Although I’ve made bread in the past I have never had any luck with whole wheat sandwich bread. In the past, my attempts at whole wheat bread have resulted in dense, dry and heavy loaves. This time I decided to try a recipe that blends whole wheat flour with white flour. Next time I will try a 100% whole wheat bread but for now I am happy with this recipe.
I was thrilled with how my loaves turned out. They were soft and fluffy on the inside with a crisp golden brown crust. This recipe is a keeper! I will be making it again!
Whole Wheat Sandwich Bread
(Makes two loaves)
- 2 1/4 Cups warm water
- 1/3 Cup Maple Syrup
- 1/4 Cup Melted Butter
- 3 Cups Whole Wheat Flour
- 1 Tablespoon Salt
- 1 1/2 Tablespoons Dry Active Yeast
- 3 Cups Bread Flour
- Combine water, maple syrup and melted butter in a saucepan and heat over low till warm
- Meanwhile, combine whole wheat flour, salt and yeast in a mixing bowl
- Once the liquid ingredients are warm, add to the flour mixture and combine for about one minute (note: I used my Mix Master)
- Add the dough hook to your Mix Master and turn it onto the lowest setting. Gradually add the Bread flour half a cup at a time
- By the time this step is done you should have a big ball of dough
- Turn the mixer speed up to level 2 and knead the dough for 2 minutes
- Place dough in a lightly greased bowl and let it rise till it doubles in size
- Once the dough has risen, take it out of the bowl, punch it down and divide it into two equal sized balls.
- Shape the dough and put each loaf in a bread pan
- Set the bread pans in a warm dry place, cover with a tea towel and let the dough rise for a second time.
- When the loaves are ready (the loaves should rise till the tops pop out the top of the pan), preheat the oven to 350 degrees.
- Bake the bread for 30 minutes
- Remove the bread from the bread pan and let the loaves cool on a wire rack.
- Wait a couple hours before slicing and enjoy your delicious bread!