Sandwich Bread

Course: Bread

Cuisine: American

Keyword: bread, fresh-milled flour, sandwich bread, whole wheat flour

Prep Time: 2 10

Cook Time: 40

Total Time: 2 50

Servings:

Calories: 229kcal

Author: Barbra-Sue Kowalski- Kowalski Mountain

This basic bread recipe uses hard white wheat berries for soft, fluffy sandwich bread. See the notes section for my favorite grain variation that takes this bread to the next level!

This is my favorire recipe for sandwich bread, rolls and buns.

Check out www.kowalskimountain.com for more delicious recipes!

Ingredients

1040 grams hard white wheat I like a mix of 740 grams hard white wheat and 300 grams khorasan
2-1/4 cup hot water
1/2 cup olive oil
1/2 cup honey
3 teaspoon salt
2 small eggs
2 teaspoons vital wheat gluten optional
3 teaspoons sunflower lecithin powder optional
1-1/2 tablespoons. active dry yeast

Instructions

In a large bowl or stand mixer, combine hot water, oil, honey, salt, eggs, and the optional ingredients vital wheat gluten (optional), and sunfllower lecithin (optional).
Add 3-4 cups flour to the mix until batter begins to form a soft dough. Gradually add the rest of the flour 1/2 cup at a time until the desired consistency. I like 7 cups of flour to start.
Allow dough to rest for at least 30 minutes to 2 hours to autolyse. This allows the fresh ground flour to absorb the moisture in the recipe creating softer bread.
After autolyse is complete, sprinkle yeast over the top and mix well.
Knead dough. Kneading time will vary. It's recommended to knead the dough for 10 to 15 minutes and then test to see if the bread passes the window pane test.
Cover the bowl of dough and let rise in a warm place for 1 hour.
Divide the dough into two equal loaves & shape loaves to fit the pan. Place bread into greased bread pans.
Allow to rise for 45 minutes. Preheat your oven to 350 degrees F or 180 degrees C.
Bake at 350 degrees for 40 minutes or until the internal temperature reaches 190 degrees F.
Remove bread from pans, allowing them to cool on a wire rack.

Notes

My favorite grains for this bread are a combination of hard white wheat and kamut! I grind 4 cups of hard white wheat berries and 2 cups of Kamut for a total of 6 cups of wheat berries. This will give me plenty to knead into the dough for my desired consistency.

I get two loaves of bread using a 13" Pullman pan and about 900 grams of dough per loaf.

When making dinner rolls, I weigh each roll, 50 grams making a modest-sized dinner roll. Bake for about 18 minutes to fully bake, or bake for 12 minutes, cool, and freeze rolls for brown and serve rolls. When ready to serve, put frozen rolls on a baking sheet and heat through, tastes fresh baked every time!

For hamburger buns, I like about 90 grams of dough and bake for about 18 minutes.

Nutrition

Calories: 229kcal