Lunch: 50% Whole Wheat Sandwich Bread

Recipe by /contributors/rose-levy-beranbaum This is a whole-wheat version of basic white sandwich bread. It's a little less soft but a lot more wheat-y and substantial. The use of bread flour gives this bread a lighter texture, while the milk powder and

This recipe includes fertility superfoods such as:

Honey

Health and fertility benefits of 50% Whole Wheat Sandwich Bread

One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

1 1/2 cups (12 ounces/336 grams) water, room temperature (70 °F to 90 °F)
2 tablespoons honey
1 3/4 cups (8.7 ounces/244 grams) whole-wheat flour
1 1/4 teaspoons instant yeast (also known as rapid-rise or bread machine yeast)
1 2/3 cups (8.7 ounces/244 grams) Gold Medal "Better for Bread" flour*
3 tablespoons non-fat dry milk powder
2 tablespoons vegetable oil
1 1/2 teaspoons fine sea salt
*If unavailable substitute 1/2 cup plus 1/3 cup (4.4 ounces/122 grams) bread flour and 1/2 cup plus 1/3 cup (4.4 ounces/122 grams) unbleached all-purpose flour.

Instructions

In bowl of stand mixer fitted with whisk attachment, whisk together water, honey, whole-wheat flour, and 1/2 teaspoon yeast until very smooth, about 3 minutes.
In medium bowl, whisk together "Better for Bread" flour, milk powder, and remaining 3/4 teaspoon yeast. Sprinkle mixture over whole-wheat flour mixture (sponge) in bowl of mixer to form blanket on top of sponge. Cover bowl tightly with plastic wrap and let stand at least 1 hour, preferably up to 4 hours. (Starter can be made ahead and refrigerated, tightly covered with plastic wrap, overnight. There is no need to bring starter to room temperature before proceeding.)

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