The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Ricotta Whole Wheat Sandwich Bread

isand66's picture

Ricotta Whole Wheat Sandwich Bread

My wife complains that I never make her simple white bread so to be nice a few weeks ago I made my version of a "simple" white sandwich bread.  I had to sneak in some whole wheat of course and added Ricotta Cheese to help make it nice and soft like she prefers.

I used 1085 grams of the dough for the loaf pan and make a couple of rolls with the left-over dough.  Probably could have used all of it in the pan and it would have worked out fine.

She seemed to be happy with the way this one came out and I was as well.  It was very tasty and made great grilled cheese sandwiches as well as toast for breakfast.


Here are the Zip files for the above BreadStorm files.

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, Ricotta Cheese, honey and salt and mix on low for 5 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 475 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.

After 5 minute lower the temperature to 425 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

If desired, brush the top of the loaf with some melted butter after you remove it from the oven.

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.

Cosmo, AKA "Panda Bear" helping me work!


Danni3ll3's picture

I really love the picture of your cat crashed out on your laptop! 

isand66's picture

Two of my five cats like to either sleep on my computer as I'm trying to work on it or walk across my desk as I'm on a Skype call 😂😂.

Happy New Year and Baking Year!

dabrownman's picture

Bread that looks lie store bought is best and after that they aren't too particular about what is in it!  This is a great bread that has sandwiche all over it!  Love the Como napping on a warn Keyboard.

Can't wait for this horrible year to be over with Lucy having her health problems right at the end of it.  She is sleeping under my desk and making all of those dreaming noises she makes when she is having a good one.  She deserves better for sure and she is is much better today than yesterday.  Hopefully she will recover enough soon to walk straight and not limp like I do:-)  

Happy New Year to you and yours Ian!  2019 has to be better.

isand66's picture

Glad you like the bake.  I’m sure your wife would approve as well.  It does make an excellent grilled cheese that’s for sure.

I’m happy it’s 2019 as well.  Last year was not one I care to remember too much.  I am so glad Lucy is doing better and I hope she continues to improve.

Have a great 2019!

PalwithnoovenP's picture

That is one fine sandwich bread for some supermarket bread lovers. Looks so soft and fluffy? How do you find the effect of ricotta in terms of flavor and texture? Is it similar to cream cheese?

Nice to see your pack from both of your posts. Happy Baking!

isand66's picture

Happy New Year to you.  You won’t get any taste from the ricotta but it does make the crumb more soft for sure.  It’s similar to adding cream cheese but a little different.  I would have to do a side by side comparison to tell you for sure though.  That could be an interesting experiment.

Best Regards and looking forward to seeing your creative bakes in 2019!