Soft Honey Wheat and Flax Sandwich Bread

Inspired by King Arthur Flour’s Soft Sandwich Bread with Flax

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• 1 packet instant yeast (I like Red Star Platinum)
• 195g whole wheat flour
• 43g flax meal
• 9g sea salt
• 8 oz warm 2% milk (120-130-F)
• 43g honey
• 25g extra virgin olive oil
• 25g melted butter
• 1 egg
• 185g bread flour

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1. In the bowl of a stand mixer, stir together:
   • 1 packet Red Star Platinum yeast
   • 195g whole wheat flour
   • 43g flax meal
2. Mix in:
   • 8 oz warm milk (120-130-F)
   • 43 g honey
3. Add:
   • 25g olive oil
   • 25g melted butter
   • 1 egg
   • 185g bread flour
   • 9g sea salt
4. Attach the dough hook, and mix on speed 2 for 7 minutes.

If the dough is extremely loose and sticking to the sides of the bowl, add more bread flour (1 teaspoon at a time). The dough will be sticky, but should begin to hold a shape and not pool at the bottom of the bowl.

After 7 minutes, the dough should pass the “windowpane” test. If not, knead for 2 more minutes and check again.

Shape the dough into a ball and place inside a greased mixing bowl, or mold the dough into the loaf pan you’ll be using . Cover with plastic wrap and allow to rise until almost doubled in size, about 1 – 1 1/2 hours.

Lightly grease a 9″ x 5″ loaf pan. Gently shape the dough into a smooth log, and settle it into the pan, smooth side up. Here is a good video on how to shape a loaf. Another good video with a different technique here.

Place a sheet of lightly greased plastic wrap over the pan, and allow the loaf to rise till it’s crowned over the rim of the pan by about 3/4″, about 60 minutes. Towards the end of the rising time, preheat the oven to 350°F.

Bake the bread for 30 minutes, or until the center registers 190-F on an instant-read thermometer.

Brush melted butter over the top of the loaf and allow to cool completely before slicing.

• Notes:
  • The loaf pan I use: USA Pan Bakeware Aluminized Steel Loaf Pan, 1.5 Pound
  • The instant yeast I use: Red Star Platinum

Serving size: 1 slice