Let Conrad Cook

This classic delicious sandwich loaf is reliable, hearty, and a consistent pillar in the kitchen. Incredibly holey and ideal as the daily workhorse for savory dips and meaty lunches. Delightful toasted and smeared for breakfast with sweet fruit jams or butters.

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Howdy

Let’s make some bread together! I’ve been baking this bread weekly for many months now as a general use loaf. I love it because its filling, and all the crevices makes it perfect for standing up to volumes of condiments. I’ve marked this recipe as intermediate instead of beginner because baking bread has a lot of nuances but if you have baked breads before this will be an easy win. Have fun!

Helpful tools

Bench scraper for dough https://amzn.to/3HQXA5s

King Arthur unbleached bread flour https://amzn.to/4nIyXHS

King Arthur whole wheat flour https://amzn.to/46yGkuB

Detailed directions

1. In a large bowl whisk together all the dry ingredients. Instant yeast whole wheat flour, white bread flour, salt. You may use a whole packet. If using active dry yeast, let bloom with water, then add the rest of the ingredients and continue.
2. Add the rest of the ingredients to the bowl with a spatula until a smooth dough forms. Cover and let rest in a warm spot for 30 minutes. Mixing at this point should take less than five minutes to thoroughly combine. No need to knead at this point.
3. With wet fingers, fold the dough on itself 6 times. Cover and let rise for 2 hours in a warm spot. After wetting your fingers simply bring them under the middle of the dough so 2 sides stretch down and comes together. Rotate 90° and continue 5 more times. Alternatively, you may knead for 2 minutes.
4. Shape on a floured surface and let the bread proof in a covered in an oiled loaf pan for 45 minutes at room temp. Preheat the oven 375° F. Bake for 45 minutes. On a floured surface, fold the dough on itself from opposite sides like closing a big book. Roll vertically to complete the loaf shape. Tuck the creases if still shown and fit in the oiled loaf pan. Cover and let proof for 40-45 minutes or doubled before ears around the bread pan develop.
5. Once baked, let the bread cool on a wired rack for at least one hour before slicing. If you have to, 45 minutes may be enough time. The worry here is if bread doesn’t have adequate resting time, it will be gummy and unpleasant. Slab on some cinnamon butter, 2 lbs of pesto chicken, or a whole stick of butter! Enjoy.