Hey there welcome back to another video, if you aren't familiar with me I am
Baker Bettie and I am a professional baking instructor
and I hope you'll stick around for a little while and subscribe.
Now today I want to show you how to make my favorite sandwich bread recipe.
This bread is incredibly easy to make and it's just
super hardy it's filled with all kinds of grains and seeds
and it makes the best sandwiches so let's go ahead and dive into the recipe.
We are going to start by proofing our yeast.
So I have a bowl here with 600 grams of water in it (which is 2 1/2 cups
or 600 milliliters) and this water has been
slightly warmed up to about 110 degrees fahrenheit (which is
43 degrees celsius). And it doesn't need to be exactly that
temperature, you just don't want the water to be
hot. Really around 110 to 125 degrees fahrenheit
(which would be about 43 to 51 degrees celsius).
So i'm adding my yeast to that water this is
one package which is seven grams or 2 1/4 teaspoon
of yeast and i'm also adding just about a teaspoon of sugar. You don't need to be
exact with the sugar, we're just giving it a little bit
so that the yeast has something to feed on and wake up.
Now i'm just going to quickly stir all of this together and i'm going to let it
sit here for about 10 minutes until it gets really
really frothy. Now what this does is going to wake up
our yeast and kind of proves to us that our yeast is alive. Now I am using the
Red Star Platinum yeast in this recipe which is a quick
rising yeast but you can also use an active dry yeast. So any active dry
or rapid rise yeast is going to work in this recipe.
It's just going to move a little quicker if you do use the quick rise yeast
and I really like this platinum yeast from Red Star because it has some bread
improvers in it and it's just going to give some more
strength to the bread. So after your yeast has sat for a little
while you should see some bubbles coming up to the top. Just
some little tiny bubbles or a little bit of foaming on top of the
water and that just lets you know that your yeast is definitely alive.
If you don't see any activity at all it's possible that your water was too
warm and you killed the yeast or your yeast is just
old and you need to get some new yeast. Okay so let's go ahead and start mixing
together the rest of our ingredients. I have a large mixing bowl here and i'm
adding 540 grams (which is 4 1/2 cups) of bread flour.
Now you can use unbleached all-purpose flour if you don't have bread flour and
to that i'm adding 210 grams (which is 1 3/4 cup)
of whole wheat flour. And now we're going to add
50 grams (which is a 1/2 cup) of rolled oats,
60 grams (which is a 1/2 cup) of sunflower seeds,
30 grams (or a 1/4 cup) of sesame seeds, and these can be black or white sesame
seeds, and 20 grams (which is 2 tablespoons) of
flax seeds, or you could use flax meal. Now i'm also going to add in here 2
teaspoons of salt, and I'm using kosher salt but you
could also use a fine sea salt. And i'm going to add 56 grams (which is
1/4 cup or 60 milliliters) of oil- and i'm
using canola oil but you can use any neutral flavored oil.
And the last ingredient here is 60 grams (or 3 tablespoons) of
honey. Now that's the only ingredient in this recipe that would make it
not vegan so if you wanted to keep it a vegan recipe you could use agave syrup
or you could just substitute it for sugar.
so now that all of those ingredients are in the bowl i'm going to go ahead and
add that water yeast mixture and i'm going
to start mixing this together with just a silicone spatula.
it's going to seem like a pretty loose and wet
dough and you're going to be able to get most of it mixed together with the
spatula. but once i get towards the end of mixing
i am going to go ahead and use my clean hands to make sure
that all of that flour is really really well mixed in and there are no clumps of
dry flour. this bread is actually going to be a
folded dough, i'm going to show you what that
means, but it's almost a no need recipe so you really want to make
sure that all of those ingredients are super
well incorporated because we are not going to be kneading
the dough. so you can see here that this dough is pretty wet and sticky, and
that's normal, that's what you're looking for
because there are so many grains and seeds in this dough we want a pretty
high hydration so that it does not dry out and we get a
really nice texture to our final bread. i really like these bowl scrapers to use
to kind of scrape the dough off my hand after i am
done mixing by hand, and i also really like to use these
shower caps to cover my bowl once i am done mixing
instead of using plastic wrap i just use a shower cap i can get quite a few uses
out of one. i just rinse them out and it's just a really nice cover for
your bowl. all right so it has been about 15
minutes since we mixed our dough and it is time to do our first round of stretch
and folds. so i have a little bowl of water here
and i'm just going to get my hand pretty damp and i'm scooping down
underneath the dough and pulling it up and folding it over itself. i am
stretching it up as far as it will go without tearing
now during this first round of stretch and folds
it's going to be more delicate because we don't yet have a good
gluten structure, so just be careful if you're not trying to tear the dough
you just want to stretch and fold it over itself.
and just kind of continue going around the bowl
stretching and folding it over until it starts sort of
tightening up into a ball you'll see that it kind of starts gaining a little
bit of structure whereas before it was just this shaggy mass of dough
and now it sort of has a little bit of structure it's starting to sort of hold
together into a ball. once you've gone around the
bowl a couple of times we're going to cover it
again and we're going to let it sit for about 15 more minutes before we do our
second round. okay so it's time for round two of our
stretch and folds. now this time we won't need to do quite as
many rounds because we have already developed a little bit of a gluten
structure so you're gonna start again same process
get your hand damp grab underneath the dough pull it
and stretch it up and fold it over itself turn the bowl
about 90 degrees and continue going around the
bowl until you've gone around at least once you can go around more
than once if it seems like it needs a little more
folding to get it to kind of hold a little bit of a structure,
but what this is doing is it is serving the same purpose that kneading the dough
would, it's building our gluten structure, but it's just doing it in a much more
gentle way which allows us to have more moisture in our
dough and all of those whole grains and seeds in
the dough. after round two we will let it set for 15 more minutes we're going to
do four rounds of stretch and folds.
alright it's time for round three
and hopefully you'll notice that your dough has has some air in it it's
getting a little more bubbly a little more stretchy a little more
bouncy and that is great news that means our gluten
structure is building that means our yeast is working
and we are going to have a beautiful loaf of bread.
now i should also mention that this recipe makes two loaves of bread
so if you only want to make one loaf at a time in the written
recipe i do have a quantities for just making
one loaf. okay after that third round again we're gonna
cover the bowl and wait about 15 more minutes
and now we are doing our fourth and final round of
stretch and folds.
and now we're going to cover up the bowl and
let it finish proofing so if you did use the quick
rise yeast or the rapid rise yeast your dough
is pretty close to being done proofing, you probably are going to have about 30
more minutes left on it. if you did use the active dry yeast you
probably have about an hour left. now to know that your dough is done
proofing you can see here it's super full of air it's super puffy and bouncy
it has doubled in size and now i'm going to do a little test on it
to check to see that it is ready. and i'm just going to cut off a little tiny
piece of dough and drop it in a bowl of water and you
can see here that it floats which means we are good to go
with shaping. you have to be really careful not to push the air out of it
when you do that or it will never float but you can see it's super super bouncy
and now we can go ahead and shape our dough.
so i have two loaf pans here that are 8 1/2 x 4 1/2 " and i'm just going to spray those
liberally with non-stick spray and set those aside. now i'm going to lightly
flour my work surface and i'm going to dump my dough out onto
the work surface and i'm going to take a little bit of
flour and kind of dust it down the center of the dough
to give me a guide for where to cut which is also just going to help
my bench knife not stick to the dough. now i'm using my bench knife to
divide the dough about in half if you really want to be super accurate with
this you could weigh the dough and make sure they are both completely equal but
i just eyeball it. and if you don't have a bench knife you
can just use a regular knife. but you can see here that i do have some
flour down on my work surface but i'm not really
putting a lot of flour down on top of my dough
now this dough, like i said, is a pretty high hydration dough it's kind of sticky
it's a little bit tricky to work with. i'm even having a little bit of
difficulty with it here but the key to it is is to
be really light with your touch you don't want to
manhandle it too much you're not trying to squeeze it
or just handle it way too much just be really really light
with your touch. now i'm sort of spreading the dough out into a rectangle
and now i'm going to go ahead and shape my loaf you can see here that i
shape the loaf by sort of pulling out on the sides of it
and then rolling it down into itself. and what
you're trying to do is kind of build some tension on the outside of the
dough so that it will rise up instead of
really spreading out this is what's going to help you get
a really tall sandwich loaf. now i did go ahead and add
just a little bit of flour onto the top of my dough because it was
very very sticky and don't be scared to do that a little bit you just don't want
to use a lot of flour or it's not going to roll in on itself and stick together
very well. now i didn't do the best job shaping
this first loaf i do a much better job on this second loaf
and you're going to see when this comes out of the oven that it actually kind of
spreads out over the top of the pan when i take
it out. it's still a great loaf of bread it
still tastes great but you can kind of see
the difference between this one and the next one i'm going to shape and how they
rise up in the loaf pan.
now once these are shaped i'm going to cover them again with a shower cap and
now we are going to let them proof until they are really
nice and full of air and kind of coming up over the sides of the pan.
depending on how warm your room is and what kind of yeast you used
this might take anywhere from about one to two hours
okay it's about an hour and a half later and my loaves
are really proofed they are actually almost on the edge of being a little bit
overproofed i caught them just in time but you can see really how
full of air they are they're super super bouncy.
and kind of a way to test if your dough is proofed enough is you can take a
floured finger and kind of press down into your dough
and if that indentation takes a little while to fill back in
that's a good sign that your dough is proofed. if it just
immediately springs back up then it needs a little
more time so what i'm going to do now is brush an
egg wash over the top of these loaves. now this is just an egg mixed with about
a tablespoon of water and this is completely optional it just gives a
really nice beautiful brown and shiny top
crust to your loaves you can just spray a little more nonstick spray if you like
but i really like the look of the egg wash. and now i'm just adding
a few oats to the top of my loaves because i really like that look,
again that is optional, and now i am going to go into my preheated oven which
is at 350 degrees fahrenheit or 180 degrees
celsius and these are going to take about 35
to 45 minutes to bake. now the way you know your loaves are finished baking
is they should look really really nice and golden brown
if you kind of knock on them they should sound hollow
and if you do have a thermometer you can stick it down into the center of your
loaf and it should read anywhere from 190 to
200 degrees fahrenheit which is 87 to 93 degrees celsius
and that is a good sign that your loaf is fully baked through.
so i have pulled my loaves out of the oven here they are
nice and golden brown you can see how much they rose over the top of the pan
you can see that that one that didn't get the best shaping
looks a little funnier than the one that got a nicer shaping but
they're still both beautiful loaves of bread and they are going to make
delicious sandwiches. so i really hope you enjoyed this recipe if you have any
questions you can leave those down in the comment section and i will do my
best to answer them. and if you aren't already subscribed go
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can also follow me @BakerBettie on instagram and on facebook
i post all kinds of baking tips and tutorials over there. and i will see you
next time with another baking tutorial
bye