Sandwich bread

Sept 18, 2014, 1st try “Oatmeal Sandwich Bread” from Good to the Grain

  • 1 package (2.5t) active dry yeast / 0.6oz (16g) cake yeast
  • 2C warm water (470g)
  • 3T (50g) (not blackstrap) molasses
  • 2 1/2C (290g) whole wheat flour
  • 2 C (254g) bread flour + 60-90g
  • 1C (100g) rolled oats
  • 2oz (1/2 stick) butter, very soft (+ more for pan)
  • 1 T (14g) salt
  • Mixer with dough hook
  • 1 loaf pan + 2 smaller loaf pans
  • towel
  1. Mix water, yeast and molasses in bowl of mixer. Let it sit for 5 min to make sure it is still active.
  2. Add flours, oats and butter with yeast and stir until shaggy mess. I prefer a knife as it is easier to clean off dough.
  3. Cover with a towel and let it rest for 30 min. This is the autolyse time.
  4. Add salt.
  5. Mix in mixer with dough hook for 6 min. It should come away from the sides of the bowl without sticking. If it does stick add 1T of bread flour at a time until it comes away. It shouldn’t be a dry dough, but a slightly tacky, like my humor.
  6. Knead a few minutes on a lightly floured surface (or maybe a few dashes of water?).
  7. Rise for 45 min to 1 hour (doubled). I find that 45 min has been working well in my 70°F apartment.
  8. Shape the dough by laying it out flat, then rolling it up the size of your loaf pan.
  9. Sprinkle with oats or bran if you like. Spritz with water to make sure they stick.
  10. Turn on oven to 400°F. Let it rest in a warm place for about an hour, or until it’s 50% bigger (oy! the fractions!).
  11. Bake at 400° for 40 min for one whole loaf, until dark top and hollow sounding. Small loaves are 15-20 min. Internal temp of 195°.
Sept 30, 2014
Last night made one regular loaf pan and a small one. That worked much better. The height of the bread was just right. Plus, Ella had a blast having “her” loaf.
October 25, 2014
Trying with 2 small loaf pans + regular loaf pan.
Jan, 2016
2 small loaf pans + regular loaf pan. Done by 22 min. D’oh!

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