Lately I've really had an aversion to grocery store sandwich bread. This was causing problems when it came time to I make one of my favorite summertime treats—a simple heirloom tomato sandwich with extra mayo. It didn't matter which bread or type of bread I brought home—they tasted sweet due to all the sugar the contained. (I am pretty sure they are adding more than they used to.) Well, it was distracting me so much from enjoying sandwiches that I challenged myself to learn to make really good sandwich bread so I wouldn't need to buy it. I am happy to report SUCCESS! After a couple dry and/or crumbly loaves, I created soft and tender yet sturdy sandwich bread, perfect for tomato sandwiches. The best part? The recipe can easily be adapted to make everything from multi-grain bread to white bread. Yessssssss!
4. Put on the paddle attachment and stir for 1 minute, just until combined. Let rest 10 minutes.
Sandwich Bread
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| Here is my multi-grain bread. It contains 16 different kinds of grains and seeds! |
1. In a medium bowl, combine any or all of these :
- 1/2 cup whole wheat flour
- 1/4 cup semolina flour
- 1/4 cup rye flour
- 1/4 cup barley flour
- 1/4 cup cornmeal
- 2 tablespoons rice flour
- 2 tablespoons vital wheat gluten (with vitamin C)
2. Add enough all-purpose flour to equal 20 ounces.
3. Place in the bowl of a stand mixer:
- the flour mixture
- 1 1/4 cups warm water
- 2 tablespoons honey
- 1 tablespoon + 1 teaspoon dry yeast
- 2 egg yolks
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| This is the wheat-oat variation. It's simply delish! |
5. Change to the dough hook . Add 2 tablespoons shortening, 1 tablespoon olive oil, and 1 tablespoon fine sea salt. Knead for 4 minutes, scraping down the dough ball as necessary. Add a mixture of any or all of the following:
- 1 cup cooked wheat berries
- 1/4 cup quinoa
- 1/4 cup millet
- 1/4 cup old-fashioned oats
- 2 tablespoons toasted wheat germ
- 2 tablespoons coarsely chopped roasted sunflower seeds
- 1 tablespoon sesame seeds
- 1 tablespoon flax seeds
- 1/2 teaspoon poppy seeeds
6. Knead for 4 more minutes. Gather into a ball; return to bowl, seam side down. Cover and let rise until doubled, about 1 1/2 hours.
7. Punch dough down. Let rest 5 minutes. Place into 2 well-greased loaf pans (I prefer metal ones). Let rise for 45 minutes. Meanwhile, preheat oven to 375°F. Brush beaten egg white onto tops of loaves. Sprinkle with oatmeal.
8. Bake for about 45 minutes, or until they sounds hollow when tapped. Cool in pan for 5 minutes. Remove from pans and let cool on a wire rack.
* To make wheat-oat loaves: For the flour mixture, use 1 cup whole wheat flour plus enough all-purpose flour to equal 20 ounces. Add 1/2 cup old-fashioned oats after the first 4 minutes of kneading.
* To make simple white bread. For the flour, use 20 ounces all-purpose flour. Knead for 8 minutes after adding the shortening, olive oil, and salt. Gather into a ball and let rise as directed.
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