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This is the recipe I use as my "Go to" for WW sandwich bread. The recipe belongs to Jani Boys but I added the Ground Flax seed as well as the vital gluten and dough enhancer (this gives my bread not only vitamin C but keeps my bread fresher on the countertop. This bread can be frozen for up to a month by putting a paper towel over the top of the cooled loaf then put into a large plastic bag like a gallon size Ziplock. 

SOFT 100% WHOLE WHEAT SANDWICH BREAD

 Author: Jami Boys  https://anoregoncottage.com/whole-wheat-sandwich-bread-101/

★★★★★

An easy, soft 100% whole wheat sandwich bread with only 1 rise that will free you from buying loaves at the store!

Prep Time: 1 hour 30 mins

Cook Time: 30 mins

Total Time: 2 hours

·      Notes from BJD: I used 2 1/2 cups KA bread flour 12% Protein with 4 c KA WW 14% protein flour.

·      I used all the optional; vital gluten, dough conditioner & flax seed. Her original didn’t have these and it makes a very nice soft bread as well.

Yield: 2 loaves 

INGREDIENTS

·      6 to 6-1/2 cups whole wheat flour (ww regular, ww bread, or white whole wheat all work great)

·      2–1/2 cups warm water (between 105–110 degrees)

·      1–1/2 tablespoons instant active dry yeast (not rapid rise) – regular active dry yeast can be used as well

·      1/3 cup honey

·      1/3 cup oil

·      2–1/2 teaspoons salt

·   1-1/2 tablespoons vital wheat gluten- OPTIONAL

·      1-1/2 tablespoon Dough Enhancer- OPTIONAL

·      1/2 c ground Flax seed (optional)

INSTRUCTIONS

1.    Combine water, yeast and 2 cups of the flour in a mixing bowl. Set aside to sponge for 15-20 minutes, until risen and bubbly (warmer weather takes 15 min, cooler temps usually needs 20).

2.    Add honey, oil, salt, (gluten, if using), and 4 cups of flour. Mix until dough starts to clean sides of bowl. Change to dough hook (or turn out to knead by hand), (No need to change to dough hook if using the Bosch mixer), and knead 6 to 7 minutes (10 by hand). Add only a few tablespoons of flour at a time if dough sticks to sides, being careful not to add too much.

3.    Form into two loaves and place in greased 9×5″ pans ( I use 803g of dough per loaf in my 9x5 pans). Allow to rise in a warm place for about  40-60 minutes, or 15-30 min. longer if needed to reach 1/2 to 1-inch above pans (i.e., cold kitchens may need the longer time). Preheat oven to 350 degrees ten minutes before rising time is done.

4.    Bake for 30 minutes, rotating halfway through if needed.

5.    Immediately remove from pans to cool on a rack. Allow to completely cool before slicing.

NUTRITION   Serving Size: 1 Slice

·      Calories: 110

·      Sugar: 2.8g

·      Sodium: 136mg

·      Fat: 2.4g

·      Saturated Fat: 0.3g

·      Carbohydrates: 19.7g

·      Fiber: 0.7g

·      Protein: 2.4g

·      Cholesterol: 0mg

This is a 45% rye bread made with fresh milled rye sifted so it's close to a medium grind rye flour.  The ricotta cheese resulted in a nice moist crumb and the onions just go perfect with rye of course.  I added a little balsamic vinegar which added a little sweetness.

The flavor was perfect in this one with a nice sour tang perfect for a pastrami or corned beef sandwich.

Here are the Zip files for the above BreadStorm files.

This bread came out fantastic.  The crumb was nice and moist and open just enough to make a perfect pastrami sandwich with some melted cheese and Thousand Island dressing.

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I used my proofer set at 83 degrees and it took about 4 hours.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

 Main Dough Procedure

Mix the flours  and the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, grits, potatoes, olive oil, and salt and mix on low for 4 minutes.  You should end up with a cohesive dough that is slightly tacky but very manageable.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 540 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

Lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.