Whole Wheat Sandwich Bread
This is a soft sandwich loaf that uses a 50/50 blend of whole wheat and all-purpose flour. The addition of powdered milk, butter, and cream gives it a softer crumb and richer flavor than a simple lean dough. It's a reliable bread for sandwiches as it slices cleanly without crumbling.
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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 9x5-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.
Notes
Dough should be sticky at first but become smooth during kneading. Test readiness by stretching a small piece - should be translucent without tearing.
Tried this recipe?Leave a comment below & let me know!