Ingredients
- 1 1/4 cups all-purpose flour
- 1 1/4 cups fine whole wheat flour
- 3/4 cup + 2 tbsp warm water (~100F)
- 1 1/8 teaspoons kosher salt
- 3/4 teaspoon active dry yeast
- 1 1/2 tablespoons powdered milk
- 1 tablespoon unsalted butter, softened
- 1 1/2 teaspoons heavy cream
Dough Preparation and Kneading
Combine warm water with yeast in a stand mixer bowl and let it rest for approximately 5-10 minutes until the yeast becomes foamy and activated.
Next, add all-purpose flour along with whole wheat flour, salt, powdered milk, softened butter, and heavy cream to the mixer bowl.
Mix on low speed using the paddle attachment until all ingredients have combined to form a shaggy dough (this ensures that all ingredients have been fully hydrated).
Switch to using a dough hook and knead dough using medium speed for about 5-7 minutes.
The dough will likely stick to the sides of the bowl initially, but will eventually become smooth, elastic, and will not stick to the sides of the bowl.
A good way to tell if the dough is ready would be to stretch a small piece of the dough thin enough to see light through it without tearing.
First Rising Period
Put some oil in a large bowl and place the dough inside, turning it so that all of the dough has oil on it.
Cover the bowl loosely with plastic wrap or a damp cloth.
Let the dough rise until it has doubled in size, about 1 hour in a warm area.
Shaping of the Loaf
Grease a loaf pan, 9 in x 5 in.
Turn the dough out onto a floured surface and lightly press the dough to remove air from it.
Shape the dough into a loose rectangle.
Fold down the top third of the rectangle and seal it with your fingers.
Then fold up the bottom third of the rectangle and seal it with your fingers again (like a letter).
Turn the dough 90 degrees.
Roll the dough tightly into a log that will fit inside your loaf pan.
Pinch the seam at the bottom to seal it well.
Final Standing/Rise/Proof and Baking Time
Place the rolled loaf of dough, seam side down, into the loaf pan.
Lay the plastic wrap loosely over the pan, and allow the dough to rise for another 1 hour, 30 minutes to 2 hours.
The dough is ready to bake when it rises about 1 inch above the rim of the pan.
Thirty minutes before you plan on baking your loaf, preheat your oven to 350F.
Bake the loaf for 35-40 minutes at 350F.
You are looking for a deep golden brown top on the loaf.
Once you take it out of the oven, insert a meat thermometer into the center and it should read 185F.
Let it cool in the pan for about 5-10 minutes before turning it out onto a rack, then cool completely before cutting.
Whole Wheat Sandwich Bread
Ingredients
- 1 1/4 cups all-purpose flour
- 1 1/4 cups fine whole wheat flour
- 3/4 cup + 2 tbsp warm water ~100F
- 1 1/8 teaspoons kosher salt
- 3/4 teaspoon active dry yeast
- 1 1/2 tablespoons powdered milk
- 1 tablespoon unsalted butter softened
- 1 1/2 teaspoons heavy cream
Instructions
- Combine water and yeast in stand mixer bowl, let stand 5-10 minutes until foamy.
- Add both flours, salt, powdered milk, butter, and cream to bowl.
- Mix with paddle attachment on low until shaggy dough forms.
- Switch to dough hook, knead on medium 5-7 minutes until smooth and elastic.
- Transfer to oiled bowl, cover, let rise 1 hour until doubled.
- Grease 9×5-inch loaf pan.
- Turn dough onto floured surface, press to deflate.
- Shape into rectangle, fold like letter, roll into tight log.
- Place seam-side down in pan, cover loosely.
- Let rise 1.5-2 hours until dough rises 1 inch above pan rim.
- Preheat oven to 350F.
- Bake 35-40 minutes until deep golden and internal temp reaches 185F.
- Cool in pan 5-10 minutes, then remove to wire rack.
- Cool completely before slicing.
