Light and easy meal ideas and recipes.

Whole Wheat Sandwich Bread

Points: 2 per slice
Whole Wheat Sandwich Bread

Long before I made 2 ingredient dough, I made bread with traditional yeast or sour dough starter. This is a basic Whole Wheat Bread recipe using Active Dry yeast. I left out the honey to keep the calories and sugar lower.

 

You will notice there are 2 cups of white bread flour used in this recipe. This is to help the loaf get a nice rise and taste good. It's possible to get a good rise with 100% whole wheat flour but its a few extra steps and it's not very tasty unless you add at least 1/2 cup of honey to it.

 

Recipe makes 1 loaf (18 slices per loaf). 2 points per slice.

 

I use King Arthur Bread Flour 

Total Cook/Prep time: 3 hours

Ingredients

  • 2 cups bread flour
  • 1 cup whole wheat flour
  • 1 cup water plus another 1/4 cup
  • 1 1/2 tsp salt
  • 1 tsp sugar
  • 1 packet active dry yeast

Directions

See quick video demonstration above. Directions as follows:

Mix the yeast packet and sugar in 1/4 cup of hot water (hot, as in, what feels hot to your hand - I don't get hung up on the exact temp. It always turns out ok.) Set aside.

In a separate bowl, mix the flours and salt

I don't proof the yeast if it's not expired, so just pour it into the flour.

Pour in remaining 1 cup water (very warm - hot). 

Mix all ingredients together. The dough will be shaggy and sticky at first. Just go with it.

Knead for about 5 - 10 minutes. Keep it in the bowl. The dough will get pliable and smooth.

Cover the bowl with saran wrap so that no draft can get in.

Let it rise for 1 hour. You don't have to store it in a particularly warm place. Just keep it draft free. The dough should almost double in size.

Remove the plastic wrap and press the dough down with your hand to deflate it.

Knead the dough again for about 5 - 10 minutes. Shape it into an oval boule type shape (see video).

Spray a loaf pan with cooking spray and place the dough into the pan.

Lightly cover with Saran wrap and let it rise about 1 more hour. The dough will look puffy and almost double in size.

Preheat oven to 375.

Bake the bread for 45 minutes.

Wait at least 1 hour before slicing it.

Note: when I made yeasted dough for the first time, I kept wondering if I did all the steps right, and how to maneuver the dough. I didn't know what the dough should feel like. But it turned out fine. Just give it a try, get to know the dough and don't give up if it doesn't come out quite right on the first try. Everything takes practice.

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