Whole Wheat Sandwich Bread Recipe

Put water in the bowl. Add instant dry yeast and disperse in water. Add sugar and salt and dissolve. Add melted butter (36 ℃) and mix well. After adding Bread Flour and whole wheat flour, Mix evenly until the flour is invisible. Dough temperature: 26℃ After 30 minutes of rest, the first fold(folding) After 30 minutes of rest, the second fold(folding) After 30 minutes of rest,
Dough division: 170g After rounding the dough, rest for 15 minutes Shaping Coating with cooking oil Put the dough in the bakeware. Second fermentation:
27℃, about 1 hour 30 minutes Put the dough
into the preheated lodge 10-inch combo cooker floor Cover the lid of lodge 10-inch combo cooker. Put it in the oven Baking for 30 minutes Remove the bread from the oven and cool Tasting after completion of bread Garlic cream cheese
(Soft PHILADELPHIA Garlic) Strawberry Jam

27 thoughts on “Whole Wheat Sandwich Bread Recipe

  1. ** 영상자막은 한국어, 영어, 일본어 3가지 설정 가능합니다.**

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    You can see detailed recipes, descriptions, materials, and quantity.

  2. 치아바타도 그렇고 식빵도 폴딩을 해주는 이유는 무엇인가요? 치아바타때는 기공때문인가했는데 식빵도 폴딩이 들어가서 궁금해서요ㅎㅎ

  3. So you made 2 loves out of this right??? I made 2 times your recipe they are so so good thankyou so much for sharing ???

  4. Not whole wheat sandwich bread by any stretch of the imagination. It's barely just wheat bread almost white bread with nor more wheat flour that's in it. But I sure love the fluffiness of the bread.

  5. Is your yeast resistant to high sugar? What‘s your flour model? What's the hardness of water? What type of water?

  6. 항상 잘 보고 있어요~ 영상이 좀더 선명해진 거 같은데 카메라가 바꼈나요?ㅎㅎ
    통밀가루 대신 일반 정제밀가루를 써도 같은 분량으로 하면 될까요?

  7. 우왕 저 통밀빵 좋아하는데 ㅎㅎ 항상 통밀빵은.외국 정보만 많은.편이라 ㅜㅜ아쉬웠는데.다행이에요:) 혹시 근데 강력분 대신에 100% 통일써도 괜찮나요??

  8. 구멍이 있고없고는 어떤 차이때문인가요? 치아바따나 바게트랑 달리 재료는 비슷한데 이식방엔 상대적으로 공기구멍이 없어서요

  9. من فضلك اكتب لنا جميع أنواع الخبز باللغة العربية وشكرا علىمجهوداتك

  10. 여러분 이거 꼭하세요.. 부들부들 어떻게 힘을 쓰지않고 이런 퐁신한 식빵을 구울수있는거죠?..
    통밀가루대신 옥수수가루넣어서 한번하고 두번째엔 통밀가루 레시피그대로했는데 역시 레시피대로하니까 최고맛나요 파는거같이 폭신폭신 누르면 숑하고 올라오고.. 여태 식빵의 모양을 한 식빵이라 할 수 없는 돌빵만 만들었는데.. 부드러움이 신세계네요 잘 안썰리던것도 빵칼 탓만 했는데 그냥 원래하던 반죽자체가 별로였던것임!! 2일 지난 오늘도 퐁신퐁신함
    제빵 유튜브중에 최고 최고시다

  11. Hello, I'd like to thank you for the recipe the bread looks fluffy and delicious. I'd like to ask you some questions. The method used to make this bread would be what they call autolysis? I'ld also like to know if I try to make 100% whole wheat bread whit this recipe, I will get the same result. Thank you and greetings from Brazil

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