When it comes to sandwich bread I try to keep it simple. I make two large loaves at a time. Keep one out and freeze the other.
Grind 6-61/2 cups Bronze Chief wheat berries (I like red wheat best for sandwich bread. Prairie Gold works well too.)
Put 2 Tbsp. yeast in mixer bowl
Pour 3 1/2 cups hot water over yeast
Stir the yeast and water if needed to help soften all the yeast.
1/3 cup oil or melted butter
1/3 cup honey to yeast mixture
3-5 cups freshly ground hard wheat flour
1 Tbsp. Ground flax seed
Let this rest until bubbly.
2 tsp. Salt
3 cups freshly ground hard wheat flour
Continue mixing, adding flour as needed. Be careful to not add too much flour. The dough should be slightly sticky when done. Let the mixer knead the dough, for about 8 minutes, if it has a dough hook. If not knead by hand. Then return to the bowl. Cover and let rise for about an hour. It should double in bulk.
Punch down and divide in half on a greased breadboard. (I simply spray my board with PAM.) Let rest for 5-10 minutes. Roll each half out into a rectangle. This helps get rid of air bubbles and mixes the yeast in the dough again. Roll up tightly starting at a short end. Tuck ends under, seal edges. Put seam side down in greased loaf pan. Cover and let rise until doubled.
Bake loaves at 350-360°F for 35-40 minutes. When done brush tops with butter if desired. Remove from pans and let cool on their sides.
Here are the finished loaves of bread and the first dozen rolls out of the oven.
I debated which recipe to use this one or on of my mom’s that you can leave the dough in the refrigerator until several hours before you want the rolls. I decided to go with this one because I’ve adapted it to use mostly whole-wheat flour. This is the same recipe I use for pizza crusts, cinnamon rolls, and cinnamon bread.
Stir together inn mixer bowl:
2 Tbsp. Yeast
1/2 cup hot water
1/4 cup honey or fructose (I used honey today.)
Grind 4 cups of Prairie Gold wheat berries
When yeast is bubbly add the following and mix:
2 cups milk, warmed
1/2 cup butter, warmed with milk until just melting
All the Prairie Gold flour
2 tsp. Salt
1 Tbsp. ground Flax Seed
Knead in just enough additional Natural White Flour (This is a fabulous flour from Wheat Montana Farms.) Total cups of flour should be around 6 1/2 – 7. The dough should be smooth and slightly sticky after kneading. Return to bowl. Cover and let rise in a warm area until double.
Put two pieces of dough worked into small balls the size of a walnut into each greased muffin cup. Makes about 30-36 rolls. Cover and let rise until double. I let mine rise under the wood stove.
Bake rolls in a 400°F oven for 10 minutes. Brush tops with butter. Remove from pan and let cool covered on a wire rack.
The rolls smelled so good I just had to eat one!