Sandwich Bread - Heritage Wheat 

With just the right amount of commercial yeast for a delightfully light crumb.

~150 oz 4 big commercial sized loaves
In mixer bowl combine:
48 oz warm water
4 oz melted butter
4 oz honey
20 oz active starter
-(triple mix fresh to ensure a bubbly active starter)

Add:
25 oz whole wheat bread flour
25 oz kamut flour
25 oz spelt flour
2 T salt

Mix into a very smooth batter, then mix in the rest of the flour and the salt. It will begin to clean the bowl, and should be a cohesive and shaggy ball.

Rest 1 hour (resting the whole hour makes a lighter bread because it starts up the gluten development without kneading, adding texture and height.)

Add:
2 t commercial yeast
(wet the dough and sprinkle on)

Knead gently (recipe says about 15-20 seconds). The dough should be supple and smooth and clean the bowl. Knead and rest until it does, but knead very gently.

Rise in 2 ONE gallon jars (74 oz each) until double.
In oven on a warm proof it took 2 hours.

Remove and gently disperse the bottom to the top.

Form into 4 large long loaves:
37 oz each

Pan rest loaves 45-60 min until puffy and come almost to top of pans.

Bake at convection bake 375* with steam 35 minutes until brown and 195* internal temperature.

Cover again with the damp towel to keep crusts soft. Cool just a little remove from pans and cover again.

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