Rachel’s whole wheat sandwich bread

Makes one 830 gram loaf totaling 1940 cal. 2.34 cal per gram. Servings set to 45g slice.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Combine sponge ingredients except water in stand mixer. Add water as needed till mixture comes together in a firm ball.

Step 2

Cover and let rise at room temperature until doubled in size- 1.5 to 2 hours.

Step 3

Add remaining dough ingredients and return to stand mixer. Add small amounts of water and flour as needed to achieve soft sticky dough.

Step 4

Knead for 8-10 minutes. Poke test.

Step 5

Let rise in lightly oiled bowl for 1.5-2 hours.

Step 6

Punch down and roll out into 8 by 15 inch rectangle, then roll up into log and place in greased loaf pan.

Step 7

Cover and let rise for 45 min to 1 hr or until about 1 inch above top of pan.

Step 8

Adjust oven rack to lower third and preheat to 350.

Step 9

Bake for 30 min, then add foil to top to prevent overbrowning. Bake for 10 more minutes totalling about 40.