I'm not a big fan of wheat bread as my DH and DD are. But if I could find a recipe for wheat bread that is well suited for sandwiches and not so - well - wheat bread'ish, that'd be nifty.
I have a stand mixer with a bread hook on it and I also have a bread machine. But my concern is that most breads I've made have the bigger holes in them and doesn't lend itself to sandwiches. KWIM?
At any rate, I'm trying to cut down on grocery costs AND cut down on buying two of things like bread when I'd much rather buy one that we ALL like.
Farmgirl Sister #2984
"Animals are such agreeable friends - they ask no questions, they pass no criticisms." George Eliot
give this one a try http://www.tammysrecipes.com/homemade_wheat_bread it is half and half, and I use a dough enhancer whenever I bake wheat bread, also, try King Arthur Flour White wheat flour, its wheat flour but not as coarse.
It works great for sandwiches; the egg adds lightness and helps it rise and the orange juice cuts the bitterness normally associated with 100% whole wheat bread. I hope you give it a try!
Karen, I guess I'll jump in with my recipe too at the blog at http://www.oklahomapastrycloth.com/blog/?p=608 You can double this recipe for two loaves and though I showed using part white flour, I am now making it with totally whole wheat. I sift the fire out of my whole wheat because I grind my own and it is Prairie Gold Hard White berries. Sifting isn't needed for store bought. The trick to whole wheat bread is learning to assess your dough that it isn't too heavy or too dry. Just because a recipe calls for X cups of flour doesn't mean you stick to that like glue. Different wheats will have different weights. For sandwich bread, you want your dough to be slightly sticky when you put in onto your floured surface to form a ball to rise. It is a lighter dough than sourdough, French or Artisan, etc. Hope that helps.
Homemade wheat bread?
Posted - Jun 12 2011 : 12:55:04 PM
