laurels whole wheat sandwich loaf

I'm the guy that brings a lunch everyday to work, without fail. My parents started packing a lunch for me in junior high so I can safely say it goes back at least that far. High school, University..still packing my own lunch, so why stop. A few things have changed over the years; the biggest, besides staying away from processed deli meats, is that I don't use store bought bread. Why buy delicious whole grain breads when I can bake a few loaves on the weekends, slice, and freeze for easy sandwich making.


Before I discovered Peter Reinhart I didn't really have good success with 100% whole wheat breads. It was edible, but not as airy or open as say a Cobs loaf for example. With this new found bread information, it was like a window into the bread world opened up in my oven and SNAP! This is what was missing. After this I branched out in the bread world and started purchasing even more bread books.. My sandwich bread recipe comes from one of these purchases - The Laurel's Kitchen Bread Book.

A great recipe to start your way into whole wheat bread baking, and a delicious sandwich loaf.

Chris's Sandwich Bread
adapted from Laurel's Kitchen Bread Book.

• 2 tsp (7 grams) active dry yeast
• 1/2 cup warm water (110F)
• 6 cups (900 grams) whole wheat bread flour
• 2 1/2 tsp (14 grams) salt
• 2 1/4 cups lukewarm water
• 2 tbs honey
  
• 2 tbs vegetable oil
  

Dissolve yeast in warm water.
Whisk flour and salt in later bowl, make well in center
Dissolve honey in the 2 1/4 cups of water, and stir in oil
Pour the liquids, along with yeast mixture into dry ingredients
Stir everything to combine nicely.
If using a machine, mix on low for about 10 minutes.
- If using your hands, knead dough for about 20 minutes (feel free to take breaks)
The dough should start becoming quite supple and elastic.
Let the dough rise in a clean bowl until double - 1 1/2 to 2 hours.


Punch down the dough to degas, and reform into a ball for second rising
After dough as double again (around 45 minutes), remove from bowl and degas again.
Cut dough into 2 equal portions and form nice round balls.
Let the dough rest, covered, for 10 to 20 minutes, so the gluten can relax
Shape the loaves, and place in greased 8"X4" loaf pans, for final rising (30 - 45 minutes).
Preheat oven to 425 degrees.
Dough should be cresting the loaf pans.
Place in hot oven for 10 minutes, before turning the heat down to 325 degrees.
Bake another 45-50 minutes. Loaves should sound hollow when tapped on the bottom or register around 202 degrees with an instant read thermometer.

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whole wheat and corn flour bread

I know I know, another loaf of bread you say. Bread and I have such a love/hate relationship which means I almost always have bread on the go and there was some talk at the recent Edmonton Foodie Meet about baking bread and how it can seem intimidating so I figured what the heck. I still say that if you need some convincing or positive results, go low and slow as they would say in the BBQ world. No-Knead Bread!


Feeling the need for a slightly different variation again, here is a new version for me with corn flour and a poppy seed top. The loaf was 3/4 gone within 2 hours, and it looks like I'll be back at it again.

2 1/2 cups whole wheat flour
1/2 cup corn flour
1 1/2 cups water
3/4 tablespoon kosher salt
1/4 teaspoon instant yeast


Mix everything together. Let stand overnight (12-18hours). Fold dough a few times and place on parchement or floured cloth to rise for 2 hours. During last half hour preheat oven to 450 degrees with dutch oven/pot in. Bake 30 minutes with lid, then 20 without. Let cool. Eat

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