Janine’s Honey Whole Wheat Sandwich Bread {Recipe}

Without good friends, I would be a completely different person. I know they are a blessing, and it is possible that I would not have them- but I fear even think of it. We console, cherish, and admire eachother. And they share amazing recipes with me that become stapes in my own home. I love my friends.

This following recipe is one I make twice a week now. I can't describe how much I love it, or how it makes my house smell like a home- you just need to give it a try for yourself. Each recipe makes two loaves.

Finally, a sandwich bread recipe that is here to stay, and that makes trying to make my all my own bread so much yummier!

Janine's Honey Whole Wheat Sandwich Bread

1 TBS Yeast
2 1/2 Cup Water (At room temperature or about 80 degrees)
1/3 Cup Honey
1 TBS Salt
1/2 Cup Oil (Janine uses Canola, I prefer Olive Oil)
6 Cups Whole Wheat Flour
Optional: 1/4 Cup Vital Wheat Gluten Flour

Mix together the yeast and 1/2 Cup of the water and then let mixture sit for 1-2 minutes. Add remaining 2 Cups of water, honey, salt, and oil and combine. Slowly add in approximately 6 cups (check tip #1 below) of whole wheat flour. I say approximately 6 cups because you want to add flour gradually until the dough gets elastic (check tip #2), mix in Kitchen Aide for at least 6 minutes, by hand for around 15-20 minutes. Now put it in a bowl and let the dough rise for about 45 minutes to an hour (check tip #3).

Once the dough has risen, pound it down and take it out of the bowl. You may need a little extra flour if the dough is too sticky. Cut the dough in half. Roll out each piece with a rolling pin and roll each piece up (like you would if you were making cinnamon rolls) and stick each loaf in a buttered loaf pan.  Cover and let rise until almost doubled.

Preheat the oven to 350 and bake for 32-35 minutes. Once the bread is done, remove it from the loaf pans and place it on a rack to let cool. Enjoy!

Delicious with some honey....

Janine's Tips
#1: I put 1/2 cup vital wheat gluten flour in with the other flour. VWGF gives the bread a fabulous texture, keeps it from being really crumbly and helps it to rise nicely. Note from Dreadlock Girl: I only add 1/4  of the VWGF and that seems to work fine, I am cheap okay!?!

#2: What you're looking for is dough that is somewhat "sticky", but not so sticky that it leaves globs of dough stuck to your hands. If it's still too sticky, just add more flour a little at a time.  Be careful not to add too much flour as that will make the loaf heavy and dense. If it's still too sticky, just add more flour a little at a time.

#3: Boil water in a kettle and stick both the heated water and the dough in the oven...the moist warmth makes the dough rise beautifully even if the rest of your house is cool...which it often is here in Oregon in the winter.

#4: Variations: Consider playing around with the ingredients after you have learned the recipe adding: ground flax, sunflower seeds, millet, etc. Or adding raisins and cinnamon to the dough when you add the flour for a cinnamon swirl bread.

For the cinnamon swirl bread: Once you roll out the dough, spread on a thin layer of butter, top with brown
sugar and sprinkle generously with cinnamon.  Roll up like you usually would.  Bake as directed.

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