Our Daily Sandwich Bread: Whole Wheat~The Kneady Homesteader

well happy Friday guys all right last week I showed you guys a video on rich white bread and I absolutely loved that recipe but I have tweaked it a little bit just for my family and how we prefer to eat our you know daily sandwich bread or the bread that we use for french toast on the weekends it is Friday and it is time to make weekend bread so I figured I would show you my tweaked version of last week's recipe you guys wanted to see it so here I am I'm gonna show you how I do it and it's super easy all right ready let's get started okay so to start off we are gonna add one and a half cups of warm water and for me I always test my water on my wrist it should be about the temperature of a baby's bottle not too warm not too cool but just right okay to that we are going to add two tablespoons of yeast I'm using instant yeast here SAP brand it's the best brand if you ask me and I've made a lot of bread and I've used a lot of yeast and staff is my favorite I also have questions about how I keep it I keep mine in a mason jar with a plastic lid and this is kept in the freezer and as you see as soon as you pull it out of the freezer it's not frozen like a brick you can use it right away and it stays and keeps longer in your freezer so that's where I store maje and then this is where I alter the recipe from the recipe in the book I add honey instead of sugar now I use a local honey that is made actually by a friend of my son's so my son brings it up for me and it's fantastic and it's local to our area I add a quarter cup of it I do spray my measuring cup with just a little bit of coconut oil just so that the honey comes out nice and easy I don't want to waste any of it of course we all know the benefits of using local honey so if you can get your hands on some local honey use that if not regular honey is fine I mean you could use sugar too if you if you don't want to use honey so this is just how I make it okay and I also add a quarter cup of milk powder or powdered milk I do not use scalded milk but you could use one and a half get one and a half cups of scalded milk cooled down little lukewarm just like a baby's bottle if you wanted to because you need to kill the enzymes otherwise it will kill your yeast if you use just milk out of the Kurt now something else that I add to this is and I keep it over here in a jar potato flakes instant potato flakes I add a quarter cup to this and this just helps with wheat bread to make it a little softer and I just throw it right in there and then also to this recipe I use white wheat flour and I also use bread flour I don't use all-purpose we tends to be a bit heavy so if you don't want to add any additional dill conditioners or anything like that go ahead and use a bread flour I like the results butter again I've played around with this recipe and I've been tweaking it and tweaking it until I finally got it the way I liked it but these these are the flowers that I use white wheat and bread flour okay so what I'm gonna do is I'm gonna go ahead and add two cups of whole wheat and then on top of that I'm just gonna add two tablespoons of room-temperature or softened butter you don't want it melted but you do want it like room temperature I'm gonna add one and a half teaspoons of sea salt and then the secret ingredients and making a nice soft bread two eggs and there is two all right now you're just gonna clamp that up we're gonna start mixing this and then I'm gonna start adding the bread flour to until I get the consistency that I'm looking for which is a nice dough ball that's not too sticky with a clean bowl but I also don't want the dough to be too dry so let that mix up here and I'll try to get you in the bowl little bit better there we go I'm just gonna go ahead and start adding my bread flour now you're gonna add about three cups of bread flour it might be a little bit more than that it might be four cups it might be less it might be closer to two and a half cups so you just have to take this nice and easy add little bits at a time and watch your gel form it's all going to depend on you know your flower it'll depend on the humidity in your kitchen it'll depend on the warmth in your kitchen and how much flour your dough's actually going through [Music] [Applause] [Music] [Applause] [Music] [Applause] [Music] okay so I'm just gonna stop this and drop this down so you guys can see what I'm looking for so I'm looking for the dough to start lifting off the bottom of this bowl this is still just slightly a little sticky I'm gonna add just a little bit more flour to this but this is pretty much perfect so just a little bit more flour and then I'm gonna let this knead for 5 minutes [Music] okay so this this is after five minutes of meetings this is what you're looking for anybody who's new to bread I'm only seeing this for for the newbies out there you want your bowl to be nice and clean of course when you use wheat and you make wheat bread you're gonna notice a little bit more left over in the bowl at least for me I always get a little bit more left over than when I make white bread but you want pretty much a nice clean bowl you don't want it sticking to the bottom see how that's not sticking to the bottom I can lift that and I can get a clean bowl that's what you want a little sticky is fine especially for wheat bread a little bit of sticky but you don't want it super sticky to where it's you know staying on your hands so this is what I look for you don't want your bread to dry because it'll make for a really tough bread but you don't want it too moist either so this is nice where you can pinch it and you see it does not come off in my hands so that's what you're looking for as far as consistency goes so I'm going to get this out of the bowl I'm going to shape it into a dough ball and then we're gonna let this rise so hold on it so go ahead and get this out of my if you need to go ahead and put a little flour down on your counter or your bread board whatever you're using I'm just gonna go ahead and get this into a nice shape the ball okay and then what I do is I just kind of pinch pinch the dough ball off there like that and then I want to make a nice ball all right then we're gonna bring our bowl back now if you need your mixer for something else you know use a different Bowl we look for my olive oil so I like to just take I keep my olive oil in a squirt bottle because I buy it in bulk in a gallon I just like to UM put a little oil in my in my Boal I'm gonna let you see the dough ball here it's beautiful I do have a proline 7 I let it need for 5 minutes if you have a smaller make sure you might wanna let it go for 7 minutes or 10 minutes Scheffer is easier for you so whichever remember you you see that your dough is looking real nice and an Cuse keeps a a divot like that when you put your finger in it alright so there we go I'm going to put a bread towel over this again I talked about this in my other video this ease I get through growth collaborative there perfect size for bread they don't drape too much on my counter which I like I don't like the real big ones and then I'm going to set this now if you do have a dehydrator the xcalibur dehydrator which I do it's downstairs when I'm using that and I have it out and it's out on my counter I will use that too to proof my my dough it's fantastic if you don't have one though I'm just kind of showing you what most people have this setup most people have I'm doing for the video so I just put it under a light in my kitchen if you have under counter lights that might work you could put this in your oven I did that for a long time heat up your oven just for about I don't know a couple minutes not not even five just to warm it up on the inside then shut it back off and then you can put your you could put your bread bowl in there and let it rise for an hour so what we're gonna do here we're gonna let this rise for an hour and then I will be back and I will show you the next step okay so it's been an hour and you can see my dough has risen nicely so we're gonna go ahead and just punch this down and deflate it take it out of the bowl and kind of flatten it out and now I'm going to bring it all together I want to make sure all the air is out of it and then shape it into another dough ball here I guess it would help if I actually aim to the camera all right so we're gonna just shape it into another dough ball okay beautiful beautiful all right so I'm gonna get my bowl and again I'm gonna go ahead and just add a little bit more oil to it and put my dough ball in and then we're gonna spin it okay so there we have it same thing I'm gonna go ahead and put the towel over it and we are going to let this rise a second time I think just a stand for a half-hour and then we're gonna come back and then we'll shape it and put it in our pans so thirty minutes and in YouTube YouTube time it'll be one second but I'll see you guys back in 30 minute already now let's punch this down again go ahead and punish this down out of our Bowl all right so we're just going to press this out and then go ahead and I'm going to cut this into about two-thirds the two thirds of this is going to go my Pullman pin and the other third is going to go into a regular bread pan if you are not doing a Pullman pan I'm doing the 13-inch Pullman pan so it's a little big if you are just doing regular bread then just cut it in half so there we go and press this out and get all of the air out of it now I'll leave a link down below to the Pullman pan that I use the one that I have is from USA pans it does not require you to oil it or spray it at all it is nonstick I've been using it now for two years and I've never had to treat it at all bread just comes right out and for those of you who don't know what a Pullman pan is because I've had that question as well it is a pan that has a lid and it keeps a nice shape and it also makes your bread a little denser so it makes the perfect sandwich bread if you're looking for a crumb that's gonna hold up to mayonnaise mustard ketchup whatever it is that you put on your sandwich this pan helps you achieve that so for a long time I was making bread and sandwich bread and I just couldn't get the consistency that I wanted which or what my kids really wanted which was store-bought bread so this was the secret for me be the consistency of store-bought but better because it's fresh and doesn't have any preservatives in it is the pullman pan so all right I'm gonna take my bread and I'm gonna roll it up roll it up tight just makes for a nicer crumb do it nice and tight and go ahead and pinch it okay and then I'm gonna poke the ends and fold them in and make just a nice end okay this is how I do it go ahead and poke it and then I bring it up and then I pinch it all together so just gives a really nice end to it okay and then I'm gonna fit it right into my pan all right then what I do is I press it down make it as even as I can so when it rises it's nice and even if you see an air bubble just pinch it out all right and then I'm gonna let this rise again for anywhere between a half hour and 45 minutes however long it needs I am gonna start warming up my oven though okay I'm gonna set my oven to 400 degrees my bread pan on my stove top and then now this is just a regular pan this is a nonstick pan but I still treat it I'm just gonna spray it with a little bit of coconut oil now some of you asked why I use the cornmeal you don't have to use the cornmeal I'm gonna use the cornmeal again today just to kind of show you you sprinkle it on the bottom if you want like last week I put it on the sides it just makes a crunchy herb red my kids liked it so I do it I do this a lot with my Italian loaves that's a little different recipe if you're interested in Italian bread like a really crusty Italian bread let me know and I can make that video for you too next time I make it so here's our dough ball and I'm just gonna go ahead and I'm just gonna kind of shape this into a loaf and put it in my pan widen it a little bit but for the most part I'm just gonna kind of leave this alone this is a little bit of a bigger loaf pan so you can put it in a smaller loaf pan if you have one and I might have one I actually do so I'm gonna go ahead and this is a this is actually an Elk's I've gotten a lot of comments about this this is the temptations from QVC and I have been loving them so here it's just a little bit better and then this one I'm going to leave under the light to rise so I'm going to set this for a half hour to come back and take a look at it if it needs 45 minutes I'll come back in 45 minutes but let's do 2 30 minutes and take a look so alright guys I'm going to continue on cleaning my house mopping my floors and all that other fun stuff and everything else that I do on a Friday Friday so that I don't have to clean over the weekend so I plan on making blueberry pineapple jam that's on my list my to-do list so I want to make sure I get all my chores done today before we homeschool so alright guys I will be back in a half alright so it's been 40 minutes and once my bread starts touching the top of the lid that's when I know it's ready to go so we're going to go ahead and put these in the oven they are gonna bake for 30 to 40 minutes before I put them in the oven though I'm gonna go ahead and put a topping on this so before I put this loaf in the oven I want to put a topping on it now last week in my other video which I will leave a card up above and a link down below to I used a beaten egg with about a teaspoon of water so today what I'm going to use just to show you in case you don't want to use egg or in case you don't have any eggs or you used up your eggs in your bread this is another option this is just some warm sugar water I just take some filtered water I just sprinkle a little bit of sugar in it and then I just warm it up and you can use this as a topping as well and I will show you that it works just as well and give you a little sweet crust but I like to add I like to add some oats to the top of my bread now this bread this particular loaf of bread will be turned into pumpkin french toast tomorrow morning I've got my older boy my older son Jake coming up for the weekend and that's what I'm going to be making for breakfast tomorrow so I just used some steel-cut oats and sprinkle some right on top and it will stick to that sugar water just makes for a really nice process so there we have it and then I'm gonna get this in the oven with my pullman pan bread which I will use for which I will use for sandwiches this weekend and now we have it all right guys 30 to 40 minutes until it's nice and golden brown and you can knock on it you can or flick it and you can hear that at tallow that's how you know it's baked all right I will be back and I'll show you the end result right so just got the bread out of the oven and I'm going to show you what it looks like here so there is the wheat a little bit of a promise [Music] so one for sandwiches one for pumpkin french toast and then Monday morning I will make two more loaves for the week and that's what I do I make them but usually on Mondays and on Fridays so so there we have it our whole wheat bread there's our pan to me bread and then just a regular loaf bread I will spin it around you guys can see it there you go I really think you guys are going to enjoy this recipe I would slice into it show you the crumb but I really don't want to slice into these until tomorrow when I actually use them which brings me to the next next question that many of you have asked me and it'll look a little dark because it's it's whole wheat bread so another question I get is how I store my bread I honestly use bread bags and this is from Family Fare but normally I used to pick these up at Walmart just bait bags with bread ties and um you can store your bread in the fridge it'll last longer if you go through it slower we kind of go through it pretty quickly in this house so I usually just keep it out on the counter but yeah just regular good old-fashioned bread bags I've tried other methods this one I just keep coming back to you it's easy and it works the best in my opinion so that's it so alright guys I hope you enjoyed this video and thank you for all the really sweet comments about missing me I am to squeeze in videos whenever I can anytime that I have something of value to show you guys some of you have asked if I'm gonna keep doing haul videos I will if I have like a like a big haul to show you or something different to show you but I kind of got a little bored with those just kind of who's really repetitious to me showing you the same things over and over again so I really just want to spend the little bit of time that I do have to make videos I want it to be something different in something at least of quality in my opinion but with homeschooling two kids now my my time is much more limited like right now I'm going to feed these kiddos some lunch and then we're gonna head downstairs and we homeschool for about 4 or 5 hours a day so that's pretty much what I do it's just been really busy here but I love you guys and I haven't forgotten about you guys just know that I'm giving you as much as I can as often as I can of quality so and with that I'm gonna wrap this up all right guys I will be seeing you soon bye okay before I leave you I felt too bad not showing you the crumb so I'm just gonna cut into this it's super hot and I'm doing it for you guys alright so the problem will look better when it's not hot I don't know if you can see this but it's smoking but I want it to let's see if I can get this to focus to show you the crumb look at that now your crumb will be even better when it's not piping hot and steaming and a little clutching but very very soft very soft perfect first sandwich it's absolutely beautiful and I have to say right now it's my favorite sandwich bread recipe so all right I'm gonna try stay the same and save the theme and get it pegged up all right see you guys Oh what do i what I won't do for you guys [Music] you

Channel: The Kneady Homesteader

Views: 26,081

Rating: 4.9786601 out of 5

Keywords: the kneady homesteader, stay at home mom, big family, kneady homesteader, homemaker, michigander, bread, whole wheat bread, whole wheat, daily bread, sandwich bread, pullman pan, pan de mie, easy

Id: wlREzECOi0g

Length: 29min 33sec (1773 seconds)

Published: Fri Oct 19 2018