Simple Sandwich Bread Recipe – Kastenweißbrot
I use for this simple sandwich bread recipe a mixture of flour, unbleached all-purpose flour, and bread flour. The dough is right when it is elastic and is not sticky.
Ingredients for the Simple Sandwich Bread Recipe:
- 300 g (12.43 oz) of all-purpose flour, unbleached
- 250 g (7.05 oz) of bread flour
- 1 package of dry yeast, rapid rise
- 1 teaspoon of sugar
- 1 teaspoon of salt
- 2 tablespoons of diastatic malt powder
- 3 tablespoons of sunflower oil OR walnut oil
- 360 ml (12.17 oz) of water, lukewarm
Preparation of the dough:
Mix the flour in a mixing bowl of a stand mixer and add yeast, sugar, salt, and diastatic malt powder before adding the sunflower/walnut oil. Pour half of the lukewarm water into the flour mixture and start kneading on low. Slowly add the rest of the water to the mixing bowl and knead for 8-10 minutes. Form a ball and transfer it into a bowl floured on the bottom, cover with a kitchen towel and let the dough rise for 30 minutes or until doubled.
Shaping of the bread:
Flatten the dough with your hands, starting in the center to the outside. Fold the dough and roll over with a rolling pin to get the air out of the dough — repeat 2 or 3 times. Knead the dough with your hands until it is smooth.
Roll the dough to a rectangle as wide as the loaf baking pan (mine is 30 cm – 11.5 inches). Close the seam with your fingers and place the bread into a buttered loaf pan with the seam down. Let it rise for 20 minutes covered with a kitchen towel.
Baking of the bread:
In the meantime, place a pot with water on the bottom of the oven and preheat to 205°C – 400°F.
Make a cut lengthwise in the center of the bread using a knife or razor blade. Add 3 ice cubes left and right to the pot on the oven’s bottom to create more steam and place the bread on the second rack of the oven. Turn the heat down to 190°C – 375°F and bake for 60-65 minutes.
After 25 minutes of baking, open the oven’s door entirely, and remove the pot with the water. Close the door again and finish baking.
Take the bread out of the oven and immediately brush it with water. Let it cool down on a cooling rack.