Recipes

Sandwich Bread and/or Cinnamon Bread 

This recipe makes 2 9x4 loaves in USA pans with lids

 

750g wheat - 560g hard white and 190g soft white

509g water - room temp or warm if you want a faster rise

53g oil - extra virgin olive oil or avocado oil 

80g honey

29g vital wheat gluten

14g sunflower lecithin

14g instant yeast 

16g salt

*Cinnamon bread additional ingredients

1 egg

1-2 tbsp cinnamon (I prefer 1 tbsp)

1/2-1 cup brown sugar (I prefer 3/4 cup)

1-2 tbsp of extra flour

 

Directions:

1. Start by milling your flour. You can use a scale to measure out the wheat berries. I always add an extra 5-10 grams to the total weight because I inevitably spill some or some is stuck in the milling container.  Wheat berries weigh the same before as they do after they are milled into flour (ie 500g wheat berries = 500g flour).

2. Put all the ingredients in your mixing bowl except for the yeast and salt. Knead on a low speed (2 or 3) until all ingredients are well incorporated and start to form a ball. This may take a few minutes. Cover the dough and let it rest for 15-20 minutes. 

3. Add the yeast and salt and continue to knead until you develop a windowpane. This can take anywhere from 8-20 minutes. 

4. Put the dough in a lightly oiled container and cover. Let it rise until it is doubled in size, maybe 25 minutes to 1 hour and 30 minutes.

*****See below for cinnamon bread directions

5. Once the dough has doubled, punch it down and divide it into two loaves. I weigh mine, but you can eyeball it. Then build tension in the dough by folding each loaf on top of itself a few times and then rolling it out into a log to the length of the bread pan. Place the dough in a USA pan with no oil or you can spray a regular loaf pan with oil or put in a piece of parchment paper. 

6. Cover the loaves and let rise again until doubled. Preheat your oven at the end of this second rise which takes approximately 30 minutes to 1 hour and 30 minutes. 

7. Bake at 350 for 30-35 minutes until the bread reaches an internal temperature of 190-200. Immediately remove the bread from the pans and cool on a cooling rack. For best results do not cut the loaves until they have cooled completely. This can take a couple hours.

 

****** 5. Once the dough has doubled, punch it down and divide it into two loaves. I weigh mine, but you can eyeball it. Then take one loaf at a time and roll or stretch it out, onto an lightly oiled surface, to a large rectangle, one side begin the length of your pan. 

6. Beat the egg and then brush it onto the dough covering all the dough except around the edges, leaving one short side with one inch without egg wash.

7. Mix cinnamon, brown sugar and flour and sprinkle half of the mixture onto the first dough, leaving the short edge piece with no egg wash empty. 

8. Begin rolling the dough from the short end with the egg on it, keeping tension but not doing it so tight as to rip it. Use the end that has no egg wash or topping on it to close and seal the dough together. 

9. Place in an oiled pan, a USA pan or a parchment lined pan and cover. Then repeat with other dough.

10. Let rise until almost doubled, 45 minutes to an hour or so.

11. Bake at 350 for 35-40 minutes or internal temp of about 190. Immediately remove the bread from the pans and cool on a cooling rack. For best results do not cut the loaves until they have cooled completely. This can take a couple hours.