Wholewheat sandwich bread, stripped bare
I finally present my fool-proof, no-need-for-fancy-crap recipe for a soft, aromatic loaf of sandwich bread. This is as simple as it gets while still yielding a really fantastic loaf of bread that actually really resembles bread (I’ve tried so many different shortcuts…gah. Feel free to link me to any you really like though!). You will want a loaf tin though. But really, no fancy equipment apart from that. That’s right. Bread making for beginners. EDIT: I also stumbled across Beth from Budget Bytes’ honey wheat sandwich bread recipe, and fell in love with the result (and the smell of it baking!). It’s wonderfully and pillowy soft in the centre with a great crust and is quite quick (quicker than this bread, although I don’t think it’s as flexible time-wise). The ingredients are no more complicated, and there’s a bit of kneading, but other than that it really couldn’t be better. It is officially my favourite new sandwich bread recipe, so try it out as well if you haven’t already.
That said, you have no idea how long it has taken me to get the perfect freakin loaf of whole wheat sandwich bread. Don’t panic though! I’ve detailed the recipe so much that you will hopefully succeed first time around. So far, most of the recipes I’ve tried have been inconsistent, or I adjusted them so much that I tainted them forever more. However, the cycle eventually got so ridiculous I ended up trying an old recipe from Artisan Bread in 5 Minutes a Day again. Finally, I have something that I can confidently share with you, the world. Is anyone still reading after the mention of “wholewheat”? God I hope so. Because look!
Now tell me that isn’t pretty, and drooly, and fiercely awesome.
Portrait of a loaf.
Up close and personal.
Flirting with the camera
Oh, look at it all vulnerable, lying back and just begging to be shmeared with soft butter or made into the world’s tastiest sandwich.
Ok, ok. Enough teasing. Here it is. With all my tips lest you, like me, decide you can also tweak the recipe a little, and no one will know the difference. But you know, bread has feelings. It’ll notice if you use sour cream and water instead of milk.
IMPORTANT: That said, I have included various substitutes, because I know you’re a real person with random things in your pantry and fridge, not a full time bakery. Also I made things easier for lazier people who intend to bake this almost every day, because it is that easy. If you work 9-5, you can make the dough either the night before or in the morning. In the former case, pop in the fridge in the morning. In the latter case, it will be nicely risen by the time you get home. Then you just need to shape it, let it rise while you make dinner, then it’ll be ready to throw in the oven. Then I usually remove by the time I’m done eating dinner, let it cool over dessert (if I’m having any) and slice it up. Then it goes in the freezer, and a few slices stay in a plastic box for toast tomorrow morning (although toasting from frozen is fine too, but if you want plain bread or “raw toast” that’s cool too). Ok, so I made it sound complicated, but it’s REALLY NOT. That said, I reeeaaaallly want a box that’s the perfect size for bread slices. If you have one, I envy you so bad. Can you please tell me where you got yours? I’ll love you forever. It’ll prevent me from inventing shrinking bread boxes in my head at night before I go to bed.
Also I know it looks really complicated but actually I’m just giving all the details you’ll need to bake a successful loaf the first time. Once you’ve got the basic method sorted you’ll easily get into the swing of baking your own bread. I haven’t bought a loaf of bread since I got the book (Artisan Bread in 5 minutes a Day). The authors aren’t kidding when they say it’s revolutionary. If you’re in NZ get it at goodbooksnz.co.nz as it’s the cheapest place you’ll get it new plus there’s no shipping cost AND all proceeds go to Oxfam. Triple win!
Whole wheat sandwich bread, for those who need some flexibility in their lives
makes one 9×4 loaf (use this size of loaf tin)
EDIT: I’ve changed the ratio of hot/cold liquids, so there’s pretty much no danger of having a liquid that’s too hot and that you need to leave to cool before adding to the yeast.
- 1/2c hot water (just boiled)
- 1c WHOLE milk or [3/4c water + 1/4c cream] or [3/4c water + 50g (1/4c) melted butter] see note below#
- 3/4 Tbspn yeast
- 1 tsp rock sea salt or 1/2 tsp granulated salt
- 1/4 c sugar (can be raw, brown, dark drown) or honey or golden syrup
- 2 1/2 Tbs oil (I usually don’t measure this, but I do a lot of baking)
- 3 1/3 c flour (any combination of whole wheat, either 100%, or 50% white, 50% wholemeal)*
- optional: a handful of seeds (eg. pumpkin, sunflower, sesame, poppy) and oats
* I would HIGHLY recommend stoneground flour if you’re going to be baking bread regularly. The bran gets ground much finer. It’s a lot more expensive (about $20 for 5kg) but if you’re baking bread instead of buying it, you’re already saving heaps! Also, I personally still prefer 50% white, 50% wholemeal. If I go for 100% whole wheat I like to go all out and add rolled oats and assorted seeds to the mix. Nom. Note that the more whole-grain you add, the more of a crumbly texture it will have, and it will not rise as much (it may not entirely flatten on the top either, but it should increase in size a little)
I have added things in bold to emphasise their importance. If you want an explanation, pester me in the comments.
In a bowl that holds at least 15 cups (about 4L), mix hot water and cold liquids together. # ADDED NOTE: Test the temperature of the liquids with your fingers – it should be lukewarm, and no hotter than body temperature, or the yeast won’t be happy. If it’s a little hot, let it sit for a while before adding the yeast (measure the other ingredients in the mean time). Make a note for next time to add a little more cold water and reduce the amount of boiling water.
Then add all other ingredients except for flour. Swirl around a little. Add flour, and stir until fully combined and everything is evenly distributed (no dry bits of flour). Mix in seeds if using. Cover (not airtight – with a tea towel for example) and either leave overnight in a cool place (>14<18C) or in a warm place (>18C<25C) for up to 8 hours (minimum 2 hours). The dough should be flat on the surface and maybe have collapsed back onto itself. Even in a cool place though, don’t leave for more than 14 hours I’d say. If you want to deal with it when you get back from work, place it in the fridge. But don’t try and rise it in the fridge, this’ll take too long. Ok. It’s now ready to shape!
First, lightly brush or spray your loaf tin with oil, and set aside. Dust the surface of the dough lightly with flour and lightly flour a work surface (alternatively, use wet hands, but don’t just plunge in there). Scrape all the dough onto the lightly floured work surface. Shape into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Zoe and Jeff have a very quick 30 second video of this which is very helpful. Alternatively, kneading is not going to do it any harm, and will make it less crumbly and more like bought bread. Either way, you end up shaping it into a loaf, by stretching two sides down into the centre to shape it into an oval or log that will fit into your loaf tin. Place into your greased tin, and let sit until the loaf rises about 1″ above the lip of the loaf pan. Depending on the temperature of your room and the amount of white flour you used, this could take up to 2 hours, but it shouldn’t take longer than that. Keep it in a mildly warm room (21C is best) or the hot water cupboard.** Heat your oven to 175C (350F), with a rack arranged in the centre. Once up to temperature, place the loaf in the centre of your oven and bake for at least 40 minutes. The top should be a dark brown and when tipped out of the pan, the sides should be browned too (although probably not as brown as the top). Do not be tempted to open the oven if it’s clearly not at this stage. The best way to tell if the loaf is done (without a thermometer) is to sniff very closely to the loaf. If it smells alcohol-y or very yeasty, place back in the oven for 5-10 minutes. Some loaves (especially 100% wholewheat) will need 50-60 minutes. If you have an instant-read thermometer, poke it into the centre of the centre of the loaf, – it should read 88C or 190F.
Let cool completely before attempting to slice. Seriously.
A note on storage: If you don’t have 5 screaming kids that will devour the whole loaf in the space of five minutes, then I suggest you freeze the slices. If taking to work as a sandwich, this works out perfect because you can fill your frozen slices and they will keep your filling cool while defrosting by lunch time. Genius! Or if having as toast in the morning, pop the frozen slices in the toaster. If not using as sandwiches, then you can leave the bread out at room temp for about 2 days, but if keeping for longer I’d refrigerate or freeze. Fresh bread is always better than stale bread obviously.
Also, with the ends of bread, I always let them dry out over night, rip em up, then chuck them in the freezer for later bread-crumbing. When I need breadcrumbs, I defrost them and whizz. Ta da. Never buy breadcrumbs anymore either. Ye-ya.
Now go and bake me some bread for sharing my breadmaking charms with ye! Let me know if it goes well, or especially if it doesn’t! Which hopefully won’t happen.
**Here’s something I do to speed up the process: pour just-boiled water in a large roasting tray, place in your oven. On the rack above that, place your loaf in its loaf tin. Close the oven door, turn your oven on for ONE minute on the lowest temperature setting. Turn the oven off, and let rise in there for however long. Great for cold dry kitchens!