Whole Wheat Sandwich Loaf

Jump to Recipe

Ah, the age-old struggle: homemade bread versus the store-bought stuff. Those supermarket slices are undeniably convenient, boasting perfect uniformity and shelf lives that stretch for weeks. But for bakers like myself, particularly those who shun gluten conditioners and additives, especially when using 100% whole wheat flour, they simply don't hold a candle to the magic of homemade. Sure, store-bought loaves might be readily available, but they lack the heart and soul poured into crafting a loaf from scratch.

The beauty of baking bread goes beyond the finished product. It's a sensory experience – the therapeutic kneading that kneads out stress, the intoxicating aroma of baking dough that fills the kitchen with warmth, and the immense satisfaction of creating something nourishing and delicious with your own two hands. This recipe is my secret weapon in the fight against store-bought blandness. It's good enough to keep my family reaching for my homemade loaves over the pre-sliced, supermarket staples.

But this recipe is more than just family-approved; it's a testament to functionality. It achieves the ideal balance: sturdy enough to hold its shape for satisfying sandwiches yet soft enough to elevate any toast. In fact, on my first day back at my not-so-fondly-remembered old job, this bread became my silent hero. A sandwich crafted with this beauty was the comfort and fuel I needed to navigate that day without resorting to...well, let's just say it helped me keep my cool. Now, I wouldn't claim it has magical workplace-harmony powers, but it offers a delicious reminder of your own triumphs – a personal accomplishment you can literally savor with every bite.

Now, for the sake of transparency, let's address the elephant in the room, or rather, the lopsided loaf in the picture. Yes, it may appear a bit...unconventional. The culprit? A minor rise mishap on an uneven surface. But the real twist in this loaf's tale comes from its oven adventure. Sharing cramped quarters with a massive New Year's Eve turkey, it emerged with a slightly unorthodox shape. But hey, imperfections can be charming, right? And let me tell you, despite its unique form, this is the softest whole wheat bread I've ever created. So, ditch the pursuit of flawlessness and embrace the character that comes with a homemade loaf. After all, the true magic lies in the deliciousness and the satisfaction of creating something yourself – a testament to your baking skills and a reward you can devour with pride.

 

Equipment:

• Measuring cups and spoons
• Loaf pan
• Oven-safe container for hot water (see step 5)
• If making by hand:
• Large bowl
• Large spoon
• Strong hands
• If using a stand mixer:
• Stand mixer with bowl and dough hook attachment

Ingredients:

• 1 cup warm milk*
• 1/4 cup vegetable oil (I use olive oil)
• 1/8 cup (2 tablespoons) white sugar OR 1/4 cup honey
• 3 1/2 cups whole wheat flour
• 2 1/2 teaspoons active dry yeast dissolved in an additional 1/4 cup warm water
• 1 teaspoon salt
• 2 tablespoons lemon juice or orange juice
• [Optional] 2 tablespoons finely-chopped rosemary  

*  I use a microwave to warm the milk. Alternatively, use 1 cup warm water and dry (powder) milk.

Directions:

1. In a large bowl, begin by dissolving yeast in warm water. Once you've done that, add sugar and stir until dissolved. Then, combine all the other ingredients in that same bowl. Note that you may need to add a little bit more water depending on the humidity/dryness of your kitchen. Mix until mixed; there should be no dry spots or loose flour.
2. Knead the dough for ~10 minutes by hand, or ~7 minutes if using stand mixer. I will warn that this dough can be somewhat tough to knead by hand as it is fairly dense, and a weak stand mixer may not be able to do much to help. Do what you can here. You'll definitely start building muscle if you keep making this recipe! 
3. Let rise in a warm place for 1-2 hours.
4. Shape into a rough cylinder that can fit in your loaf pan. Try to keep the top of the dough smooth as that will facilitate rising and baking. Place in a lightly oiled loaf pan, and let rise for a final time another 1-2 hours.
5. Place an oven-safe container filled with hot water at the bottom of your oven. This will create steam as the bread bakes, which will keep it soft and prevent the top from drying out before cooking through. Preheat oven to 350 ℉.
6. Place the loaf pan with dough in the preheated oven and bake at 350 ℉ for 35 to 40 minutes. Let cool before slicing.
• Bread will last for several days at room temperature if tightly wrapped. For longer-duration storage, feel free to place in your freezer after slicing.

Small note: This is the first post I've made that has enough text to warrant a "Jump to Recipe" button. I know I highly value these when I look for recipes on the internet: I don't necessarily want to scroll through someone's life story to learn how to make a cake. Some days, I just want the cake without the emotional voyage. Wanting to apply this to my own website finally gave me a reason to become more familiar with HTML code. I've learned a lot of the very basics, and just added an anchor and jump link where I needed them. I hope this is a good step toward assuring continued user-friendliness on this and future posts.