EASY WHOLEMEAL SANDWICH LOAF

 
 

I don't like verbose, novel-length recipes.  I like concise, simplified recipes, that flow just like the process of baking. Below, you will find my simplified and reorganized version of an 80% Wholemeal Sandwich Loaf, based on Peter Reinhart's recipe from Artisan Breads Every Day.

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Ingredients

  1. 19g dry active Yeast or 15g instant yeast
  2. 283g water
  3. 283g milk (any kind)
  4. 685g wholemeal flour
  5. 172g bread flour**
  6. 14g/2tsp kosher salt
  7. 20g wheat gluten (OPTIONAL) - add 20g water
  8. Any seeds/grains (OPTIONAL - pumpkin, sunflower, oats, etc) - add 20g water per 25g of extras
  9. 45g honey (softened)
  10. 1 egg
  11. 56.5g light olive oil

INSTRUCTIONS

Dissolve for 10-15min: 19g dry active Yeast + 283g water @ 110F

OR

Dissolve for 5 min: 5g instant yeast + 283g water @ 95F
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While Dissolving, Combine separately:

  • 685g wholemeal flour
  • 172g bread flour
  • 15-45g wheat gluten
  • Any seeds/grains
  • 14g/2tsp kosher salt

In another bowl, whisk together:

  • 40-50g honey (softened)
  • 1 egg
  • 56.5g light olive oil

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Once Yeast is dissolved in water, mix in:  

  • 283g milk @ 95F
  • Add oil mix to water-milk mix
  • Add all to dry mix

Mixing & Kneading

  • 1 min: Mix with spoon, hand, or mixer on low with paddle or dough hook
  • 5 min: sit uncovered
  • 6 min: Mix with spoon, hand, or mixer on med-low with dough hook
  • 1 min: fast hand kneed, or mixer on med with dough hook
  • Perform 1st stretch and fold (For info on how to stretch and fold, see Peter Reinhart's quick video HERE) 
  • 10 min: shape ball, place in covered bowl
  • Perform 2nd stretch and fold
  • 10 min: shape ball, place in covered bowl
  • Perform 3rd stretch and fold

Cut dough in half, put each in clean oiled bowls, cover with clean wrap, place in fridge overnight or for up to 4 days

BAKING

  • Remove Dough from oven 2 hours before baking
  • Shape Loaf of your choosing (I prefer Sandwich Loaf in a Loaf Pan or Baguette)
  • Preheat oven to 350F 30min before baking
  • Bake for 40-45min, until inner temp is 185F
  • Remove from oven and from pan
  • (OPTIONAL) return to oven for 5 min (helps crisp the sides and bottom)
  • cool for 20min

** This Recipe can be made with all Wholemeal Flour - just increase the amount of water by 30g if doing so.