50% Whole Wheat Sandwich Bread

The Satisfying Scent of Home-Baked Bread: A 50% Whole Wheat Delight

There's something incredibly comforting about the aroma of freshly baked bread filling your kitchen. It’s a scent that evokes memories of childhood, of family gatherings, and of simpler times. For me, baking bread isn't just about the delicious outcome; it's a mindful process, a way to disconnect from the daily grind and connect with something truly rewarding. This recipe for 50% Whole Wheat Sandwich Bread has become a staple in my home, a perfect balance between wholesome goodness and the familiar comfort of a classic sandwich loaf.

I've always been drawn to baking, finding a certain zen-like quality in measuring ingredients, kneading the dough, and watching it rise. The transformation from simple flour and water into a fluffy, golden-brown loaf is nothing short of magical. And the best part? The taste! This bread is far superior to store-bought loaves. It boasts a delightful nutty flavor from the whole wheat, a pleasing chewiness, and a soft crumb that makes it perfect for sandwiches, toast, or simply enjoyed on its own with a smear of butter.

The beauty of this recipe lies in its versatility. You can easily adjust the baking time depending on your oven, and if you're short on time, you can adjust the rising time. The inclusion of bread flour adds a lightness that you wouldn't necessarily expect in a whole-wheat loaf, ensuring that it's not overly dense. The addition of milk powder adds to its softness and overall deliciousness. I often add some seeds, such as sunflower or pumpkin, for extra nutrients and texture, or even experiment with adding herbs, such as rosemary or thyme. The possibilities are endless!

Baking this bread has become a ritual for me, a quiet moment in my day where I can focus on the task at hand and appreciate the simple pleasures of life. The process itself is therapeutic, a soothing rhythm of mixing, kneading, and waiting. And that final moment, when the bread is golden brown, slightly crisp on the outside and soft on the inside, is truly exhilarating.

Beyond the Recipe: A Symbol of Connection

Beyond the simple act of baking, this recipe embodies a much deeper meaning for me. It’s a connection to my grandmother, who taught me the importance of patience and attention to detail in the kitchen. Her kitchen was always filled with the wonderful smells of baking bread, and her loaves were legendary in our family. This recipe, while adapted to my own preferences, is a homage to her, a way to keep her memory alive through the shared experience of baking.

It's also a connection to my community. I often share my loaves with neighbors and friends, a small gesture of kindness that brings people together. The simple act of giving someone a warm slice of home-baked bread is a powerful act of sharing, a testament to the human connection that food can foster. And of course, the most important connection of all is to myself. It allows me to appreciate the simple beauty of creating something with my hands, something nourishing and delightful.

So, I encourage you to try this recipe. Whether you are a seasoned baker or a complete novice, I am confident that you will find it rewarding. Not only will you enjoy the delicious result, but you will also discover the joy and satisfaction that comes from creating something wholesome and delicious from scratch. The scent of home-baked bread alone is worth the effort, and the taste is undeniably sublime. Happy baking!

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.