Whole Wheat Sandwich Bread

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I made some more homemade bread this evening, along with a fresh batch of granola! This bread recipe is adapted from Cook’s, and it is made specifically to be a sandwich bread. It makes a bread that is crusty on the outside and fluffy and soft on the inside, with a really nice wheat flavor.

Whole Wheat Bread
2 c. Bread Flour
1 yeast packet
1 c. Warm water
3 c. Whole wheat flour
1/2 c. Wheat germ
2 c. Milk
1/4 c. Honey
4 tsp. Salt
4 Tbsp. Butter, room temp
3 Tbsp. Olive Oil

In a medium bowl, combine the bread flour, yeast, and warm water; cover with plastic wrap loosely and let it sit at room temperature for 4-8 hours (or overnight). In another medium bowl, combine whole wheat flour, wheat germ, and milk; cover with plastic wrap and refrigerate 4-8 hours (or overnight).

Later, scoop the refrigerated dough into a mixer bowl; add the room temp dough, and add the remainder of the ingredients. Mix for 8-10 minutes or until dough is elastic. Cover and let it rise for 45 minutes.

Punch the dough down, knead it with a little extra flour until smooth, no more than 5 minutes. Cut the dough in half and roll into a cylinder. Place each loaf of dough, seam side down, in a loaf pan. Bake at 350 degrees for 50-60 minutes. Cool for 5 minutes in the pan, and remove to wire racks. Let cool for 2 more hours before slicing into it.

We really thought this bread tastes like a nice sandwich bread, and it’s pretty good on its own, too!

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