Everyday sandwich bread

I’ve been baking bread from scratch for the past two years or so, ever since my breadmaker vibrated itself off the counter in a gory suicide during a kneading cycle one day. After many different recipe tweaks, I’ve finally nailed my perfect everyday sandwich bread. Have at ‘er.

Ingredients (makes two 40% whole wheat loaves):

  • 2 cups lukewarm water
  • 2.5 tsp active dry yeast
  • 1 tsp salt
  • 1 heaping Tbsp bread booster (I use Fleishmann’s)
  • heaping 1/4 cup wheat germ
  • 1/4 cup canola or vegetable oil
  • 2 cups whole wheat flour
  • 3 cups all-purpose flour

Method:

1. Add lukewarm water to a medium mixing bowl. Add yeast; allow to sit for a few minutes. Add salt, bread booster, wheat germ, and oil.

2. Add flours directly on top of wet ingredients. Mix by hand until dough starts to form a ball.

3. Knead for 5-10 minutes until dough is smooth and springy. I don’t usually need to flour my surface.

4. Return dough to bowl. Cover with plastic wrap and allow to rise for 40-60 minutes or until doubled in size.

5. Punch dough down. Grease two loaf pans. Briefly knead the dough and shape into two loaves. Let rise, covered, in the pans another 40-60 minutes.

6. Bake at 350F for 40 minutes or until the crust reaches your desired colour.

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