MY WHOLE WHEAT SANDWICH BREAD, YIPPEE!

WOW! This pandemic brought back my bread making skills from a century ago, smile. Yes, it seems as though everyone decided to make bread at home during this imposed quarantine. It is so obvious, it took me a month to find Active Dry Yeast and Instant Dry yeast. I went to every grocery that you can think of and not one had it. It was some sort of panic, everywhere I read, people were desperately looking and asking for yeast. Well, thank God I finally found it, so let the bread making begin in my home, smile.
 
I found this recipe on line. It’s from Tasty by Joey Firoben. However, I made it my own by adding the seeds and my basting oil instead of regular oil, I also reduced the whole wheat and all-purpose flour ratio to even amounts, since wheat flour is so tough and I needed to soften the loaf a bit. Oh, and I used bread flour instead of all-purpose. Also next time I make it, I will add 1 tbsp. of chopped fresh rosemary. Boom!
 
Category:  Bread
Approx. Prep and Cook Time:  3 plus hours
Approximate Cost:    $3.93 or (about .50 cents per serving)
Difficulty Level: Advanced
Allergens, Other:  CONTAINS WHEAT 
Servings: 16 slices to make 8 sandwiches
 
Ingredients
1 ¼ cups warm water (not hot) (0)
1 ½ teaspoons sugar (.10)
1 ½ teaspoons active dry yeast (.50)
1 ½ cups + 2 tbsp. + 1 tsp. whole wheat flour (.98)
1 ½ cups + 2 tbsp. + 1 tsp.  BREAD Flour (or all-purpose flour) (.90)
2 tablespoons Angie’s basting olive oil (.50)
1 ½ teaspoons salt (.10)
 
SEEDS for the Dough: (.50
4 TSP. Sesame Seeds
4 TBSP. sunflower seeds
 
SEEDS for Topping: (.35)
1 TBSP. Sesame Seeds
1 TBSP. sunflower seeds
 
Directions

1. In a large bowl, whisk the water, sugar and yeast. Let sit for 5 minutes, until the yeast has bloomed.
2. Pour in the wheat flour, all-purpose flour, oil, SEEDS and salt, and mix until the dough comes together in a ball that does not stick to your fingers.
3. NOTE: You can also do the first 2 steps in a standing mixer fitted with a dough hook attachment, mixing on low speed until the dough no longer sticks to the sides.
4. On a lightly floured surface, knead the dough a few times until it really starts to form a tight ball.
5. Form the dough into a ball shape and transfer to a greased bowl, turning the dough to coat it in grease. Cover the bowl with plastic wrap or a wet towel and store in a warm place for 1 hour.
6. Allow the dough to rise until it doubled in size.
7.  Uncover the bowl and save the plastic wrap/towel to use it again.
8. Transfer the proofed dough to a lightly floured surface, press the dough (don’t stretch) into a 7x7-inch square.
9. Fold the top 3rd of the square down, and the bottom 3rd up to form an even rectangle. Pinch the top fold to seal the dough.
10. Roll the dough over so that the seal faces upward and fold both ends up toward the center, so that the dough has formed an even log shape about the size of your loaf pan.
11. Transfer the dough to a greased loaf pan and cover with the plastic wrap or towel used before.
12. Let the dough rise for 1 hour, until it has raised over the edge of the loaf pan about 1½ inches.
13. Preheat the oven to 375°F.
14. Remove the plastic wrap and transfer to the oven and bake for 50-55 minutes, until the dough has browned slightly and formed a light brown crust.
15. Immediately remove the loaf from the pan and set aside to cool for at least 1 hour before slicing.
16. Store in an airtight container or bag. The bread can be stored in freezer up to 6 months.