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
Mix and Knead the Dough
In the bowl of a stand mixer, add the warm water and sprinkle the yeast over the top. Let it sit for ~5-10 minutes until the yeast is bubbly and activated.
Add the all-purpose flour, whole wheat flour, salt, powdered milk, softened butter, and heavy cream to the bowl.
Using the paddle attachment, mix on low speed until the ingredients come together and a shaggy dough forms. This just ensures everything is hydrated before kneading.
Switch to the dough hook. Knead on medium speed for ~5-7 minutes. The dough will be sticky at first but should become smooth, elastic, and pull away from the sides of the bowl. It’s ready when you can stretch a small piece thin enough to see light through it without it tearing immediately.
First Rise
Lightly oil a large bowl and place the dough inside, turning it once to coat.
Cover the bowl with plastic wrap or a damp towel. Let it rise in a warm place for ~1 hour, or until it has doubled in size.
Shape the Loaf
Grease a 9×5-inch loaf pan.
Turn the risen dough out onto a lightly floured surface and gently press it down to deflate it.
Shape the dough into a rough rectangle. Fold the top third down to the middle and press to seal. Fold the bottom third up and press to seal, like a letter.
Rotate the dough 90 degrees. Tightly roll the dough into a log that is slightly shorter than your loaf pan. Pinch the seam at the bottom to seal it well.
Final Proof and Bake
Place the shaped loaf, seam-side down, into the prepared loaf pan.
Cover the pan loosely with plastic wrap and let it rise again for ~1.5-2 hours. The dough is ready to bake when it has crested about 1 inch over the rim of the pan.
About 30 minutes before baking, preheat your oven to 350F.
Bake the loaf for ~35-40 minutes. The top should be a deep golden brown.
An instant-read thermometer inserted into the center of the bread should read 185F.
Let the bread cool in the pan for ~5-10 minutes before turning it out onto a wire rack to cool completely. Let it cool fully before slicing.
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.
