Whole Wheat Sandwich Bread


Today we went exploring in some nearby woods. I’m constantly amazed at how long this little toddler of mine can walk. I’m certain if we were still in Utah, he wouldn’t have the resistance built up to walk nearly as far as he does. He definitely has London legs.

It’s so fun to watch him discover and see new things. He was thrilled to investigate some little flowers that had popped up on a grassy hill. He found some iced over muddy-puddles in the shade and thought they were perfect for stomping in and kept saying “Ice, ice.” (I know some of you just said “baby” at the end of that last sentence. I’m sure my husband did. I won’t judge.)

Our little outing left me feeling hopeful of spring’s soon arrival. There were a few trees that were budding, and the afore mentioned flowers that seem to appear in the most unusual places and we’re, of course, seeing more sun.

Remember when I said that I didn’t like making bread and that I rarely make it? Well, this recipe may have just changed things for me. I have not bought a loaf a bread in a month or more. I’ve been making this bread instead. It saves us money, which I’m all for right now, it’s healthy, and it tastes amazing. It’s soft and has a little hint sweetness, brought to you by honey (go agave if you’re vegan). In my book that is just what whole wheat bread should be. I found it from this website. She has fantastic step by step instructions along with photos, if you’re a little leery of making bread. I found that we like this bread even more when I brush a little honey mixed with milk on top before baking it.


6 to 6-1/2 c. whole wheat flour
2-1/2 c. warm water (between 105-110 degrees)
1-1/2 TB instant active dry yeast (not rapid rise) - regular active dry yeast can be used as well
⅓ c. honey
⅓ c. oil
2-1/2 tsp. salt

Optional glaze:
1/2 Tbs honey
2 Tbs milk


Combine water, yeast and 2 cups of the flour in a mixing bowl. Set aside to sponge for 15-20 minutes, until risen and bubbly (warmer weather takes 15 min, cooler temps usually needs 20).

Add honey, oil, salt, and 4 cups of flour. Mix until dough starts to clean sides of bowl. Change to dough hook (or turn out to knead by hand), and knead 6 to 7 minutes (10 by hand). Add only a few tablespoons of flour at a time if dough sticks to sides, being careful not to add too much.

Form into two loaves and place in greased 9x5” pans. Allow to rise in a warm place for about 60 minutes, or 15-30 min. longer if needed to reach ½ to 1-inch above pans (i.e., cold kitchens may need the longer time). Preheat oven to 350 degrees ten minutes before rising time is done.

For optional glaze: mix honey and milk together. Gently brush on top of dough. (You won’t use it all. Just brush till there’s a thin coating.)

Bake for 30 minutes, rotating halfway through if needed.Immediately remove from pans to cool on a rack. Allow to completely cool before slicing.

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