The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

sandwich loaf

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hollykate's picture
hollykate

It hit me over this last weekend...why the hell am I still buying sandwich bread at the store? So I decided to make something up, inspired by a few posts on this blog

livingthehomesteaddream.blogspot.com's picture

Sourdough success but could be improved

November 10, 2012 - 7:25am -- livingthehomest...
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I have successfully made a basic sourdough loaf of bread and a sourdough sandwich loaf with 2 Tablespoons of oil and honey. I am however noticing that my loaves are quite heavy. The flavor is perfect in my opinion, the texture is great. i think it could maybe rise a little more, but it is rising above the top of the pan. Any ideas about what I could be doing wrong?

breaducation's picture
breaducation

My latest bake continues my recent obsession with sprouted grains in bread. I've been experimenting with them a lot lately and have found the flavor truly excellent. There is a nice sweetness to the sprouted grain and none of the bitterness that you find in whole wheat flour. Combine this with the great healthy benefits that come from sprouting grain and you have a great addition to many breads.

At first I tried playing around with sprouted wheat in country breads and had great results but it was time to step it up. My latest bake is an extremely tasty sprouted wheat sandwich bread. This loaf's flavor is unlike anything I've tasted when using pure whole wheat flour. The sprouted spelt berries really add a nice texture to complement the flavor. I think it is a near perfect sandwich bread. So far it's made several delicious peanut butter banana sandwiches(my favorite snack).  It's likely going to be my go to sandwich bread as long as I've got some sprouted wheat available.

For the formula, process and more photos visit abreaducation.

bemonkey's picture

Whole Wheat Bread with Pecans and Golden Raisins by Hamelman

August 10, 2011 - 9:57am -- bemonkey
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Organic Whole Wheat Bread with Walnuts and Raisins. This is a recipe by Hamelman (Bread a Baker's Book of Techniques and Recipes). I substituted pecans for walnuts and golden raisins for regular organic raisins. I made this for my children.  It is full of goodness, from whole wheat, walnuts, to raisins. They enjoy it for breakfast with organic butter and honey as I write this. :) I find myself more and more baking using recipes from this book. And so far love all the breads I tried.

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