Whole Wheat Sandwich Bread

Print Recipe

Whole wheat sandwich bread - soft, chewy and it stays fresh for days thanks to the tangzhong or water roux.

Prep time doesn't include rest time

Tangzhong can be kept for a day or two in the fridge.

Course Bread

Cuisine American

Prep Time 25

Cook Time 25

Total Time 50

Calories 140

Author Elena Tomasi

Ingredients

For the Tangzhong:

⅔ cup+1 tablespoon (175 g) water
¼ cup+½ tablespoon (35 g) all-purpose flour

For the Dough:

1¾ cup + 1½ tablespoons (225 g) all-purpose flour
1¾ cup + 1½ tablespoon (225 g) whole wheat flour I used Bob's Red Mill organic whole wheat flour
1 cup (240 ml) lukewarm milk I used skimmed milk. You can replace the milk with water
1 teaspoon (3 g) active dried yeast
4.7 oz. (135 g) Tangzhong
2 tablespoons granulated sugar
3 tablespoons extra virgin olive oil
1 teaspoon (8 g) salt
Optional: rolled oat

Instructions

Make the water roux. Whisk together the flour and water until there are no lumps.
Cook over medium heat, whisking constantly with a wooden spoon until the mixture has thickened and it has a pudding-like consistency. If you have a candy thermometer check the temperature, it should be 149°F (65°C).
Remove from heat, place the tangzhong into a small bowl and cover with cling film (make sure that the cling film touches the surface of the water roux to prevent a skin from forming).
When the water roux is cool, make the dough.
Dissolve the yeast in half of the milk.
In the bowl of a stand mixer, add the tangzhong and all the other ingredients except for the extra virgin olive oil and salt.
Start mixing and, when all the ingredients come together, add the oil and salt.
Continue to mix until the dough becomes soft and smooth. This will take about 10/15 minutes.
Make a ball, put it in a bowl covered with cling film and let it proof until it’s doubled in size, about 1 hour and 30 minutes.
After the dough has doubled in volume, oil a 9"x5" (22x12 cm) loaf pan.
Turn the dough onto a lightly floured surface, divide it into 3 equal pieces and form each piece into a tight ball.
Put the balls seam sides down into the loaf pan.
Cover with cling film and place in a warm place to allow to rise until doubled ( about 1 hour).
Preheat the oven to 425°F (220°C).
Brush the top of the whole wheat sandwich bread with water and sprinkle with rolled oat.
Bake for about 25 minutes. If the top of the bread is browning too fast, cover it with aluminum foil.
Let the sandwich bread cool in the pan for 5 to 10 minutes before turning out onto a wire rack to cool completely.
Enjoy!

Notes

Nutrition