The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Soft Wheat Sandwich Bread

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Debbe1's picture
Debbe1

Soft Wheat Sandwich Bread


Soft Wheat Sandwich Bread


           


 


"This honey wheat bread has a wonderful flavor, texture and aroma".


 


Makes 1 large loaf or 2 small loaves or rolls or buns


 


1 1/2 cups warm water or milk


1/2 cup firm sourdough starter (optional)


2 teaspoons instant yeast


1 tablespoon sugar


2 1/2 cups bread flour


 


3 tablespoons butter, melted


2 tablespoons honey


1 tablespoon lecithin granules (optional)


2 teaspoons sea salt


2 cups whole wheat flour


 


 


1. In a large bowl, mix warm water, yeast, and sugar. Add starter and bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.


2. Mix in 3 tablespoons melted butter, honey, lecithin, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky, just pulling away from the counter, but still sticky to touch, about 5 -7 minutes. This may take an additional 1/2 cup of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.


3. Punch down, and divide dough. Form loaves, dust with whole wheat flour, and place in 2 greased 9 x 5 inch loaf pans, and allow to rise until dough has doubled.


4. Bake at 350 degrees F  for 30 -35 minutes. If overbrowning tent with foil.                                          Remove from pans and cool completely, on a rack. 


 


Debbe1's picture
Debbe1

The bread is slightly sweet, and fluffy not dense. I lost track of time and overproofed these loaves.


Try it you'll like it:)

spriolo's picture
spriolo

What do the  lecithin granuales do?  how do they help?

mrfrost's picture
mrfrost

 http://www.baking911.com/bread/101_ingredients_doughenhancers.htm



Name What It Does Use
Lecithin Helps keep bread fresher longer & works with the gluten to make a lighter bread. It also helps make the bread moister and acts as a mild preservative.

Cut back on a tablespoon or two of fat and substitute it with an all-natural, soy-bean based add-in. However, any time you start substituting fat with something else, the recipe is automatically altered in both texture and flavor.

Made from soy or egg yolks.

Comes in liquid or granular form.

1 Tbsp. per recipe
Debbe1's picture
Debbe1

Try it without the lecithin. I use lecithin in all my soft bread and rolls, with whole wheat flour. It makes the bread fluffier, like storebought bread.


I have never tried this recipe as straight sourdough, because of the honey, butter and sugar. I hope you try it first, with the yeast, so you know what the original recipe tastes like.

matilda's picture
matilda

Do you think I could convert this in sourdough instead of yeast?


 


Matilda


http://sickofood.blogspot.com/

PMcCool's picture
PMcCool

and allow for longer fermentation times.


Paul

matilda's picture
matilda

Thanks, looks yummy, I will try it for sure!