Whole Wheat Sandwich Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2 1/2 cups white unbleached flour1 cup whole wheat flour2 tsp salt1 cup fat free milk1/3 cup warm water2 tbsp unsalted butter3 tbsp honey1 envelope instant yeast
Adjust an oven rack to the lowest position and heat the oven to 200°. Once the oven temperature reaches 200°, maintain the heat for 10 minutes, then turn off the oven.
Mix the flour and the salt in the bowl of a stand mixer fitted with the dough hook. Mix the milk, water, butter, honey and yeast in a 4-cup liquid measuring cup. – Microwave for 1 minute to bring to temperature. Turn the machine to low and slowly add the liquid. When the dough comes together, increase the speed to medium and mix until the dough is smooth and satiny, stopping the machine two or three times to scrape dough from the hook, if necessary, about 10 minutes. (After 5 minutes of kneading, if the dough is still sticking to the sides of the bowl, add flour 1 tablespoon at a time and up to ¼ cup total, until the dough is no longer sticky.) Turn the dough onto a lightly floured work surface; knead to form a smooth, round ball, about 15 seconds.
Place the dough in a very lightly oiled large bowl, rubbing the dough around the bowl to coat lightly. Cover the bowl with plastic wrap and place in the warmed oven until the dough has doubled in size, about 40-50 minutes.
On a floured work surface, gently press the dough into a rectangle 1 inch thick and no longer than 9 inches. With a long side facing you, roll the dough firmly into a cylinder, pressing with your fingers to make sure the dough sticks to itself. Turn the dough seam-side up and pinch it closed. Place the dough seam-side down in a greased 9×5-inch loaf pan and press it gently so it touches all four sides of the pan. Cover with plastic wrap; set aside in a warm spot until the dough almost doubles in size, 20-30 minutes.
Bake at 350 for 30 mins, when it’s done, turn it out and put a little butter on top
Number of Servings: 16
Recipe submitted by SparkPeople user VOORHELL.
Mix the flour and the salt in the bowl of a stand mixer fitted with the dough hook. Mix the milk, water, butter, honey and yeast in a 4-cup liquid measuring cup. – Microwave for 1 minute to bring to temperature. Turn the machine to low and slowly add the liquid. When the dough comes together, increase the speed to medium and mix until the dough is smooth and satiny, stopping the machine two or three times to scrape dough from the hook, if necessary, about 10 minutes. (After 5 minutes of kneading, if the dough is still sticking to the sides of the bowl, add flour 1 tablespoon at a time and up to ¼ cup total, until the dough is no longer sticky.) Turn the dough onto a lightly floured work surface; knead to form a smooth, round ball, about 15 seconds.
Place the dough in a very lightly oiled large bowl, rubbing the dough around the bowl to coat lightly. Cover the bowl with plastic wrap and place in the warmed oven until the dough has doubled in size, about 40-50 minutes.
On a floured work surface, gently press the dough into a rectangle 1 inch thick and no longer than 9 inches. With a long side facing you, roll the dough firmly into a cylinder, pressing with your fingers to make sure the dough sticks to itself. Turn the dough seam-side up and pinch it closed. Place the dough seam-side down in a greased 9×5-inch loaf pan and press it gently so it touches all four sides of the pan. Cover with plastic wrap; set aside in a warm spot until the dough almost doubles in size, 20-30 minutes.
Bake at 350 for 30 mins, when it’s done, turn it out and put a little butter on top
Number of Servings: 16
Recipe submitted by SparkPeople user VOORHELL.
Nutritional Info Amount Per Serving
- Calories: 114.1
- Total Fat: 1.1 g
- Cholesterol: 2.2 mg
- Sodium: 154.5 mg
- Total Carbs: 22.5 g
- Dietary Fiber: 1.6 g
- Protein: 3.7 g
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