Sandwich Bread

Mom often made bread when we were young. Nowadays, Mom mostly makes her French Bread. But her recipe box contains many bread recipes that she used to make regularly. This sandwich bread recipe is one of them. The smell of rising bread brings me back to my childhood every time.

This sandwich bread is made entirely with whole wheat flour. The resulting bread is a very sturdy wheat bread and heavier than most store-bought wheat breads. Do not let the whole wheat flour intimidate you. The dough may not be as elastic as most bread doughs, but the resulting bread is delicious. By using loaf pans, the bread is easy to use for lunch sandwiches.

Sandwich Bread 

• 1 package yeast
• 3/4 cup warm water, about 120 degrees
• 5+ cups whole wheat flour, separated
• 2 cups milk
• 1/4 cup oil
• 1/4 cup honey
• 2 tsp. salt

Combine yeast and water and let stand until foamy. Combine one cup wheat flour and milk in a sauce pan; cook and stir constantly until it forms a smooth ball. Add oil, honey and one cup whole wheat flour. Stir well and cool to lukewarm. Add yeast and three cups whole wheat flour, one cup at a time. Add in salt. Stir well. Let rest for 10 minutes. Knead dough for three minutes. Add extra flour as necessary (1 to 2 cups) to keep dough from sticking. Dough will not be elastic. May need to coat hands in oil.

Cover and let rise until double in size. Punch down. Form dough into two loaves and place in well oiled loaf pans. Allow dough to rise until slightly over the rim of the pan. Bake at 375 for 30 to 50 minutes. Paint top of loaves with butter for last ten minutes. Allow to cool. Enjoy!