Russellkhan
Senior Cook
OK, here's the recipe for the graham flour sandwich loaf I made the other day. This will be my first ever attempt to write out a recipe for others to use, so please forgive me any errors and ask me any questions you may need to make things clear.
Preferment:
Mix yeast with flour, add water, mix. Cover and leave out overnight, anywhere from 10-20 hours should be fine.
Dough:
Combine flours, salt, yeast, vitamin C in a bowl, stir to combine.
Put preferment, milk, sorghum in mixer, run mixer for a moment to combine.
Add half of flour mixture to mixer, run mixer to combine (30 seconds or so). Leave mixer running. Once it is combined, add the rest of the mixture in 1/4 to 1/2 cup increments. Once all flour is added, add butter. Allow mixer to run for another 3-4 minutes. Turn off mixer and cover bowl. Allow to rest for 10-15 minutes.
After the rest, turn on the mixer and knead until dough has a nice smooth consistency (probably about 5 minutes). Cover and allow to rise until doubled, about 4-5 hours.
Remove from bowl, flatten dough into a rough rectangle, fold into thirds once horizontally, then once vertically. Allow to rest 5-10 minutes. Shape and place into a greased 4.5x8.5 loaf pan. Allow to rise for an 1-1.5 hours, until roughly doubled. Preheat oven to 400F before end of rise.
Place loaf into preheated oven, spray oven with clean fresh water from a sprayer only used for water (Do this carefully - the water will shatter the oven light or the oven window if it comes into contact with either). Spray oven 3 times or so during first 5 minutes of baking. At the end of 5 minutes, turn the oven down to 375.
Remove loaf from oven after a total of 35 minutes or when internal temperature of the bread reaches 195F.
Some explanations and disclaimers:
Preferment:
- 200 g All Purpose flour
- 200 g water
- 1/4 tsp instant yeast
Mix yeast with flour, add water, mix. Cover and leave out overnight, anywhere from 10-20 hours should be fine.
Dough:
- preferment
- 200 g graham flour
- 25 g potato flour
- 1.5 tsp salt
- 1/4 tsp instant yeast
- 1/4 tsp vitamin C crystals (should be ok to leave this out if you don't have it)
- 68 g milk
- 1 Tbsp sorghum (substitute malt syrup or honey if you don't have this)
- 2 Tbsp butter, cut into small chunks or slices
Combine flours, salt, yeast, vitamin C in a bowl, stir to combine.
Put preferment, milk, sorghum in mixer, run mixer for a moment to combine.
Add half of flour mixture to mixer, run mixer to combine (30 seconds or so). Leave mixer running. Once it is combined, add the rest of the mixture in 1/4 to 1/2 cup increments. Once all flour is added, add butter. Allow mixer to run for another 3-4 minutes. Turn off mixer and cover bowl. Allow to rest for 10-15 minutes.
After the rest, turn on the mixer and knead until dough has a nice smooth consistency (probably about 5 minutes). Cover and allow to rise until doubled, about 4-5 hours.
Remove from bowl, flatten dough into a rough rectangle, fold into thirds once horizontally, then once vertically. Allow to rest 5-10 minutes. Shape and place into a greased 4.5x8.5 loaf pan. Allow to rise for an 1-1.5 hours, until roughly doubled. Preheat oven to 400F before end of rise.
Place loaf into preheated oven, spray oven with clean fresh water from a sprayer only used for water (Do this carefully - the water will shatter the oven light or the oven window if it comes into contact with either). Spray oven 3 times or so during first 5 minutes of baking. At the end of 5 minutes, turn the oven down to 375.
Remove loaf from oven after a total of 35 minutes or when internal temperature of the bread reaches 195F.
Some explanations and disclaimers:
- I have an Electrolux DLX mixer and the recipe is written based on how I do things with my mixer. It can be done with another mixer or by hand, please make adjustments if necessary to do things as required by your mixer.
- I used very little yeast, mostly because I knew that I was going out for several hours and I didn't want the bread to over-rise while I was out. If you prefer a faster process, add more yeast to the dough. I'd say if you use 1 tsp in the dough (in addition to the 1/4 tsp in the preferment, of course), the dough should double in about an hour to an hour and a half for the first rise, and an hour or less for the second.
- I measure by weight, and highly recommend this method (and I do it in metric, as metric is much friendlier to calculating for things like scaling). If you must measure by volume, be aware that it is much harder to get an accurate measure that way, especially for flour. With that said, here are the ingredients by volume, as converted by this site and rounded a little bit for reasonable numbers:
Preferment:
Dough:
I think the next time I do a similar bread I will use the whole grain flour for the preferment. It seems like there's more flavor there to be released, and it will benefit more from the extra time in contact with water (the first rest is primarily to allow the graham flour some time to hydrate). Try it that way if you are interested. I have a feeling it will improve the bread.- 1.6 cups (1.5 cups + 1.5 Tbsp) AP flour
- 7 oz water
- 1/4 tsp instant yeast
Dough:
- preferment
- 1.67 cups (1 1/3 cups) graham flour
- 1/4 cup potato flour (couldn't find a conversion for this, so this is en estimate)
- 1.5 tsp salt
- 1/4 tsp instant yeast
- 1/4 tsp vitamin C
- 2.4 oz (a little more than 1/4 cup - but less than 1/3 cup) milk
- 1 Tbsp sorghum (substitute malt syrup or honey if you don't have this)
- 2 Tbsp butter, cut into small chunks or slices
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