I am writing a kitchen romance novel.
Naturally, I am the heroine. My collection of adorable Anthropologie aprons in unparalleled, my apartment floods with natural light whenever I need to shoot a food photo, and my tall, dark, and handsome husband relishes washing the dishes. I possess imported olive oil on tap, a greenhouse roaring with fresh herbs, and, oh yeah, I bake all of our bread from scratch.
Isn’t my life gorgeous? I can envision the glossy hard cover now.
Reality time. Though I buy my olive oil at Trader Joe’s, killed the one herb garden I had, and Ben doesn’t necessarily grin while scrubbing pots, thanks to Magic Multigrain Whole Wheat Sandwich Bread, every PB&J from here on out will be on scratch-made bread.
Yeast breads have a reputation for being difficult, time-consuming, and all-around scary to bake. Sandwich breads are often viewed especially horrific, since they must walk a texture tightrope: study enough to withstand thin slicing and sloppy sauces, yet soft and tender enough to enjoy. Whole wheat is most challenging of all, since whole-wheat flours are heavier and can render the final product more “brick” than “bread.”
What if I told you that in a few short, almost exclusively unattended hours you could be enjoying your very own gooey grilled cheese, tempting peanut butter toast, or straight-up butter-topped slice of 100% from scratch, 100% whole wheat, perfect sandwich bread?
Carb fantasies do come true with Magic Multigrain Whole Wheat Sandwich Bread.
Whether this is your first or your five-hundredth loaf of homemade bread, you are going to adore and master Magic Multigrain Whole Wheat Sandwich Bread. As I mentioned in my Rosemary Olive Oil Bread and 100% Whole Wheat Pizza Dough posts, bread baking is much more approachable than it seems, and the bread that you bake at home—even “bad” bread—will blow the crust off anything commercially produced.
Just think of our homesteading ancestors; my great-grandma turned out a decent loaf in a drafty hut with a wood-burning stove and no measuring cups. Surely we can manage with a pre-heatable oven and electricity on our side.
With that pioneering perspective, bid Sara Lee goodbye and say hello to Magic Multigrain Whole Wheat Sandwich Bread.
Never ever have I been so in love with my toast as I have been since Magic Multigrain Whole Wheat Sandwich Bread entered my kitchen and stole my carb-craving heart. Magic Multigrain Whole Wheat Sandwich Bread nails the sweet-spot of being tender and fluffy, yet hearty. I call this bread “Magic” because it will both melt on your tongue with tenderness and hold up to whatever schmear of messy sauces and melty cheeses you desire, even when placed in a panini press. Slather with liberal abandon. Magic Multigrain Whole Wheat Sandwich Bread can take it.
Now, let’s talk toast: Magic Multigrain Whole Wheat Sandwich Bread and your toaster are soul mates. Don’t keep them apart; it’s destiny. Bake Magic Multigrain Whole Wheat Sandwich Bread, unite these lovers, then devour the best toast of your life. Anything else would be contrary to the wishes of the universe.
To ensure your Magic Multigrain Whole Wheat Sandwich Bread is a loaf of baked glory, follow these tips:
- USE VITAL WHEAT GLUTEN. In 100% whole grain breads like this one, vital wheat gluten is, well, vital. Think of it like magical fairy dust that will give your whole-wheat breads elasticity and rise. In science terms, vital wheat gluten adds protein, which low-protein flours (whole-wheat) desperately need to rise like their higher-protein counterparts (bread flour). I love this one from Bob’s Red Mill, and have seen it available in many grocery stores and the internet.
- Plan ahead. This recipe calls for a “soaker.” Translation: The grains are soaked together overnight prior to being added to the dough. This process juices up the grain’s enzymes, frees sugar from starch, and gives you a loaf with perfect texture and flavor.
- Be patient. Depending on the temperature of your home, on its first rise the bread may take up to 2 and 1/2 hours to double in size (cooler = longer). A full rise is critical for a fluffy loaf. Embrace the process. Give the yeast time to do its thang and use these moments to reflect with on the wonder of a few small granules breathing life into your dough. Or go shopping.
- Put away your ruler. Not sure if your loaf has “doubled” in size? Lift two fingers, poke the dough gently, and see if your indent stays. If yes, your dough is ready to be shaped into a loaf.
- Take your bread’s temperature. Instant-read thermometers (I love this one) are super inexpensive and make the processes of determining if your loaf is “done” much clearer. When you believe the bread is ready, insulate your hands with a dishtowel, carefully flip the loaf out of the pan so its bottom is facing you, and insert the thermometer into the center. Bread not ready yet? Flip it back into the pan, then check again in 5 minutes.
- Freeze. Freshly baked bread tastes best when eaten within two days of baking. While this isn’t difficult to accomplish, if you are not going to go through the whole loaf that quickly, simple pre-slice the whole caboodle, then freeze what you don’t plan to use right away. When ready to eat, grab the slices right from the freezer, pop them right into the toaster or microwave, and voila. Instant homemade bread.
My final secret to perfect homemade bread: Think positive! You’ve got this. Be the author of your own kitchen romance with Magic Multigrain Whole Wheat Sandwich Bread.
Adapted from Peter Reinhart’s The Bread Baker’s Apprentice