Whole-wheat Sandwich Bread
1 1/2cup (180g) Unbleached all purpose flour
1 1/2cup (202g) Whole-wheat flour
1 cup Warm water (around 105f)
1/4 cup Vegetable oil
2 tablespoons Sugar
1 tablespoon Everything bagel spice mix
1 packet active dry yeast or 2 teaspoons instant yeast
Add water, oatmeal and sugar in a high powered blender. Blend for about 30 seconds
Combine all of the ingredients into a stand mixer bowl and stir.
Using a hook attachment, knead for around 5 minutes until the dough begins to become smooth and supple.
If kneading by hand, transfer the dough to a lightly greased or floured surface and knead it for 6 - 8 minutes.
Remove the dough from a bowl and transfer to a lightly greased container, cover loosely with lightly greased plastic wrap for the first rise. I like using a pot since it is easier to measure how much the dough expanded.
Let it rest for 1 to 2 hours, depending on the temperature of your kitchen. Allow the dough to rise until close to doubled.
How do you know if it’s ready? If it rebounds slowly and leaves a small indent, it's ready. If it rebounds right away, it needs to rest more.
Transfer it to a lightly greased or floured work surface and gently deflate it. I like using a baking pan with a silicone mat for easy cleaning. Shape the dough into an 8" log.
Sprinkle everything bagel spice mix and roll the log around.
Place the log in a lightly oiled loaf pan, cover loosely with lightly greased plastic wrap for second rise.
Let it rest for approximately 1 hour, until it is domed about 1" above the edge of the loaf pan.
Towards the end of the rise, preheat your oven to 350°F (177C).
Bake the bread for 30 to 35 minutes or until it's golden brown. The interior temperature should register at least 190°F in the center. It should make a hollow sound when thumped on the bottom.
Remove it from the oven. Take it out from the pan and cool it on a rack for at least 1 hour before slicing.