This bread has become my everyday sandwich bread. It’s about 40% whole wheat and hits the sweet spot with my white-bread-loving family. It’s still white enough to satisfy their tastes but sneaks in a good amount of whole wheat flour to satisfy me :)
Recipe: Everyday Whole Wheat Sandwich Bread
Summary: A great everyday sandwich bread that also makes great toast.
- 3 cups whole wheat flour
- 4 cups all purpose flour
- 2 1/2 tsp. yeast (active or instant)
- 3 tsp. table salt
- 1/2 cup brown sugar
- 2 Tbsp. vital wheat gluten (optional, but helps with the rise of whole wheat breads)
- 1/4 cup vegetable oil
- 2 1/2 cups warm water
- For instant yeast, simple combine all the dry ingredients, including yeast then add oil and very warm water. Combine to a dough, adding more flour (or a bit more water) if necessary. Knead to a good consistency, place in oiled bowl, cover and let rise until doubled. Divide into two pieces and shape into loaf. Place into greased 8×4 loaf pans and let rise. Bake in a pre-heated 375° F. oven for 35-45 minutes.
- For active dry yeast, proof yeast in 1/2 cup warm water. Add to dry ingredients. Add vegetable oil and water, reducing water amount to 2 cups. Proceed as above.
Prep time: 15 min
Cook time: 30 min
Total time: 2 hours 45 min
Number of servings (yield): 2