100 Percent Whole Wheat Sandwich Bread Recipe

Ingredients
  • 1 1/2 tablespoons granulated yeast (1 1/2 packets)
  • 1 tablespoon plus 1 teaspoon salt
  • 1/2 cup honey
  • 5 tablespoons oil (any neutral flavored oil)
  • 1 1/2 cups lukewarm milk
  • 1 1/2 cups lukewarm water
  • 6 2/3 cups whole wheat flour
Directions
Mix the yeast, salt, honey, oil, milk and water in a 5-quart bowl or other container.

Mix in the flour using a spoon or food processor or mixer with dough hook. cover loosely, and allow to rest at room temp. until the dough rises and collapses or flattens on top; 2-3 hours. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded container and use over the next several days. On baking day, lightly grease a loaf pan. Using wet hands, scoop out a 1 1/2 pound (cantaloupe sized) hunk of dough. Keeping y our hands wet (it will be sticky) quickly shape it into a ball. Drop the loaf into the prepared pan. You'll want enough dough to fill the pan slightly more than half. Allow the dough to rest for 1 hour and 40 mins. Flour the top of the loaf and slash, using the tip of a serrated bread knife. 5 mins. before baking time, preheat the over to 350 degrees with an empty broiler tray on another shelf. Place the loaf in the center of the over. Pour 1 cup of hot water into the broiler pan and quickly close the door. Bake for 50-60 mins or until deeply browned and firm. Allow to cool completely before slicing.

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Note
make sure the liquids are not too hot because high heat can harm the yeast.
Note
the prep time shown does not include rising
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warm water

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