Everyday sandwich bread, for those who need some flexibility in their lives

This great recipe is from Two Spoons, who has used stone ground flour and perfected this for her readers. We love that this recipe gives you the option to use 100% white or brown, or a combination of the two.

We love the delicious results we get with our Stone Ground Bread Flour’s from this!

Link: https://twospoons.wordpress.com/2010/05/18/wholewheat-sandwich-bread-stripped-bare/

Ingredients:

makes one 9×4 loaf  (use this size of loaf tin)

  • 1/2c hot water (just boiled)
  • 1c WHOLE milk or [3/4c water + 1/4c cream] or [3/4c water + 50g (1/4c) melted butter] see note below#
  • 3/4 Tbspn yeast
  • 1 tsp rock sea salt or 1/2 tsp granulated salt
  • 1/4 c sugar (can be raw, brown, dark drown) or honey or golden syrup
  • 2 1/2 Tbs oil
  • 3 1/3 cup of Koperfontein Stonemills Brown or White bread flour (any combination of either 100%, or 50% white, 50% brown)
  • optional: a handful of seeds (eg. pumpkin, sunflower, sesame, poppy) and oats

Method:

  1. In a bowl large bowl, mix hot water and cold liquids together.

Note: Test the temperature of the liquids with your fingers – it should be lukewarm, and no hotter than body temperature, or the yeast won’t be happy.

  1. Add all other ingredients except for flour into the bowl and stir gently.
  2. Add flour, and stir until fully combined and everything is evenly distributed.

Mix in seeds if using.

  1. Cover with a tea towel, and either leave overnight in a cool place or in a warm place for up to 8 hours (minimum 2 hours).

The dough should be flat on the surface and maybe have collapsed back onto itself. Even in a cool place, don’t leave for more than 14 hours.

  1. First, lightly brush or spray your loaf tin with oil, and set aside. Dust the surface of the dough lightly with flour and lightly flour a work surface. Scrape all the dough onto the lightly floured work surface. Shape into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.

Alternatively, kneading is not going to do it any harm, and will make it less crumbly and more like bought bread.

Shape it into an oval or log that will fit into your loaf tin. Place into your greased tin, and let sit until the loaf rises about 1″ above the lip of the loaf pan. Depending on the temperature of your room and the amount of white flour you used, this could take up to 2 hours, but it shouldn’t take longer than that. Keep it in a mildly warm room (21C is best) or the hot water cupboard.

  1. Heat your oven to 175C (350F). Place the loaf in the centre of your oven and bake for at least 40 minutes. The top should be a dark brown and when tipped out of the pan, the sides should be slightly browned too. Some loaves, especially 100% whole grain, will need 50-60 minutes. If you have an instant-read thermometer, poke it into the centre of the centre of the loaf, – it should read 88C or 190F.
  2. Let cool completely before attempting to slice. Seriously.