There wasn’t enough milk in the refrigerator to make my favorite sandwich loaf, so this time I went back to the reliable Laurel’s Kitchen Bread Book for their basic wheat loaf.
Basic Whole Wheat Bread from the Laurel’s Kitchen Bread Book
- 1 tsp instant yeast
- 1 3/8 c warm water
- 450 gm freshly-milled hard white wheat flour
- 1 1/4 tsp fine sea salt
- 1 tbsp granulated sugar
- 1 tbsp canola oil
- didn’t dissolve the yeast in water, just mixed in with dry ingredients
- did the recommended 20 minutes of kneading
- baked for 10 min at 425°, then reduced heat to 325° for another 20 min
Once again, beautiful results. Very even crumb and light as a feather. It holds together well as sandwich bread and doesn’t crumble. The extra kneading must have really paid off.