Whole Wheat Sandwich Bread
After lots of trial and error I finally came up with a recipe for a great Whole Wheat Sandwich Bread. It’s not overly dense like a lot of whole wheat breads. It’s actually fluffy with a nice crispy crust that makes for a perfect sandwich bread.
INGREDIENTS
- 2 eggs
- 1/4 cup raw sugar
- 2 teaspoons salt
- 1/3 cup melted butter
- 1 cup mashed potatoes (boil & cook 2 large potatoes – or use leftovers)
- 3 teaspoons yeast
- 3/4 cup warm potato water (if you do not have any, you can use milk)
- 4 cups whole wheat flour
INSTRUCTIONS
- In a small pot bring water to a boil. Cut your potatoes into cubes, add to boiling water and cook until soft. Once cooked, drain (reserving 3/4 cup of liquid) and mash.
- In a large bowl, add reserved warm potato water, sugar and yeast and mix thoroughly until sugar is dissolved and let sit 10 mins. If using milk, carefully warm milk in microwave.
- Add melted butter and mashed potatoes and mix. Add eggs and mix again.
- Once everything is well combined, start adding in your flour 1 cup at a time. The first couple cups I just continue to stir it with a spoon, but at about 3 cups you will need to begin kneading the dough with your hands. Cover and left rise 1-2 hours – until double in size.
- After it has risen, punch down dough, shape into a loaf and place in buttered bread pan. Cover and let rise again for 1-2 hours.
- Once doubled in size, preheat oven to 350 degrees and bake for 25-45 mins until it is nicely browned and sounds hollow when tapped on the top.
- Remove from bread pan and let cool.
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