Hello,

I've been making bread for a little while.  I use the recipe here, because I didn't really know how to bake bread before, and this was so well laid out.  http://www.hillbillyhousewife.com/beginnersbread.htm/print/

Sometimes I add eggs into my measuring cup before the water, and count that toward the water measurement, when I want to make Challah bread. 

The problem is that the bread breaks apart too easily, when we are spreading things on it, etc.   it doesn't make a very great sandwhich bread, falling apart.  Is there another easy whole-wheat recipe that I should follow?  Or is there something I can change in my own recipe?  More oil? 

What does too much rising do?  Sometimes I forget the bread for too long in the first rising.  Does that make any difference?

Thanks for any help.

Shira

I think I've found one of the greatest sandwich breads ever in this recipe! It's soft and delicious with a crispy crust, it takes hardly any time to make once you've soaked your beans, and it's a high protein bread with all the nutrients found in pinto beans.

I found a Pinto bean bread recipe on the Idaho Bean Commission website: http://www2.state.id.us/bean/recipes/getrecipe_action.cfm and I tweaked it a bit to use weight measurements instead of cups and to use instant yeast instead of active dry. I also added another proofing step and changed the flour ratios a bit. That website has more recipes for beans than you could ever imagine possible!

Anyway the bread came out better than I could hope. I think it's become my new sandwich favorite. It has a delicious flavor that only slightly reminds me of beans (although a bean flavor wouldnt have put me off - I love Pinto beans) and is very soft and springy. And I'm always trying to get more protein into my diet.

The Bean commision put nutritional values on their recipe page for a "serving's" worth of bread. I assume they mean per slice, since the values look comparable to those per slice for other breads. They will be slightly different now that I've fiddled with the flour ratios, but then, the recipe was hardly precise to begin with since the flour was measured in cups and the number of cups was not specific.

Anyway, I hope you enjoy this bread as much as I have!

I did a free form loaf as well as one in a loaf pan.

Ingredients: 
430g warm bean water (that used to boil the beans)

36g honey

41g vegetable oil

473g cooked Pinto beans, pureed

12g sea salt

7g instant dry yeast

300g whole wheat flour

473g white flour

Preparation:

Soak your Pinto beans overnight and then cook them in a pressure cooker till they can easily be smashed between the fingers. Save the water. Remember that the beans will be much heavier once they are soaked and cooked, so be sure to prepare enough. After the beans are cooked, put them in a food processor and mix till fairly smooth.

Mix warm bean water, honey, oil, bean mash and salt in a large bowl; mix well. Add yeast.
Add wheat flour and enough of the white flour to make dough stiff but slightly sticky to the touch. Knead the dough on a floured surface for about 10 minutes until it passes the window pane test.

Place in an oiled bowl and let rise till three times its original size, about 1 hour. Turn out onto work surface and shape into loaves or place in loaf pans; let rise until double (about 30 minutes). Bake at 350F (175C) for 50 minutes or until the bottom of the loaf is firm and sounds hollow when tapped.

Nutrition Information

Amount Per Serving

Cals: 183

Total Fat: 2.8g

Cholesterol: 0

Sodium: 65mg

Total Carb: 33.7

Dietary Fiber: 6.5g

Sugars: na

Protein: 7.2g

You can see the little bean skins add an interesting look to the outside of the loaf.

Crumb shot - very moist and shiny.

ready to be eaten - yum!

For those who may be interested, I've detailed a recipe for a 100% white whole wheat sandwich bread here:

http://www.breadcetera.com/?p=177

SteveB

I just baked Mamie's Oat Meal Bread from Wild Yeast (with a few small adaptations) and wanted to report that it's great. If you're looking for a perfect sandwich loaf, with a beautiful texture and flavor, I urge you to give it a try.

Photos and recipe are at Flour Girl and, of course, at Wild Yeast.

Happy baking!

Flour Girl

Hi --

I need to bake some sandwich bread today and am wanting to try something new. We tend to favor light wheat-oatmeal here, but I'm open to any suggestions ...

What's your favorite sandwich bread recipe, the one you keep coming back to time after time?

Thanks! Happy Baking!

Flour Girl

It is my girlfriends birthday today so I decided to make her a special breakfast! I had eyeballed the butter scones from Advanced Bread and Pastries before but seeing as how they are so rich I didn't want to make them save for a special occasion. Here in sweden a scone is more akin to Soda Bread than the sweetish style scones you get in Britain och America.

I managed to make them up the day before without my girlfriend noticing and refrigerate them overnight so that I could bake them for here first thing in the morning. I think they turned out pretty good, and my girlfriend did like them so I'm set!

I have also finally taken the plunge and aquired a Pullman pan for myself, maybe a 1.5kg loaf of tasty toast bread is too much for a two person family but maybe a 2.5kg loaf of Vollkornbrot might not be enoguh? hmm.. might have to share any attempts at Vollkornbrot with friends or there will be leftovers for ever! Here the pullman pan Is shown beside my regular breadpan.

and here is how a loaf of sourdough sandwich bread turned out, tasty! This is the same bread I have blogged about earlier, with a formula developed by me. Unfortunately the picture is insanely yellow, but that is due to poor lighting when I took the picture.

This is a secret too, but I have also made two mini cheesecakes for tonights dinner wich I am making for my girlfriend, hope that they are tasty..

I just pulled my last brick of SAF-Instant out of the freezer, and of course I need it now. O: )  Can I use it extra cold for my WW sammie bread, or do you need to let it thaw to just cold?

TIA,

- Jennifer : )

I've been looking for a 100% whole wheat sandwich bread recipe that would make a nice peanut butter and jelly sandwich (which is pretty much what I eat for lunch everyday). Lately I've been making the recipe on the back of the King Arthur Traditional Whole Wheat Flour bag, called Classic 100% Whole Wheat Bread (I've included the recipe below for any interested in trying it). I like it quite a bit, it's not too heavy or dense, and has a great wheat flavor, but I feel that it's missing something. I had a few questions for everybody here:

Has anybody tried this recipe? What are your thoughts on it?

Has anybody made any beneficial modifications to this recipe that you might want to share?

Does anybody have another 100% whole wheat recipe that makes a nice sandwich (that they might like to share)?

-Darron from The Teacher Learns to Cook

____________________________________________________________________________________

Classic 100% Whole Wheat Bread

2 1/2 teaspoons instant yeast

1 1/3 cups lukewarm water

1/4 cup vegetable oil

1/4 cup honey

3 1/2 cups King Arthur Traditional Whole Wheat Flour

1/4 cup nonfat dried milk

1 1/4 teaspoons salt

Mix all ingredients until flour is hydrated. Knead dough for 6 to 8 minutes by hand or by mixer, until smooth and supple. Ferment in a lightly greased bowl until puffy but not necessarily doubled, about 60 minutes depending on the warmth of your kitchen. Shape the dough into an 8 inch loaf and place in a lightly greased 8 1/2 x 4 1/2 inch loaf pan. Proof for 30 to 60 minutes, or until the dough has crowned 1 inch above the edge of the pan. Bake at 350 degrees for 40 minutes or until dough registers 190 degrees in the center of loaf. Remove the bread from the pan and cool completely on a rack.

Working from home has its disadvantages: it's all too easy to blur work into home-life, you're somewhat isolated from co-workers, and it's tempting to try to do chores when work is slow.

But bread baking poses no problems at all. Most of bread baking, especially when you use the stretch and fold method to develop dough instead of traditional kneading, consists of 2-3 minute bursts of activity separated by long periods of waiting.

I’ve been so curious about semolina flour. I didn’t understand much about it and there doesn’t seem to be a lot of information regarding it. After reading as much as I could find in various bread books I decided I had to take a stab at it. So last weekend I baked this yeasted sandwich version along with another sourdough version. (I will post that one separately.)