HB in 5 Soft Whole Wheat Sandwich Bread (2 of 42)

Our mission this fortnight, should we choose to accept it, was to use the Soft Whole Wheat Sandwich Bread to make a sandwich loaf in a bread pan, some buns (hot dog or hamburger) and an Apple Strudel Bread.  I used egg substitute and canola oil to make my dough, and since this dough will only keep for 5 days I used my Bread Weight Converter Spreadsheet  to make half a recipe to start. 

First, I pulled off two four ounce pieces of dough to make 2 hamburger buns.  I formed them, let them rise.





Then I brushed them with egg wash  and topped them with a Kummelweck topping (equal parts salt and caraway seeds).  Then I baked them.





Once cool I sliced them and used them for blue cheese burgers.

 
I have made buns before with various AB in 5 dough in the past, but they were always a bit dense to my taste for a good hamburger bun.  These buns, however, were spectacular!  And Whole Wheat, too.
So, I made another batch of buns a couple of days later! 


I made these larger, and hence thinner, to accommodate my filling.  I suppose I could have used more dough per bun, but I wanted to stay within the quarter pound of dough range.    


I made blackened salmon fillets, based on Guy Fieri’s “Not Lackin' on the Blackenin' Catfish” recipe.  I blackened the fillets 2-3 minutes per side in a pretty hot cast iron skillet, then transferred the skillet to a 225 degree oven for 8-10 minutes to let the residual pan heat and carryover heat finish the cooking.  I topped the salmon with some guacamole, sliced red onion and  home grown sprouts and served it with green beans and green rice (brown basmati cooked in my rice cooker with some chopped cilantro and sautéed onion). 
My sandwich loaf baked in the loaf pan also turned out very well. 
 
My best-seller, however, was the Apple Strudel Bread. 
First, a word about hardware.  To grind the nuts I used “THE UNIFORM NUT MEAT GRINDER” that once belonged to my mother-in-law, Betty.  To core and slice the apples before chopping, I used the adjustable apple corer/slicer my daughter Katie gave me for Christmas. 









So, I used one of my oldest and one of my newest kitchen gadgets to make this bread.  


I spread the nuts and apples, along with the raw sugar, cinnamon and raisins on top of the rolled out dough (which, in the interest of full disclosure, was Whole Wheat Brioche rather than Soft Sandwich because I had Brioche dough that I needed to use).


I rolled it up, plopped it in a loaf pan,


and after rising and baking—voila!  It was wonderful. 

And that completes the second of the labors set for us in our pilgrimage through HB in 5.