This organic whole wheat sandwich bread is a celebration of wholesome ingredients and rustic charm. Infused with the nutty depth of rolled oats and the crunchy sweetness of toasted pecans, this loaf offers a satisfying texture that holds up beautifully to hearty sandwiches. The dough is enriched with a bit of honey and molasses, providing a subtle sweetness that complements the earthy whole wheat flour. With a sturdy crust and a tender, moist crumb, it’s perfect for everything from classic turkey clubs to thick-cut French toast.
Organic Whole Wheat Sandwich Bread With Oats And Pecans
Description
This organic whole wheat sandwich bread is a celebration of wholesome ingredients and rustic charm. Infused with the nutty depth of rolled oats and the crunchy sweetness of toasted pecans, this loaf offers a satisfying texture that holds up beautifully to hearty sandwiches. The dough is enriched with a bit of honey and molasses, providing a subtle sweetness that complements the earthy whole wheat flour. With a sturdy crust and a tender, moist crumb, it's perfect for everything from classic turkey clubs to thick-cut French toast.Directions
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Dissolve the active dry yeast in 1/4 cup of very warm water (105-115°F) in a large bowl. Let stand for about 3 minutes until foamy.
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In a medium bowl, whisk together the whole wheat flour, all-purpose flour, rolled oats, and kosher salt.
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To the yeast mixture, add the sponge starter, cool water, honey, molasses, and oil. Mix with your fingers for 1 to 2 minutes to break up the sponge until the mixture looks milky and slightly foamy.
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Add the flour mixture to the wet ingredients. Stir with your fingers, scraping the sides and folding the dough over itself until it forms a shaggy mass. Do not worry if it feels sticky.
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Turn the dough out onto a lightly floured work surface. Knead for 6 to 8 minutes until the dough becomes compact and elastic. It should be very moist but not mushy.
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If the dough is too stiff, add water 1 tablespoon at a time. If it is too wet, add an additional 1/4 to 1/3 cup of whole wheat flour.
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Shape the dough into a loose ball, cover with plastic wrap, and let rest on the floured surface for 20 minutes (autolyse).
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Flatten the dough and stretch it gently into a rectangle about 1 inch thick. Spread the toasted pecans evenly over the dough.
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Fold the dough into an envelope and knead gently for 2 to 3 minutes to distribute the nuts. If the dough resists, let it rest for 5 minutes before continuing.
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Shape the dough into a loose ball and place it in a lightly oiled bowl. Turn to coat the top with oil, cover tightly with plastic wrap, and let rise at room temperature (75-77°F) until doubled in volume, about 2 1/2 to 3 hours.
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Gently pour the risen dough onto a floured work surface. Press any loose pecans back in and divide the dough into 2 equal pieces.
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Shape each piece into a log. Spread additional rolled oats on a plate. Lightly moisten the top of each log with water and roll in the oats.
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Place each loaf seam-side down in an oiled 9x5-inch loaf pan. Cover with plastic wrap and let rise for about 2 hours, or until doubled in size.
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Thirty minutes before baking, preheat the oven to 425°F (218°C). Place a baking stone in the oven to preheat and place an empty water pan directly below the stone.
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When the loaves have doubled, place the pans on the baking stone. Quickly pour 1 cup of very hot water into the water pan and immediately shut the door.
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After 1 minute, mist the loaves 6 to 8 times with a plant sprayer. Repeat the misting 1 minute later.
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Bake for 15 minutes, then reduce the oven temperature to 375°F (191°C). Bake for another 20 to 25 minutes, until the loaves sound hollow when tapped on the bottom.
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If the tops are browned but the sides are soft, bake directly on the stone for 5 to 10 minutes longer. Transfer to a rack and cool completely before slicing.
Nutrition Facts
Servings 4 cups
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 3.5g6%
- Saturated Fat 0.5g3%
- Sodium 280mg12%
- Total Carbohydrate 42g15%
- Dietary Fiber 4g16%
- Sugars 6g
- Protein 8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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