Honey Whole Wheat Sandwich Bread
A simple, unsifted whole wheat bread perfect for everyday!
Prep: 4 hours
Cook: 45 min
Serves 10
INGREDIENTS:
412g water
12g salt
22g honey
8g instant yeast
22g butter, softened
DIRECTIONS:
For the flour: mill any mix of the wheat berries as fine as you can and place in a bowl.
Mixing: In a large bowl, mix water, salt, honey, and yeast. Add the flour and mix with your hands until fully combined. Cover and allow dough to rest 20 minutes. After resting, squeeze butter into the dough until fully incorporated. This allows the flour to properly hydrate which encourages the formation of gluten structure so your bread rises fully!
Bulk Fermentation: After resting, perform the first set of stretch and folds. Cover the bowl and rest for 20 more minutes, repeating this step two more times for a total of three stretch and folds. Allow the dough to rest another 1-1½ hours until it has doubled in size.
Preshape: Place dough on un-floured surface and shape into a round. Allow to rest 20 minutes. Meanwhile lightly oil your breadpan.
Shaping: On a lightly floured surface, shape the dough into a log and place seam side down in the prepared pan. Cover and proof until the dough is just peeking over the top of the pan, anywhere from 20minutes to 2 hours.
Baking: Set up your oven for steaming, with a pan(9x13 works well) on a lower rack with 1" of water in it. Preheat to 400°F. Place breadpan on a sheet pan and place in oven, baking for 20 minutes. Then carefully remove the steam pan and bake another 25 minutes. If the bread looks like its browning too quickly you can lower the temperature to 350°F. We're looking for a deep brown color on top and the finished bread should have an internal temperature of at least 190°F. When finished, place loaf on a wire rack to cool for a couple hours.
Thoroughly Enjoy!