It's time to start documenting my baking experiments. And no better place to start than the Wholemeal Sandwich Loaf I have been working relentlessly to lock down. So far I think I have developed a pretty solid recipe.
I have a pet peeve for overly verbose, novel-length recipes. I like concise, simplified recipes, that flow just like the process of baking. So below is my attempt to create just that. Please give me some feedback if you find this useful!
This is a 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
- 19g dry active Yeast or 15g instant yeast
- 283g water
- 283g milk (any kind)
- 685g wholemeal flour
- 172g bread flour**
- 14g/2tsp kosher salt
- 20g wheat gluten (OPTIONAL) - add 20g water
- Any seeds/grains (OPTIONAL - pumpkin, sunflower, oats, etc) - add 20g water per 25g of extras
- 45g honey (softened)
- 1 egg
- 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.