Simple Everyday Whole Wheat Sandwich Bread
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There is nothing better than the smell of home baked bread, but, healthy(ish) carbs can be tricky to create. I’ve tried baking Whole Wheat breads in the past and have always had a hard time getting a nice light and fluffy Sandwich Bread, but, with this recipe (which has changed and tweaked quite a bit!) I get two foolproof loaves each and every time!
The inspiration for this bread is from none other than the Flour King Himself – King Arthur Flour! I eliminated the Dried Milk and upped just about every other ingredient to get two delicious loaves. Drawing on my Sourdough Experience, and the advice of my Professional Baker Momma Friend (Thanks, Nina!!), we’ve got this thing figured out.
We go through 2-3 loaves of this a week, so, I’m not sure how long it stores for. I’d suggest keeping the bread in the refrigerator or even the freezer if your family isn’t as carb centered as ours. I keep ours in these amazing bread storage boxes on the counter and cut off slices as we need them. It’s delicious toasted in the morning with peanut butter, as a grilled cheese, or just as a healthy carb on the side of your dinner. It makes your house smell AMAZING and is a much healthier alternative to store bought… not to mention, FAR more cost effective.
Simple Everyday Whole Wheat Sandwich Bread
Course: bread, Homemade, Recipe2
loaves2
hours35
minutesIngredients
5-6 C Whole Wheat Flour
2 C Warm Water
2 TBS Active Dry Yeast
1/3 C Honey
1/3 C Olive Oil
Directions
- Add 2 Cups of Flour, and your yeast to your mixer bowl. Whisk together.
- Add Water to Flour Mixture and whisk together. Cover with Plastic wrap and let rise for 20-30 minutes until bubbly.
- After yeast has proofed (woken up all happy and bubbly!) you will add the rest of your wet & dry ingredients. I do this in my stand mixer with the Paddle Attachment.
- Knead your dough (In the Stand Mixer, 6-7 minutes. By hand, 10 minutes)
- Cover with Saran Wrap and let rise for 1 Hour.
- Punch down the dough and knead for 5-7 Minutes.
- Split dough into two logs and form your loaves. Preheat your oven to 350°. Place loaves in greased 9×5 pans and let rise for 20-30 minutes or until there is an inch of rise above the top of your pans.
- Bake your loaves for 30-35 minutes rotating halfway through.
- Allow loaves to cool completely before you cut into them. As hard as it is to resist the warm, golden, deliciousness, this step is very important. If you try to cut your loaves before they cool, you’ll end up just “Smushing” your beautiful creation. Take a walk to get away from the intoxicating smell, and come home to nice, cooled, ready to eat bread.