For over 5 years I have been baking my son’s sandwich bread, adjusting and adapting to my changing kitchen and lunch needs. Today’s recipe re-ingrates whole-wheat flavor back into the loaf. I looked at this old wheat sandwich bread, recipe from Chris Kimball; but reduced the wheat germ by 50% to soften the over-powering flavor of wheat germ (a flavor my kids don’t enjoy). Also, I adapted the recipe to skip the 24-hour timeline; this recipe finishes in about 2 hours. 4-1/2 stars; still working on getting seeds to stick to the top.
Rating: 4-1/2 stars.
How much work? Medium.
How big of a mess? Medium.
Start time 6:00 PM. Dinner time 8:10 PM.
Chris Kimball’s original recipe is here. The descriptions of how I prepared them today are given below:
1/2 cup water (4 ounces)
1-1/4 cup milk (10 ounces)
2 teaspoons instant or rapid-rise yeast
2 tablespoons sugar (or honey)
3 tablespoons olive oil
3 tablespoons wheat germ
4 cups bread flour (1 lb)
4-ounce whole wheat flour
2 teaspoons table salt
1/4 to 3/8 teaspoon ascorbic acid; fruit fresh or other powdered Vitamin C. (Alternatively mix 1 teaspoon white vinegar)
Seeds for top; e.g. toasted and chopped pepitas
- Adjust an oven rack to low-middle position, and pre-heat oven to 200-degrees, then immediately turn it off. You will use the residual heat of the oven to speed the first rise in a cool kitchen.
- Add water and milk to a Pyrex measuring cup (at least 2 cup capacity); heat in microwave for 1m until mixture reaches 105-degrees. Mix in yeast, sugar, wheat germ, and olive oil; allow to hydrate for 5 minutes.
- While the yeast hydrates, add the dry ingredients to the bowl of standing mixer fitted with dough hook.
- Turn on standing mixer to lowest speed and slowly add liquid; use a rubber spatula to scrape out anything left at the bottom of the measuring cup. After the dough has come together, increase speed to 4 on KitchenAid mixer (medium-low on other models). Continue mixing for 10 minutes. The dough will become smooth, add a little more flour or water if necessary.
- Spray bowl with non-spick cooking spray, put dough in bowl, cover with plastic wrap and place in warm, but turned off, oven for 30 to 40 minutes. The dough will double in size. (Never allow dough to rise into a turned on oven)
- Spray your loaf pan with non-stick cooking spray. (I nearly ruined my first beautiful loaf by forgetting).
- Gently turn the dough out onto a lightly-floured work surface. Gently press the dough into a rectangle so that it corresponds to the length of your loaf pan. Spray top of dough with tap water and roll up into a tight log. Move dough into pan and softly press so that it touches all four sides of the pan. Spray top with dough with non-stick cooking spray to prevent the dough from deflating in Step 10.
- Cover loosely with plastic wrap (realizing that the loaf will grow above the top of the pan). Place it in a warm spot in your kitchen for between 25 minutes to 35 minutes; until the dough has doubled in size and does not readily spring back when you poke it with your finger.
- About 20 minutes prior to baking, begin pre-heating your oven to 425-degrees.
- Carefully remove plastic wrap, spray the loaf three times with tap water from a spray bottle, and place loaf pan in 425-degree oven. Set kitchen timer for 25 minutes corresponding to the total cooking time. After 8 minutes, reduce oven temperature to 375-degrees and turn loaf 180-degrees. Bake uncovered for 9 additional minutes until the top crust reaches your desired color. Tent with aluminum foil to keep the loaf top from over browning; baking for remaining 8 to 10 minutes.
- An instant-read thermometer inserted into the center of the loaf will reads 205-degrees when the loaf is done. Carefully remove bread from pan, and allow to cool on a wire rack for 3 hour before slicing (ensure that loaf is no warmer than 80-degrees).