I wanted to play around with a white bread recipe by adding some whole grains while keeping the structure and "look" of sandwich bread. I replaced about 25% of the white flour with a mixture of whole grains and nicknamed it "Pantry Bread" because I grabbed whatever I had on hand and added it to the dough.
This bread can be sliced very thinly without crumbling. You will find this handy because you never know when you will be asked to make tea sandwiches. =)
I added a combination of corn flour, whole wheat flour, and a whole grain blend of ancient grains. Rye flour would be good as well.
The dough performed well, was easy to handle, and had fantastic oven spring. I love this bread for sandwiches, toast, and grilled cheese, and it had great flavor without being overpowering.
Almost White Sandwich Bread
Adapted from King Arthur Flour
1 1/2 to 2 C lukewarm water. Start with 1 1/2 cups and add more by tablespoon until you have a soft dough.
1 T honey
2 1/4 tsp instant yeast
1 3/4 tsp salt
2 T softened butter
4 ounces of a mixture of whole grain flour of any kind such as corn, whole wheat, rye, quinoa, kamut, etc.
13 ounces unbleached bread flour
1/3 C powdered milk
- Place all of the ingredients in the bowl of a stand mixer and stir them together.
- Begin kneading with the dough hook with the mixer set at low speed and add water until the dough reaches a soft consistency. It should clear the sides of the bowl but stick to the bottom.
- Continue to knead for about 7 minutes on the second lowest speed.
- Place the dough in an oiled bowl or dough rising bucket, cover with plastic wrap, and let it rise until doubled, about an hour to 90 minutes.
- Deflate the dough, form it into a rectangle, and roll it into a nine inch log.
- Place the log, seam side down, in a 9" by 5" bread pan. Cover loosely with plastic wrap, and let rise until the dough has filled the pan and crested about an inch over the top of the pan, 45 to 90 minutes.
- While the dough is rising, preheat the oven to 350 degrees F.
- Bake the loaf for 35 to 40 minutes, tenting it loosely with foil about half way through to prevent over browning. The loaf is ready when it reaches an internal temperature of 195 degrees F.
- Remove the loaf from the pan and cool completely on a wire rack, about an hour.
- Admire and photograph your loaf.
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