100% Whole Wheat Sandwich Bread

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Before I got married, I imagined that I would always make homemade bread. I then decided that I would wait until I bought my Kitchen Aid Stand Mixer. Stephen gifted me my stand mixer in September, and I just recently followed through and gave it a shot. I try to make things from scratch as much as possible, and I’m glad I can add this to the list! I love that it’s made from 100% whole wheat flour (most bread you buy in stores is made with both all-purpose and wheat flour, but still label themselves as “wheat bread”). I also love that homemade bread has no preservatives and is low in sodium, something that store-bought bread has tons of! Lastly, it’s economical and tastes much better than store-bought. 🙂

I received this recipe from a friend at church. I’m not sure where the recipe originated from, but I love it.

Whole Wheat Bread:

Makes 1 one-pound loaf

 

1¼ cup hot water (hottest tap water)

3 tablespoon oil

¼ cup honey

1 teaspoon salt

1 tablespoon gluten

1½ cup whole wheat flour + 1 1/4-1 3/4 cup whole wheat flour

1 tablespoon yeast

 

Blend together, scrape sides down and let sponge for 8-10 minutes. (Sponge=cover and let rest)

Cover mixer with dish towel.

 

Add in an additional 1¼ to 1¾ cups white wheat until it cleans sides of bowl.  Knead 8-10 minutes.

 

Roll out on oiled surface and put in greased loaf pan.  Cover pan with towel.  Let rise. (Mine took about 1 hour. Rise until dough doubles in size)

Bake at 350o for 30 minutes. (Rotating at the 15 minute mark)

 

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*After rising and after baking.

 

I was so impressed by this recipe, and it was so easy! The honey also adds a subtle sweetness, and you could even label this a honey wheat bread. I’m experimenting with storing methods right now, as homemade bread does not last as long as store-bought (no preservatives) and I’d gladly take any tips you’d like to give! For now I’m wrapping the bread in a light dish-towel for a few days, until slicing the bread and freezing the rest leftover before it stales. I’ve heard the freezing method works pretty well, and apparently it’s easy to pull a slice out when needed and microwave it for a few seconds to defrost. Please offer up some tips if you have any!

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3 thoughts on “100% Whole Wheat Sandwich Bread

  1. This recipe looks so good! I will have to try it soon. Today, I made bread that is similar but with oats and bran, so nice for cold, snowy days!
    I don’t have any good storage tips, other than what you’re already doing. If the bread is starting to go stale but you have a few pieces left, they make great homemade croutons. Slice the bread into cubes, and them put them in a saucepan with melted butter, garlic, and salt. Then toast the buttered, seasoned cubes in the toaster oven (or oven) for a few minutes, yum!

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