If you are like me, you have searched high and low for an easy, soft, and delicious sandwich bread. My criteria for this recipe was; no knead, no mixer, and long fermented. It comes out with a wonderfully soft crumb and crispy buttery crust. My kids love it! This sandwich bread is perfect for busy people. Start it in the evening and pop it into the oven first thing in the morning. The perfect loaf for sandwiches, toast, even as a side with dinner.
Ingredients
- 2 cups warm water
- 1/4 cup bubbly sourdough starter
- 2 Tbs avocado oil
- 2 Tbs honey
- 100 grams whole wheat flour
- 400 grams all-purpose flour
- 2 tsp sea salt
Method
-Combine water and starter in a large mixing bowl. For perfect 100 degree water, fill a 2 cup measuring cup with 1 1/2 cups of room temperature water and fill the reaming half cup with boiling water. Add in bubbly starter and mix to combine.
-To the water and starter mixture add avocado oil, honey, whole wheat, all-purpose flour and salt. Mix well using a rubber spatula. The resulting dough will be fairly loose and sticky.
-Cover with a damp towel and allow to rise in a warm place. Bulk rise for 8-12 hours depending on the temperature of your room. You’ll know the dough is ready when it has doubled in size, with large bubbles.
-The dough now will be very sticky and very bubbly. Take two forks and starting on either side of the bowl pull the dough together toward the middle. Move around the bowl until you have folded all the mixture onto of itself and it has deflated. Pour the dough into a buttered or oiled loaf pan.
-Preheat your oven to 425 degrees and place your loaf in a warm spot to rise for anythother 30 minutes to an hour. You’ll know your bread is ready to bake when the dough has risen to the lip of the pan.
-Bake at 425 for 15 minutes. Reduce temperature to 375 and finish baking for 15-20 minutes.
-Brush with butter and cool in the pan. Turn out onto wire wrack once cool to the touch.
high desert homemaking 
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