A Hearty Sandwich Bread with an Amazing Texture
We live in an amazing world where there are so many different varieties of bread for people to enjoy. If you can, I suggest trying as many types as possible since you never know when you might find your new favorite! A new favorite like this 100% whole wheat flour sandwich bread.
This recipe uses 100% whole wheat flour. If you find the texture too dense, feel free to replace some of the flour with regular bread flour. You may need to adjust the water/milk content since whole wheat flour does take more liquids than regular bread flour.
If you don’t have a mixer, no problem at all! Just mix everything in a bowl as much as possible then lightly flour a clean work surface and knead the dough until it is soft and elastic. Don’t add too much flour though as you will end up with a very dry, dense loaf. Try to work through the sticky stage and it will become smooth and elastic.
Whole Wheat Bread Recipe
100% Whole Wheat Bread
Ingredients
- 1 ⅓ cup Water *See Note Below
- ⅓ cup Whole Milk
- 4 tbsp Unsalted butter
- 2 tbsp Honey
- 3 cups Whole Wheat Flour can add up to 1/2 cup more if necessary * See Note Below
- 2¼ tsp Instant Yeast
- 1 ¼ tsp Kosher Salt
Instructions
- Combine the water, milk, honey and unsalted butter in a medium sauce pan and warm to 110°F.
- Add mixture to the bowl of your stand mixer and turn on low speed.
- Add the flour, yeast and salt to the stand mixer. Mix for approximately 2 to 3 minutes or until the dough is smooth and elastic and then let rest for 10 minutes covered.
- Flatten the dough into a rectangle that is around 12 x 7 inches. Starting at the short end of the rectangle, roll the loaf up making sure to seal the loaf as you go. Smooth the ends down and pinch the final seam. (see video for details on this).
- Place the loaf, seam side down, in the loaf pan and cover and let rise in a warm location until double in size; approximately 1 hour.
- When there is about 15 minutes left in your rise time, preheat your oven to 375°F.
- When the dough has doubled in size, bake the loaf in the centre of the oven for 25 to 35 minutes. You can check if it is done but tapping the bottom and it will sound hollow.
- Remove from the pan and cool on a wire rack before cutting into it.
Notes
- A lovely viewer contacted me about the quantity of flour for this recipe. I use stone-ground whole wheat flour from a local mill. It is a dense flour, much more dense than the whole wheat flour from the grocery store. I tried the recipe using grocery store whole wheat flour and the dough was very wet and difficult to work with. If you are using a fine ground whole wheat flour, please cut the water back by 1/2 cup and that should result in better dough for you.
If you like a loaf with fruit I highly recommend this cinnamon raisin bread. It is amazing toasted with butter and a cup of tea!
I hope you will give this recipe a try and let me know what you think!
As always, have a terrific day and thanks for stopping by.
