Whole Wheat Sandwich Bread

1. Stage

Make tangzhong: In a small pot over medium low heat, whisk together ½ cup water and 2 tablespoons flour until a thickened slurry forms, about 2 to 3 minutes. Remove from heat and let cool to room temperature.

2. Stage

In a large bowl, whisk together yeast with milk, 1/4 cup water, and honey and let stand until foamy, about 15 minutes.

3. Stage

Add 2 ¾ cup whole wheat flour, cooled tangzhong, oil, butter, and salt to bowl with yeast mixture. Mix until dough is cohesive and sticky, 1 to 2 minutes. Cover bowl and let rest for 20 minutes.

4. Stage

Using wet hands to prevent sticking and handling the dough loosely to avoid tearing, gently pick up one edge of the dough and pull lightly to fold it toward the opposite edge. Repeat this stretch and fold motion around the bowl, then flip dough upside down so that the smooth side is facing up. Let rest 20 minutes. Repeat stretch and fold two more times, resting 20 to 30 minutes after each fold.

5. Stage

Grease a 9”-x-5” loaf pan with more oil. On a lightly oiled surface, use oiled hands to pat dough out into a 9”-x-11” rectangle. Create a letter fold with dough: starting with the short side, fold one-third of rectangle over the middle third, then fold the remaining third over the middle third. Press down on dough to gently flatten, then, starting with the short side again, roll into a log. Place seam-side down into prepared pan, then place even pressure on the log to flatten it to fill the bottom of the pan. 

6. Stage

Brush top of loaf lightly with egg wash, then sprinkle on assorted seeds or oats, if using. Use even pressure to embed seeds into the dough. Let proof until center of loaf domes 1 ½” above the top of the loaf pan, about 1 hour. Preheat oven to 375° half an hour before you are ready to bake. 

7. Stage

Bake until deeply golden on top and internal temperature reaches 200°, 45 to 50 minutes.