It’s Day 3!!! We’re so loving the photos you’ve sent us of your focaccias and milk bread buns. Shall get into sandwiches now? Let’s!
Sandwich loaves are very slightly enriched, and a good one will have a touch of honey to keep it softer a bit longer than your other recipes. I love adding everything from cooked teff to quinoa to this (you can double the amount of cooked grains) bread to let it shine as much as what we’re putting between two slices! See our blog post here about how to cook a variety of grains.
- 360g (1-1/2 cups) milk
- 21g (1 Tbsp) honey
- 7g (2-1/2 tsps) active dry yeast
- 42g (3 Tbsps) melted butter
- 30g (1/3 cup) oats or cooked grains
- 1 ½ tsps flaked salt
- 260g (2 cups) whole wheat flour
- 120g (1 cup) bread flour
- 1 egg, beaten, with a touch of salt (for egg wash later)
Place the milk, honey and yeast in the bowl of your stand mixer. Add the melted butter, grains, salt and flours and mix until a strong gluten structure forms. Let your dough rise for 1 hour at room temperature, covered, or 8 hours in the fridge.
Shape your dough into a loaf by stretching it into a rectangle about 8″x4″. Roll it up into a cylinder and place seam-side down into a parchment-paper lined loaf pan. Proof for 1 hour at room temperature or 8 hours in the fridge.
Preheat oven to 350°F. Egg wash your bread and top with anything from oats to sesame seeds. Bake for about 35 minutes, or until a lovely golden color appears.