Whole-Wheat Sandwich Bread

Even though I adore the convenience of store bought loaves and artisan bakery breads, once in a great while I enjoy making bread at home. It connects me to my food, serves as a catharsis for what ails me and I love the way our home takes on that bakery sweet scent when I make it myself.

It takes some time, but if you are up for a hearty, homemade, whole-wheat bread, this may be just what you’re looking for.

Here is the recipe I tested. You can also find it online or in the April 2011 issue of Cook’s Illustrated – there you can get even more great tips for baking this seriously good sandwich bread.

From Cook's Illustrated.

Whole Wheat Sandwich Bread
Makes two 9- by 5-inch loaves

Note: You can hand-knead the dough, but we’ve found it’s easy to add too much flour during the kneading stage, resulting in a somewhat tougher loaf. Leftover bread can be wrapped in a double layer of plastic wrap and stored at room temperature for 3 days; wrap with an additional layer of aluminum foil and the bread can be frozen for up to one month.

Biga
2 cups (11 ounces) bread flour
1 cup (8 ounces) warm water (100-110 degrees)
1/2 teaspoon instant or rapid rise yeast

Soaker
3 cups (16 ½ ounces) whole wheat flour, plus extra for kneading
1/2 cup wheat germ
2 cup (16 ounces) whole milk

Dough
6 tablespoons honey
4 teaspoons table salt
2 tablespoons instant or rapid rise yeast
6 tablespoons unsalted butter, softened
2 tablespoons vegetable oil
Bread flour for work surface

1. For the Biga: Combine bread flour, water, and yeast in large bowl and stir with wooden spoon until uniform mass forms and no dry flour remains, about 1 minute. Cover bowl tightly with plastic wrap and let stand at room temperature (70 degrees) overnight (at least 8 hours and up to 24 hours).

2. For the Soaker: Combine whole wheat flour, wheat germ, and milk in large bowl and stir with wooden spoon until shaggy mass forms, about 1 minute. Turn dough out onto lightly floured work surface and knead until smooth, 2 to 3 minutes. Return soaker to bowl, cover tightly with plastic wrap, and refrigerate overnight (at least 8 hours and up to 24 hours).

3. For the Dough: Tear soaker apart into 1-inch pieces and place in bowl of stand mixer fitted with dough hook. Add biga, honey, salt, yeast, butter, and oil. Mix on low speed until cohesive mass starts to form, about 2 minutes. Increase speed to medium and knead until dough is smooth and elastic, 8 to 10 minutes. Turn dough out onto lightly floured counter and knead for 1 minute. Shape dough into ball and place in lightly greased container. Cover tightly with plastic wrap and allow to rise at room temperature for 45 minutes.

4. Gently press down on center of dough to deflate. Holding edge of dough with fingertips, fold partially risen dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl 90 degrees; fold again. Turn bowl and fold dough six more times (total of eight turns). Cover and allow to rise at room temperature until doubled in volume, about 45 minutes.

5. Adjust oven racks to middle and lowest position, place baking stone on middle rack, and heat oven to 400 degrees. Spray two 9- by 5-inch loaf pans with non-stick cooking spray. Transfer dough to well-floured counter and divide into two pieces. Working with one ball of dough at a time, pat each into 8- by 17-inch rectangle. With short side facing you, roll dough towards yourself into firm cylinder, keeping roll taut by tucking it under itself as you go. Turn loaf seam-side up and pinch it closed. Place loaf seam-side down in prepared loaf pan, pressing gently into corners. Repeat with second ball of dough. Cover loaves loosely with plastic wrap and allow to rise at room temperature until almost doubled in size, 60 to 90 minutes (top of loaves should rise about 1 inch over lip of pan).

6. Place empty loaf pan on bottom rack and bring 2 cups water to boil. Using single-edge razor blade or sharp serrated knife, make one ¼-inch deep slash lengthwise down center of loaf. Pour boiling water into empty loaf pan in oven and set loaves onto baking stone. Reduce oven temperature to 350 degrees. Bake until internal temperature registers 205 on instant-read thermometer, 40 to 50 minutes, rotating loaves 180 degrees and side to side halfway through baking.

7. Transfer pans to wire rack and let cool 5 minutes. Remove loaves from pan, return to rack, and cool to room temperature, about 2 hours. Slice and serve.