50% Whole Wheat Sandwich Bread

My 50% Whole Wheat Sandwich Bread Adventure: A Journey from Kitchen Chaos to Crusty Perfection

Baking bread has always been something of a mystical art to me, a realm of precise measurements and mysterious rising times. I've always admired those who could effortlessly coax forth golden, crusty loaves from a simple bowl of flour and water. My own attempts, well, let's just say they’ve been…adventurous. This time, however, I set out to conquer the world of whole wheat sandwich bread, determined to create a loaf that was both nutritious and satisfying.

The recipe, a 50% whole wheat blend, promised a lighter texture than many whole wheat breads – a promise fueled by the inclusion of bread flour and a touch of milk powder. The initial stages were deceptively simple: mixing the dough starter, watching it slowly bubble with life, a quiet testament to the magic of yeast. The process felt almost meditative, the slow rise a comforting counterpoint to the usual hustle and bustle of my day. Then came the kneading, a surprisingly vigorous task that left my arms aching but my spirits high. I carefully followed each instruction, marveling at how such simple ingredients could transform into something so much greater.

The first rise was an exercise in patience, a waiting game punctuated by anxious checks of the dough's progress. The instructions emphasized a warm environment, and I became quite the dough-temperature guardian, hovering over a bowl of hot water near my rising loaf. Finally, after what felt like an eternity, the dough doubled in size, a fluffy, promising cloud ready for its next transformation. Shaping the loaf was a bit of a wrestling match; the dough was still quite sticky, a testament to its whole-wheat heart. But, with a little gentle coaxing and some strategically placed flour, it eventually yielded to my will.

The final rise, a shorter affair than the first, allowed for a moment of reflection. I imagined the scent of freshly baked bread filling my kitchen, a comforting aroma to welcome my family home. The anticipation was almost unbearable! The oven, preheated to an almost scorching 450°F, awaited its delicious cargo. Following the precise instructions—a blast of high heat followed by a gentle lowering of the temperature—I placed the loaf carefully into the oven, a silent prayer for success escaping my lips. The scent of baking bread filled the air, a warm, enveloping blanket of baking goodness. After what seemed like an age (though only 40 minutes!), the bread was done – a perfectly browned, beautifully risen loaf, the realization of hours of work.

The moment of truth arrived when the bread cooled enough to be sliced. The first bite was a revelation: a delightfully soft crumb, a subtle sweetness from the honey, and a satisfying chewiness from the whole wheat. The crust was wonderfully crisp, a perfect complement to the fluffy interior. This was more than just a loaf of bread; it was a triumph. This was the bread I had always dreamed of baking. The recipe, while requiring patience and attention, yielded results that exceeded my expectations. It's the kind of bread that transforms a simple sandwich into a culinary delight, a bread that is equally at home alongside a bowl of soup or a hearty stew. My journey to mastering the art of whole wheat bread may not be over, but this loaf is a satisfying milestone, a testament to the rewards of perseverance and a hearty dose of patience in the kitchen.

So, my friends, I urge you: embrace the flour, embrace the yeast, embrace the adventure of baking bread. The rewards, I assure you, are well worth the effort. And while this recipe takes time, the feeling of satisfaction you get from eating something you created yourself is immeasurable. Give it a try! You might just surprise yourself.

Step-by-step

• Make dough starter (sponge): In bowl of stand mixer fitted with whisk attachment, whisk together water, honey, whole-wheat flour, and 1/2 teaspoon yeast until very smooth, about 3 minutes.
• In medium bowl, whisk together "Better for Bread" flour, milk powder, and remaining 3/4 teaspoon yeast. Sprinkle mixture over whole-wheat flour mixture (sponge) in bowl of mixer to form blanket on top of sponge. Cover bowl tightly with plastic wrap and let stand at least 1 hour, preferably up to 4 hours. (Starter can be made ahead and refrigerated, tightly covered with plastic wrap, overnight. There is no need to bring starter to room temperature before proceeding.)
• Mix dough: Attach dough hook to stand mixer and mix starter on low until rough dough forms, about 1 minute. Scrape down sides of bowl, then cover tightly with plastic wrap and let dough rest 20 minutes. Add vegetable oil and mix on low until incorporated, about 30 seconds. Add salt and mix on low until dough is smooth, sticky enough to cling to fingers, and pulls away completely from bowl, about 7 minutes. If dough is not sticky, using spray bottle, spray with small amount of water and briefly knead by hand just until sticky.
• First Rise: Using vegetable oil or nonstick vegetable-oil spray, lightly oil 3-quart or larger bowl (or dough-rising container). Transfer dough to bowl and lightly oil or spray top of dough. Using tape, mark outside of bowl to approximately double current height of dough. Cover container tightly with plastic wrap and let dough rise in warm place (75°F to 80°F) until doubled in size, 1 to 1 1/2 hours. Using oiled dough scraper or spatula, transfer dough to lightly oiled work surface. Gently stretch bottom of dough and fold up to center, then repeat with left side, right side, and top. Round dough package then transfer to bowl, smooth side up, and lightly oil or spray top of dough. Using tape, mark outside of bowl to approximately double current height of dough. Cover bowl tightly with plastic wrap and let dough rise in warm place until doubled in size and depression holds when pressed gently with fingertip, about 1 hour.
• Shaping dough and final rise: Transfer dough, smooth side down, to lightly floured work surface and press gently to flatten to about 1/2-inch thickness. (Dough will still be slightly sticky but use only as much flour on work surface as absolutely necessary to prevent sticking.) Lightly coat sheet of plastic wrap with vegetable oil or nonstick vegetable-oil spray. Cover dough with oiled plastic wrap and let rest 20 minutes. Lightly coat loaf pan with vegetable oil or nonstick vegetable-oil spray. Using fingertips, dimple dough all over to eliminate air bubbles, then shape into rectangle about twice size of loaf pan. Fold right-hand-side of rectangle over to just past center, then fold left-hand-side over to meet right-hand-side. Roll down top edge of dough, using thumbs to push dough down and away from you. Continue rolling until you reach bottom then use thumbs to press and seal bottom edge. Transfer dough to prepared pan (dough should fill pan to 1/2 inch from top). Lightly coat sheet of plastic wrap with vegetable oil or nonstick vegetable-oil spray and gently cover pan with oiled wrap. Let dough rise in warm place until highest point is about 1 1/2 inches above sides of pan and depression very slowly fills in when pressed gently with fingertip, about 1 hour. Using razor or thin sharp knife, make 1/2 inch deep lengthwise slash along top of bread.
• Bake bread: While dough is rising, position rack near bottom of oven and top with baking stone or heavy baking sheet. Set aluminum-foil-lined cast-iron pan or heavy rimmed baking pan on floor of oven and preheat oven to 450°F for 1 hour. Using spray bottle, spray top of dough with water. Quickly transfer bread to hot baking stone and add 1/2 cup ice cubes to pan beneath. Bake bread, rotating pan 180 degrees halfway through, until top is golden brown and skewer inserted in middle comes out clean (instant read thermometer inserted into center will register about 205°F), 40 to 50 minutes. Transfer bread from pan to rack to cool completely. Serve warm or at room temperature.