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Wheat Sandwich Bread

Prep Time 3 hours
Cook Time 30 minutes
Servings 1 loaf

Ingredients

  • 2 cups (250g) bread flour
  • 2 cups (250g) wheat flour
  • 1 1/2 cups (350ml) water
  • 1 tbsp (15ml) molasses
  • 1 tbsp (15g) dark brown sugar
  • 1 tbsp (15g) extra virgin olive oil
  • 2 tsp (10g) sea salt
  • 1 tsp (5g) instant yeast
  • 1 tbsp melted butter for brushing

Instructions

If mixing by hand

  1. Place all of the ingredients except for the butter into a mixing bowl. Use a spatula to mix the dough until it comes together into a mound. You can continue using the spatula, or switch to your hands to continue kneading the dough. Use extra olive oil or cooking spray to prevent the dough from sticking to your hands.

If mixing with a stand mixer or bread machine

  1. Alternatively, place all of the ingredients except for the butter into a stand mixer with a hook attachment or into a bread machine set on the “dough” setting. When using a stand mixer, knead the dough until it becomes stretchy and peels easily from the sides of the bowl.

Let the dough rise

  1. If using a bread machine, you can skip this step. Otherwise, generously grease a separate and clean large mixing bowl with the olive oil. Grease your hands with the olive oil and shape the dough into a ball. Place the dough ball into the greased bowl and cover it with plastic wrap.
  2. Allow the dough to rise for 1 to 2 hours at room temperature until it has tripled in size. For the best flavor, set it rise in the refrigerator for 4 to 8 hours, checking half way through to punch down the dough in case it overflows.

Shape the dough

  1. Preheat your oven to 350°F (175C).
  2. Turn the dough onto a floured surface and shape it into a log with the seams facing downward.
  3. Generously grease a 7×4 baking pan with cooking spray. Place the dough into the pan with the seam side facing downward. Spray the top of the bread with additional cooking spray and loosely cover the bread with plastic wrap.
  4. Allow the bread to rise for 1 to 2 hours or until it has tripled in size.
  5. Lightly coat the top of the proofed bread with flour. With a bread lame or a sharp knife, score a line vertically from the top to the bottom of the bread. The line should be 3/4 inches deep.

Bake the bread

  1. Bake the bread in the oven for 30 minutes.
  2. The bread is finished when the top feels hollow when tapped and the crust is light brown. Dust off the additional flour and brush the melted butter over the crust. Allow the bread to cool for at least 10 minutes.
  3. Carefully release the bread from the pan and allow it to cool completely on a cooling rack.
  4. The bread can be easily sliced with a serrated bread knife. Serve with your favorite lunch meats, jams, or butters!