100% Whole Wheat Sandwich Bread

Ahhh bread we meet again... My first 100% whole wheat bread attempt turned out as a gigantic hockey puck (come on I know you've been there too) This experienced caused me to be a little skeptical of baking 100% whole wheat breads... until now.


Maria from Two Peas and their Pod had so many good things to say about this whole wheat sandwich bread, I knew I had to give it a chance. I had been leaving the whole wheat bread to the real bakers and kneading up my own white breads at home. This recipe gives those store bought breads a run for their money though.

I've used the bread to make sandwiches, toasted it up with a little butter, soaked it in egg and milk to make a mean french toast, any way you slice it (that was an awful joke) you are going to love it!

Genoa salami, mustard, and a pickle, now that's a tasty lunch

Honey Whole Wheat Bread
Stouts' recipe found via Two Peas and their Pod

3 cups whole wheat flour
1 T vital wheat gluten (find it at Whole Foods, Bob's Red Mill, King Arthur, etc.)
2 packets of yeast (I used rapid rise)
2 1/2 cups warm water

In a large mixing bowl (preferably a KitchenAid), add the 3 cups flour, wheat gluten, and yeast. Stir. Add in warm water and stir until combined. Let sit for 10 minutes.

1/3 cup canola oil
1/3 cup honey
1 1/2 T lemon juice
1 T salt
3 1/2-4 cups whole wheat flour

Mix the oil, honey, lemon juice, and salt in a small bowl. Add to flour mixture after the 10 minutes. Mix until combined. Add in the additional flour and mix. Now knead the dough for ten minutes with the dough hook. When it is done divide the dough into two loaves. Make sure they are even. Shape them into loaf form. Place the dough into 2 loaf pans that have been sprayed with cooking spray. Cover with a clean towel and let rise for 30 minutes.

Preheat the oven to 350 degrees. After the loaves have risen, bake them for 30 minutes. They should be golden brown. Let cool before slicing, if you can wait:) You can freeze one of the loaves if you wish.