I've been quite busy over the last couple of weeks, I'm on my OB rotation right now which has been really good, but doesn't leave me a lot of free time. This means I don't get to spend as much time as I usually like to in the kitchen, making dinner and prepping lunch for the next day. For weeks such as these it's good to have a few things on hand that make it easy to throw together a delicious meal in a short time. Recently I've been really into making sandwiches for dinner. I still have some leftover Thanksgiving turkey in the freezer (yes I do!), and some really good cheese hanging out in the fridge. Add a few additional condiments a few slices of good, homemade bread and dinner is served.
This has been my go-to bread for the past few weeks. I've made 3 or 4 loaves recently and have been loving it. It's soft, tender and delicious. It's also really quick to make. There are times when I love spending 2 or 3 days make a complext loaf of bread with a long, slow rise. But often I don't have the time to spend doing that. This bread is super fast, yet still really really good. I can start making it around noon, and be pulling freshly baked bread out of the oven by 5! On a tight schedule, that is the way to do it!
The first time I made a version of this bread I made it pretty much as originally written, adding in a bit of whole wheat flour because that's how I roll. It turned out great. The next time however, I had some sourdough starter that needed to be used so I adjusted the recipe to include some of this starter. My sourdough version was also wonderful, and helped me use up my starter - a win-win situation!
Afternoon Sandwich Bread
Adapted from Alexandra Cooks
- 180 grams all purpose flour
- 140 grams whole wheat flour
- 1 1/4 teaspoons instant yeast
- 1 1/2 teaspoons salt
- 110 grams warm water
- 56 grams milk
- 1 tablespoon (21 grams) honey
- 1 tablespoon butter or olive oil
- 120 grams sourdough starter
- 2-4 tablespoons mixed nuts/seeds/grains (optional): for this loaf I used a mix of coarse cornmeal, sunflower seeds, steel cut oats, and buckwheat groats, but use whatever you have on hand, poppy seeds, sesame seeds, millet, quinoa, etc.
In the bowl of your stand mixer mix together the flours, yeast and salt. Add the water, milk, honey olive oil or butter, and starter.
Using the dough hook, knead the dough until it begins pulling away from the sides of the bowl and clings to the hook, 6-8 minutes total. Near the end of kneading, add in the mixed nuts/seeds/grains and continue kneading until evenly incorporated.
Place the dough in a greased bowl, turn it over to coat all sides, and cover the bowl. Let it rise in a draft-free place until doubled, 1 to 2 hours. Turn the dough out onto the counter and shape into a loaf. Place dough in well-greased 8 1/2″ x 4 1/2″ loaf pans. Let rise until the dough domes an inch above the rim of the pan, another hour or so.
After the dough has been rising for 30 minutes, preheat the oven to 350°F. When the loaves are sufficiently risen, bake for 30 to 35 minutes, or until nicely browned. Remove from the oven and tip the bread out of the pan. Place on a rack to cool completely before slicing.