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Organic Whole Wheat Sandwich Bread Part #1

A home-style Amy Scherber's Organic Whole Wheat Sandwich Bread Part #1 made with Active Dry Yeast, Very Warm Water, (105 To 115 Degrees F), Or More If Necessary, and Organic Whole Wheat. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 tsp
• 1/4 cup
• 3 3/4 cup
• Organic Whole Wheat
• Flour
• 2 3/4 cup
• Unbleached All Purpose
• Flour
• 2 cup
• Old Fashioned Rolled Oats
• 2 tbsp
• 1 1/2 cup
• 2 1/2 cup
• Degrees F
• 3 tbsp
• 3 tbsp
• 2 tbsp
• Other Vegetable Oil
• 2 cup
• Toasted
• Additional Rolled Oats For
• Topping
• 9

Method (preview)

1. 1

   Place the yeast and warm water in a large bowl and stir with a fork to dissolve the yeast.

2. 2

   Let stand for about 3 minutes.

3. 3

   Whisk the whole wheat flour, unbleached flour, oats, and salt together in a medium bowl.

4. 4

   Add the sponge starter, cool water, honey, molasses, and oil to the yeast mixture.

5. 5

   Mix with your fingers for 1 to 2 minutes, just long enough to break up the sponge (the mixture should look milky and be slightly foamy).

6. 6

   Add the flour mixture to the bowl and stir with your fingers to incorporate the flour, scraping the sides of the bowl and folding the dough over itself until it gathers into a shaggy mass.

7. 7

   Spread the pecans and raisins evenly over the dough.

8. 8

   Fold the whole mass into an envelope and knead and fold it gently until the nuts are well distributed, about 2 to 3 minutes.

9. 9

   If the dough resists, let it rest for 5 minutes and then continue kneading.

10. 10

    Shape the dough into a loose ball and place it in a lightly oiled bowl, along with any loose nuts.

11. 11

    Turn the dough to coat the top with oil, and cover the bowl tightly with plastic wrap.

12. 12

    Let the dough rise at room te