Last summer I started making the recipe for Margaret’s Favorite White Bread from our family cookbook — of course I replaced the white flour with freshly-milled whole wheat flour. This bread is my go-to whole grain sandwich bread. It’s super easy to make, with ingredients I always have in the house, and has consistent results.
The last time I made it, I noticed the slices were rather delicate. So this time I adjusted the recipe to make a heartier loaf that fills up my pan better. The change worked out great and this loaf baked up beautifully. I’m much happier with the texture and the flavor is still wonderful.
Favorite Whole Wheat Sandwich Bread
- 400-450 gm hard white wheat flour
- 1 tsp salt
- 1 tsp instant yeast
- 1 tbls sugar
- 1 3/8 c whole milk,warm
- 1 tbls shortening
- Set aside about 50 gm of the flour to add later as necessary. Combine the rest of the flour, salt, yeast, and sugar in a medium bowl. Stir in the milk, then knead together with hands.
- Knead 200 times. Then smear the shortening on the counter and knead, an additional 300 times (500 times total).
- Place dough in large bowl, cover well, and set in a warm place for approximately 2 hours or until doubled.
- Deflate the dough and shape into a ball. Rise again for about 1 hour or until doubled.
- Flatten dough and shape into a loaf and place in greased loaf pan.
- Heat oven to 400°, and when the loaf has risen bake for 10 minutes.
- After 10 minutes, turn heat down to 375° and bake for 20-30 more minutes.
- When finished baking (at around 190-200° F), remove from oven and turn the bread onto a rack to cool for at least 1 hour.