Whole Grain Sandwich Bread
Ingredients
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½ cup water
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1¼ teaspoons active dry yeast
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1 teaspoon dark brown sugar
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1 tablespoon honey
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2 teaspoons dark brown sugar
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1 large egg
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¾ cup whole milk
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
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Bloom the yeast
In the bowl of a stand mixer, stir the warm water, yeast and 1 teaspoon brown sugar until combined. Set aside for 5-10 minutes to bubble and proof.
stand mixer
½ cup water
liquid measuring cup
1¼ teaspoons active dry yeast
measuring spoons
spatula
2 teaspoons dark brown sugar
Start the dough
Once the yeast is foamy and active, add the honey, 2 teaspoons brown sugar, egg, milk and oil or butter.
1 tablespoon honey
2 teaspoons dark brown sugar
1 large egg
¾ cup whole milk
2 tablespoons canola oil
Add the dry ingredients
To the bowl of the stand mixer, add the whole wheat flour, bread flour, oats and salt.
2 cups whole wheat flour
1 cup bread flour
1 cup rolled oats
1½ teaspoons salt
measuring cups
Add the nuts and seeds and knead the dough
Mix on low speed until no dry flour is visible, about 1 minute. The dough should be sticky. If it appears too dry (is not sticking to the sides or bottom of the bowl), drizzle in a teaspoon of water at a time until it appears sticky and tacky. Add the sunflower seeds, flaxseeds, sesame seeds and millet to the mixer and mix the dough on low speed until they are incorporated. Increase the speed to medium and mix until the dough has pulled away from the sides of the bowl and becomes a bit less sticky, about 3 minutes. The dough should still be very tacky and sticking to the bottom of the bowl.
water
2 tablespoons sunflower seeds
1 tablespoon whole flaxseed
1 tablespoon sesame seeds
1 tablespoon whole millet
Prepare the dough to proof
Lightly spray a large bowl and your hands with nonstick spray. Scrape the dough out of the mixer bowl and into a large bowl. With your oiled hands, gently knead and pat the dough into a ball. Cover the dough with plastic wrap.
large bowl
plastic wrap
nonstick cooking spray
Proof the dough
Transfer the bowl to the bottom shelf of the June Oven. Proof the dough at 80°F for 1 hour 30 min, until about doubled in size. June will notify you when the dough is finished. If the dough has not doubled, follow on-screen instructions to continue proofing.
June Oven
Start shaping the dough
When the dough has risen, punch it down in the bowl. Lightly sprinkle a surface with bread flour and turn the dough out so what was the top of the dough is now touching the floured surface. Using your hands, deflate and pat the dough into a 10” square.
bread flour
Finish shaping the dough
Using your thumbs, fold the top quarter of the square down towards you and seal it in the middle of the square. Using both hands, fold the new top corners of the square down towards each other and overlap them, meeting them in the middle, about 2” from the top. Use your thumbs to gently pinch the seams shut. Starting from the top, begin rolling the dough down into a log, sealing the edges with your thumbs as you go. As you roll towards the bottom edge, tuck and seal the bottom corners as well. When you are finished rolling the dough into a log, gently pinch the seam closed with your thumbs. With the seam on the bottom of the log, use two hands to roll the log to lay along the length of the loaf pan.
Transfer the dough
Spray the loaf pan with nonstick cooking spray and transfer the shaped loaf to the pan. Loosely cover the pan with plastic wrap.
loaf pan
Proof the dough
Transfer the loaf pan to the bottom shelf of the June Oven. Proof the dough at 85°F for 45 minutes, until it has risen 1-2” above the edge of the loaf pan. June will notify you when the dough is finished. If necessary, follow on-screen instructions to continue proofing. Alternatively, let the dough rise in the refrigerator for up to 24 hours, then remove the dough from the refrigerator and leave it at room temperature for 1 hour before you plan to bake it.
Remove the dough from the June Oven
Remove the risen dough from the June Oven and set aside while you preheat. Remove and discard the plastic wrap.
Preheat the June Oven
With the shelf in the bottom position, preheat the June Oven to 350°F on the Bake cook mode using the button below.
Bake the bread
Transfer the bread to the bottom shelf of the June Oven. Bake 40 minutes, until the loaf is a deep golden brown on top. June will notify you when the bread is ready. If desired, follow onscreen instructions to continue cooking.
Cool and serve
Remove the bread from the June Oven. Carefully tip the pan to release the bread and place the loaf on a cooling rack. Let the loaf cool completely before slicing, at least 2 hours. Slice the bread and serve.
cooling rack