Honey Whole Wheat Sandwich Bread

I'd never mastered sandwich bread before, but being in quarantine and challenging myself to only need to shop every 3 weeks motivated me to figure it out.

So now I've got the recipe I love and I make it about every 3 weeks. I have been baking using a scale instead of measuring cups for a while now. It makes it so much easier to get the right amounts. Also if you have a stand mixer with a hook attachment it can help, but I tend to hand knead near the end.

I divided the ingredients into the steps, because that's how it's easier for me.

Prep: 20 min
Cook: 30 min
Additional: 2hrs 10min
Total time: 3 hrs (depending on room temp and humidity)
Yield: 3 loaves

INGREDIENTS
(needed for step 1)
350g (~2 3/4 cups ) bread flour
300g (~2 1/3 cups) whole wheat flour
2 packages (or 4.5 tsp) active dry yeast  
1/3 cup melted honey
3 cups warm water (115°F)

(needed for step 2)
330g (~2 1/2 cups) whole wheat flour + ~250 (~2 cups) for kneading
1 Tbsp salt
1/2 cup toasted unsalted sunflower seeds

1/2 cup rolled oats

1/4 cup sesame seeds

1 Tbsp poppy seeds

1/3 cup melted honey

3 Tbsp butter, melted

Olive oil to grease rising bowl
Extra butter for brushing onto hot baked loaves

DIRECTIONS
Step 1

• In a large bowl (or stand mixer) mix warm water (110-115°F), yeast, and 1/3 cup honey.
• Add 350g bread flour and 300g whole wheat flour, and stir to combine.  
• Let sit for 30 minutes, or until big and bubbly.

(While getting bubbly measure out step 2 dry ingredients into one bowl and stir and wet into another smaller bowl and stir to have ready)

Step 2

• Mix in the smaller bowl with the 3 tablespoons melted butter and 1/3 cup honey.
• Stir dry ingredients till well combined. (Flour, salt, seeds & Oats)
  

 (If you're using a stand mixer, knead with the dough hook on the lowest setting, while slowly adding more flour, about 1/4 cup at a time till the dough starts to pull off the sides a bit. When I do this I get to a certain point where the dough starts to wrap too high on the hook, so then I transfer to the counter to hand knead)

• Flour a flat surface and knead with whole wheat flour, adding bits as needed until not real sticky - just pulling away from the counter, but still a little sticky to touch. You'll want to knead by hand for at least 10 minutes. This may take an additional 2 cups (250g) of whole wheat flour. 
• Once you have a nice ball that springs back when you poke it and holds its shape a bit, then place in a large lightly greased bowl, turning once to coat the surface of the dough. 
• Cover with a dishtowel. Let rise in a warm place until doubled.

Step 3

• Punch down and divide into 3rds. (I eye-ball it and then use my scale to get them close)
• Shape into loaves (I have been using this technique and like it https://youtu.be/uSwwykPhb_w) then place into 3 greased 9 x 5 inch loaf pans.
• While they are proofing, preheat the oven to 350°F
• Allow to rise until dough has topped the pans by approx. 1 inch.

Step  4

• Bake at 350°F / 175°C for 25 to 30 minutes. Do not over bake. 
• Once pulled out of oven, carefully tip the loaves out and set on a wire rack to cool. 
• While they're still hot grab a stick of butter and lightly drag it across the tops to brush the tops of loaves with butter. I like to use a basting brush to paint the butter around making sure the whole top gets covered. This helps to prevent crust from getting hard. 
• Cool completely before slicing. (While it's tempting to eat fresh hot bread two things will happen. One, if you cut too early, steam will escape making the bread dry out prematurely. Second, trying to slice warm bread is tricky as its softer and it doesn't hold together as well.)
  

*If freezing, I like to slice first, then double bag. I've been using store bought bread bags that I've saved and washed/dried. It can be tricky to get sliced bread into a bag, but the technique that works best for me is to slice the loaf, then lift it vertically and balance on one hand, while lowering the bag down over the slices. Then once the end of the bag is touching the top, I carefully plop it down on the counter and seal the bags by twisting and tucking the loose end under.

A few things I've learned about making yeast bread are these:
- The yeast won't get a good rise if the water is too hot. It can kill it. Use a thermometer to get that 110-115°F.
- If you add the salt too early, the salt can also slow the yeasts ability to bloom, which is why I add it in step 2.
- While waiting for a rise, don't base it on timing. Watch the dough. If its a cooler day, you may want to set your oven on low and put the bowl on top of a pot, on top of the oven, so it can have a warm spot.
- With kneading, you also need to go by feel, and not amounts of flour. You want to knead long enough to let the gluten become more elastic. This way the yeast farts (that's how I explain it to my kids, haha) can get trapped in the dough. When you're dough starts to form a more solid ball, let it go and see how it settles. If it mostly holds its shape and springs back when you poke it, then it's probably good to go.