Best Whole Wheat Sandwich Bread Recipes

WHOLE WHEAT SANDWICH BREAD RECIPE BY TASTY

Steps:

• In a large bowl, whisk the water, honey, and yeast. Let sit for 5 minutes, until the yeast has bloomed.
• NOTE: It may be tempting to use all whole wheat flour in this recipe, but, in our testing, that method resulted in dense, tough, squat breads that barely rose when we tried to proof them. Using some all-purpose flour was necessary to give us the rise and soft, pillowy texture we wanted in a good sandwich bread.
• Pour in the wheat flour, all-purpose flour, oil, and salt, and mix until the dough comes together in a ball that does not stick to your fingers.
• NOTE: You can also do the first 2 steps in a standing mixer fitted with a dough hook attachment, mixing on low speed until the dough no longer sticks to the sides.
• On a lightly floured surface, knead the dough a few times until it really starts to form a tight ball.
• Form the dough into a ball shape and transfer to a greased bowl, turning the dough to coat it in grease. Cover the bowl with plastic wrap or a wet towel and store in a warm place for 1 hour.
• Allow the dough to proof until it has doubled in size. Save the plastic wrap or towel as you'll be using it again.
• Transfer the proofed dough to a lightly floured surface and press the dough - don't stretch - into a 7x7-inch (18x18 cm) square.
• Fold the top 3rd of the square down, and the bottom 3rd up to form an even rectangle. Pinch the top fold to seal the dough.
• Roll the dough over so that the seal faces upward and fold both ends up toward the center, so that the dough has formed an even log shape about the size of your loaf pan.
• Transfer the dough to a greased loaf pan and cover with with the same plastic wrap or towel used before.
• Let the dough rise for 1 hour, until it has poofed over the edge of the loaf pan about 1½ inches (4 cm).
• Preheat the oven to 375°F (190°C).
• Remove the plastic wrap or towel and transfer to the oven and bake for 50-55 minutes, until the dough has browned slightly and formed a light brown crust.
• Immediately remove the loaf from the pan and set aside to cool for at least 1 hour before slicing.
• Store in an airtight container or bag. The bread can be stored in freezer up to 6 months.
• Enjoy!

50% WHOLE WHEAT SANDWICH BREAD

Steps:

• Make dough starter (sponge):
• In bowl of stand mixer fitted with whisk attachment, whisk together water, honey, whole-wheat flour, and 1/2 teaspoon yeast until very smooth, about 3 minutes.
• In medium bowl, whisk together "Better for Bread" flour, milk powder, and remaining 3/4 teaspoon yeast. Sprinkle mixture over whole-wheat flour mixture (sponge) in bowl of mixer to form blanket on top of sponge. Cover bowl tightly with plastic wrap and let stand at least 1 hour, preferably up to 4 hours. (Starter can be made ahead and refrigerated, tightly covered with plastic wrap, overnight. There is no need to bring starter to room temperature before proceeding.)
• Mix dough:
• Attach dough hook to stand mixer and mix starter on low (#2 on Kitchen Aid) until rough dough forms, about 1 minute. Scrape down sides of bowl, then cover tightly with plastic wrap and let dough rest 20 minutes. Add vegetable oil and mix on low until incorporated, about 30 seconds. Add salt and mix on low until dough is smooth, sticky enough to cling to fingers, and pulls away completely from bowl, about 7 minutes. If dough is not sticky, using spray bottle, spray with small amount of water and briefly knead by hand just until sticky.
• First Rise:
• Using vegetable oil or nonstick vegetable-oil spray, lightly oil 3-quart or larger bowl (or dough-rising container). Transfer dough to bowl and lightly oil or spray top of dough. Using tape, mark outside of bowl to approximately double current height of dough. Cover container tightly with plastic wrap and let dough rise in warm place (75°F to 80°F, see Chef's Notes) until doubled in size, 1 to 1 1/2 hours.
• Using oiled dough scraper or spatula, transfer dough to lightly oiled work surface.
• Gently stretch bottom of dough and fold up to center, then repeat with left side, right side, and top. Round dough package then transfer to bowl, smooth side up, and lightly oil or spray top of dough. Using tape, mark outside of bowl to approximately double current height of dough. Cover bowl tightly with plastic wrap and let dough rise in warm place until doubled in size and depression holds when pressed gently with fingertip, about 1 hour.
• Shaping dough and final rise:
• Transfer dough, smooth side down, to lightly floured work surface and press gently to flatten to about 1/2-inch thickness. (Dough will still be slightly sticky but use only as much flour on work surface as absolutely necessary to prevent sticking.) Lightly coat sheet of plastic wrap with vegetable oil or nonstick vegetable-oil spray. Cover dough with oiled plastic wrap and let rest 20 minutes.
• Lightly coat loaf pan with vegetable oil or nonstick vegetable-oil spray. Using fingertips, dimple dough all over to eliminate air bubbles, then shape into rectangle about twice size of loaf pan. Fold right-hand-side of rectangle over to just past center, then fold left-hand-side over to meet right-hand-side. Roll down top edge of dough, using thumbs to push dough down and away from you. Continue rolling until you reach bottom then use thumbs to press and seal bottom edge. Transfer dough to prepared pan (dough should fill pan to 1/2 inch from top). Lightly coat sheet of plastic wrap with vegetable oil or nonstick vegetable-oil spray and gently cover pan with oiled wrap.
• Let dough rise in warm place until highest point is about 1 1/2 inches above sides of pan and depression very slowly fills in when pressed gently with fingertip, about 1 hour. Using razor or thin sharp knife, make 1/2 inch deep lengthwise slash along top of bread.
• Bake bread:
• While dough is rising, position rack near bottom of oven and top with baking stone or heavy baking sheet. Set aluminum-foil-lined cast-iron pan or heavy rimmed baking pan on floor of oven and preheat oven to 450°F for 1 hour.
• Using spray bottle, spray top of dough with water. Quickly transfer bread to hot baking stone (see Chef's Notes) and add 1/2 cup ice cubes to pan beneath.
• Bake bread, rotating pan 180 degrees halfway through, until top is golden brown and skewer inserted in middle comes out clean (instant read thermometer inserted into center will register about 205°F), 40 to 50 minutes. Transfer bread from pan to rack to cool completely. Serve warm or at room temperature.
• Chef's Notes:
• •Dough rises best around 75ºF to 80ºF. If your house is on the cold side, you can set a container of very hot tap water near the rising dough and cover the dough and the hot water with a large plastic container or bowl-you will need to reheat the water every 30 to 40 minutes. Alternatively you can place the dough (and the small container of very hot water) in a microwave oven (not turned on!) or a standard oven without a pilot light, but with the oven light turned on to provide gentle heat. •If you want to make this bread over a 2-day period, you can refrigerate it overnight after the first rise. Once it has doubled in size (first rise), gently press the dough down in the bowl, then cover with plastic wrap that has been lightly coated with vegetable oil or nonstick vegetable-oil spray and refrigerate. The next day, bring the dough to room temperature at least 1 hour before shaping and baking the loaf. Keep in mind that the time in the refrigerator replaces the second rise so there is no need for a second rise. •For proper texture, it's important for the bread to get a blast of heat as soon as it goes into the oven. For this reason, the oven needs to be preheated for a full hour, and it's important not to let too much heat escape when you put the bread in. When transferring the dough to the oven to bake, be sure to shut the door quickly.
• THE DOUGH PERCENTAGE
• flour: 100% water: 70.6% yeast: 0.8% salt: 1.8% oil: 5.5%

KING ARTHUR'S WHOLE WHEAT SANDWICH BREAD

Steps:

• Combine all ingredients and mix and knead, by hand, mixer or bread machine until you've made a smooth, fairly stiff (but not dry) dough. Place in a lightly greased bowl, covered and allow to rise for 60 to 90 minutes, until its expanded a bit. It won't have doubled in size, but should feel puffy when you squeeze it.
• Lightly grease a 9x5 loaf pan. Gently shape the dough into a smooth log, there's no need to punch it down, just stretch and round it to fit in the pan. Place it in the pan, smooth side up, cover the pan and allow it to rise for about 30-45 minutes, till it crowns over the rim by an inch or so. Towards the end of the rising time, preheat the oven to 375°F.
• Bake the bread for 35 to 40 minutes, until the center registers 190F on an instant-read thermometer. Remove it from the oven, and turn out of the pan onto a rack. Allow the bread to cool completely before slicing.

EVERYDAY 100% WHOLE WHEAT SANDWICH BREAD

Steps:

• In a mixing bowl, whisk the flour, salt, and sugar together (if using honey or agave nectar, dissolve it in the lukewarm water instead). In a separate bowl, whisk the egg and oil together. Separately, combine the water and milk, then whisk in the yeast until dissolved.
• Add the egg mixture and the water mixture to the dry ingredients. If using a mixer, use the paddle attachment and mix on the lowest speed for 1 minute. If mixing by hand, use a large spoon and stir for 1 about minute. The dough should be wet and coarse. Let the dough rest for 5 minutes to fully hydrate the flour.
• Switch to the dough hook and mix on medium-low speed, or continue mixing by hand, for 2 minutes. The dough will firm up slightly and become smoother. If it's still very wet, add more flour; if it's very stiff, add a little more water, 1 tablespoon at a time. The dough should be very supple and slightly sticky. Continue to mix with the dough hook on medium-low speed, or mix by hand for 4 minutes more, increasing the speed to medium-high or stirring more vigorously for the final 20 seconds to develop and organize the gluten. The dough will still be slightly sticky but will also feel stronger and more elastic.
• Transfer the dough to a lightly floured work surface with a wet bowl scraper and knead by hand for a final few seconds, working in more flour or water as needed so that the dough is very supple and pliable and slightly sticky; then form the dough into a ball. Do a stretch and fold, either on the work surface or in the bowl, reaching under the front end of the dough, stretching it out, then folding it back onto the top of the dough. Do this from the back end and then from each side, then flip the dough over and tuck it into a ball. Cover the dough and let it rest for 10 minutes. Repeat this entire process two more times, completing all repetitions within 30 minutes.
• Place the dough in a clean, lightly oiled bowl large enough to hold the dough when it doubles in size. Cover the bowl tightly with plastic wrap, then immediately refrigerate overnight or for up to 4 days. (If you plan to bake the dough in batches over different days, you can portion the dough and place it into two or more oiled bowls at this stage.)
• Remove the dough from the refrigerator about 3 hours before you plan to bake. Transfer the dough to a lightly floured work surface and divide it into two equal pieces for loaves or small pieces for rolls, about 2 ounces each. Shape the dough into sandwich loaves (see page 23), freestanding loaves (see page 20), or rolls (see page 25). For sandwich loaves, place the dough in greased 4 1/2 by 8 1/2-inch loaf pans. For freestanding loaves or rolls, line a sheet pan with parchment paper or a silicone mat and proof the dough on the pan. Mist the dough with spray oil and cover loosely with plastic wrap, then let the dough rise at room temperature for 2 to 3 hours, until increased to about 1 1/2 times its original size. In loaf pans, the dough should dome about 1 inch above the rim.
• About 15 minutes before baking, preheat the oven to 350°F (177°C). If making rolls, brush the dough with egg wash (see page 135) prior to baking. (This isn't necessary for loaves.)
• Bake loaves for 20 minutes, then rotate; rotate rolls after 10 minutes. The total baking time is 40 to 55 minutes for loaves, and only about 20 minutes for rolls. The bread is done when the top and sides are a deep, rich brown; the loaf sounds hollow when thumped on the bottom; and the internal temperature is above 185°F (85°C) in the center.
• Remove from the pans and cool for at least 20 minutes for rolls and at least 1 hour for loaves before slicing or serving.
• For a stronger, more elastic dough, add 2 tablespoons (0.5 oz / 14 g) of vital wheat gluten (sometimes called pure wheat gluten). This will create a lighter loaf with larger air pockets. Increase the water by 1/4 cup (2 oz / 56.5 g).
• You can also omit the milk and replace it with more water, but milk makes the bread a little more tender and golden. Another option is to substitute soy milk or rice milk.
• You can easily make a multigrain version of this bread. As long as you use whole wheat flour for at least 80 percent of the total flour, there will be enough gluten to support the loaf. This means you can replace up to 20 percent of the whole wheat flour with an equal amount of other grains (by weight), in a variety of forms, including rye flour, multigrain cereal blends, cornmeal, and flaked or rolled grains like oats or triticale flakes. (If using flakes, you can use them in flaked form or grind them into flour in a seed grinder or blender.) You can also use small-seeded "grains" like amaranth, chia seeds, millet, and quinoa. Amaranth and chia are about the only grains that can go into a loaf whole, without being rolled or ground into flakes, meal, or flour. Slightly larger grains, like millet, quinoa, and corn grits, can also be left whole if you like the crunch they provide. If you want to use larger grains like rice, rye, barley, or wheat in their whole form, thoroughly cook them first, as they won't hydrate in the dough and could crack a tooth.
• To win someone over from white bread to 100 percent whole grain bread, it may help to have a transitional version that bridges the gap. You can replace some of the whole wheat flour in this recipe with an equal amount of unbleached bread flour (by weight) to make a lighter loaf. Reduce the amount of water by about 1/2 tablespoon (0.25 oz or 6 g) for every 1 ounce (28.5 g) of bread flour you use.
• Replace up to 5.5 ounces (156 g) of the whole wheat flour with the same weight of any of the following ingredients, in any combination:
• Whole rye flour, rye meal, rye flakes (whole or ground)
• Uncooked cornmeal or cooked grits or polenta
• Oatmeal flakes, whole or ground
• Amaranth
• Uncooked ground quinoa or cooked whole quinoa
• Whole or ground flaxseeds (no more than 1 ounce or 28.5 g)
• Cooked brown rice, bulgur, barley

KING ARTHUR'S 100% WHOLE WHEAT SANDWICH BREAD

Steps:

• Combine all of the ingredients, and mix them till you have a shaggy dough.
• Let the dough rest, covered, for 20 minutes, then knead till fairly smooth.
• Allow the dough to rise, covered, for 1 to 2 hours, or until it's puffy and nearly doubled in bulk.
• Gently deflate the dough, shape it into a log, and place it in a lightly greased 8 1/2 x 4 1/2-inch bread pan.
• Cover the pan with a proof cover or lightly greased plastic wrap, and allow it to rise for about 1 hour, till it's crowned about 1 inch over the rim of the pan.
• Bake the bread in a preheated 350°F oven for 45 minutes, tenting it lightly with aluminum foil for the final 20 minutes of baking.

MACHINE MIXED WHOLE WHEAT SANDWICH BREAD

Steps:

• Add the ingredients to the bread machine in the order listed (or according to manufacturer's instructions).
• Select the dough cycle on the machine. Be sure that a 1.5-lb loaf is selected.
• Start the machine. When it begins the fast mix (after about 5 minutes), lift the lid and use a rubber scraper to push down any dough or flour that is not being mixed into the dough ball.
• Once the first mix is done (about 15 minutes on my machine), turn off the machine. Allow the bread to rise in the machine for about 20 minutes, or until it is roughly doubled in size.
• Turn out the bread onto a well-oiled surface. Flatten the dough somewhat, then fold it. Begin by bringing the edge closest to you into the center, then fold down the top. Repeat with the left and right sides. If needed, stretch the loaf to make it more oblong.
• Place the loaf into a greased 9 x 5 loaf pan.
• Preheat the oven to 375.
• While the oven is heating, allow the loaf to rise until it has just crested the top of the pan.
• Bake at 375 for 20 minutes. Tent the bread with foil, and bake for an additional 20 minutes.
• Cool on a wire rack before slicing.
• Note: The gluten is a very important ingredient. It helps give the bread its light, fluffy texture. You can find it at Whole Foods or in the bulk bins at WinCo.

WHITE WHOLE WHEAT SANDWICH BREAD

Steps:

• Add ingredients in the order listed to your bread machine, use dough cycle.
• Reshape in loaf form in a loaf pan sprayed with olive oil spray.
• Let bread rise again, by covering with a damp cotten cloth in a warm place.
• Bake at 375 for 33 minutes.
• Remove from pan when hot and rub crust with a cold stick of butter.
• Bake in a greased pan at 375 degrees for 33 minutes.

NO-KNEAD WHOLE WHEAT SANDWICH BREAD

Steps:

• MIXING AND STORING DOUGH:.
• Whisk together flours, wheat germ, yeast, and salt in large bowl or lidded 5 quart container.
• Stir honey and melted butter into water; then add water, beer, and vinegar to the dry ingredients.
• Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl/ container until shaggy ball forms (use wet hands if needed).
• Cover bowl with plastic wrap and let sit at room temperature until dough rises and collapses (or flatttens on top); 2 - 5 hours.
• Refrigerate in lidded (not airtight) container and allow to preferment for at least one day or up to 5 days.
• ON BAKING DAY:.
• Lightly grease a 9x4x3-inch nonstick loaf pan.
• With wet hands, pull up one end of the refrigerated dough. Using a serrated knife, cut off a 1 1/2 pound, or canteloupe-size, piece of dough. Dust the piece with flour and quickly shape into a ball by gently stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Most of the dusting flour will fall off. The bottom of the loaf may appear to be a collection of bunched ends, but they will flatten out during resting and baking. The dough ball should be smooth and cohesive and take no more than 30 to 60 seconds to shape. Form an elongated oval and place into the prepared pan.
• Cover loosely with plastic wrap and allow to rest until doubled in size, approximately 2 hours.
• Twenty minutes before baking, preheat oven to 400 degrees, with an empty broiler tray or cast iron skillet on any other shelf that won't interfer with the rising bread.
• Place the loaf on a rack near the center of the oven. Pour 1 cup of hot tap water into the hot broiler tray or skillet and quickly close the oven door.
• Bake for 45 - 50 minutes or until golden brown and firm.
• Remove from pan and allow to cool on wire rack before slicing.

WHOLE-WHEAT SANDWICH BREAD(ATK)

Steps:

• For the Biga: Combine 2 cups bread flour, 1 cup water, and 1/2 teaspoon yeast in large bowl and stir with wooden spoon until uniform mass forms and no dry flour remains, about 1 minute. Cover bowl tightly with plastic wrap and let stand at room temperature (70 degrees) overnight (at least 8 hours and up to 24 hours).
• For the Soaker: Combine 3 cups whole-wheat flour, 1/2 cup wheat germ, and 2 cup milk in large bowl and stir with wooden spoon until shaggy mass forms, about 1 minute. Turn out dough onto lightly floured work surface and knead until smooth, 2 to 3 minutes. Return soaker to bowl, cover tightly with plastic wrap, and refrigerate overnight (at least 8 hours and up to 24 hours).
• For the Dough: Tear soaker apart into 1-inch pieces and place in bowl of stand mixer fitted with dough hook. Add biga, honey, salt, yeast, butter, and oil. Mix on low speed until cohesive mass starts to form, about 2 minutes. Increase speed to medium and knead until dough is smooth and elastic, 8 to 10 minutes. Turn out dough onto lightly floured counter and knead 1 minute. Shape dough into ball and place in lightly greased container. Cover tightly with plastic wrap and allow to rise at room temperature 45 minutes.
• Gently press down on center of dough to deflate. Holding edge of dough with fingertips, fold partially risen dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl 90 degrees; fold again. Turn bowl and fold dough 6 more times (total of 8 folds). Cover and allow to rise at room -temperature until doubled in volume, about 45 minutes.
• Adjust oven racks to middle and lowest positions, place baking stone on middle rack, and heat oven to 400 degrees. Spray two 81/2 by 41/2-inch loaf pans with nonstick cooking spray. Transfer dough to well-floured counter and divide into 2 pieces. Working with 1 ball of dough at a time, pat each into 8 by 17-inch rectangle. With short side facing you, roll dough toward you into firm cylinder, keeping roll taut by tucking it under itself as you go. Turn loaf seam side up and pinch it closed. Place loaf seam side down in prepared loaf pan, pressing gently into corners. Repeat with second ball of dough. Cover loaves loosely with plastic wrap and allow to rise at room temperature until almost doubled in size, 60 to 90 minutes (top of loaves should rise about 1 inch over lip of pan).
• Place empty loaf pan or other heatproof pan on bottom oven rack and bring 2 cups water to boil on stovetop. Using sharp serrated knife or single-edge razor blade, make one ¼-inch-deep slash lengthwise down center of each loaf. Pour boiling water into empty loaf pan in oven and set loaves on baking stone. Reduce oven temperature to 350 degrees. Bake until crust is dark brown and internal temperature registers 200 degrees on instant-read thermometer, 40 to 50 minutes, rotating loaves 180 degrees and side to side halfway through baking.
• Transfer pans to wire rack and let cool 5 minutes. Remove loaves from pans, return to rack, and cool to room temperature, about 2 hours.

WHOLE WHEAT SANDWICH BREAD (ARTISAN NO-KNEAD)

Steps:

• Mix yeast, salt, honey and butter with the lukewarm water in a 5 quart bowl, or a lidded (not airtight) food container.
• Mix in the remaining dry ingredients without kneading, using a spoon, a 14-cup capacity food processor (with dough attachement), or a heavy-duty stand mixer (with dough hook). If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour.
• Cover (not airtight), and allow to rest a room temperature until the dough rises and collapses (or flattens on top); approximately 2 hours.
• The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 5 days.
• On baking day, lightly grease a 9x4x3 nonstick loaf pan with a neutral-tasting oil. Dust the surface of the refrigerated dough with flour and cut off a 1-1/2 pound (canteloupe sized) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom and all four sides, rotating the ball a quarter-turn as you go. Form an elongated oval and place it in the prepared pan. Allow to rest for 1 hour and 40 minutes (or just 40 minutes if you are using fresh, unrefrigerated dough).
• Twenty minutes before baking time, preheat the oven to 400F, with an empty broiler tray on any other shelf that won't interfere with the rising bread.
• Place the loaf on a rack near the center of the oven. Pour 1 cup of hot tap water into the broiler tray and quickly close the door. Bake for about 50 minutes, or until deeply browned and firm.
• Allow to cool before slicing or eating.

WHOLE WHEAT SANDWICH BREAD FOR BREAD MACHINE

Steps:

• Follow directions for order on your bread machine.
• Di solve the honey in the water.
• Sift flour and milled flax seed for best results.
• This is for a 1 1/2 pound loaf.
• I like the machine set on light crust for sandwich bread.
• Use whole wheat setting.

ORGANIC WHOLE WHEAT SANDWICH BREAD WITH OATS AND PECANS

Steps:

• Place the yeast and warm water in a large bowl and stir with a fork to dissolve the yeast. Let stand for about 3 minutes.
• Whisk the whole wheat flour, unbleached flour, oats, and salt together in a medium bowl.
• Add the sponge starter, cool water, honey, molasses, and oil to the yeast mixture. Mix with your fingers for 1 to 2 minutes, just long enough to break up the sponge (the mixture should look milky and be slightly foamy). Add the flour mixture to the bowl and stir with your fingers to incorporate the flour, scraping the sides of the bowl and folding the dough over itself until it gathers into a shaggy mass. Don't be concerned if the dough feels very sticky at this point.
• Lightly flour a work surface. Remove the dough from the bowl and knead it for 6 to 8 minutes, until it becomes compact and elastic. It should be very moist but not mushy. If it feels too stiff to knead, add water 1 tablespoon at a time until you have a soft, malleable dough. If it's sloppy wet and impossible to knead, add another 1/4 to 1/3 cup (1 1/4 to 1 2/3 ounces) of whole wheat flour. Shape the dough into a loose ball and let it rest, covered with plastic wrap, on the lightly floured work surface for 20 minutes. (This rest period is the autolyse.)
• Flatten the dough and stretch it gently into a rectangle about an inch thick. Spread the pecans and raisins evenly over the dough. Fold the whole mass into an envelope and knead and fold it gently until the nuts are well distributed, about 2 to 3 minutes. If the dough resists, let it rest for 5 minutes and then continue kneading. Some of the nuts may pop out of the dough, but they can easily be incorporated again after the first rise, when the dough has softened.
• Shape the dough into a loose ball and place it in a lightly oiled bowl, along with any loose nuts. Turn the dough to coat the top with oil, and cover the bowl tightly with plastic wrap. Let the dough rise at room temperature (75 to 77 degrees F) until it has doubled in volume, about 2 1/2 to 3 hours. (You can also refrigerate this dough overnight and shape it and bake it the next day: Let it rise for 1 hour at room temperature, or until it looks slightly puffy but not doubled, before refrigerating. The next day, let it rise for 2 hours at room temperature before shaping it.)
• When the dough has doubled, loosen it from the bowl with lightly floured hands and gently pour it onto a floured work surface. Press any loose pecans into the dough and divide it into 2 equal pieces. Shape each piece into a log. Spread the oats for topping on a flat plate or baking sheet. Use a pastry brush or a plant sprayer to lightly moisten the top of each log with water, then roll the tops of the loaves in the oats. Place each loaf seam side down in an oiled 9 by 5-inch loaf pan. Cover them with plastic wrap and allow to rise for about 2 hours, or until they have doubled in size (a finger pressed into the dough will leave an indentation).
• Thirty minutes before baking, preheat the oven to 425 degrees F. Place a baking stone in the oven to preheat and place an empty water pan directly below the stone.
• When the loaves have doubled, place the pans on the baking stone. Quickly pour 1 cup of very hot water into the water pan and immediately shut the door. After 1 minute, using a plant sprayer, mist the loaves quickly 6 to 8 times then shut the oven door. Repeat the misting procedure 1 minute later.
• Bake for 15 minutes, then reduce the oven temperature to 375 degrees F and bake for 20 to 25 minutes longer, until the loaves sound slightly hollow when tipped out of the pan and tapped on the bottom. The sides and bottom of the loaf should feel firm and slightly crusty. If the tops are browned but the sides are still somewhat soft, place the loaves directly on the stone to bake for 5 to 10 minutes longer. Transfer the loaves from the pans to a rack and allow to cool completely before slicing.

SOAKED WHOLE WHEAT SANDWICH BREAD

Steps:

• Combine the coconut oil and 2 cups of water in a saucepan. Heat over low heat until the coconut oil is melted. Place the whole wheat flour and salt in mixer bowl. Attach the dough hook and mix. Add warm water and coconut oil mixture to flour mixture. Stir in the spelt flour (or 1 cup of white, if that's all you have.) Add buttermilk and blend for about a minute. Cover and allow to soak overnight. The next morning Mix yeast, honey, and 1/4 cup of very warm water. Add this mixture to the soaked flour mixture. Mix on Speed 2 for 1-2 minutes. Add the all-purpose flour. Mix about 2 minutes, or until the dough starts to clean the sides of the bowl. Then knead for another 2 minutes until smooth and elastic. Remove dough and grease the inside of the mixing bowl, all the way to the top. Return the dough to the bowl, and turn over so that it is buttered on all sides. Cover with a clean towel and place it in a warm place to rise for an hour until double. On a cutting board punch down, and then divide it into two equal sized lumps of dough. Roll the doll out into rectangle shape. Then on one of the long sides begin to tightly roll the dough (as you would when making cinnamon rolls). When the dough is one roll pinch the loose ends into the dough. Then roll the dough over so that the seam is on the bottom. Fold the ends under. Place it in a buttered bread pan. Repeat with second loaf. Let loaves rise for 45 minutes. Preheat oven to 350 degrees and bake for 30 minutes.

ALL WHOLE-WHEAT SANDWICH BREAD

Steps:

• Put the whole wheat flour and vital gluten in a food processor, add the salt and yeast, and process for 5 seconds. With the machine running, add the sweetener, the oil or butter, and most of the milk through the feed tube (you'll need a little less milk if you're using a liquid sweetener). Process for about 30 seconds, then remove the cover. The dough should be in a well-defined, barely sticky, easy-to-handle ball. If it's too dry, add milk 1 tablespoon at a time and process for 5 or 10 seconds after each addition. If too wet, which is unlikely, add a tablespoon or two of flour and process briefly.
• Use a little more of the oil to grease a large bowl. Shape the dough into a rough ball, place it in the bowl, and cover with plastic wrap or a damp towel. Let rise for at least 2 hours, until nearly doubled in bulk. Deflate the ball and shape it once again into a ball; let rest on a lightly floured surface for about 15 minutes, covered.
• Using only enough white flour to keep the dough from sticking to your hands or the work surface, flatten it into a rectangle as described in the headnote; let it rest for a few minutes. Use the remaining oil or butter to grease an 8 1/2 by 4 1/2-inch loaf pan. Place the loaf in the pan, flattening the top of it with the back of your hand. Cover and let rest for 1 hour, or until the top of the dough is nearly level with the top of the pan.
• Heat the oven to 350 degrees. Brush the top of the loaf lightly with water, then put in the oven. Bake for about 45 minutes, or until the bottom of the loaf sounds hollow when you tap it (it will fall easily from the loaf pan) or the internal temperature reads about 210 degrees. Remove the loaf from the pan and cool on a wire rack.

50% WHOLE WHEAT SANDWICH BREAD RECIPE | EPICURIOUS.COM

Steps:

• Make dough starter (sponge):
• In bowl of stand mixer fitted with whisk attachment, whisk together water, honey, whole-wheat flour, and 1/2 teaspoon yeast until very smooth, about 3 minutes.
• In medium bowl, whisk together "Better for Bread" flour, milk powder, and remaining 3/4 teaspoon yeast. Sprinkle mixture over whole-wheat flour mixture (sponge) in bowl of mixer to form blanket on top of sponge. Cover bowl tightly with plastic wrap and let stand at least 1 hour, preferably up to 4 hours. (Starter can be made ahead and refrigerated, tightly covered with plastic wrap, overnight. There is no need to bring starter to room temperature before proceeding.)
• Mix dough:
• Attach dough hook to stand mixer and mix starter on low (#2 on Kitchen Aid) until rough dough forms, about 1 minute. Scrape down sides of bowl, then cover tightly with plastic wrap and let dough rest 20 minutes. Add vegetable oil and mix on low until incorporated, about 30 seconds. Add salt and mix on low until dough is smooth, sticky enough to cling to fingers, and pulls away completely from bowl, about 7 minutes. If dough is not sticky, using spray bottle, spray with small amount of water and briefly knead by hand just until sticky.
• First Rise:
• Using vegetable oil or nonstick vegetable-oil spray, lightly oil 3-quart or larger bowl (or dough-rising container). Transfer dough to bowl and lightly oil or spray top of dough. Using tape, mark outside of bowl to approximately double current height of dough. Cover container tightly with plastic wrap and let dough rise in warm place (75°F to 80°F, see Chef's Notes) until doubled in size, 1 to 1 1/2 hours.
• Using oiled dough scraper or spatula, transfer dough to lightly oiled work surface.
• Gently stretch bottom of dough and fold up to center, then repeat with left side, right side, and top. Round dough package then transfer to bowl, smooth side up, and lightly oil or spray top of dough. Using tape, mark outside of bowl to approximately double current height of dough. Cover bowl tightly with plastic wrap and let dough rise in warm place until doubled in size and depression holds when pressed gently with fingertip, about 1 hour.
• Shaping dough and final rise:
• Transfer dough, smooth side down, to lightly floured work surface and press gently to flatten to about 1/2-inch thickness. (Dough will still be slightly sticky but use only as much flour on work surface as absolutely necessary to prevent sticking.) Lightly coat sheet of plastic wrap with vegetable oil or nonstick vegetable-oil spray. Cover dough with oiled plastic wrap and let rest 20 minutes.
• Lightly coat loaf pan with vegetable oil or nonstick vegetable-oil spray. Using fingertips, dimple dough all over to eliminate air bubbles, then shape into rectangle about twice size of loaf pan. Fold right-hand-side of rectangle over to just past center, then fold left-hand-side over to meet right-hand-side. Roll down top edge of dough, using thumbs to push dough down and away from you. Continue rolling until you reach bottom then use thumbs to press and seal bottom edge. Transfer dough to prepared pan (dough should fill pan to 1/2 inch from top). Lightly coat sheet of plastic wrap with vegetable oil or nonstick vegetable-oil spray and gently cover pan with oiled wrap.
• Let dough rise in warm place until highest point is about 1 1/2 inches above sides of pan and depression very slowly fills in when pressed gently with fingertip, about 1 hour. Using razor or thin sharp knife, make 1/2 inch deep lengthwise slash along top of bread.
• Bake bread:
• While dough is rising, position rack near bottom of oven and top with baking stone or heavy baking sheet. Set aluminum-foil-lined cast-iron pan or heavy rimmed baking pan on floor of oven and preheat oven to 450°F for 1 hour.
• Using spray bottle, spray top of dough with water. Quickly transfer bread to hot baking stone (see Chef's Notes) and add 1/2 cup ice cubes to pan beneath.
• Bake bread, rotating pan 180 degrees halfway through, until top is golden brown and skewer inserted in middle comes out clean (instant read thermometer inserted into center will register about 205°F), 40 to 50 minutes. Transfer bread from pan to rack to cool completely. Serve warm or at room temperature.
• Chef's Notes:
• •Dough rises best around 75ºF to 80ºF. If your house is on the cold side, you can set a container of very hot tap water near the rising dough and cover the dough and the hot water with a large plastic container or bowl—you will need to reheat the water every 30 to 40 minutes. Alternatively you can place the dough (and the small container of very hot water) in a microwave oven (not turned on!) or a standard oven without a pilot light, but with the oven light turned on to provide gentle heat.
• •If you want to make this bread over a 2-day period, you can refrigerate it overnight after the first rise. Once it has doubled in size (first rise), gently press the dough down in the bowl, then cover with plastic wrap that has been lightly coated with vegetable oil or nonstick vegetable-oil spray and refrigerate. The next day, bring the dough to room temperature at least 1 hour before shaping and baking the loaf. Keep in mind that the time in the refrigerator replaces the second rise so there is no need for a second rise.
• •For proper texture, it's important for the bread to get a blast of heat as soon as it goes into the oven. For this reason, the oven needs to be preheated for a full hour, and it's important not to let too much heat escape when you put the bread in. When transferring the dough to the oven to bake, be sure to shut the door quickly.
• THE DOUGH PERCENTAGE
• flour: 100%
• water: 70.6%
• yeast: 0.8%
• salt: 1.8%
• oil: 5.5%

WHOLE WHEAT SANDWICH BREAD FOR BREAD MACHINE

Steps:

• Place all ingredients into bread machine pan. Set on 1 1/2 lb loaf of bread.
• Set on medium setting for Whole Wheat bread. Select loaf size to Large, then press Select.
• If delay bake option is desired, press Hour and Min to set timer. Press Start. Bread will be done baking in the number of hours indicated.

WHOLE WHEAT SANDWICH BREAD

Steps:

• In a large bowl, thoroughly mix the dry ingredients.
• Stir in the wet ingredients until the dough is a ragged mass and most of the flour is incorporated.
• Flop the dough and any loose flour onto a clean surface and knead only until all the flour is incorporated (about 20 strokes).
• Form the dough into a ball and return to the bowl. Cover.
• After 45 minutes, use your hands to stretch the bread into a rectangle about 10" x 16." Fold the rectangle in thirds as you would to put a business letter in an envelope. Turn 90 degrees and fold in thirds again. Place the resulting folded dough seam side down back in the bowl. Cover.
• After 45 minutes or when the dough has about doubled in size, flatten the dough into a rectangle approximately 8" x 14." Roll each narrow end toward the center as you would a scroll. The final shape will look like two tubes of dough next to each other. Pat on the ends to make the dough fit into a loaf pan.
• Line a loaf pan with parchment paper or grease it with butter to prevent any sticking. Place the shaped dough in a loaf pan, scroll side up.
• Allow the dough to rise 30 minutes while preheating the oven to 375F. Do not worry if the dough is still small at this point. It should rise more thoroughly in the oven.
• Bake one hour. Remove the bread from the pan and allow to cool on a rack before slicing.