100% whole wheat sandwich loaf

I have been on the hunt for a tender sandwich loaf that slices cleanly. I accidentally made my dream loaf a few weeks ago and it took me exactly 3 tried to nail down how I arrived at this stellar loaf. Hint, it does matter which order the ingredients find their way into the bowl (oil goes last!).



1.5 cups heated and cooled whole milk (mine has extra cream which may have played a role in the final product)
1/2 cup lukewarm water
1 large egg
3 tbls. honey
3 tbls. olive oil
1 tbls. active dried yeast
1.5 tsp. salt
4-5 cups white whole wheat flour

Combine milk, water, egg, honey, half of your flour and the other dry ingredients, mix until well combined then keep mixing for 2 minutes. Add an additional 1 cup of flour and mix until it starts to form a more pliable dough. Turn off mixer and let dough rest for 15 minutes. Turn mixer on to medium low speed and add additional flour until the dough is soft but pulls away from the edges of the bowl as it kneads. At this point slowly pour in your oil until it is thoroughly mixed in.

Turn dough out into a lightly oiled bowl and raise until doubled. Shape into two 8 inch loaves or 1 larger loaf and several rolls. Preheat oven to 350 degrees F and let dough raise until nearly doubled. Bake loaves for 30-35 minutes, loaves should sound hollow when tapped on the bottom. Let cool completely before slicing.


2 thoughts on “100% whole wheat sandwich loaf

    1. BV

      It allows the flour to absorb extra moisture which results in a less dense loaf, if you add flour until the dough stops sticking to the bowl without resting you will inevitably add more than you actually need and will end up with a dry loaf.


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