Sunday, July 18, 2010

Homemade Whole Wheat Sandwich Bread

You know how homemade whole wheat bread can be heavy? Well, this recipe produces a 100% whole wheat bread that is light and soft enough to host egg salad or cucumbers.  So, if you're looking for an excellent wheat sandwich bread recipe, this recipe from Gourmet magazine is perfect.

2 cups warm water (105°-115°F.)
2 1/2 tsp active dry yeast
1/4 cup molasses, honey or maple syrup
5 to 6 cups whole-wheat flour (I used about half whole wheat pastry flour, and half regular whole wheat flour, because that's what I had - the pastry flour may have accounted for how silky my bread's texture turned out.)
2 tsp salt
1/2 cup canola oil

In a small bowl stir together 1 3/4 cups warm water and yeast and let stand until foamy, about 5 minutes. In a measuring cup whisk together remaining 1/4 cup warm water and molasses. 

In a large bowl stir together 2 cups flour, salt, and oil and add molasses and yeast mixtures, stirring until combined well. Stir in enough of remaining 3 to 4 cups flour, 1/2 cup at a time, for mixture to form a soft dough and turn dough out onto a lightly floured surface. Knead dough 8 minutes, or until smooth and elastic.

Some people don't like to cook, until they see a big ball of dough on the counter and suddenly, they push me out of the way, saying "Let me do it!"
Transfer the ball of kneaded dough to a lightly oiled bowl, turning to coat, and let rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 hour.
Punch down dough and let rise, covered, another hour.

Transfer dough to either 2 bread pans, one rustic round loaf on a baking stone, or as individual rolls, and let rise, covered with plastic wrap, one more hour.

Bake in a 400-degree oven 10 minutes. Reduce temperature to 350 degrees and bake 25 minutes more, or until golden brown. Turn loaves out onto a rack to cool.


  1. Oooooh... bookmarking this one. I LOVE home baked bread!

  2. This is a good recipe, if you want whole wheat bread! The secret is LOTS of kneading the bread (I think Chris kneading it had something to do with its success), lots of rising, and a baking stone. I think freestyle loaves on a baking stone do MUCH better than loaves in bread pans.