Side Dish

Whole wheat sandwich bread (veganized) is for Side Dish.

Whole wheat sandwich bread (veganized) takes several minutes to prepare.

Whole wheat sandwich bread (veganized) takes several minutes to cook.

Whole wheat sandwich bread (veganized) makes 24 servings.

The ingredients for Whole wheat sandwich bread (veganized) are:

Biga:
2 c. bread flour
1 c. warm water (100 - 110F)
1/2 tsp. instand or rapid-rise yeast

Soaker:
3 c. whole wheat flour, plus extra for kneading
1/2 c. wheat germ
2 c. soy milk

Dough:
1/4 c. agave nectar
4 tsp. salt
2 tbsp. instant or rapid-rise yeast
6 tbsp. vegan butter, softened
2 tbsp. canola oil

Bread flour for work surface

Here is how you make Whole wheat sandwich bread (veganized):

For the biga - combine bread flour, water and yeast in a large bowl and stir with a wooden spoon until no dry flour remains. Cover with plastic wrap and let it stand at room temperature overnight (8-24 hrs). For the soaker - combine whole wheat flour, wheat germ, and soy milk and stir with a wooden spoon for about 1 min. Turn out dough onto lightly floured work surface and knead until smooth, 2-3 min. Place soaker back in the bowl, cover with plastic wrap, and refrigerate overnight (8-24 hrs). For the dough - using the bowl of a stand mixer with dough hook attachment, first tear up soaker into 1-2" chunks. Then add the biga, agave nectar, salt, yeast, butter and oil. Mix on low speed for about 2 min., until a uniform mass starts to form. Increase speed to medium and knead dough for 8-10 min. Turn out dough onto a lightly floured surface and knead 1 min. Shape dough into a ball and place in a lightly greased container. Cover tightly with plastic wrap and allow it to rise at room temperature for 45 min. Gently press down on center of dough to deflate. Fold dough onto itself a total of 8 times by gently lifting and folding the edge of the dough towards the middle, going all the way around the bowl. Cover and allow to rise at room temperature until doubled in bulk, about 45 min. Grease 2 loaf pans. Transfer dough onto a well-floured surface and divide it evenly in half. Working with 1 ball of dough at a time, pat each into a 8" x 17" rectangle. With the short side facing you, roll the rectangle towards you to form a firm cylinder. Pinch the seam closed. Place loaf seam side down in greased loaf pan, working it gently into the corners. Repeat with the second ball of dough. Cover loaves loosely with plastic wrap and allow to rise at room temperature until almost doubled in size, 60 - 90 min. Top of loaves should rise about 1" over lip of pan.Halfway through this last rising period, preheat oven to 400F. Place an oven-proof container at the bottom of the oven, large enough to contain at least 2 cups of water. This will generate steam as your bread bakes.Make a 1/4' deep slash lengthwise down the center of each loaf. Set loaves in oven and reduce the temperature to 350F. Bake until crust is dark brown and internal temperature registers 200F on instant-read thermometer, about 40-50 min., rotating loaves 180 degrees and side to side halfway through baking. Transfer pans to wire rack and let them cool for 5 min. Turn loaves out from pans and place back on rack to finish cooling. Serving Size:?1 3/4" slice

The nutritional information for Whole wheat sandwich bread (veganized) is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 146.0

• Total Fat: 4.8 g
• Cholesterol: 0.0 mg
• Sodium: 431.2 mg
• Total Carbs: 23.5 g
• Dietary Fiber: 2.8 g
• Protein: 4.9 g

The dietary needs meet for Whole wheat sandwich bread (veganized) is Vegan