Whole-Wheat Sandwich Bread

Name: Whole-Wheat Sandwich Bread
Yield: Makes 2 loaves
Ingredients: 2 cups (11 ounces), bread flour; 1 cup (8 ounces), warm water (100-110 degrees); 1/2 teaspoon, instant or rapid-rise yeast; 3 cups (16 1/2 ounces), whole-wheat flour, plus extra for kneading; 1/2 cup, wheat germ (see note); 2 cups (16 ounces), whole milk; 1/4 cup, honey; 4 teaspoons, table salt; 2 tablespoons, instant or rapid-rise yeast; 6 tablespoons, unsalted butter, softened; 2 tablespoons, vegetable oil; , Bread flour for work surface

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Appears in Cook's Illustrated March/April 2011, America's Test Kitchen TV

Desserts or Baked Goods

Sandwiches

Breads

Most whole-wheat breads are either squat bricks or dressed-up white bread. We wanted hearty yet light-textured sandwich loaf that really tasted like wheat.

SERVESMakes 2 loaves

TIME1¾ hours, plus 10½ hours resting and 2 hours cooling

has video

WHY THIS RECIPE WORKS

We found ways to bump up the whole-wheat flour amount called for in our Whole-Wheat Sandwich Bread recipe: We substituted protein-rich bread flour for the all-purpose flour and soaked it overnight in a combination of milk and wheat germ. We...

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