Sandwich Bread, the machine feeds YOU

photo-1I love making bread by hand, but Beth and I go through a couple loaves a week, and these days I simply don’t have the time to do all that kneading and rising.

Fortunately, we have a bread maker, which is what this recipe calls for. If you do NOT have one, I’m afraid I cannot tell you how this recipe finishes by hand, and have no advice. If I’m inspired, that blog will be in my future.

For the last nine or so months I’ve been working (with Beth’s guidance) on making a bread recipe that she and I both love, and that’s good for ANYTHING: dipping in hummus, for covering in mayo tomato and onion, for toast, for PB&J. This is about the 7th version of the recipe, and I am very pleased with it (and have been for the last dozen loaves).

There’s a few add ins: oat bran, poppy seeds, and sunflower seeds. These (especially the seeds) can be altered if you have other seeds on hand or that you prefer. Also, other flours can be used, but I really like this blend.

The base of it is white whole wheat, which is different from organic white. Whole wheat is less processed and is healthier (and I find I don’t crash as hard from it). And “white whole wheat” IS whole wheat, it’s just kinda albino.

Now….. the recipe.

In one container (I use a 2 cup glass measuring cup), mix the wet:

  • 1 1/2 cup + 2 tbsp water
  • 2 tbsp canola oil
  • 1 tbsp molasses

in a separate bowl, mix the dry:

  • 2 cups white whole wheat flour
  • 3/4 + 1/3 cups regular whole wheat flour
  • 1/3 cup spelt flour
  • 1/3 cup kamut flour
  • 2 tbsp dry milk powder
  • 3 tsp salt
  • 2 tbsp brown sugar

Mix the liquid well, and pour it into the bread machine.
Mix the dry ingredients well and pour them on top, but don’t mix them into the wet.

On top of the dry put (trying not to get them wet)

  • 4 tbsp gluten
  • 4 tsp yeast

Set the machine to the “basic” setting, with “light” crust.

And with the miracles of science and industry, in 3 hours or so, you have awesome bread. Now you just need a jar of nutella.

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3 comments to Sandwich Bread, the machine feeds YOU

  • WarPig

    Have you ever used extra virgin olive oil in that recipe, vice canola? If so, is the canola better and why?

    In my bread machine I use honey most of the time. I haven’t tried molasses, although it sounds rich and earthy. My favorite is a honey & egg white whole wheat, but my grandson’s favorite is “chocolate bread” or Pumpernickel. I put cocoa powder in mine. I got the recipe off the internet. I DO use molasses in this, for color as well as flavor. The light taste of honey would be overpowered by the rye. You can substitute prune puree for all or part of the molasses. It is a heavy, dense bread, but it is the only rye bread I really like.

    [quote]Pumpernickel Bread for the Bread Machine

    Place in your bread machine in order:

    3 1/4 tsp Yeast

    2 Cups Rye Flour

    1/2 Cup Wheat Bran

    1 3/4 Cup Bread Flour

    4 tsp Caraway Seeds

    1 tsp Salt

    2 Tbsp Cocoa Powder

    4-5 Tbsp Molasses (not blackstrap)

    1 Tbsp Oil

    1 1/3 Cups Hot Water

    Press button to get the process goin’![/quote

    Like you, I usually don’t have time to sit down and hand-knead and shape and bake bread on hot tiles in my oven. When I do I make whole wheat in rounds, like artisan bread. I LIKE a really tough, crunchy crust. That sort of crispy-crust, hand-made bread will stand up to being torn apart and dipped into chili, soups or burgoo. We keep a pot of burgoo going when on a fishing trip and anyone can dip out a mug of it and grab and tear off a chunk of bread for dipping.

    The baking of bread is what separates us from the beasts.

  • I am so going to have to try this. :)

  • WarPig

    If you want to use prune puree, start substituting about a third of the molasses with the puree to see if you like it. My grandson doesn’t. I do, but then I like exotic flavors. It does give the bread a strong, intense flavor unusual in breads and many folk prefer to use molasses. My mom used to add a teaspoon of instant espresso to the mix, as well. She refused to use a bread machine, though, and baked it on a large pizza stone, preheated for an hour in a hot oven and tossed ice water in the (electric) oven as she closed the door to further stiffen the crust.

    Have you ever had beet bread? The crust looks as if it were strawberry or raspberry bread, but the inside is more of a pumpkin color. I had a Reuben sandwich (cooked panini style) made with beet bread, and a mug of beet beer with a hot poker in it at a friend’s home in New Hampshire, once, in February. Amazingly delicious.