Post your best recipes here forum: Best Whole Wheat Sandwich Breads?

 
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ImageHenryr10
Feb 7, 2010 9:38 PM CST
Name: Ric
Cincinnati, Oh
I've used this recipe for years.
Don't remember exactly where I got it any more.
I found it as Honey Honey Whole Wheat Bread.

All Recipes calls it Simple Wheat Bread.

http://allrecipes.com/recipe/simple-whole-wheat-bread/detail...

Regardless of the name I've found it one of the best and easiest Pan/Sandwich Breads out there.

Here's 3 loaves from this afternoon.

What are your Favorites?

Thumbnail by Henryr10

“The pain I feel now is the happiness I had before. That's the deal.”
C.S. Lewis
ImageGardenwife
Feb 7, 2010 10:34 PM CST
Name: Kimberley
Central Ohio
Those look wonderful, Ric! I'll have to try that recipe.

Boy, I really need some bread pans. I have Pyrex glass loaf pans and end up having to tent the loaves with foil so the tops don't get too done while I wait for the bottoms to finish cooking. The bottom from my nonstick metal fat-draining meat loaf pan set works, but that pan is so wide the loaves are too squat.

Here's one I've made a couple times. I used half bread flour and half whole wheat when I made the last batch and it is very good. I accidentally let it rise a very long time - like 2+ hours in the pan - but it turned out good with a sort of English muffin toasting bread kind of crumb to it.

http://www.recipezaar.com/Our-Daily-Bread-in-a-Crock-Weekly-...

What I love best is, you can make up that bunch of dough and just grab a little each day or two and have fresh bread with little effort each time.

Fun with Photos: YOU Supply the Caption!
My blog: Gardenwife's Plot
ImageHenryr10
Feb 7, 2010 11:16 PM CST
Name: Ric
Cincinnati, Oh
I have a bulk no knead dough I got from a link over on DG.
It's from Mother Earth News.
It makes 1 pound loaves is a great white bread.

Very similar to your link. Thanks!

The bread pans I used here are the commercial pans used by Kroger's.
I worked for 23 years for a restaurant supply company and we were their supplier.
They have to weigh 10 pounds.
In home use they will last generations.
They actually come 4 strapped together but I sawed a dented one off. (Forklift accident)

If you need ANY baking or kitchenware go to a commercial restaurant supply house. IMHO
You will pay more but get a product meant to be used 16 hours a day, 7 days a week, for years.
We have S/S Bowls that are 15 years old and not a scratch on them.
“The pain I feel now is the happiness I had before. That's the deal.”
C.S. Lewis
Imagenanniepb
Feb 8, 2010 11:01 AM CST
Name: Phyl
Mtns of East TN (Zone 6b)
oh, i love going in commercial restaurant supply stores. like a kid in a candy store.

ok. so that was 3 loaves at a time. do you freeze any or how long will those last?

i live alone and the dog is allergic to wheat =) I guess I could give them away.

can i leave the dough in the fridge and pull out enough for one loaf?

(am i asking silly questions?)

i'm debating whether to drive to the city to get a breadmaker or better pans.
My next house will have no kitchen - just vending machines and a large trash can.

Bread Basket
Gardening in Tennessee
ImageHenryr10
Feb 8, 2010 11:21 AM CST
Name: Ric
Cincinnati, Oh
No such thing as a silly question, just people too silly to ask.

Bread freezes for about 6 months.

I'll add a technique later that I learned years back that is killer.

Ric
“The pain I feel now is the happiness I had before. That's the deal.”
C.S. Lewis
Imagenanniepb
Feb 8, 2010 11:26 AM CST
Name: Phyl
Mtns of East TN (Zone 6b)
hey...i'm moving recipes as i find them. if anyone wants to move their own, I wont be offended.

just appreciative Hurray!
My next house will have no kitchen - just vending machines and a large trash can.

Bread Basket
Gardening in Tennessee
ImageGardenwife
Feb 8, 2010 3:21 PM CST
Name: Kimberley
Central Ohio
I would think you could separate this into three doughballs after the first rise and refrigerate or freeze the two extras. Some people freeze the dough in a loaf pan, then turn the dough out into a freezer bag. That way, they can just pop the pre-formed dough into the pan later, let it thaw and go through its final rise before baking.
Fun with Photos: YOU Supply the Caption!
My blog: Gardenwife's Plot
ImageHenryr10
Feb 8, 2010 8:51 PM CST
Name: Ric
Cincinnati, Oh
I find that it's far easier and more cost affective to just go ahead and bake it all at once.
The by freezing at this point all you need to do is thaw and go.

The secret is in the thawing.

After letting the bread totally cool after baking seal in an airtight clear bag.
If you can suck some of the air out all the better.

When you go to thaw it.
Allow it to totally thaw AND make sure all the water/ice crystals are gone before opening the bag.
The bread dehydrates as it freezes, hinse the ice crystals.
As it thaws it hydrates.
Once all the water is reabsorbed it's ready to go.
5 minutes in a 350° oven and you can't tell it wasn't fresh baked.

Open before it's hydrated you get a soggy crust and dry dry interior.
Just like Mom's before zip locks

Ric


“The pain I feel now is the happiness I had before. That's the deal.”
C.S. Lewis
Imageginlyn
Feb 9, 2010 2:12 PM CST
Name: Ginny
Harford County, MD
Henryr10, thank you for the link to the honey wheat bread. I made it today and it's the best I've ever made.
I cut the recipe in half so I could make the dough in my bread machine. It made 2 loaves. Just had 2 pieces with whipped butter and oh my, is it good.

Ginny

Thumbnail by ginlyn

Imagenanniepb
Feb 9, 2010 6:00 PM CST
Name: Phyl
Mtns of East TN (Zone 6b)
Ric, I think I will move/copy your tip on freezing/thawing bread to 'tips' as well so that it will be readily available.

I am well stocked to start my baking. I'm shooting for in the morning.
cross your fingers for me



Hurray!
My next house will have no kitchen - just vending machines and a large trash can.

Bread Basket
Gardening in Tennessee
ImageMaggidew
Feb 9, 2010 7:10 PM CST
Name: Maggi Piercy
Big Sandy, TX
Ric this is very similar to my friend Rudy's bread. He mixes and works his in his KitchenAid. This past weekend he made one batch with reduced salt for a friend who is on a very restricted sodium diet. It had excellent flavor and texture.

One slice of the recipe as it is contains 207 mg sodium. A person on a restricted sodium diet would have to be very careful (and have a lot of willpower) to not eat too much of this in one day.
ImageGardenwife
Feb 9, 2010 7:59 PM CST
Name: Kimberley
Central Ohio
Thanks for the tip about thawing bread! I never let it thaw completely and reabsorb the ice/water.
Fun with Photos: YOU Supply the Caption!
My blog: Gardenwife's Plot
ImageUniQueTreasures
Feb 9, 2010 10:12 PM CST
Name: Janet Colvin
Z8~Beaumont~Southeast Texas
Proud member of Cubits.org
OK, y'all wanted photos. Let me start by saying that I made the same Oat-N-Honey bread that I posted the recipe link for in the other thread. I'll go get that and edit http://allrecipes.com/Recipe/Oat-N-Honey-Bread/Detail.aspx

I added the sunflower seeds and sesame seeds. In addition to the honey that was already in the recipe, I added about 2 Tablespoons of King Syrup. Well I should have done that BEFORE I added the honey, but all was not lost. As the machine started mixing and it all got incorporated, I could tell it was going to be too wet. So I started adding flour, First the Wheat flour, about 3 Tablespoons of that. It still wasn't the right consistency so I got the bread flour and added about 3 Tablespoons of that. It was perfect. It rose beautifully, but as it began to bake I could see that if I was really lucky, it wouldn't lift the top on the machine. (I sure wish I'd read about removing the dough paddle before I made that batch) Anyhow... when it was cooked, I had a hard time getting the ring to go over the top of the bread, but I did manage to get that done. Then I had to get it back down as I was removing it from the pan. Good thing hubby was standing there watching me or I would have really torn it up.

The bread was awesome! Jolie, the 3 1/2 YO granddaughter that is learning to cook was helping me when I got ready to slice it and she said, Maw Maw you've cut his head off!

Anyhow, here are the photos. I think from now on I will try removing it after it gets mixed and baking it in the oven. I may even try out using the Kitchenaid. It's got a dough hook. Smiling (We need one of those smilies with a waybigo grin)

Thumbnail by UniQueTreasures

ImageHenryr10
Feb 9, 2010 10:22 PM CST
Name: Ric
Cincinnati, Oh
WOW that puppy REALLY raised!

Ginny glad you liked it!
It's one of my favorite sandwich/toast loaves.
I actually prefer a much denser bread (like a Catherine Clark type) but she doesn't.

I also think it is a perfect bread to get people who 'hate' WW Breads started.

Kimberley I grew up eating tough dry bread by mid week.
Dad would buy 5 loaves every Friday and Mom would freeze 3 of them in their wrappers.
I learned the hydrating trick form I think it was Bernard Clayton.

We actually make all our Holiday Rolls weeks in advance of the Holiday.
Pull them from the freezer that day and set them in the sun.
The 5 minutes in the oven.
No one has ever known they were not fresh baked.

Ric


“The pain I feel now is the happiness I had before. That's the deal.”
C.S. Lewis
Imagenanniepb
Feb 9, 2010 10:38 PM CST
Name: Phyl
Mtns of East TN (Zone 6b)
it looks scrumptious. and sliced so perfectly too.

I copied an oatmeal bread recipe from the Fleischman's site, but I decided I'd test it out before I post it.



My next house will have no kitchen - just vending machines and a large trash can.

Bread Basket
Gardening in Tennessee
ImageUniQueTreasures
Feb 9, 2010 10:48 PM CST
Name: Janet Colvin
Z8~Beaumont~Southeast Texas
Proud member of Cubits.org
Thanks! I haven't tried it out as toast yet. Will do that tomorrow. It has made some awesome sandwiches though.
ImageHenryr10
Feb 9, 2010 10:54 PM CST
Name: Ric
Cincinnati, Oh
AWESOME French Toast Bread too!
Holds together very well.
Gets a good chewy crust.
“The pain I feel now is the happiness I had before. That's the deal.”
C.S. Lewis
Imagenanniepb
Feb 9, 2010 10:59 PM CST
Name: Phyl
Mtns of East TN (Zone 6b)
mmm mmm i love the crust. crusty and hard on the outside and soft on the inside.

no more bread talk tonight. i'll be 'baking' in my sleep.
My next house will have no kitchen - just vending machines and a large trash can.

Bread Basket
Gardening in Tennessee
ImageUniQueTreasures
Feb 9, 2010 11:05 PM CST
Name: Janet Colvin
Z8~Beaumont~Southeast Texas
Proud member of Cubits.org
When I went shopping yesterday I picked up a few more "gredients" as Jolie says. We got pumpkin seeds, dried cranberries, and some other nuts. I also bought a loaf of HEB's store baked Hazelnut and Poppyseed Bread. I haven't tried it yet, but it made a beautiful sandwich for hubby this morning. I forgot to ask him if it was any good. We love breads with STUFF in them.... the more the better. Neither of us likes white bread. We've been buying 12 grain bread at the Dollar Tree for a buck. That's hard to beat, but hey, it'll be homemade. Now if I can just figure out what those 12 grains are!
ImageHenryr10
Feb 9, 2010 11:13 PM CST
Name: Ric
Cincinnati, Oh
Wheat, rye, corn, rice, oats, spelt, barley, amaranth, quinoa, buckwheat, millet, and sorghum
or at least in King Arthur 12 Grain Flour.

Though technically spelt is a wheat to but I guess 12 grain sounds better than 11 grain....lol!
“The pain I feel now is the happiness I had before. That's the deal.”
C.S. Lewis

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Fresh bread baked here. Can you smell the aroma? Here I hope experienced bakers will share their talents and new bakers will feel comfortable asking the questions. Grab a cup and join us, k?

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