Whole wheat sandwich bread

Simple whole wheat sandwich bread


Basic Whole Wheat Bread from the Laurel’s Kitchen Bread Book

Process notes

  • used 50% hard red wheat berries and 50% hard white wheat berries
  • used sugar (instead of honey) and oil (instead of butter)
  • did the recommended 20 minutes of kneading
  • placed the dough in unheated oven, with a pan of boiled water below, and it rose FAST


The loaf turned out beautifully! Very even crumb and light as a feather. It holds together well as sandwich bread and doesn’t crumble. The extra kneading must have really paid off.