Soft Whole Wheat Sandwich Bread
Behold! We have found the holy grail of homemade bread. It's an appealingly soft, barely sweet, mostly whole wheat sandwich loaf. And the recipe is flexible and fuss-free -- no kneading required! The recipe comes from The New Healthy Bread in Five Minutes a Day, by Minneapolis residents Jeff Hertzberg and Zoe Francois.
Recipe Summary test
Vital wheat gluten is a protein naturally found in wheat. Adding extra improves the texture of whole-grain breads. Look for it at health food stores or large supermarkets; Bob's Red Mill is one common brand.
*To Make Hot Dog or Hamburger Buns
This recipe can morph into hot dog or hamburger buns, too. A full batch of dough makes 12 buns or a single sandwich loaf and six buns. In Step 4: Divide the ball of dough into eight pieces. Shape each into a plum-size ball using the same stretch-and-tuck technique. For hamburger buns, press the balls to flatten. For hot dog buns, stretch them into 6-inch ropes. Place 2 inches apart on greased baking sheets. Let rest, loosely covered, for 40 minutes (20 minutes if you are using fresh, unrefrigerated dough). In Step 5: Before baking, brush the bun tops with melted butter or egg wash (an egg lightly beaten with 1 tablespoon water). Bake at 350° for about 20 minutes or until richly browned and firm to the touch.