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Posted: November 13, 2017
Recipe by: hannahbanana_bread
Source: Adapted from Ankarsrum USA Blog
This recipe is for a one-pound batch of whole wheat bread dough. It’s mixed and kneaded in the Ankarsrum mixer with the roller and scraper. Even with this very small recipe, ingredient incorporation and kneading action are excellent, with very nice results.
Active Time
15 minutes
Total Time
1 hour and 10 minutes
Yields
1-lb bread loaf

Ingredients:

  • 3/4 c. hot water
  • 3 tbsp. oil
  • 2 tbsp. honey
  • 1 tsp. salt
  • 2 c. whole wheat flour
  • 2 tsp. vital wheat gluten
  • 1 tbsp. SAF yeast

Directions:

  1. 1. Preheat oven to 170° F for proofing the dough. Grease a 4-1/2” x 8” loaf pan.
  2. 2. Set the stainless steel bowl on the Ankarsrum mixer base and attach the roller and scraper. The roller should be against the side of the bowl.
  3. 3. Pour the hot water, oil, honey and salt into the bowl, then mix on low speed until incorporated. Turn mixer off and add 1 c. of flour, gluten and yeast. Mix on medium/low, and move the arm into the center of the bowl a couple times to incorporate all the ingredients. With mixer running, add enough flour so the dough collects into a sticky ball.
  4. 4. Lock the arm a couple inches from the side of the bowl and increase speed to medium/high. Set timer for 4-6 minutes. The roller should apply a little pressure to the dough as the dough passes between the roller and the side of the bowl.
  5. 5. The mixer will turn off when the timer ends. Once the mixer is off, let the dough rest in the bowl for 10 minutes.
  6. 6. Shape the dough into a loaf shape with a smooth, taut surface over the top. A tight seam should be made along the bottom of the loaf. Place the shaped dough in the greased loaf pan and let rise in the warm oven until nearly double in size,15-20 minutes.
  7. 7. Very gently, remove the proofed dough from the oven and reset the oven temperature to 350° F. When oven temperature is reached, place the dough back in the oven and bake until the interior bread temperature reaches 200° F. Bake time will be approximately 30 minutes.
  8. 8. Remove bread from the pan and let cool on a cooling rack for an hour before slicing.

Author's Notes:

A video of this recipe is available on our Ankarsrum mixer product page here: https://pleasanthillgrain.com/ankarsrum-swedish-stand-mixer-heavy-duty-kitchen-mixer

Images:

Whole Wheat Sandwich Bread Loaf
Whole Wheat Sandwich Bread Loaf
Mixing the bread ingredients
Mixing the bread ingredients
Dough kneaded in the Ankarsrum
Dough kneaded in the Ankarsrum
Shape the dough into a loaf shape with a smooth, taut surface over the top.
Shape the dough into a loaf shape with a smooth, taut surface over the top.
1 lb. Whole Wheat Sandwich Loaf
1 lb. Whole Wheat Sandwich Loaf

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Whole Wheat Sandwich Bread Loaf

Source: Adapted from Ankarsrum USA Blog

  • Prep
    15 minutes
  • Total Time
    1 hour and 10 minutes
  • Yields
    1-lb bread loaf

Description

"This recipe is for a one-pound batch of whole wheat bread dough. It’s mixed and kneaded in the Ankarsrum mixer with the roller and scraper. Even with this very small recipe, ingredient incorporation and kneading action are excellent, with very nice results. "

Ingredients

  • 3/4 c. hot water
  • 3 tbsp. oil
  • 2 tbsp. honey
  • 1 tsp. salt
  • 2 c. whole wheat flour
  • 2 tsp. vital wheat gluten
  • 1 tbsp. SAF yeast

Directions

  1. 1. Preheat oven to 170° F for proofing the dough. Grease a 4-1/2” x 8” loaf pan.
  2. 2. Set the stainless steel bowl on the Ankarsrum mixer base and attach the roller and scraper. The roller should be against the side of the bowl.
  3. 3. Pour the hot water, oil, honey and salt into the bowl, then mix on low speed until incorporated. Turn mixer off and add 1 c. of flour, gluten and yeast. Mix on medium/low, and move the arm into the center of the bowl a couple times to incorporate all the ingredients. With mixer running, add enough flour so the dough collects into a sticky ball.
  4. 4. Lock the arm a couple inches from the side of the bowl and increase speed to medium/high. Set timer for 4-6 minutes. The roller should apply a little pressure to the dough as the dough passes between the roller and the side of the bowl.
  5. 5. The mixer will turn off when the timer ends. Once the mixer is off, let the dough rest in the bowl for 10 minutes.
  6. 6. Shape the dough into a loaf shape with a smooth, taut surface over the top. A tight seam should be made along the bottom of the loaf. Place the shaped dough in the greased loaf pan and let rise in the warm oven until nearly double in size,15-20 minutes.
  7. 7. Very gently, remove the proofed dough from the oven and reset the oven temperature to 350° F. When oven temperature is reached, place the dough back in the oven and bake until the interior bread temperature reaches 200° F. Bake time will be approximately 30 minutes.
  8. 8. Remove bread from the pan and let cool on a cooling rack for an hour before slicing.

Author's Notes

A video of this recipe is available on our Ankarsrum mixer product page here: https://pleasanthillgrain.com/ankarsrum-swedish-stand-mixer-heavy-duty-kitchen-mixer

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