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Earlier this year I tried a version of the Oregon Cottage sandwich bread with just white flour. I decided to go with a healthier version during a weekend get away with some gals and the hubby.
Easy Sandwich Bread – whole wheat version
- 2 cups white whole wheat flour
- 4 to 4½ cups whole wheat flour*
- 2½ cups warm water between 105-110 degrees
- 1½ tablespoons instant active dry yeast OR regular active dry yeast
- 1/3 cup honey
- 1/3 cup oil** (evoo)
- 2½ teaspoons sal
- Combine water, yeast and 2 cups of the white wheat flour in a kitchen aid mixing bowl.
- Set aside to sponge for 15-20 minutes, until risen and bubbly (warmer weather takes 15 min, cooler temps usually needs 20).
- Add honey, oil, salt, and 4 cups of whole wheat flour.
- Mix until dough starts to clean sides of bowl.
- Change to dough hook (or turn out to knead by hand), and knead 6 to 7 minutes (10 by hand).
- Add only a few tablespoons of flour at a time if dough sticks to sides, being careful not to add too much.
- Form into two loaves and place in greased 9×5 pans
- Allow to rise in a warm place for about 60 minutes, until 1/2 to 1-inch above pans (you may need 15-30 minutes longer if your kitchen is cold, but don’t over rise or the loaf will fall when baked).
- Preheat oven to 350 degrees ten minutes before rising time is done.
- Bake for 30 minutes, rotating halfway through if needed.
- Immediately remove from pans to cool on a rack.
- Allow to completely cool before slicing.
Verdict – it was a lovely flavor, toasted ok, definitely denser!
Always fun to make and easy to bring fresh bread!
Definitely mix up your flower and select your oil at will!