Wheat Sandwich Bread from Artisan Breads Every Day

🧂 Ingredients

• 1 T instant yeast
• 1 1/2 cups of lukewarm milk
• 2 cups whole wheat flour
• 4 1/4 cups bread flour
• 1 T kosher salt or 2 t. table salt
• 1/4 cup honey or agave nectar or 5 1/2 T sugar

  I like the honey
• 6 T veggie oil or melted butter
• 1 egg

Instructions

• 1 Whisk the yeast into the milk and let set for 5 minutes.
• 2 Meanwhile combine everything else in a mixer with a paddle attachment or a dough
  hook until coarse. Pour in the milk and mix for a couple of minutes. You should
  have a coarse looking dough that is slightly sticky. If it's dry add some water,
  a tablespoon at a time, until you get the desired consistency.
• 3 Swap to a dough hook, or knead by hand, for 4-5 minutes. The dough should be
  soft and supple and tacky but not sticky.
• 4 Knead by hand for 1 minute and form into a ball.
• 5 Place in a greased bowl and cover with plastic wrap. Refrigerate over nite or
  for up to 4 days.
• 6 On baking day, pull the dough out of the fridge and punch down the dough.
• 7 Turn out on a floured surface and cut in half.
• 8 Pat out each loaf into a disc, then roll up to form a log that will fit in your
  loaf pan.
• 9 Spray your loaf pans will oil and place each loaf in one to rise for a couple
  hours, or until the dough has risen at least 1 inch above the rim.
• 10 Preheat oven to 350 and place a pan with 1 inch of water in the bottom. Bake
  bread for 20 minutes.
• 11 Then rotate pans and bake for another 20-30 minutes or until there is golden
  brown crust and a hollow sound when you thump it.
• 12 Turn out of the pan and let cool before slicing.

Nutrition Info