date: 2020-12-06T16:35:48.598Z
image: https://img-global.cpcdn.com/recipes/421f4ec44db40644/680x482cq70/40-whole-wheat-sandwich-bread-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/421f4ec44db40644/680x482cq70/40-whole-wheat-sandwich-bread-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/421f4ec44db40644/680x482cq70/40-whole-wheat-sandwich-bread-recipe-main-photo.jpg
author: Jack Clayton
ratingvalue: 4
reviewcount: 27156
recipeingredient:
- "150 g (5.3 oz) bread flour" - "100 g (3.5 oz) whole wheat flour" - "12 g 04 oz 4 tsp cane sugar" - "4.5 g (2/3 tsp) salt" - "4 g 1 and 13 tsp instant dry yeast" - "45 g 16 oz 3 Tbsp milk" - "140 g 49 oz 35 us cup water" - "12 g 04 oz 1 Tbsp unsalted butter"
recipeinstructions:
- "★Recipe video★ (my You Tube channel)→https://youtu.be/Avcswv_OwAw" - "Press the butter to soften a little; set aside. Warm the water-milk mixture with a microwave until reaches 35-40℃ / 95-104 °F. (If the room temperature is high, around 20°C / 68°F.)" - "Put bread flour, whole wheat flour, cane sugar, and instant dry yeast in a large bowl. Pour 80％ of the water-milk mixture into the bowl like drawing circles. Mix roughly." - "Pour the remaining water mixture against powdery places. Mix roughly until it becomes a single mass. Put onto a work surface." - "Knead for a min, flatten it and put salt on. Knead it for 2-3 mins while stretching and pressing until combined." - "Hit the dough against the work surface and fold, repeat 30 times. Roll it alternate left and right (1 set), repeat 30 sets. Repeat 30-hitting and 30-rolling alternately for 7-8 mins." - "Flatten and spread it, put unsalted butter on. Knead well with your hands until combined for around 2-3 mins while pressing and stretching." - "Repeat hitting and rolling for 7-8 mins in the same way as before. Please make the dough smooth and elastic. Make it the ball shape." - "Place it in a lightly oiled bowl. Cover the bowl with plastic wrap. Let it rise in a warm place (about 35℃ / 95°F) until doubled in size, 40-50 mins." - "Finger Dent Test! Press your floured finger into the dough. If the dent springs back a little, and it stays without filling in, it’s ready." - "Punch the air out. Divide it into 2 equal pieces." - "Using your hand to flatten one piece into a rough rectangle. Start to roll from one of the shorter ends and roll it up into a cylinder. Rotate it 90 degrees and roll it up with the seam side facing up. Repeat with another piece." - "Cover with a damp towel and let it rest for 10-15 mins. (After 10-15 mins, it's will rise a little.)" - "Punch the air out. Use a rolling pin to roll out one piece into about 15 x 25 cm (5.9 × 9.8 inches) oval or rectangular." - "Fold it towards the center from left and right to overlap about 1 cm (0.4-inch). Start to roll from one of the shorter ends and roll it up. Pinch the edges to seal well. Repeat with another piece." - "Place each dough at both ends of a lightly oiled pan with the seam side facing down. Let it rise in a warm place (about 40℃ / 104°F) until the top of the dough reach the height of the loaf pan, about 30-40 mins. Preheat the oven to 220℃ / 428°F." - "I used my oven to rise the dough until the top of the dough reach the height of the loaf pan. The dough needs to rise a little more, but the oven cannot be used for rising because the oven needs preheating. So I put the pan on the container with warm water to rise until the top of the dough is higher 1 cm (0.4'') than the height of the pan. Lightly cover with plastic wrap to prevent drying." - "Spray water lightly (about 3 times). Bake it at 200℃ / 392 °F for 30 mins until golden brown." - "Drop the pan to prevent shrinkage. Remove the bread from the pan and cool it down on a rack. Done!"
categories:
- Recipe
tags:
- 40 - whole - wheat
katakunci: 40 whole wheat
nutrition: 267 calories
recipecuisine: American
preptime: "PT23M"
cooktime: "PT41M"
recipeyield: "3"
recipecategory: Lunch
---
Hey everyone, it is John, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, 40% whole wheat sandwich bread. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
40% Whole Wheat Sandwich Bread is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is simple, it's fast, it tastes yummy. They are nice and they look wonderful. 40% Whole Wheat Sandwich Bread is something that I have loved my entire life.
It's a flavorful bread, the crust is crispy, the inside is moist and fluffy! This gives you a great balance of textures and tons of hearty whole wheat flavor. After a travel absence last weekend, it was time to get back to the book. This weekend the overnight whole wheat bread took hold of my kitchen.
To get started with this recipe, we must first prepare a few ingredients. You can have 40% whole wheat sandwich bread using 8 ingredients and 19 steps. Here is how you cook that.
##### The ingredients needed to make 40% Whole Wheat Sandwich Bread:
1. Prepare 150 g (5.3 oz) bread flour 1. Get 100 g (3.5 oz) whole wheat flour 1. Get 12 g (0.4 oz, 4 tsp) cane sugar 1. Make ready 4.5 g (2/3 tsp) salt 1. Get 4 g (1 and 1/3 tsp) instant dry yeast 1. Make ready 45 g (1.6 oz, 3 Tbsp) milk 1. Take 140 g (4.9 oz, 3/5 us cup) water 1. Prepare 12 g (0.4 oz, 1 Tbsp) unsalted butter
I'm looking forward to experimenting with spelt, kamut, and other ancient grains. This bread requires about a five hour bulk fermentation and then. This bread has become my everyday sandwich bread. It's still white enough to satisfy their tastes but sneaks in a good amount of whole wheat flour to satisfy me :) Print This!
##### Instructions to make 40% Whole Wheat Sandwich Bread:
1. ★Recipe video★ (my You Tube channel)→https://youtu.be/Avcswv_OwAw 1. Press the butter to soften a little; set aside. Warm the water-milk mixture with a microwave until reaches 35-40℃ / 95-104 °F. (If the room temperature is high, around 20°C / 68°F.) 1. Put bread flour, whole wheat flour, cane sugar, and instant dry yeast in a large bowl. Pour 80％ of the water-milk mixture into the bowl like drawing circles. Mix roughly. 1. Pour the remaining water mixture against powdery places. Mix roughly until it becomes a single mass. Put onto a work surface. 1. Knead for a min, flatten it and put salt on. Knead it for 2-3 mins while stretching and pressing until combined. 1. Hit the dough against the work surface and fold, repeat 30 times. Roll it alternate left and right (1 set), repeat 30 sets. Repeat 30-hitting and 30-rolling alternately for 7-8 mins. 1. Flatten and spread it, put unsalted butter on. Knead well with your hands until combined for around 2-3 mins while pressing and stretching. 1. Repeat hitting and rolling for 7-8 mins in the same way as before. Please make the dough smooth and elastic. Make it the ball shape. 1. Place it in a lightly oiled bowl. Cover the bowl with plastic wrap. Let it rise in a warm place (about 35℃ / 95°F) until doubled in size, 40-50 mins. 1. Finger Dent Test! Press your floured finger into the dough. If the dent springs back a little, and it stays without filling in, it’s ready. 1. Punch the air out. Divide it into 2 equal pieces. 1. Using your hand to flatten one piece into a rough rectangle. Start to roll from one of the shorter ends and roll it up into a cylinder. Rotate it 90 degrees and roll it up with the seam side facing up. Repeat with another piece. 1. Cover with a damp towel and let it rest for 10-15 mins. (After 10-15 mins, it's will rise a little.) 1. Punch the air out. Use a rolling pin to roll out one piece into about 15 x 25 cm (5.9 × 9.8 inches) oval or rectangular. 1. Fold it towards the center from left and right to overlap about 1 cm (0.4-inch). Start to roll from one of the shorter ends and roll it up. Pinch the edges to seal well. Repeat with another piece. 1. Place each dough at both ends of a lightly oiled pan with the seam side facing down. Let it rise in a warm place (about 40℃ / 104°F) until the top of the dough reach the height of the loaf pan, about 30-40 mins. Preheat the oven to 220℃ / 428°F. 1. I used my oven to rise the dough until the top of the dough reach the height of the loaf pan. The dough needs to rise a little more, but the oven cannot be used for rising because the oven needs preheating. So I put the pan on the container with warm water to rise until the top of the dough is higher 1 cm (0.4'') than the height of the pan. - Lightly cover with plastic wrap to prevent drying. 1. Spray water lightly (about 3 times). Bake it at 200℃ / 392 °F for 30 mins until golden brown. 1. Drop the pan to prevent shrinkage. Remove the bread from the pan and cool it down on a rack. Done!
This bread has become my everyday sandwich bread. It's still white enough to satisfy their tastes but sneaks in a good amount of whole wheat flour to satisfy me :) Print This! Recipe: Everyday Whole Wheat Sandwich Bread. Summary: A great everyday sandwich bread that also makes great toast. I thought it would be fun to do a side-by-side comparison, substituting Spelt flour for the Bread Flour, leaving everything else unchanged.
So that's going to wrap this up with this exceptional food 40% whole wheat sandwich bread recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
image: https://img-global.cpcdn.com/recipes/421f4ec44db40644/680x482cq70/40-whole-wheat-sandwich-bread-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/421f4ec44db40644/680x482cq70/40-whole-wheat-sandwich-bread-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/421f4ec44db40644/680x482cq70/40-whole-wheat-sandwich-bread-recipe-main-photo.jpg
author: Jack Clayton
ratingvalue: 4
reviewcount: 27156
recipeingredient:
- "150 g (5.3 oz) bread flour" - "100 g (3.5 oz) whole wheat flour" - "12 g 04 oz 4 tsp cane sugar" - "4.5 g (2/3 tsp) salt" - "4 g 1 and 13 tsp instant dry yeast" - "45 g 16 oz 3 Tbsp milk" - "140 g 49 oz 35 us cup water" - "12 g 04 oz 1 Tbsp unsalted butter"
recipeinstructions:
- "★Recipe video★ (my You Tube channel)→https://youtu.be/Avcswv_OwAw" - "Press the butter to soften a little; set aside. Warm the water-milk mixture with a microwave until reaches 35-40℃ / 95-104 °F. (If the room temperature is high, around 20°C / 68°F.)" - "Put bread flour, whole wheat flour, cane sugar, and instant dry yeast in a large bowl. Pour 80％ of the water-milk mixture into the bowl like drawing circles. Mix roughly." - "Pour the remaining water mixture against powdery places. Mix roughly until it becomes a single mass. Put onto a work surface." - "Knead for a min, flatten it and put salt on. Knead it for 2-3 mins while stretching and pressing until combined." - "Hit the dough against the work surface and fold, repeat 30 times. Roll it alternate left and right (1 set), repeat 30 sets. Repeat 30-hitting and 30-rolling alternately for 7-8 mins." - "Flatten and spread it, put unsalted butter on. Knead well with your hands until combined for around 2-3 mins while pressing and stretching." - "Repeat hitting and rolling for 7-8 mins in the same way as before. Please make the dough smooth and elastic. Make it the ball shape." - "Place it in a lightly oiled bowl. Cover the bowl with plastic wrap. Let it rise in a warm place (about 35℃ / 95°F) until doubled in size, 40-50 mins." - "Finger Dent Test! Press your floured finger into the dough. If the dent springs back a little, and it stays without filling in, it’s ready." - "Punch the air out. Divide it into 2 equal pieces." - "Using your hand to flatten one piece into a rough rectangle. Start to roll from one of the shorter ends and roll it up into a cylinder. Rotate it 90 degrees and roll it up with the seam side facing up. Repeat with another piece." - "Cover with a damp towel and let it rest for 10-15 mins. (After 10-15 mins, it's will rise a little.)" - "Punch the air out. Use a rolling pin to roll out one piece into about 15 x 25 cm (5.9 × 9.8 inches) oval or rectangular." - "Fold it towards the center from left and right to overlap about 1 cm (0.4-inch). Start to roll from one of the shorter ends and roll it up. Pinch the edges to seal well. Repeat with another piece." - "Place each dough at both ends of a lightly oiled pan with the seam side facing down. Let it rise in a warm place (about 40℃ / 104°F) until the top of the dough reach the height of the loaf pan, about 30-40 mins. Preheat the oven to 220℃ / 428°F." - "I used my oven to rise the dough until the top of the dough reach the height of the loaf pan. The dough needs to rise a little more, but the oven cannot be used for rising because the oven needs preheating. So I put the pan on the container with warm water to rise until the top of the dough is higher 1 cm (0.4'') than the height of the pan. Lightly cover with plastic wrap to prevent drying." - "Spray water lightly (about 3 times). Bake it at 200℃ / 392 °F for 30 mins until golden brown." - "Drop the pan to prevent shrinkage. Remove the bread from the pan and cool it down on a rack. Done!"
categories:
- Recipe
tags:
- 40 - whole - wheat
katakunci: 40 whole wheat
nutrition: 267 calories
recipecuisine: American
preptime: "PT23M"
cooktime: "PT41M"
recipeyield: "3"
recipecategory: Lunch
---
Hey everyone, it is John, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, 40% whole wheat sandwich bread. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
40% Whole Wheat Sandwich Bread is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is simple, it's fast, it tastes yummy. They are nice and they look wonderful. 40% Whole Wheat Sandwich Bread is something that I have loved my entire life.
It's a flavorful bread, the crust is crispy, the inside is moist and fluffy! This gives you a great balance of textures and tons of hearty whole wheat flavor. After a travel absence last weekend, it was time to get back to the book. This weekend the overnight whole wheat bread took hold of my kitchen.
To get started with this recipe, we must first prepare a few ingredients. You can have 40% whole wheat sandwich bread using 8 ingredients and 19 steps. Here is how you cook that.
##### The ingredients needed to make 40% Whole Wheat Sandwich Bread:
1. Prepare 150 g (5.3 oz) bread flour 1. Get 100 g (3.5 oz) whole wheat flour 1. Get 12 g (0.4 oz, 4 tsp) cane sugar 1. Make ready 4.5 g (2/3 tsp) salt 1. Get 4 g (1 and 1/3 tsp) instant dry yeast 1. Make ready 45 g (1.6 oz, 3 Tbsp) milk 1. Take 140 g (4.9 oz, 3/5 us cup) water 1. Prepare 12 g (0.4 oz, 1 Tbsp) unsalted butter
I'm looking forward to experimenting with spelt, kamut, and other ancient grains. This bread requires about a five hour bulk fermentation and then. This bread has become my everyday sandwich bread. It's still white enough to satisfy their tastes but sneaks in a good amount of whole wheat flour to satisfy me :) Print This!
##### Instructions to make 40% Whole Wheat Sandwich Bread:
1. ★Recipe video★ (my You Tube channel)→https://youtu.be/Avcswv_OwAw 1. Press the butter to soften a little; set aside. Warm the water-milk mixture with a microwave until reaches 35-40℃ / 95-104 °F. (If the room temperature is high, around 20°C / 68°F.) 1. Put bread flour, whole wheat flour, cane sugar, and instant dry yeast in a large bowl. Pour 80％ of the water-milk mixture into the bowl like drawing circles. Mix roughly. 1. Pour the remaining water mixture against powdery places. Mix roughly until it becomes a single mass. Put onto a work surface. 1. Knead for a min, flatten it and put salt on. Knead it for 2-3 mins while stretching and pressing until combined. 1. Hit the dough against the work surface and fold, repeat 30 times. Roll it alternate left and right (1 set), repeat 30 sets. Repeat 30-hitting and 30-rolling alternately for 7-8 mins. 1. Flatten and spread it, put unsalted butter on. Knead well with your hands until combined for around 2-3 mins while pressing and stretching. 1. Repeat hitting and rolling for 7-8 mins in the same way as before. Please make the dough smooth and elastic. Make it the ball shape. 1. Place it in a lightly oiled bowl. Cover the bowl with plastic wrap. Let it rise in a warm place (about 35℃ / 95°F) until doubled in size, 40-50 mins. 1. Finger Dent Test! Press your floured finger into the dough. If the dent springs back a little, and it stays without filling in, it’s ready. 1. Punch the air out. Divide it into 2 equal pieces. 1. Using your hand to flatten one piece into a rough rectangle. Start to roll from one of the shorter ends and roll it up into a cylinder. Rotate it 90 degrees and roll it up with the seam side facing up. Repeat with another piece. 1. Cover with a damp towel and let it rest for 10-15 mins. (After 10-15 mins, it's will rise a little.) 1. Punch the air out. Use a rolling pin to roll out one piece into about 15 x 25 cm (5.9 × 9.8 inches) oval or rectangular. 1. Fold it towards the center from left and right to overlap about 1 cm (0.4-inch). Start to roll from one of the shorter ends and roll it up. Pinch the edges to seal well. Repeat with another piece. 1. Place each dough at both ends of a lightly oiled pan with the seam side facing down. Let it rise in a warm place (about 40℃ / 104°F) until the top of the dough reach the height of the loaf pan, about 30-40 mins. Preheat the oven to 220℃ / 428°F. 1. I used my oven to rise the dough until the top of the dough reach the height of the loaf pan. The dough needs to rise a little more, but the oven cannot be used for rising because the oven needs preheating. So I put the pan on the container with warm water to rise until the top of the dough is higher 1 cm (0.4'') than the height of the pan. - Lightly cover with plastic wrap to prevent drying. 1. Spray water lightly (about 3 times). Bake it at 200℃ / 392 °F for 30 mins until golden brown. 1. Drop the pan to prevent shrinkage. Remove the bread from the pan and cool it down on a rack. Done!
This bread has become my everyday sandwich bread. It's still white enough to satisfy their tastes but sneaks in a good amount of whole wheat flour to satisfy me :) Print This! Recipe: Everyday Whole Wheat Sandwich Bread. Summary: A great everyday sandwich bread that also makes great toast. I thought it would be fun to do a side-by-side comparison, substituting Spelt flour for the Bread Flour, leaving everything else unchanged.
So that's going to wrap this up with this exceptional food 40% whole wheat sandwich bread recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
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