This Maple Whole Wheat Sandwich Bread makes me reminisce about Fall in Ann Arbor, Michigan. It’s the perfect sandwich bread for this time of year!
– 582.5 g (2.33 cups) water – 1.5 tbsp instant yeast – 1/2 tbsp turbinado sugar – 384 g (3 cups) bread flour (ended up using close to 3 cups!!) – 452 g (4 cups) whole wheat flour – 1 tbsp salt – 2 tbsp vital wheat gluten – 156 g (1/2 cup) maple syrup – 1 large egg, for egg wash – 1 tsp water
INGREDIENTS