This is the most used bread in our household. It is a soft, subtly sweet sandwich bread that is great for all types of sandwiches. It makes an amazing pb&j, turkey sandwich, ham sandwich, grilled cheese. I pre slice the bread and store in the freezer in a plastic bread bag to preserve freshness. It thaws quickly on the counter or 30 seconds in the microwave.
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Sourdough honey wheat sandwich bread
Equipment
- XL stand mixer (5.5Quart or larger)
- measuring cups
- measuring spoons
- tea towel
- 2 glass bread loaf pans
- food thermometer
Ingredients
- 2 cups Wheat flour
- 6 cups Bread flour
- 1 tbsp Sea salt
- 3 tbsp Honey
- 1/2 cup (1 stick) Butter (room temperature)
- 1 cup Sourdough starter
- 3 and 1/2 cups Warm water
- 2 tbsp Butter (to spread on top of the loaves after baking)
Instructions
- Start by measuring all ingredients into the stand mixer.
- Using the dough hook attachment on low, mix the dough until all ingredients combined, about 6 minutes.
- Cover the bowl and allow to rest for 5 minutes.
- Restart the mixer on low for 2 minutes. The dough should become a smooth ball and come up from the bottom of the bowl.
- Wet a tea towel with very hot water and wring out as much water as possible. The towel should be dampened like clothes coming out of the washing machine.
- Remove mixing bowl from mixer and cover with dampened towel.
- Place bowl in a warm place to rise overnight. This can take anywhere from 9-12 hours depending on the temperature of the house. It rises faster in the summer and slower in the winter.
- The next morning, the dough should be double in size.
- Remove dough from the bowl and form into a ball. Measure the weight of the dough and cut in half. It should be approximately 1 kg each.
- Stretch one dough ball in a rectangle approximately 8 inches by 14 inches. Roll the dough, pinching and folding the sides, into a loaf shape. Pinch the bottom into the dough to remove the crease and place in a buttered loaf pan. Repeat with the second loaf.
- Cover the loaves with the tea towel and allow to rise for 2-4 hours. Again, the room temperature will affect the rising time.
- When dough is risen slightly above the rim of the bread pan, it is ready to bake. Preheat oven to 350 degrees.
- Bake both loaves for 45 minutes, or until internal temperature of bread is 190 degrees.
- Remove loaves from oven and cool on cooling rack for 5 minutes. While bread is cooling in the bread pan, smear butter all over the tops of the loaves.
- After 5 minutes, the bread pans and loaves will still be very hot. Carefully remove loaves from the bread pans and allow to fully cool on the cooling rack for 1 hour before cutting.
