Whole Wheat Sandwich Loaf

Instructions

• 1

  Place the flours, yeast, sugar, salt and butter in the bowl of a stand mixer. Using the dough hook, turn the mixer on low speed. Gradually add the water and milk to form the dough. Scrape down the side then knead for 15 minutes, or until the dough is smooth and elastic.

• 2

  Place the dough in a heatproof bowl, shape it into a ball and cover with plastic wrap.

• 3

  Insert the wire rack into position 8. Place the bowl in the oven. Set the oven to Proof, Convection, 81°F, for 40 minutes and press Start to proof.

• 4

  The dough should have doubled in size. If not, proof it longer.

• 5

  Remove the bowl from the oven. Grease a 9-inch x 5-inch loaf pan. Turn the dough onto a lightly oiled countertop. Gently stretch the dough into a 12-inch x 9-inch rectangle. Roll the dough from the top tucking in the edges to form a tight cylinder. Place the dough in the pan, seam side down. Cover with plastic wrap.

• 6

  Place the pan in the oven. Set the oven to Proof, Convection, 81°F, for 30 minutes and press Start to proof.

• 7

  The dough should have risen about 1-inch above the edge of the pan and feel light and puffy. If not, proof it longer.

• 8

  Remove the pan from the oven. Adjust the oven to Bake, Convection, 350°F, for 45 minutes and press Start to preheat.

• 9

  Once preheated, remove the plastic wrap and slash the top of the loaf with a bread lame or serrated knife. Place the pan in the oven, spray the loaf with water, close the oven door and bake for 45 minutes. If the bread starts to brown too quickly, tent with a piece of foil.

• 10

  The loaf should be well browned, puffed and crusty. If not, bake it a little longer.

• 11

  Stand the pan on a rack to cool for 5 minutes then remove the loaf from pan to cool completely before serving.