whole wheat bread

Sally McKenney’s whole-wheat sandwich bread has a chewy crust and a soft, hearty interior. This selected version uses whole-wheat flour throughout, with honey, whole milk and unsalted butter in the dough.

A sponge of warm water, whole milk, the selected instant yeast and part of the flour rises first. Honey, softened butter, fresh lemon juice, the remaining whole-wheat flour and salt are mixed into that sponge.

The soft, slightly tacky dough is kneaded, with additional flour used only as needed. It rises in a lightly oiled bowl before being rolled into a rectangle and then into a log for a greased loaf pan.

After a second rise, the loaf can receive an optional topping of beaten egg white and whole oats. It bakes until golden, with a brief rest in the pan before removal and slicing.

McKenney describes the bread as especially good sliced warm, and offers it for toast and sandwiches. She also discusses a separate blend with some bread flour, while this version keeps her all-whole-wheat dough.