combined for around 2-3 mins while pressing and stretching..
- Repeat hitting and rolling for 7-8 mins in the same way as before. Please make the dough smooth and elastic. Make it the ball shape..
- Place it in a lightly oiled bowl. Cover the bowl with plastic wrap. Let it rise in a warm place (about 35℃ / 95°F) until doubled in size, 40-50 mins..
- Finger Dent Test! Press your floured finger into the dough. If the dent springs back a little, and it stays without filling in, it’s ready..
- Punch the air out. Divide it into 2 equal pieces..
- Using your hand to flatten one piece into a rough rectangle. Start to roll from one of the shorter ends and roll it up into a cylinder. Rotate it 90 degrees and roll it up with the seam side facing up. Repeat with another piece..
- Cover with a damp towel and let it rest for 10-15 mins. (After 10-15 mins, it's will rise a little.).
- Punch the air out. Use a rolling pin to roll out one piece into about 15 x 25 cm (5.9 × 9.8 inches) oval or rectangular..
- Fold it towards the center from left and right to overlap about 1 cm (0.4-inch). Start to roll from one of the shorter ends and roll it up. Pinch the edges to seal well. Repeat with another piece..
- Place each dough at both ends of a lightly oiled pan with the seam side facing down. Let it rise in a warm place (about 40℃ / 104°F) until the top of the dough reach the height of the loaf pan, about 30-40 mins. Preheat the oven to 220℃ / 428°F..
- I used my oven to rise the dough until the top of the dough reach the height of the loaf pan. The dough needs to rise a little more, but the oven cannot be used for rising because the oven needs preheating. So I put the pan on the container with warm water to rise until the top of the dough is higher 1 cm (0.4'') than the height of the pan. Lightly cover with plastic wrap to prevent drying..
- Spray water lightly (about 3 times). Bake it at 200℃ / 392 °F for 30 mins until golden brown..
- Drop the pan to prevent shrinkage. Remove the bread from the pan and cool it down on a rack. Done!.
On two slices of toasted bread, evenly distribute the mustard and then a layer of mashed avocado. On the other two slices of bread evenly distribute the mashed avocado only. This is a great sandwich bread and is a nice compromise between an all white and all whole wheat bread. This recipe is adapted from a recipe in the Joy of Cooking cookbook. It slices beautifully for sandwiches and stays fresh a really long time!