Perfect Sandwich Bread

Temperature: 390 F

Bake Time: 25-30 minutes

Tools: 2 8x4 Bread pan, large bowl, Stand mixer (ideal, but optional)

Servings: 10-15 slices, per loaf.

Total Time: 2-3 hours (depending on rise time)

Ingredients:

3 ⅓ Cups Warm water (around 110 F)

4 ½ tsp Instant Yeast or Active Dry yeast (2 packets)

2 tsp Sugar

2 tsp Honey (or preferred sweetener; agave or more sugar for vegan bread)

2 tsp Salt

3 tbsp Oil (Olive oil or whatever oil you like to use. Butter will also work.)

9 Cups Bread Flour (or All-Purpose)

6 tbsp Hemp hearts (optional, but they add a lot of micronutrients to the bread!)

Milk or Butter (or water, for vegan bread), for brushing after baking

Recipe:

1. In the bowl of a stand mixer, or large bowl, add the warm water, yeast and sugar and allow them to sit until it’s frothy (that means the yeast has activated.

2. Add Honey, Salt, Olive Oil, Bread Flour (slowly) and, with the bread hook attachment for the stand mixer (or a sturdy wooden spoon), begin to mix until a loose dough is formed.

3. Knead for 8 -10 minutes on low, for the stand mixer. Add the Hemp Hearts (or any other seeds, like chia or flax, etc) at this step. (if not using a mixer, place the dough on a floured surface and knead by hand, pushing the dough away from you and then folding it back on itself, and pushing away again, and so on.) The dough should pass “the window test” after kneading; hold a chunk of dough up to the light and pull it slowly; you should be able to see light through it without it breaking. That is how you know that you have built enough necessary gluten for the correct texture.

4. Grease a large bowl with olive oil, coating the dough lightly, and cover with plastic wrap or foil or a floured kitchen towel.

5. Let the dough rise for 30-45 minutes. It will depend on how warm your house is. (If it’s too cold, warm your oven for a minute or two, turn off the heat and sit the bowl inside of the cozy oven. Note that it will probably rise quickly, so keep an eye on it!).

6. Once the dough has risen and doubled in size, turn the dough out onto a floured surface and divide the dough in half. With your hands, spread out the dough into a rectangle (about 8 inches wide, to match the pan, and about 12 inches long). Starting with the short side, roll the dough, the tighter the better, to avoid gaps in the finished bread, and pinch the sides together to seal it.

7. Lightly grease the bread pans and place the dough rolls into the pans, cover and allow to rise in the pans for another 30-45 minutes. Preheat the oven during this time.

8. Once the dough has grown above the rim of the pan, place them in the oven and bake for around 30 minutes, until the tops are beginning to become golden brown.

9. Once out of the oven, remove from the pans (the loaf should sound “hollow” when tapped on the bottom). Brush the loaf with Milk (or butter or water) and allow to cool on a wire rack. Cool completely before cutting.

Note: Because there are no preservatives, this bread will mold rather quickly. I highly recommend freezing whatever you won’t be able to use in the next 4-5 days.