The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Whole Wheat Honey Sandwich

  • Pin It
jamesjr54's picture
jamesjr54

Whole Wheat Honey Sandwich

Made Floyd M's Honey Whole Wheat today. For the 1 hour whole wheat soak, I used 9 oz KAF White Whole wheat, 3 oz Hodgson's Whole Wheat, and 4 oz Bob's Red Mill Spelt. I use active dry yeast activated in 3 Tbs water. ~10 oz. total KAF bread flour. Added 1/3 C roasted unsalted sunflower seeds and 2 Tbs canola oil. Having read through the comments, I heeded Jmonkey's and others advice and did 2 stretches at 30 and 60 mins of the total 90 minute bulk proof. 75 minutes in the pans (afraid of overproofing with 3 Tsp of yeast), then 45 minutes in preheated 375 oven.

The crumb is ragged because it cooled for a grand total of 3 minutes before our son had a sandwich emergency brought on by a Chemistry II quiz! Tastes delicious! Thanks Floyd and everyone!

 

 

Comments

Janetcook's picture
Janetcook

James,

Just to let you know you are not alone with ragged crumbs.....my kids hang around the kitchen just so they can have a slice of bread right out of the oven.....

I have happily dropped the idea that a loaf must cool for 1 hour before being sliced in this house for I love nothing more than to see the huge grins on their faces as they gobble down their warm treats :-)

Thanks for the post and the reminder!

Janet

linder's picture
linder

Yeah, bread doesn't get a chance to cool completely here either, but it's me who can't wait.  I LOVE a slice of fresh bread warm from the oven with a bit o' butter on it or maybe a drizzle of honey, yum!

FlourChild's picture
FlourChild

Most of the time I try to wait diligently for my bread to cool, but I have many happy childhood memories of eating my father's fresh baked Limpa bread while still warm from the oven.   Your son will have similar memories! :)