Whole Wheat Sandwich Bread

 We buy whole wheat bread for sandwiches because it's healthier. White bread tastes better but if you're eating two sandwiches a day for lunch plus toast for breakfast  like my husband I think it's best to stick with the healthier type. So what to do...make a bread that taste better than store bought bread and is still good for you. So eat as much as you like! Ya well, sort of...

 

THE INGREDIENTS.

Whisk flour, salt, and sugar.

Dissolve yeast in the lukewarm water and milk.

Whisk egg and oil.

Add the the egg mixture and the yeast mixture to the flour bowl. Stir for 1 minute: Rest for 5 (this is for the dough not for your hand but take a break when you can)

If you have a Kitchen Aid use the dough hook for two minutes on medium-low or else knead; add flour or water to get a slightly sticky and pliable dough; Four more minutes on medium low. 

Knead for a little and then the STRETCH AND FOLD TECHNIQUE. No, it's not a yoga pose. It's much easier. Make a squarish shape with the dough. 

Stretch and fold the top over the middle.

the bottom over the middle

and the sides likewise

and you get a cute little loaf shape. Now cover in a bowl for 10 minutes. REPEAT that process starting with the stretch and fold two more times. 

Cover tightly with plastic wrap and refrigerate overnight or up to four days.

Remove dough from fridge and let sit 2 to 3 hours at room temp then

divide them.

Shape them.

Spray them with oil. (that is if you have yet to buy a pastry brush) Then cover loosely with plastic wrap and let sit 2 to 3 more hours at room temp.

Bake at 350 for 20 minutes, rotating the two loaves half way through.

Spread with butter. C'mon it's healthy bread. You can add BUTTER.

ENJOY

Recipe is from Peter Reinhart's Artisan Breads Everyday

6 1/4 cups Whole wheat flour

2 tsp. kosher salt

5 TBSP brown sugar

1 egg

1/4 c. vegetable oil

1 1/4 c. lukewarm water

1 1/4 c. lukewarm milk

1 1/2 TBSP instant yeast