During the winter months i love making bread – there is nothing as awesome as warm fresh bread out of the oven with some real butter on it. This Whole Wheat Sandwich load fits that bill. I have also found a favorite butter, i have always just bought European butter for my sandwiches but they were hard to find spreadable and now i have found this Kerrygold Pure Irish Butter softer tub, oh it’s so good. Then a slice of some turkey and some hot mustard. That is my type of sandwich.
I found this great bread recipe for the Secret Recipe Club “assignment!” Every month you get a name of a blog and you need to choose ANY recipe from that blog and then blog about that recipe by a date. It’s a secret because the blog owner does not know you are doing this until the reveal date. My secret blog this month was Thru The Bugs On My Windshield which is written by Suz who lives in Texas and writes this great cute food blog.
This recipe tells you to put the loaves in a pan but i decided not too – therefore my bread is a little flatter bu i like to have them that way sometimes.
Whole Wheat Sandwich Loaf
Adapted from: Thru the Bugs on my Windshield
Yields: 2 loaves | Prep Time: 3 hours 15 minutes | Bake Time: 35 minutes
3 tsp (15 ml) active dry yeast
3 cups (680 ml) whole milk (3.25 per cent fat), warmed to a temperature of 97ºF (36ºF)
2 1/2 tsp (12.5 ml) salt
2 tsp (10 ml) butter, melted
5 1/3 cups (750g) whole wheat bread flour, + 1/2 cup (75g), for working the dough
2 tbsp (30 ml) butter, for the loaf pan
In a large mixing bowl or processor, combine the yeast and warm milk, and mix to dissolve. Mix in the salt and the melted butter.
Gradually sprinkle in the flour, switch to using the bread hook on your processor and mix slowly. If the dough becomes too thick to stir use knead it with your hands, for about 5 minutes, until you obtain smooth, homogenous dough that is soft and a little sticky.
Move it to a glass bowl that is buttered and cover it with a kitchen towel and let rest 30 minutes.
Knead the dough 20 strokes (still in the bowl), cover again, and let rest for 1.5 hour.
Transfer the dough to a lightly floured work surface, and divide in two. Form each half into a slightly oval ball. Butter your two loaf pans and transfer the dough to the bread pans. Cover and let rise in a draft-free area for 60 minutes, or until doubled in volume.
Fill a large baking pan with hot water (simmering is fine) and place in the oven. Preheat oven to 450ºF (240ºC).
Put the loaves in then oven and bake for 10 minutes. Do not open the oven door during this time. After 10 minutes, lower the oven temperature to 400ºF (200ºC) and continue baking for about 25 minutes, or until the loaves are nicely golden. Unmold and let cool on a rack.
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