Natural yeast sandwich bread
This is my go to sandwich bread recipe 2 times a week!
Ingredients:
2 3/4 C flour + 1 1/4 C flour
2 tsp salt
1 C warm milk
2 Tb unsalted butter, melted
3 Tb honey
1/2 Cup natural yeast
(more info on natural yeast can be found here )
1. Mix 2 3/4 C of the flour and the salt in the bowl of a standing mixer fitted with a dough hook. Mix the milk, butter, and honey in separate bowl. Pour mixture into the 1/2 cup of natural yeast and mix until all the ingredients are well incorporated. Turn the machine on low and add the liquid. When the dough comes together, increase the speed to medium and mix for 5 minutes. If the dough is still sticking to the sides of the bowl, add the remaining flour, one 1/8 cup at a time until the dough no longer sticks (you might not use all of the flour – it all depends on the humidity level in your home at the time). Continue to mix until the dough is smooth and satiny, about 5 more minutes.
(more info on natural yeast can be found here )
1. Mix 2 3/4 C of the flour and the salt in the bowl of a standing mixer fitted with a dough hook. Mix the milk, butter, and honey in separate bowl. Pour mixture into the 1/2 cup of natural yeast and mix until all the ingredients are well incorporated. Turn the machine on low and add the liquid. When the dough comes together, increase the speed to medium and mix for 5 minutes. If the dough is still sticking to the sides of the bowl, add the remaining flour, one 1/8 cup at a time until the dough no longer sticks (you might not use all of the flour – it all depends on the humidity level in your home at the time). Continue to mix until the dough is smooth and satiny, about 5 more minutes.
2. Form dough into a ball, place in lightly oiled bowl, cover and allow to rise until double, (usually overnight in a warm place). Punch out the air and form into a loaf. Place in a greased loaf pan, seam side down, cover and allow to rise until double, about 2 hours.
3. Bake at 350°F for 35-40 minutes until golden brown all over and internal temperature is 180°F. Remove bread from the pan, transfer to a wire rack and cool for at least 15 min before slicing.
Can I use whole wheat flour in this recipe?
Normally when I make my bread, I mix and knead by hand, rise until double, punch, a 2nd quick knead then rise again, punch and form the loaves. Can I do this using natural yeast? I really don't care if I have to start night before and not bake bread until 10 pm the next night…I just like the finer grain with this method, but I don't know if I can get two rises from natural yeast?