This recipe uses 50% whole wheat flour, which gives it a nutty flavor and some bite, but not too much, and there’s a hint of sourdough tang. All that and the dense crumb makes for great sandwiches. This is our current house bread.

The basis for the recipe is this Hearty Sandwich Bread (the former house bread). Timing has been changed to allow for the longer sourdough fermentation time and the weights have been increased a touch so it fills the pan more.

---

Recipe

Active time: 10 minutes | Inactive time: 12.5 hours (18.5 – 20.5 hours including starter feeding)

Equipment: Large bowl, 1 pound (8.5″ x 4.5″ x 2.5″) loaf pan, scale, scraper, large dutch oven, oven

Ingredients

1. If needed, feed starter. I usually set out the filtered water so it comes to room temperature. Once the starter has at least doubled in size, go to step 2.
2. In a large bowl, combine all ingredients and mix well until a shaggy dough forms and no dry flour remains.
3. Cover bowl tightly with plastic wrap and allow dough to ferment for about 10 hours, it should double in size.
4. Grease the loaf pan with butter.
5. Turn the dough out onto a floured work surface–it’s going to be very sticky.
6. With floured hands, pat the dough down to remove any large gas bubbles and form a rectangle.
7. Fold the rectangle over on itself in thirds.
8. Turn the dough 90º, repeat the patting and folding in thirds process.
9. Pat and form a rectangle that will fit the loaf pan, lengthwise.
10. With floured hands, roll the rectangle into a loaf and place in the pan seam side down.
11. Cover pan with plastic wrap and place in the refrigerator overnight to proof. Alternatively, you can let it proof at room temperature for about 2 hours. In either case the dough should rise up to the top edge of the pan.
12. If the loaf has been proofing in the refrigerator, take it out an let warm up a bit at room temperature about an 1 or 1.5 hours before you plan to bake.
13. About 30-45 minutes before the loaf is ready to bake, place a covered dutch oven in the oven and preheat to 450º F.
14. Slash the top of the loaf with a razor or very sharp knife.
15. Place in preheated dutch oven, cover and bake for 30 minutes.
16. Remove cover and turn oven down to 400º for an additional 8 minutes.
17. When done, the top of the loaf should be medium-dark brown with an internal temperature of 190 – 200º
18. Remove from oven and turn loaf out onto a wire rack to cool completely before slicing.

Notes

• After trying metal and glass pans for this recipe, I’ve settled on glass. The crust didn’t brown enough in the metal pan.
• My preference for sandwich bread not too brown on the top. Turning the oven down after the first 30 minutes is just right for me. If you prefer yours more bien cuit, try leaving the oven at 450º after uncovering the dutch oven.
• The ratio of whole wheat to bread flour can be modified to your taste. I’ve been pleased with the results of increasing the whole wheat percentage. Currently, I’m using 80% whole wheat flour, 10% bread flour and 10% oats (pulsed in the blender).
• Originally, this was done without overnight proof in the refrigerator or the use of a covered dutch oven. However, I found that these two techniques made for a much better and more consistent loaf. Note that the pictures above are from a loaf that did not proof in the refrigerator.