Homemade Whole Wheat Sandwich Bread Recipe
I get a lot of requests for my homemade whole wheat bread recipe. It’s really easy to make homemade bread in a Kitchen Aid Mixer, or you can always make it by hand. (If your mixer can only handle two loaves, you can easily halve this sandwich bread recipe.)
6 cups whole wheat flour
2/3 cup honey
1/2 cup coconut oil or butter, melted
2 tablespoon salt
3 tablespoons active dry yeast
4-1/2 cups very warm water (110°F to 120°F)
2 cups white flour
4 to 5 cups all-purpose flour
Butter or margarine, melted, if desired
Combine the Ingredients
Start your bread by combining the coconut oil, honey and 4-1/2 cups water in a small saucepan. Heat over the lowest heat just until the oil is melted. You do NOT want this to get too hot or it will kill the yeast. Ideally you want it to be between 110 and 120 degrees. (Sometimes I just heat the coconut oil and add the honey and water separately.)
While that is heating, place the whole wheat flour, yeast and salt in your mixer bowl. With the paddle attachment, mix about 15 seconds on Stir.
Continuing on Stir, add warm water mixture to flour mixture. Mix about a minute.
At this point I usually need to scrape the sides of the bowl.
Switch to the dough hook. Add the spelt and stir on Speed 2.
Then add the all-purpose flour, 1/2 cup at a time, mixing well between each addition. Mix about 2 minutes, or until dough starts to clean sides of bowl, adding flour as necessary. This is getting close.
Then knead the dough on Speed 2 for another 2 minutes, continuing to add a couple tablespoons of flour to get it to the right consistency. It should not be sticky so that it sticks to your hands, but you don’t want to get it dry to the point that it’s coming apart.
When it’s ready, it won’t be sticky. It will feel smooth and elastic.
At this point, dump the bread dough out onto a plate and grease the inside of the mixing bowl, all the way to the top.
Return the dough to the bowl, and turn over so that it is buttered on all sides.
Then cover it with a clean towel and place it in a warm place to rise. Usually the top of the oven works just fine, but on really cold days, I heat the oven to 120 degrees, turn it off, and then put the bread in the oven to rise.
After about an hour, it should be doubled in size.
Dump the risen bread dough out onto a large cloth or rolling mat.
Punch it down, and then divide it into four equal sized lumps of dough.
Take one and roll it out, about like this, and pretend that my camera was focusing on the dough instead of the rolling pin. Anyone know a photographer for hire?
Then roll it up tightly, like so.
And pinch the loose ends into the dough.
Then roll him over so the seam is on the bottom and fold the ends under, like so.
And place him in a buttered bread pan. I love my cast iron bread pans.
Then, wash, rinse, repeat, until all four loaves of whole wheat bread are in loaf pans, ready to rise.
Put the loaves to rise in a warm spot, covered with a clean towel, for about 45 minutes or so.
When the bread looks about right, preheat the oven to 350 degrees.
Pop ’em in the oven, and set your timer for 30 minutes. Of course ovens vary, but this works out perfectly for me. The bread is done when you tap it and it sounds hollow.
Immediately turn the loaves of bread out onto a rack to cool. I always slather butter on top of my bread because that’s what my mama always did. And because I’m a firm believer that you can never have too much butter.
Now tell me, doesn’t this bread look utterly divine?
Someone certainly agrees.
Here are the directions for your printing convenience:
- 6 cups whole wheat flour
- ⅔ cup honey
- ½ cup coconut oil or butter, melted
- 2 tablespoon salt
- 3 tablespoons active dry yeast
- 4-1/2 cups water
- 2 cups Spelt or white flour
- 4 to 6 cups all-purpose flour
- Butter or margarine, melted, if desired
- Combine coconut oil, honey and 4-1/2 cups water in a small saucepan. Heat over low heat JUST until the oil is melted. It should be about 120 degrees so as to not kill the yeast.
- Place whole wheat flour, yeast and salt in a large mixing bowl. With the paddle attachment, mix about 15 seconds on Stir. (This is the [mixer|http://www.amazon.com/mn/search/?_encoding=UTF8&tag=musofahou-20&linkCode=ur2&camp=1789&creative=390957&field-keywords=kitchenaid%20stand%20mixer&url=search-alias%3Dappliances&sprefix=kitchen%20aid%20stand%20mixer%2Cgarden%2C126] I have. It will do 4 loaves at once, but I often end up kneading the last few minutes by hand.)
- Continuing on Stir, add warm water mixture to flour mixture. Mix about a minute.
- Then with the dough hook in place, add the spelt and all-purpose flour, ½ cup at a time, mixing well between each addition.
- Mix about 2 minutes, or until dough starts to clean sides of bowl, adding flour as necessary.
- Knead on Speed 2 about 2 minutes longer.
- Place dough in greased bowl, and turn greased side up.
- Cover and let rise in warm place 40 to 60 minutes or until double. Dough is ready if indentation remains when touched.
- Form your loaves and place them in buttered loaf pans to rise for about an hour. (I love my [cast iron loaf pans|http://www.amazon.com/gp/product/B000PZZ0SW/ref=as_li_ss_tl?ie=UTF8&tag=musofahou-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000PZZ0SW].)
- When they look the right size, bake for 30 minutes in a preheated 350-degree oven.
- Remove immediately to a cooking rack, brush tops with butter, and try to wait a few hours before cutting into one.
- Serve warm or room temperature.
- Freeze extra loaves and defrost as needed.