100% Whole White Wheat Sandwich Bread Recipe [vegan] [organic] [bread machine] [Bosch] [KitchenAid]

Recipes listed for single and double loaves for each option: Bread Machine, KitchenAid Mixer or Bosch Mixer

I created this recipe out of frustration from dry, leaden and tasteless sandwich whole wheat recipes among the masses. It took many loaves (some inedible) to arrive at what I call the Ultimate WWW Bread Recipe! It is very soft and dense, with the right chew and won’t tear up when you try to spread it with your sandwich fixin’s! It can be made vegan or not, organic or not, as well as ultimate granola: vegan, organic and raw sweeteners.

You do need a scale for these recipes (click links to see recommendations)

Single One-Pound Loaf [bread machine]

  • 3/4 cup whole or 2% organic milk [or plain organic soy milk]
  • 1/2 cup purified water

———
Heat in microwave in glass measuring cup for one minute. Add to bread machine pan.
———

———
Add to bread machine pan in this order.
———

  1. Insert pan into bread maker and set to DOUGH. Grease bread pan with fat (I like organic palm oil shortening)—bottom and sides. When dough is done, remove and hand-knead dough for 30 seconds, into appropriate shape for loaf pan. Place in pan and cover with towel and set in warm place.
  2. Preheat oven (appropriately) to 350º F.
  3. After 30 minutes of preheating, put bread in oven on middle-rack. Bake for 20 minutes, then rotate pan 180º. Bake for 10 minutes, then remove bread from pan and place on cooling rack.
  4. Cool for 30 minutes then Enjoy. Sharing Optional!™ The bread will store up to 7 days in an airtight container (zip-lock bag with extra air pressed out will give longest life).

*****************************************

Two One-Pound Loaves [bread machine]

  • 1 1/2 cups whole or 2% organic milk [or plain organic soy milk]
  • 1 cup purified water

———
Heat in microwave in glass measuring cup for one and half minutes. Add to pan.
———

———
Add to machine pan in this order.
———

  1. Insert pan into bread maker and set to DOUGH. Grease bread pans with fat (I like organic palm oil shortening)—bottom and sides.When dough is done, remove dough and divide in half. Hand-knead each piece of dough for 30 seconds, form appropriate shape for loaf pan.
  2. Place in pans, cover with towel and set in warm place. After 30 minutes of bread rising, preheat oven (appropriately) to 350º F. After 30 minutes, put pans equally-spaced in oven on middle-rack.
  3. Bake for 20 minutes, then rotate pans 180º. Bake for 10 minutes, then remove loaves from pans and place on cooling rack.
  4. Cool for 30 minutes then Enjoy. Sharing Optional!™ The bread will store up to 7 days in an airtight container (zip-lock bag with extra air pressed out will give longest life).

**************************************

Single One-Pound Loaf [KitchenAid Mixer]

  1. Warm milk and water to 108º-114º (I prefer to microwave for one minute)
  2. Put milk + water + oil + honey + salt in KitchenAid with hook attachment; mix for 5-10 seconds (just until blended)
  3. Add flour + gluten + yeast to KA and pulse 4 one-second pulses. Then set mixer to “speed 2” and allow to knead for 15-18 minutes (listen for change in kneading, and go by visual clues). Do NOT add more flour; it will take longer to absorb because it is whole wheat.
  4. Knead by hand about 30 seconds; place back in mixing bowl and cover with plastic wrap; and allow to rise one hour. While bread in rising, grease bread pan with fat (I like organic palm oil shortening)—bottom and sides.
  5. Turn out dough onto counter and divide in half. Hand-knead each piece of dough for 30 seconds, form appropriate shape for loaf pan and place in pans. Pat down so bread’s surface is even. Place pans aside and cover with towel.
  6. After 30 minutes, preheat oven to 350º, with oven rack on lower-middle position.
  7. Allow to rise another 30 minutes (one hour total…or longer, as needed)
  8. Bake for 20 minutes. Rotate pan 180º, then bake another 10 minutes.
  9. Remove from oven and tilt out of bread pans. Allow to cool minimum of 30 minutes. Store in air-tight container (after the first slice is cut, the loaf will fit perfectly in a gallon-size baggie—just squeeze out the extra air).

*****************************************

Two One-Pound Loaves [KitchenAid Mixer]

  1. Warm milk and water to 108º-114º (I prefer to microwave for one minute)
  2. Put milk + water + oil + honey + salt in KitchenAid with hook attachment; mix for 5-10 seconds (just until blended)
  3. Add flour + gluten + yeast to KA and pulse 4 one-second pulses. Then set mixer to “speed 2” and allow to knead for 15-18 minutes (listen for change in kneading, and go by visual clues). Do NOT add more flour; it will take longer to absorb because it is whole wheat.
  4. Knead by hand about 30 seconds; place back in mixing bowl and cover with plastic wrap; and allow to rise one hour. While bread in rising, grease bread pans with fat (I like organic palm oil shortening)—bottom and sides.
  5. Turn out dough onto counter and divide in half. Hand-knead each piece of dough for 30 seconds, form appropriate shape for loaf pan and place in pans. Pat down so bread’s surface is even. Place pans aside and cover with towel.
  6. After 30 minutes, preheat oven to 350º, with oven rack on lower-middle position.
  7. Allow to rise another 30 minutes (one hour total…or longer, as needed)
  8. Bake for 20 minutes. Rotate pan 180º, then bake another 10 minutes.
  9. Remove from oven and tilt out of bread pans. Allow to cool minimum of 30 minutes. Store in air-tight container (after the first slice is cut, the loaf will fit perfectly in a gallon-size baggie—just squeeze out the extra air).

**************************************

Single One-Pound Loaf [Bosch]

  1. Warm milk and water to 108º-114º (I prefer to microwave for one minute)
  2. Put milk + water + oil + honey + salt in Bosch with hook attachment; mix for 5-10 seconds (just until blended)
  3. Add flour + gluten + yeast to Bosch and pulse 4 one-second pulses. Then set mixer to “speed 1” and allow to knead for 15-18 minutes (listen for change in kneading, and go by visual clues). Do NOT add more flour; it will take longer to absorb because it is whole wheat.
  4. Knead by hand about 30 seconds; place back in mixing bowl and cover with plastic wrap; and allow to rise one hour. While bread in rising, grease bread pan with fat (I like organic palm oil shortening)—bottom and sides.
  5. Turn out dough onto counter and divide in half. Hand-knead each piece of dough for 30 seconds, form appropriate shape for loaf pan and place in pans. Pat down so bread’s surface is even. Place pans aside and cover with towel.
  6. After 30 minutes, preheat oven to 350º, with oven rack on lower-middle position.
  7. Allow to rise another 30 minutes (one hour total…or longer, as needed)
  8. Bake for 20 minutes. Rotate pan 180º, then bake another 10 minutes
  9. Remove from oven and tilt out of bread pans. Allow to cool minimum of 30 minutes. Store in air-tight container (after the first slice is cut, the loaf will fit perfectly in a gallon-size baggie—just squeeze out the extra air).

*****************************************

Two One-Pound Loaves [Bosch Mixer]

  1. Warm milk and water to 108º-114º (I prefer to microwave for one minute)
  2. Put milk + water + oil + honey + salt in Bosch with hook attachment; mix for 5-10 seconds (just until blended)
  3. Add flour + gluten + yeast to KA and pulse 4 one-second pulses. Then set mixer to “speed 1” and allow to knead for 15-18 minutes (listen for change in kneading, and go by visual clues). Do NOT add more flour; it will take longer to absorb because it is whole wheat.
  4. Knead by hand about 30 seconds; place back in mixing bowl and cover with plastic wrap; and allow to rise one hour. While bread in rising, grease bread pans with fat (I like organic palm oil shortening)—bottom and sides.
  5. Turn out dough onto counter and divide in half. Hand-knead each piece of dough for 30 seconds, form appropriate shape for loaf pan and place in pans. Pat down so bread’s surface is even. Place pans aside and cover with towel.
  6. After 30 minutes, preheat oven to 350º, with oven rack on lower-middle position.
  7. Allow to rise another 30 minutes (one hour total…or longer, as needed)
  8. Bake for 20 minutes. Rotate pan 180º, then bake another 10 minutes.
  9. Remove from oven and tilt out of bread pans. Allow to cool minimum of 30 minutes. Store in air-tight container (after the first slice is cut, the loaf will fit perfectly in a gallon-size baggie—just squeeze out the extra air).

Perfect Baking 101 (Lesson five) :: Ingredient Temperature

Keeping in line with temperatures…it’s extremely important to heed one important fact: all ingredients must be at room temperature. In order to more perfectly define “room temperature, it refers to about 68º F (unless otherwise stated in the recipe).

If you take a combination of ingredients, such as flour, butter and eggs, then try to mix them together while they are all varying temperatures, you will have a cold, messy lump–resulting in a baked, messy lump. Knowing that a cake’s (or bread’s) final internal temperature is about 200º, when you begin all ingredients at the same temperature (68º), they will all reach the final temperature at the same time.

  1. Cold butter does not beat well; room-temp butter will break-down and create air bubbles, allowing aeration
  2. Cold eggs will not blend properly; room-temp eggs are maleable and will beat fluffier and act as a binder between wet/dry ingredients
  3. Cold milk (or water) will coagulate and clump in the batter, requiring extra beating time to mix the ingredients; room temperature liquid will moisten the dry ingredients without the need over-beat, therefore avoiding gluten (when flour and liquid are over-mixed—tasting like glue, with a gluey texture)

Problems:

  • Batter too thick, won’t spread evenly in pan
  • Outer edges cook faster while middle is still raw
  • Finished product is dense, not aerated
  • Heavy product, gluey-taste

Solution:

  • Allow butter to come to room temperature naturally; to speed up, cut into smaller pieces and rest in single layer
  • Heat eggs in bowl with hot tap water for five minutes
  • Warm milk (or liquid) in microwave

Perfect Baking 101 (Lesson Four) :: How to bake things in the oven

Now that you’ve got your rack in the right place, your oven set to the right temperature (lesson two) and your oven preheated correctly (lesson three), we are ready to put something in the oven!!

Unless otherwise stated in your recipe, your should always be baking on the middle rack—directly in the middle of the oven. If you have an odd-placed oven-rack, and it must either be above or below the middle, always go lower. Though there is a second oven rack available, it’s not recommended to do two-tiered baking (baking on both racks at the same time) for home kitchens.

Problems:

  • Uneven cake layers (one side bakes higher than the other)
  • Uneven baked cookies (some well-browned, others raw)
  • Uneven browning of quick breads (one side browned, other not)

Solution:

  • Make sure you have mastered lessons one – three
  • After goodie is in the oven, set time for 60% of the minimum suggested baking time (i.e. recipe states to bake for 20-25 minutes; 60% of 20 minutes= 12 minutes)
  • When timer beeps, open oven door and quickly reach in and rotate the baking sheet (or what-other container), so that the left-side of the pan is now on the right-side of the oven, and vice versa; do this very gently as to not disturb the air bubbles that are gently leavening your baked goods
  • Set the timer for the remainder of the minimum baking time to continue baking

Voila! No more half-baked unfortunate goodies!

Perfect Baking 101 (lesson three) :: How to preheat your oven

Ironically, this is probably the one thing that everyone feels is the easiest part of baking—however, great failures occur in this simple step. Now that you’ve got your oven thermometer (lesson one) and you’ve calibrated your oven (lesson two), it’s time to combine the two and learn how to preheat your oven!

When your oven **beeps** signaling to you that it is preheated, it is actually telling you that the coil (or base, if you have a gas oven) is up the appropriate temperature. However, what you need to wait for is the entire oven to come to the same temperature. This takes a minimum of 20 minutes…often up to 30 minutes.

These are all the result of placing baked goods into an inappropriately pre-heated oven:

  • Burnt cookie bottoms
  • Dried-out cakes and meats
  • Overly-crispy pie crusts
  • Unleavened or sunken muffins

If goodies are tossed in the oven before the oven is completely hot, the outside of the goodies bakes at a faster rate than the inside, causing the above, and very unappetizing results. Waiting a full 30-minutes allows the heat to expand and fill the entire oven so that when you place your goodies in your now-calibrated oven to bake, the goodies will bake at an even rate, from top-to-bottom and inside-out.

Perfect Baking 101 (Lesson Two): Calibrating your oven

Now that you’ve got your handy oven thermometer (what?? not yet? Well, hop to it—lesson one: get on the perfect baking bandwagon!), you need to be taught how to use it!

Okay, yes, it really is as simple as the package says: 1. open package, 2. place on oven rack. Now that we’ve got that covered, let’s get to the hardest part of all: trust! Now that you’ve spent your $6.99 on the oven thermometer, you’ve got to trust what it tells you.

  1. Place the thermometer in the middle of a rack which has been placed at the middle shelf of the oven. P
  2. Preheat your oven to 325º F. Wait 30* minutes. Yes, 30* full minutes (absolutely no skimping)! While you’re waiting, print out the Oven Calibration Chart.
  3. After 30 minutes, open your oven door and take a peek. If the thermometer says 325º, congrats—your oven is dead-on (skip to the next paragraph and continue). If not, you need to make the degree subtraction or addition to find the difference. For instance, if your oven says 350º, your oven runs 25º too hot. Therefore, jot down “therm=350, oven dial=325.”
  4. Continue to adjust the oven dial in 25º increments and allow a full 10** minutes before looking at the thermometer. Continue to jot down the temperature on your oven dial, as well as the reading on the oven thermometer, until you’ve reached 450º on your thermometer.
  5. Take your notes and translate them to the chart (doing the appropriate additions/subtractions for your personal oven settings) so that you will never miss-heat your oven, again!

Your chart should now be your go-to when setting your oven. Choose the recipe temperature, then refer to the chart to know to what level you set your oven dial.

my oven chart

clickety for large & printable chart

* 30 minutes will allow your oven enough time to stabilize so you can receive the most accurate reading
**10 minutes will allow your oven to adjust to the new temperature and re-stabilize


Perfect Baking 101 (Lesson One): Oven Thermometer

 

After you go through the effort of pain-stakingly making your cookies and cakes from scratch (from a box is okay, too), to have the goodie fail in the oven is just more than most beginner bakers can bear. It really can be terribly discouraging. The incorrect oven temperature is the leading cause of:

  • burnt cookies
  • fallen cakes
  • undercooked breads
  • overcooked buns
  • half-burnt/half-raw pizza
  • uneven biscuits

If you want to improve your baking 200%, even with “break-n-bake” cookies, invest $7 in a tool that will save ample headaches and self-esteem! The simple task of knowing that your oven is the appropriate temperature allows you to turn out those perfect-picture treats you’ve spent the afternoon making!

MIU $6.99 Oven Thermometer <–clickety

 

Oven Thermometer

Baked From Scratch