Whole Wheat Sandwich Bread with a Steady Rise

For Whole Wheat Sandwich Bread with a Steady Rise, the counter starts with all purpose flour, fine whole wheat flour, and water. Portion it for 24 slices.

Count on 25 minutes of prep, 35 minutes of cooking, 3 hours of resting, about 4 hours from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 2 ¼ cups all purpose flour
• 2 ⅓ cups fine whole wheat flour
• 1 ¾ cups water, about 100°F or warm to the touch
• 2 ¼ teaspoons kosher salt
• 1 ½ teaspoons dry active yeast
• 3 tablespoons powdered milk
• 2 tablespoons unsalted butter softened
• 1 tablespoon heavy cream

How the cooking goes

1. In the bowl of a electric mixer, add the warm water and sprinkle the yeast on top, and allow to sit until bubbly, approximately 10 minutes.
2. Put all the remaining ingredients to the bowl and mix to incorporate with the PADDLE attachment.
3. Once the ingredients are mixed and the flour has been hydrated, switch to the dough hook attachment then mix on medium until a smooth dough forms. Use the windowpane test to tell if the dough is ready to proof. You can knead the bread by hand on a lightly floured surface. It should feel smooth and bounce back when poked on top of the dough.The kneading by hand will take about 10 to 12 minutes.
4. Set the dough in a lightly oiled large bowl, cover with plastic wrap, and then place in a warm spot or your oven on a proof setting. Allow to bulk proof until it is doubled, approximately an hour, depending on the warmth of your place.
5. Divide. Turn the dough out onto a lightly floured surface and divide it in half. This will make two loaves, each weighing 500g.
6. Preshape and Bench Rest. Preshape the dough into a round by folding all the edges into the center, flipping it over, then then tightening it into a ball by pulling it toward you with both hands. Repeat with the second piece of dough. Cover with plastic wrap and allow to sit for 15 minutes.
7. While your dough bench rests, prepare your loaf pans. You use a standard 9-inch metal loaf pan and spray it with cooking spray. Done!
8. Final Shape! We are going to shape these into a log (or a bâtard if you like fancy French terms for things). Take one of the rounds and flip it over. Grab the top and bottom edges and gently pull it into a small rectangle. Place it on the counter and fold the top edge down 2/3rd of the way and press it into the dough. Rotate so that the unfolded edge is now away from you, and fold that edge down towards you to meet the bottom edge. Press to seal. Now we are going to do 2 thumb folds. Take the top edge with your right hand and fold it over your thumb about halfway down, pressing to seal as you go. Repeat until you have folded the entire length. You will notice the dough getting tighter and longer.
9. Repeat the thumb fold one more time, sealing it well on the bottom. You should now have a log shape that is even in width along the whole length, that is the length of your pan, and tight enough not to slouch onto the counter. If the dough is too loose, repeat the thumb fold one more time.
10. Final Proof. Place each log into the sprayed pan seam-side down. Cover with plastic wrap and place once more in your warm spot. Allow to proof until the dough just starts to crest over the top of the pan, approximately 2-2.5 hours. When that happens, preheat your oven to 350°F.
11. Baking! As soon as it is preheated, bake for 35-40 minutes or until the internal temperature reads 185°F and the outside is a deep gold.
12. Allow the bread to cool for 5 minutes in the pan, then remove to a wire rack to cool until it is no longer warm. If they sit in the pan too long, they will steam and the sides and bottom will get soggy! Slice and enjoy!

After it comes off the heat

Wait until the loaf is cool before slicing. Wrap it at room temperature, and freeze slices you will not eat in a couple of days.

If you want another plate from Yeasted breads, open Brioche Bread with a Steady Rise and Raisin Bread with a Steady Rise.