MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Whole Grain Sandwich Bread
Categories: Breads
Yield: 2 Loaves

2 1/4 c Water (560 ml); warm
1 1/2 tb Sugar (20 g)
2 1/4 ts Active dry yeast (8 g)
5 1/2 Whole wheat flour (650 g);
- up to 6 c (700 g)
1 1/2 ts Fine sea salt (8 g)
3 tb Olive oil (40 g)
1/2 c Rolled oats (40 g);
- for topping

Preparation time: 25 minutes
Cooking time: 30 minutes

Looking for the perfect slice to build your PB&J or avocado toast on?
This whole grain sandwich bread is for you. Soft, tender, and
surprisingly easy to make, it sure beats the store-bought stuff!

In a large mixing bowl, combine the warm water, sugar, and yeast. Stir
gently and let sit for 5 to 10 minutes, until the mixture becomes
foamy. If little or no foam appears, the yeast is no longer active
and should be replaced.

Add the whole wheat flour, salt, and olive oil. Stir with a wooden
spoon or mix on low speed with a stand mixer until a rough, shaggy
dough forms. If the dough looks overly wet, add a little more flour.

Transfer the dough to a lightly floured surface or continue kneading
with the dough hook. Knead for 8 to 10 minutes by hand or 6 to 7
minutes in a stand mixer, until the dough is smooth, elastic, and
slightly tacky. Whole wheat flour absorbs water more slowly than
white flour, so give the dough plenty of kneading time before
adding extra flour. A slightly tacky dough will produce the softest
loaf.

Lightly oil a large bowl and place the dough inside, turning once to
coat. Cover with a clean kitchen towel or plastic wrap and let rise
in a warm, draft-free place for 1 to 1-1/2 hours, or until doubled in
size.

Lightly grease two 8x4" loaf pans. Turn the dough onto a lightly
floured surface and divide it evenly in half. Press one piece into a
rectangle about the width of your loaf pan. Starting from the short
side, roll the dough tightly into a log, pressing gently as you roll
to remove large air pockets. Pinch the seam closed, tuck the ends
underneath if needed, and place seam-side down in the prepared pan.
Repeat with the remaining dough.

Cover the pans loosely with a kitchen towel and let the loaves rise
for 30 to 60 minutes, or until the dough rises just above the rims of
the pans. When lightly pressed with a fingertip, the dough should
slowly spring back.

Preheat. Preheat the oven to 375?F (190?C).

Lightly brush the tops of the loaves with water and sprinkle evenly
with the rolled oats, gently pressing them into the surface.

Bake for 35 to 40 minutes, until the loaves are deep golden brown and
sound hollow when tapped. For the most accurate test, the centre of
the bread should reach 190 to 200?F (88 to 93?C). If the tops
begin browning too quickly, loosely tent them with foil during the
final 10 to 15 minutes of baking.

Let the loaves cool in the pans for 10 to 15 minutes before
transferring them to a wire rack. Cool completely before slicing to
prevent a gummy texture.

Recipe by Jessica Hylton

Recipe FROM:
<https://jessicainthekitchen.com/whole-grain-sandwich-bread/>

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