Dave perfected this recipe over the years and now I make it every two weeks to keep up with demand. This recipe makes 3 loaves of bread that are great for sandwiches and toast.
Lindsay
- 740 grams water (at about 76°F)
- 2 teaspoons salt
- 100 grams honey
- 4 teaspoons yeast
- 2 tablespoons oil
- 1 egg
- 1 tablespoon gluten flour
- 600 grams white flour
- 600 grams whole wheat flour
Add all the ingredients in the bowl of a stand mixer and slowly combine with a dough hook until mixed. Cover and let rest for 15-30 minutes.
Turn mixer back on and knead dough for 5-7 minutes, until it is smooth. Turn onto a floured surface and knead by hand, adding a little more flour if it is still tacky. Form into a ball and place into a greased bowl, cover, and let rise until doubled, about 45 minutes. Punch down and let rise again. Turn out and shape into 3 equal loaves.
I like to weigh the dough for even sizes. Use a rolling pin to flatten each piece of dough into a rectangle and roll from the narrow end to make each loaf. This helps remove air bubbles. Place each loaf into a greased 8-inch bread pan, spray tops lightly with oil, and cover with plastic wrap.
Preheat oven to 350°F while the loaves proof for about 45 minutes.
Bake for 35 minutes, or until the internal temperature is 200°F.
Spencer Family Cookbook 