Kid-friendly sandwich bread has been a mirage, waiting for me to catch it on the horizon. I grew up on cheap whole wheat loaves from Safeway that made excellent PB&J sandwiches: soft, tasty, and just the right body that the trimmings were the highlight of the show, not the bread. It’s also a challenge to get bread that (small) kids can actually get in their mouths: two slices of artisan-style bread PLUS trimmings makes for a big, wide, open for a toddler!
This is my favourite recipe development to date. I really, really like it and hope you do to. So far, it has passed muster fresh out of the oven with butter and my raspberry apricot jam, as well as breakfast for dinner tonight with butter and poached eggs. I am more than confident it will pass the lunch test tomorrow with flying colours!
Wholegrain Sandwich Bread
Makes: 2 loaves
Time: 2 h 45 mins
Soft, kid-friendly sandwich bread.
Created by Lindsay Bliek
- 1/4 c butter, melted
- 2.5 c whole milk
- 1 c rolled oats
- 1 T yeast
- 1 tsp sea salt
- 3 c multigrain bread flour
- 2 c unbleached flour
- Melt the butter and warm the milk until wrist-warm (not too hot or you will kill the yeast).
- Pour this mixture into your mixer bowl and add the oats, let sit for a few minutes.
- Measure out the remaining ingredients in a bowl big enough to hold them all.
- Turn on your mixer and start adding the dry ingredients.
- Knead for 10-12 minutes.
- Rise in a warm place until doubled, about 45-60 minutes.
- Shape into 2 loaves and rise again, until doubled, about 45 minutes.
- Bake at 450F for 35-40 minutes, until golden brown and sounds hollow when tapped on the bottom of the loaf.
- Let cool completely (yeah, right, good luck with that!).
Tip: It’s okay to over-rise during the first rise, but no so great if you let the second rise go too long.
I use an Ankarsrum mixer and have been for the last few months as I burned out my KitchenAid Pro for the third time and my father-in-law refused to/couldn’t fix it any more, unfortunately. My uncle (in a fashion) recommended the Ankarsrum as they’ve had one for 25 years of solid bread baking, and that sold me. So far so great, it’s quieter than the KA and I love the open top. The roller kneader has taken some getting used to but I really, really like it now. I find that it handles wetter doughs just fine, which seems to yield softer breads. Here’s a video of what making bread in it today looked like. I highly suggest muting the sound as my toddler wanted uppy during filming – one day I will figure out how to mute it permanently! There is a timer dial on the machine that I set at the end, so it then kneaded for about 10 minutes on a higher speed before I set it in my warm oven to rise.