Perfect Whole Wheat Sandwich Bread
Source: https://www.youtube.com/watch?v=wlREzECOi0g
Directions:
If using Scalded Milk in lieu of Milk Powder, scald first to allow sufficient time to cool before adding to mixtire.
Using Kitchen Aid Stand Mixer, add warm water to Bowl.
Add all ingredients to the bowl in order from Yeast to Eggs.
Mix with dough hook on Level 2, ultimatly forming a dough ball that is not too sticky following the next two steps.
Begin adding Bread Flour, ½ cup at a time. You’re watching for dough ball to form without being sticky. Can be anywhere from 2½ to 4 cups of flour. Just add and watch until dough ball forms.
Once formed knead for 5-minutes on Level 2 using a 7qt mixer. Smaller mixers will have a longer knead time - read your manual and watch dough for the dough ball formation. Dough Ball will not stick to bottom - this dough is a little sticky, when you pinch dough it will be sticky but doesn’t leave residue on hand. At this point dough is ready for next step.
Remove from bowl and place on clean, dry surface. Knead by hand 10-12 times forming into a bread ball, pinching bottom together.
Place in greased bowl, oiling top and bottom of ball. EVOO works or what ever oil you prefer.
Cover with towel and let rise for 1 hour.
Puch down in bowl.
Take out of bowl and flatten out to remove all air bubbles and then bring back together and shape into a dough ball.
Place in greased bowl, oiling top and bottom of ball.
Cover with towel and let rise a 2nd time for ½ hour.
Punch down in bowl.
Take out of bowl and flatten out to remove air bubbles.
Cut dough, removing ? for a regular size bread loaf. ? Will be used in large, 13” Pullman Pan. If using regular bread pans, then cut dough in half for two loaves.
Press the ? dough flat, shaping to size of Pullman Pan or ½ dough flat to size of bread pan.
Pullman Pan from USA Pans is non-stick, you decide on spraying or buttering your pans.
Roll dough tightly, pinching seams and poking and tucking ends the way you prefer.
Place in Pan and press down dough to fill entire bottom surface of pan. You may tuck ends to create a nice end, pressing dough into pan after tucking. Make dough as even as possible across the surface to create an even rise and bake. If you see an air bubble, just pinch it out.
Prepare the remaining dough in a regular sized bread pan following the same process.
Cover loaves with plastic wrap or lid and let rise for 30 to 45 minutes. However long is needed to be close to the top of the lid of the Pullman Pan.
Option: Sprinkle corn meal on the bottom of greased pan for added texture and crunch.
Preheat oven to 400°
You can add a topping of Steel Cut Oats or Rolled Oats. Use an egg & 1tbsp of water for an egg wash or use a sugar water wash with about ? cup of water and a little sugar added and warmed in the microwave.
Brush top of regular loaf pan loaf and then sprinkle with oats.
Bake for 30 to 40 minutes. Flicking loaf should produce a hollow sound. For this rich-dough bread (breads containing a fat), internal temperature would be between 180° to 190°F.
Remove from pan and cool on rack. You may rub butter on outside of loaf to create a softer crust but usually not needed for breads made in the Pullman Pan.
Once cooled, slice and enjoy!
Makes 1 large Pullman Sandwich Loaf Pan and 1 8x4 or 2 8x4
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1399g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3003 | ||
Calories from Fat: 342 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.1g | 51 % | |
Saturated Fat 17.9g | 90 % | |
Monounsaturated Fat 8.7g | ||
Polyunsanturated Fat 5.6g | ||
Cholesterol 76.8mg | 24 % | |
Sodium 3264.7mg | 113 % | |
Potassium 2659.6mg | 70 % | |
Total Carbohydrate 549.1g | 162 % | |
Dietary Fiber 25.9g | 104 % | |
Sugars, other 523.2g | ||
Protein 113.8g | 163 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3003
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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