Whole Wheat American Sandwich Bread

Whole Wheat American Sandwich BreadThe other day I was so glad that I had this recipe for whole wheat American sandwich bread, I had opened the pantry only to realize that all but one slice of bread was gone. CRAP! I hate when I forget to make bread. We don’t eat a lot of sandwiches around here, but we still need bread for when we do want it. Grandma’s Whole wheat recipe makes 6 loaves of bread and even cutting it in half is too much sometimes! When I am looking to just make one or two loaves of wheat bread this is one of my favorite recipes. This whole wheat bread is easy to work with and it has just a touch of sweetness from the added honey. We love that even though this is whole wheat it is still soft and chewy without being too dense which makes it perfect for sandwiches, toast, or anything else.  Enjoy!

Whole Wheat American Sandwich Bread

Whole Wheat American Sandwich Bread
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Prep time: 
Cook time: 
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Serves: One 9 inch loaf
 
This recipe is one of our favorites. Perfect for sandwiches!
Ingredients
  • Recipe by Cook's Illustrated
  • 2⅙ Cups bread Flour, plus extra for work surface
  • 1⅓ Cups whole wheat flour
  • 2 Teaspoons table salt
  • 1 Cup warm milk
  • ⅓ cup warm water
  • 2 Tablespoons unsalted butter, melted
  • 3 Tablespoons Honey
  • 1 Package Rapid Rise Yeast
Instructions
  1. Adjust oven rack to the low position and heat to 200. Once it reaches 200 maintain heat for 10 min and turn off.
  2. Mix flours and salt in a standing mixer. Mix milk, water, butter, honey and yeast in a measuring cup and let sit for a few minutes while the yeast activates. Turn the mixer to low and slowly pour the liquid in. When the dough comes together increase the mixer to medium and mix until it all comes together and is smooth and satiny. Turn out onto a work surface and knead until it is a smooth ball. (Remember the football grab test from the did you know that Wednesday?)
  3. Place dough in a lightly oiled bowl and cover with saran wrap. Let rise until it has doubled, about 40 min.
  4. Form dough into a loaf by pressing it into a rectangle one inch thick and no wider than the length of the pan. Next, roll the dough firmly into a cylinder, pressing with your fingers to make sure the dough sticks to itself. Place dough seam side down in the greased bread pan. Press down lightly so that all sides touch the pan.
  5. Cover with saran wrap and let rise about 40 min in that warmed oven that you did earlier. Heat oven to 350 and place a pan on the bottom rack. Bring 2 cups water to a boil and pour into the empty pan.
  6. Remove plastic wrap and place loaf on upper middle rack. Bake until the bread reaches 190-195 degrees, about 40-50 min. Remove to a wire rack to cool.

 

 

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.