Wheat Sandwich Bread from Amish Starter Recipe

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Wheat Sandwich Bread from Amish Starter
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  • 1/3 cup white sugar
  • 1/3 cup flour
  • 1/3 cup skim milk
  • 1 cup hot water (between 120-130 f)
  • 1 tbsp olive oil
  • 2 tsp salt
  • 2 cups bread flour
  • 2 tbsp water , as needed


  1. Put water, starter and olive oil in mixer's bowl. Add remaining ingredients. Using dough hook attachment, mix on speed 2 until dough begins to form a ball on the dough hook, about 2 minutes. You may need to add a little more water, especially since whole wheat flour really soaks up the moisture.
  2. Now, increase the mixer's speed to 3 and let the dough hook knead the dough for four minutes on speed 3. If the dough starts creeping up past the guard on the top of the hook, it's because the dough is a bit too dry. Just sprinkle in a little water.
  3. After the four-minute knead by the mixer, let the dough rest in the bowl for about 5 minutes. This will help further develop the strands of gluten.
  4. Do a window pane test: Break off a little piece of the dough and roll it into a ball. Gently flatten the ball with your fingers and tease/stretch the dough out as if you're making a tiny pizza, getting it as thin as you can. If the dough is elastic and you can stretch it into a window pane through which light shines, the gluten is well developed and you're ready to proof the dough.
  5. If the dough rips instead of stretches, it's not kneaded quite enough. Give it a quick one-minute knead on speed 3. This is why I left it in the mixer bowl while letting it rest. ;).
  6. When the dough's ready turn it out into an oiled bowl and cover the bowl loosely with plastic or a damp tea towel. Place bowl in a warm place. I put the bowl in the oven with its light on, along with a bowl of hot water.
  7. When the dough's about doubled in size (roughly 90 minutes, but this can vary a bit), punch down the dough. Then, it rise another 45 minutes or so to develop more flavor. The second rise helps it develop more flavor.
  8. Punch down the dough then turn dough out onto lightly floured counter. Gently roll it out into a rectangle about 9 long and 6 wide. With your fingers, roll the flattened dough into a log, retaining tension as you do so. It's important you create surface tension on the loaf as you roll it up. Pinch the resulting seam together and tuck the ends under a bit.
  9. Place loaf into a greased loaf pan seam-side-down, cover with a lightly floured tea towel, and let rise about an hour. In a standard 9x5 loaf pan, the dough should rise until it's domed a bit above the loaf pan's top.
  10. Preheat oven to 375°F With a sharp knife or a razor blade, gently slash the top of the loaf about 1/2 deep all along the top. Bake loaf for 30-35, rotating the pan in the oven once about half way through. The bread is done when you can can turn the loaf over in an oven mitt and a thermometer inserted in the bottom of the loaf registers between 190-195°F The loaf will sound hollow if you thump the bottom.
  11. Note that ovens vary, and you may need to tent the loaf with tinfoil if the top crust is getting too dark.
  12. Let loaf cool in pan for 5 minutes, then turn out onto a cooling rack. Let the loaf cool *completely* before you slice it.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 874.34 Kcal (3661 kJ)
Calories from fat 92.95 Kcal
% Daily Value*
Total Fat 10.33g 16%
Cholesterol 57.48mg 19%
Sodium 1453.85mg 61%
Potassium 217.99mg 5%
Total Carbs 167.94g 56%
Sugars 12.8g 51%
Dietary Fiber 6.72g 27%
Protein 26.01g 52%
Vitamin C 0.2mg 0%
Iron 10.4mg 58%
Calcium 126.8mg 13%
Amount Per 100 g
Calories 272.3 Kcal (1140 kJ)
Calories from fat 28.95 Kcal
% Daily Value*
Total Fat 3.22g 16%
Cholesterol 17.9mg 19%
Sodium 452.78mg 61%
Potassium 67.89mg 5%
Total Carbs 52.3g 56%
Sugars 3.99g 51%
Dietary Fiber 2.09g 27%
Protein 8.1g 52%
Vitamin C 0.1mg 0%
Iron 3.2mg 58%
Calcium 39.5mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.5
  • 23

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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