Homemade wheat sandwich bread that’s perfect for your weekday sandwiches or breakfast toast!
1) Mix dry ingredients well in a mixing bowl.
2) Add water to the dry ingredients until the dough forms a soft ball. Make sure to add enough water to make it soft and pliable. A soft ball is better than than a hard ball.
3) If you have a stand mixer, you can mix the dough together at medium speed with the dough hook for 10 minutes or you can knead it by hand for about 15 minutes until it passes the windowpane test.
4) Transfer dough to a lightly oiled bowl, rotate it once to cover it in oil, cover it, and let it rise for 2 hours at room temp. It should double in size.
5) Pull dough out and de-gas it, flattening it. Then shape it into a rough rectangle. Using about three folds, roll the rectangle into a loaf form and then roll it out evenly. The loaf should fit perfectly into a 8.5 inch loaf pan. If it doesn’t then, well, make it fit.
6) Cover this again and let it rise for another 90 minutes or until the dough rises over the edge of the pan.
7) Bake the loaf in a preheated 350 degree oven for 30 minutes, then rotate the loaf 180 degrees and bake it for another 20-30 minutes.
The book recommends testing the internal temp of the loaf with a thermometer. It should register 190 degrees in the center. I just waited until it looked nice and golden brown around the edges.
8) Remove this immediately from the loaf pan and then cool it on a rack. If you thump the loaf, it should sound hollow.
9) Let the loaf cool at least an hour before slicing into it.