Half Whole Wheat Sandwich Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1.5 cup King Arthur 100% Unbleached White Whole Wheat Flour 1.5 cup Flour - Gold medal all purpose flour .3333 cup Granulated Sugar 1 cup (8 fl oz) Water, tap 2.5 tsp Active Dry Yeast (by GRTMOMX3) .75 tsp Salt 2 tbsp Canola Oil
1. Turn oven light on if using oven as place to rise bread.
2. In bowl of stand mixer, mix sugar into hot water. Let cool till between 100 & 110* F. Add yeast and all to proof until yeast resembles a creamy foam.
3. Mix salt and oil into yeast.
4. Using dough hook on low speed, add flour 1/2 cup at a time.
5. Knead with dough hook on medium speed for about 5 minutes until surface is smooth and sides of bowl are clean. Add a little more flour as needed until the dough is not very sticky to touch.
6. Remove dough from bowl and oil bowl, place dough back in and turn it over to spread the oil over it. Cover with damp towel and allow to rise in warm location until doubled in bulk. (I like to use my oven with the light on for heat.)
7. Grease bread pan with liberal amounts of shortening. I always grease over the edges of the pan as well.
8. Knead oil into dough with hands and form into a loaf shape. Place in pan and cover with damp cloth. Place in warm place to rise.
9. Preheat oven to 350* F.
10. Rise until dough has risen 1 inch above pans, which will be about 30 minutes. (I usually place it on the top of my range as I preheat the oven. When I had two ovens, I would place it in one oven with the light on and preheat the other oven.)
11. Bake at 350* for 30 minutes.
12. Remove from oven and butter top of loaf if desired. Turn out of pan and allow to cool completely before cutting and/or storing. (Or just give in and eat it warm. haha)
Serving Size: Makes roughly 16 half inch slices
Number of Servings: 16
Recipe submitted by SparkPeople user AMYLYNNMCFAUL.
2. In bowl of stand mixer, mix sugar into hot water. Let cool till between 100 & 110* F. Add yeast and all to proof until yeast resembles a creamy foam.
3. Mix salt and oil into yeast.
4. Using dough hook on low speed, add flour 1/2 cup at a time.
5. Knead with dough hook on medium speed for about 5 minutes until surface is smooth and sides of bowl are clean. Add a little more flour as needed until the dough is not very sticky to touch.
6. Remove dough from bowl and oil bowl, place dough back in and turn it over to spread the oil over it. Cover with damp towel and allow to rise in warm location until doubled in bulk. (I like to use my oven with the light on for heat.)
7. Grease bread pan with liberal amounts of shortening. I always grease over the edges of the pan as well.
8. Knead oil into dough with hands and form into a loaf shape. Place in pan and cover with damp cloth. Place in warm place to rise.
9. Preheat oven to 350* F.
10. Rise until dough has risen 1 inch above pans, which will be about 30 minutes. (I usually place it on the top of my range as I preheat the oven. When I had two ovens, I would place it in one oven with the light on and preheat the other oven.)
11. Bake at 350* for 30 minutes.
12. Remove from oven and butter top of loaf if desired. Turn out of pan and allow to cool completely before cutting and/or storing. (Or just give in and eat it warm. haha)
Serving Size: Makes roughly 16 half inch slices
Number of Servings: 16
Recipe submitted by SparkPeople user AMYLYNNMCFAUL.
Nutritional Info Amount Per Serving
- Calories: 108.2
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 109.6 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 1.5 g
- Protein: 2.9 g
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