Sandwich Breads - a variety of two
I baked two sandwich breads yesterday - sandwich buns and a multigrain sandwich loaf. Kind of had a theme...
The sandwich buns are adapted from a King Arthur recipe. I added white whole wheat flour and milled golden flax (both from King Arthur). I have used the golden flax a few times and really like the nutritional goodness and the texture it produces. Pictures first, then the recipe.
For best results (a smooth, slightly soft dough), use the smaller amount of water in a humid
environment, the greater amount in a dry climate and something in between the rest of the time.
Using the paddle attachment in a stand mixer bowl, on the lowest speed mix all of the dough ingredients until they come together.
Switch to the dough hook attachment and knead on speed number 2 for 10 - 15 minutes to make a soft, smooth dough. Cover the dough, and let it rise until it's nearly doubled in bulk - 1 to 2 hours.
6 to 8 ounces lukewarm water
1 ounce soft butter
1 large egg
7 ounces whole wheat flour
7 1/2 ounces AP flour
3 tablespoons ground golden flax
1 3/4 ounces sugar
1 1/4 teaspoons salt
1 tablespoon instant yeast
Gently deflate the dough, and divide it into 10 equal pieces. Shape each piece into a round ball; flatten to about
3" across. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy.
Lightly beat 1 large egg and 2 TBS water together and brush the top of the buns. Bake the buns in a preheated 375°F oven for 15 to 18 minutes, until golden brown.
Multigrain Sandwich Loaf