After much searching for the perfect 100% whole wheat sandwich bread, I found this one and I love it! I've been making it at least once per week for nearly a year, and now store-bought bread tastes like cardboard to me. I do make a few minor modifications to the recipe:
- reduce the honey to 1/4 cup
- omit white sugar (it's plenty sweet enough for sandwich bread!)
- reduce salt to 1 tsp. (it rises better for me that way)
- I usually have to increase the amount of flour to 3 1/2 or 4 cups, depending on how sticky the dough is after the 1st kneading.
I don't use a bread machine, either. Just combine all ingredients in a stand mixer with dough hook and mix on low speed. After a couple minutes of kneading take out a little piece of dough and test it. If the dough sticks to your fingers a lot and doesn't stretch, it needs more flour. Add a little more flour and knead until dough is smooth and elastic. It's very important to get the right texture and ratio of flour, and it sometimes takes a few not-so-good loaves before you learn how to tell if dough is right. Put dough in a large oiled bowl in a warm oven for an hour to rise. Once doubled in size, punch down and knead again, shaping it into a loaf shape and place in greased loaf pan and let rise until crowned 1-2 inches over the top of the pan. Then bake in 325 oven for 35 minutes.
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After much searching for the perfect 100% whole wheat sandwich bread, I found this one and I...