This bread has 66% whole wheat flour, with a bit of honey for flavor and a little oil to soften the crumb. I use either traditional red whole wheat or white whole wheat flour, or sometimes even a combination of both. The white whole wheat flour has a sweeter and milder taste plus a lighter color, while the traditional red whole wheat flour gives the bread a darker color and more of a classic whole grain taste.
Be sure and let the dough rise high enough before baking to avoid the bread splitting when it expands in the oven. And let the finished bread cool thoroughly before slicing. It slices even better the next day. I freeze any leftovers, and I try and always have some of this bread in the freezer since we use it so often.
Whole Wheat Sandwich Bread
A Happy Acres Original
Whole Wheat Sandwich Bread
4 oz unbleached bread flour
8 oz whole wheat flour
1 tbsp vital wheat gluten
1-1/2 tsp instant yeast
1-1/2 tsp salt
2 tbsp cooking oil
2 tbsp honey
8.5 oz water
1. Put all ingredients in bread machine in order listed. Use dough cycle. If dough seems too wet or too dry, add a bit of water or flour accordingly. It should form into a ball while kneading, and clean the sides of the bread machine.
2. When cycle is complete, remove dough from machine and punch down to remove any air bubbles.
3. Shape dough to fit a greased 8-1/2″ x 4-1/2″ loaf pan. Cover and let rise for 60-90 minutes, until dough has risen 1″ over the rim of the pan.
4. Preheat oven to 350°F. Bake loaf for 30-35 minutes, until instant read thermometer inserted into center of loaf reads 190°F. Bread may be covered in foil near the end if getting too brown.
5. Remove bread from oven, let cool on wire rack for 10 minutes. Remove bread from loaf pan and let cool thoroughly before slicing.
Servings: 12
Nutrition Facts
Nutrition (per serving): 135 calories, 24 calories from fat, 2.8g total fat, 0mg cholesterol, 244.8mg sodium, 114.2mg potassium, 24.4g carbohydrates, 2.8g fiber, 3g sugar, 4.5g protein, 10.3mg calcium, <1g saturated fat.