Make Ahead Whole Wheat Refrigerator Dough

I’m heading out for a nice long Memorial Day weekend. Memorial Day weekend also happens to be our wedding anniversary. Our 6th as a matter of fact. We always try to spend some quality time together for our anniversaries.
It’s funny how the meaning of “quality time” changes as you progress into a relationship.

For example, when we first got together, quality time was all about nice dinners with drinks and sophisticated conversation. Then it progressed into a fun weekend in a hip town, partying like we never had kids. Now our relationship has moved on to the “let’s spend the weekend at a BBQ competition with my brother under a couple of EZ-Up tents with a cooler full of beer…oh, and it might rain”

Truth be told, I am really looking forward to it. My parents are keeping the kids, Blaine and I will be staying in the mountains for a couple extra days ( in a hotel room), and we will all have a great time for sure. We will get to hang out, be happy, drink as much as we want, and not have to worry about getting up at 7am with the kids. It is going to be GREAT!!!

The kids will have fun too. Granny and PawPaw’s house is like a kid’s dreamland. Lots of land, bugs, dirt , dogs, and sunshine. They get up early and go to bed late. Granny makes pancakes and PawPaw takes them on tractor rides. Don’t worry about the kids…they won’t even miss us.

But I realize that you might miss me ( let me hold on to my delusions). So, while I am gone, Heather from Gourmet Meals for Less will be treating you guys to a great Memorial Day recipe. Make sure you show her some love! Thanks Heather!

Oh yeah! I also wanted to throw you guys this recipe for homemade sandwich bread. I have made 4 loaves of this stuff today to prepare for the road trip this weekend. This stuff is great. Let it rise in the fridge overnight and you either bake it the next day, or it will hold in the fridge for up to 4 days. AND it’s really good. and cheap.

See you all soon!!

Wheat Sandwich Bread
from Artisan Breads Every Day


1 T instant yeast
1 1/2 cups of lukewarm milk
2 cups whole wheat flour
4 1/4 cups bread flour
1 T kosher salt or 2 t. table salt
1/4 cup honey or agave nectar or 5 1/2 T sugar ( I like the honey)
6 T veggie oil or melted butter
1 egg

Whisk the yeast into the milk and let set for 5 minutes.

Meanwhile combine everything else in a mixer with a paddle attachment or a dough hook until coarse. Pour in the milk and mix for a couple of minutes. You should have a coarse looking dough that is slightly sticky. If it’s dry add some water, a tablespoon at a time, until you get the desired consistency.
Swap to a dough hook, or knead by hand, for 4-5 minutes. The dough should be soft and supple and tacky but not sticky.

Knead by hand for 1 minute and form into a ball.

Place in a greased bowl and cover with plastic wrap. Refrigerate over nite or for up to 4 days.

On baking day, pull the dough out of the fridge and punch down the dough.

Turn out on a floured surface and cut in half.

Pat out each loaf into a disc, then roll up to form a log that will fit in your loaf pan.

Spray your loaf pans will oil and place each loaf in one to rise for a couple hours, or until the dough has risen at least 1 inch above the rim.

Preheat oven to 350 and place a pan with 1 inch of water in the bottom. Bake bread for 20 minutes.

Then rotate pans and bake for another 20-30 minutes or until there is golden brown crust and a hollow sound when you thump it.

Turn out of the pan and let cool before slicing.

 

Make Ahead Whole Wheat Refrigerator Dough

Wheat Sandwich Bread from Artisan Breads Every Day

Prep Time: 2 hours
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes
Course: bread
Cuisine: bread
Servings: 36 slices
Calories: 109kcal
Author: jodiemo

Ingredients

  • 1 T instant yeast
  • 1 1/2 cups of lukewarm milk
  • 2 cups whole wheat flour
  • 4 1/4 cups bread flour
  • 1 T kosher salt or 2 t. table salt
  • 1/4 cup honey or agave nectar or 5 1/2 T sugar I like the honey
  • 6 T veggie oil or melted butter
  • 1 egg

Instructions

  • Whisk the yeast into the milk and let set for 5 minutes.
  • Meanwhile combine everything else in a mixer with a paddle attachment or a dough hook until coarse. Pour in the milk and mix for a couple of minutes. You should have a coarse looking dough that is slightly sticky. If it's dry add some water, a tablespoon at a time, until you get the desired consistency.
  • Swap to a dough hook, or knead by hand, for 4-5 minutes. The dough should be soft and supple and tacky but not sticky.
  • Knead by hand for 1 minute and form into a ball.
  • Place in a greased bowl and cover with plastic wrap. Refrigerate over nite or for up to 4 days.
  • On baking day, pull the dough out of the fridge and punch down the dough.
  • Turn out on a floured surface and cut in half.
  • Pat out each loaf into a disc, then roll up to form a log that will fit in your loaf pan.
  • Spray your loaf pans will oil and place each loaf in one to rise for a couple hours, or until the dough has risen at least 1 inch above the rim.
  • Preheat oven to 350 and place a pan with 1 inch of water in the bottom. Bake bread for 20 minutes.
  • Then rotate pans and bake for another 20-30 minutes or until there is golden brown crust and a hollow sound when you thump it.
  • Turn out of the pan and let cool before slicing.

Nutrition

Calories: 109kcal | Carbohydrates: 18g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 217mg | Potassium: 58mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1.6% | Calcium: 1.7% | Iron: 2.3%
Tried this recipe?Mention @TwoLuckySpoons or tag #twoluckyspoons!

 

jodiemo

Jodie is a wife, mom, writer and lover of chickens and gardens. She runs her family's winery by day and cooks and writes by night.

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