Bread is definitely a staple in almost every home. We generally always have a loaf of whole wheat bread in our fridge, as well as a few more in the freezer. I don’t feel like we eat that much bread, but we must as we seem to fly through loaves so quickly. I think we most often use it as toast. Wherever it goes, I refuse to pay more than $1/loaf, as I know that is the lowest price my local grocery store sells it for (when on sale of course). Additionally, we have a semi-local convenience store chain that sells freshly baked bread 2/$1.99 at all times. I try to grab a few loaves when I’m there so we always have some on hand, but inevitably we always seem to run out.
Today, I decided to try my hand at bread again. A few weeks ago, I made honey whole wheat bread for a recipe swap, but it didn’t really turn out so well. As I indicated in the post, I believe the recipe I was following might have been somewhat off, but who knows for certain. Anyway, this recipe was from Prevention RD, so I was confident I could at least get something resembling a loaf of bread! I think the original recipe may have been for two loaves, only because the measurements in Nicole’s recipe are unusual (I don’t have many 1/6 or 3/8 cup measurements ;)), but I made it work!
I had quite a bit more success with this bread than the last one I attempted. It was super fluffy and delicious! I’ll be keeping this recipe handy for when we want some freshly baked bread on hand.
Soft Whole Wheat Sandwich Bread
Source: Prevention RD
Servings: 1 loaf, 12 slices
1 3/8 cups hot water
1/6 olive oil
1 tsp sea salt
3 1/4 cups whole wheat flour
1 tbsp dry active yeast
1. In the bowl of a stand mixer fitted with a dough hook, combine the hot water, olive oil, honey and sea salt. Add in 1 cup of flour and mix until combined. Add yeast and mix.
2. Add in 2 additional cups of flour and mix until the consistency is somewhat even, knocking the flour off the sides of the bowl if necessary. Slowly continue to add the remaining flour until the mixture stop sticking to the sides of the bowl, but is still tacky to the touch. You don’t want to over mix the dough, and you don’t want too much flour, otherwise your loaf will end up dense.
3. When dough is ready, let stand in the bowl and cover with a damp cloth. Let rise for 1 hour. The dough will be larger, but it does not need to double in size.
4. Preheat oven to 350 degrees. Spray a loaf pan with olive oil and coat with flour.
5. Punch down dough. Turn out dough on a floured work surface. Sprinkle top of dough ball with flour and begin to work into a ball. Turning dough over itself several times, work into the shape of a loaf and drop into your loaf pan. Bake for 30-35 minutes.
6. Once baked, turn out onto wire rack to cool. Slice and serve right away, or store in a paper bag, inside of a plastic bag for up to a week.
I made a turkey sandwich with the first slices of this bread, with basil pesto mayo and sun-dried tomatoes. YUM!