100% Whole Wheat Sandwich Bread

Makes 2 large loaves.
If grinding your own wheat, grind about 6 1/2 cups.

Use flour from hard wheat to ensure enough protein to have nicely developed gluten. I prefer Wheat Montana’s Bronze Chief for this recipe. Prairie Gold also works well.

Combine in large mixer bowl:

3 1/2 cups warm water
1/3 cup oil or melted butter
1/3 cup honey

Stir into batter and then let rest 5-10 minutes until bubbly:
3 cups hard whole wheat flour
2 Tbsp. Yeast
1 Tbsp. Ground flax seed (optional)

Add 1 egg and 1 Tbsp. Sea salt

Turn on machine and add flour, approximately 5+ cups, until sides and bottom of bowl are clean. Knead for 10 minutes. (Add more flour if needed during kneading.) Dough should be slightly sticky.



Cover with towel and let rise for approximately 1 hour in a warm place.

Coat breadboard with oil or spray with PAM. Divide dough in half. Roll out dough with rolling pin into a rectangle. This helps re-mix the yeast within your bread dough. Roll up dough starting a a short end, sealing edge as your roll. Fold ends under the loaf and put seam side down in greased bread pan. Bread pan should be about 2/3 full to have a nice full loaf without over-growing loaf pan.

Cover with towel and let rise in loaf pans for approximately 45 minutes.

Bake at 350-360° for 35-40 minutes. Remove from pans and let cool on wire rack.