A great recipe for classic Whole Wheat Sandwich Bread. This is a light and fluffy wheat bread that is still sturdy enough for a sandwich!
I love no-knead bread and quick easy bread, but when I have time on a weekend, I really enjoy making good old fashioned bread. The kind that requires kneading, takes up lots of time, and causes a mess. But that’s what weekends are for, right? It had been awhile since I had baked bread, so last weekend I decided to make Whole Wheat Sandwich Bread. I have made this recipe before, so I knew it would be a winner, and that TheBetterHalf would like it, even though it has whole wheat in there (he is a white bread kind of guy).
This recipe requires some planning. I mixed up the biga and the soaker on Saturday, and then made the whole wheat sandwich bread on Sunday. I used the stand mixer to do most of the heavy kneading for me, which makes bread baking so much easier in my opinion. The planning and waiting is worth it, because this sandwich bread is amazing! It is so light and fluffy. The texture is identical to store bought wheat sandwich bread, but the flavor is so much better. It is wheaty and nutty without being overpowering. It is so good plain, with butter, toasted, made into french toast, etc. But I must say, the best way to use it is to make a delicious peanut butter and jelly on it!