How to Make Whole Wheat Sandwich Bread

Whole Wheat Sandwich Bread Recipe Source: American Test Kitchen
Ingredients: Serve 8 inch loaves
2 Cups (11 ounces) bread flor
1 cup water, heated to 110 degrees

3 cups (16 ½ ounces) whole wheat flour, plus extra for counter
½ cup wheat germ
2 cups whole milk

¼ cup honey
2 tablespoons instant or rapid rise yeast
4 teaspoon salt
6 tablespoons unsalted butter, softened
2 tablespoons vegetable oil
Bread flour for counter

FOR THE BIGA: Combine flour, water, and yeast in large bowl and stir with wooden spoon until uniform mass forms and no dry flour remains about 1 minute. Cover bowl tightly with plastic wrap and let stand at room temperature (70 degrees) overnight ( at least 8 ours or up to 24 hours). Use immediately or store in refrigerator for up to 3 days(let stand at room temperature for 30 minutes before proceeding with recipe)

FOR THE SOAKER: Combine flour, what germ, and milk in large bowl and stir with wooden spoon until shaggy mass forms, about 1 minute. Turn dough out onto lightly floured counter and knead until smooth, 2 to 3 minutes. Return soaker to bowl, cover tightly with plastic, and refrigerate overnight (at least 8 hours or up to 24 hours).

FOR THE DOUGH: tear soaker apart into 1 inch pieces and transfer to stand mixer fitted with dough hook. Add biga, honey yeast, salt, butter and oil. Mix on low speed until cohesive mass starts to form, about 2 minutes. Increase mixer speed to medium and knead until dough is smooth and elastic, 8 to 10 minutes. Turn dough out onto lightly floured counter and knead for 1 minutes. Shape dough into ball and place in lightly greased bowl. Cover tightly with plastic and let rise at room temperature for abut 15 minutes.

Gently press down on center od dough to deflate. Holding edge of dough with fingertips, fold partially risen dough over itself by gently lifting and folding edge od dough toward middle. Turn bowl 90 degrees; fold again. Turn bowl and fold dough 6 more times (total of 8 folds). Cover with plastic and let rise at room temperature until double in volume, about 45 minutes.

Adjust over rack to middle and lowest position, place baking stone on middle track, and heat oven to 400 degrees. Spray tow 8 ½ by 4 ½ inch loaf pans with vegetable oil spray. Transfer dough to well floured counter and ivied into 2 pieces. Working with 1 ball of dough at a time, pat each into 8 by 17 inch rectangle. With short side facing you roll dough toward you into firm, tight cylinder, keeping roll tout by tucking it under itself as you go. Turn loaf seam side down in prepared loaf pan, pressing gently into corners. Repeat with second ball of dough. Cover loaves loosely with plastic and let rise at room temperature until almost doubled in size, 60 to 90 minutes ( tops of loaves should rise about 1 inch over lip of pan).

Place empty loaf pan or other heatproof pan on lowest oven rack and bring 2 cups water to boil on stovetop. Using sharp serrated knife or single edge razor blade, make one ¼ inch deep slash lengthwise down center of each load. Pour boiling water into empty loaf pan in over and set loaves on baking stone. Reduce oven temperature to 350 degrees. Bake until crust is dark brown and bread registers 200 degrees, 40 to 50 minutes, rotating pans 189 degrees and side to side halfway through baking.

Transfer pans to wire rack and let cool for 5 minutes. Remove loaves from pans, return to rack, and cool to room temperature, about 2 hours. ( Bread can be stored, wrapped in double layer of plastic, at room temperature for up to 3 days or frozen, wrapped in plastic and additional layer of aluminum foil, for up to 1 month. End.
How to Make Whole Wheat Sandwich Bread

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