Double loaf version of Margaret’s Favorite Bread

I’ve started making two loaves of sandwich bread at a time instead of just one. As long as I’m putting in the effort to make one, adding another isn’t much more work, and it’ll last longer, too.

For this batch, I doubled Margaret’s Favorite Bread and increased the milk since I’ve been getting such good results with higher hydration for the wheat I grind in my grain mill. I also changed up the kneading process and did an overnight fermentation in the refrigerator.

I love the result of these modifications! The loaves are soft and tender, but hold together well. And the flavor is great, too. It’s simple and versatile, but not bland or boring.

Favorite Whole Wheat Sandwich Bread, double recipe

  • Servings: 2 loaves
  • Difficulty: moderate
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A traditional whole wheat sandwich bread made with hard white wheat flour ground in a countertop grain mill.


  • 800 gm freshly-milled hard white wheat flour + 100 gm extra as needed
  • 2 tsp salt
  • 2 tsp instant yeast
  • 2 tbsp granulated white sugar
  • 3 c whole milk, warm
  • 2 tbsp canola oil


  1. Mix 800 gm of flour, yeast, salt, and sugar in the bowl of a stand mixer. Add milk and oil, and stir.
  2. Knead with dough hook for 5 min.
  3. Rest 20 min.
  4. Knead with dough hook 10 min., adding in a little bit of the extra flour if needed (I added about 50 gm).
  5. Place dough in a large dough bucket, cover tightly, and place in refrigerator overnight.
  6. The next morning, flatten the dough and divide into two equal portions. Pat out into a rectangle, then fold the sides in like folding a letter. Pat out again until it’s as wide as the loaf pans. Repeat with the other piece of dough.
  7. Coat the insides of two loaf pans with nonstick spray and place rolled dough in each. Cover with plastic wrap and rise for 1 hr. 30 min.
  8. After about 1 hr. 30 min., preheat oven at 400°.
  9. Once oven is heated and dough is about an inch above the top of the pans, bake for 10 min. Then turn heat down to 375° and finish baking for about 20 min., or until the inside temperature of the loaves is between 190° and 200°.
  10. Turn finished loaves onto a cooling rack and cool completely. Cut each loaf into 16 slices and bag. The loaves freeze well.