I've been looking for a 100% whole wheat sandwich bread recipe that would make a nice peanut butter and jelly sandwich (which is pretty much what I eat for lunch everyday). Lately I've been making the recipe on the back of the King Arthur Traditional Whole Wheat Flour bag, called Classic 100% Whole Wheat Bread (I've included the recipe below for any interested in trying it). I like it quite a bit, it's not too heavy or dense, and has a great wheat flavor, but I feel that it's missing something. I had a few questions for everybody here:

Has anybody tried this recipe? What are your thoughts on it?

Has anybody made any beneficial modifications to this recipe that you might want to share?

Does anybody have another 100% whole wheat recipe that makes a nice sandwich (that they might like to share)?

-Darron from The Teacher Learns to Cook

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Classic 100% Whole Wheat Bread

2 1/2 teaspoons instant yeast

1 1/3 cups lukewarm water

1/4 cup vegetable oil

1/4 cup honey

3 1/2 cups King Arthur Traditional Whole Wheat Flour

1/4 cup nonfat dried milk

1 1/4 teaspoons salt

Mix all ingredients until flour is hydrated. Knead dough for 6 to 8 minutes by hand or by mixer, until smooth and supple. Ferment in a lightly greased bowl until puffy but not necessarily doubled, about 60 minutes depending on the warmth of your kitchen. Shape the dough into an 8 inch loaf and place in a lightly greased 8 1/2 x 4 1/2 inch loaf pan. Proof for 30 to 60 minutes, or until the dough has crowned 1 inch above the edge of the pan. Bake at 350 degrees for 40 minutes or until dough registers 190 degrees in the center of loaf. Remove the bread from the pan and cool completely on a rack.

Working from home has its disadvantages: it's all too easy to blur work into home-life, you're somewhat isolated from co-workers, and it's tempting to try to do chores when work is slow.

But bread baking poses no problems at all. Most of bread baking, especially when you use the stretch and fold method to develop dough instead of traditional kneading, consists of 2-3 minute bursts of activity separated by long periods of waiting.

I’ve been so curious about semolina flour. I didn’t understand much about it and there doesn’t seem to be a lot of information regarding it. After reading as much as I could find in various bread books I decided I had to take a stab at it. So last weekend I baked this yeasted sandwich version along with another sourdough version. (I will post that one separately.)

Even in the midst of moving, a family’s got to eat. And with the beautiful summer weather we’ve been having in New England (70 degrees F, sunny, low humidity – ah, New England, I’m gonna miss ya), I’ve been cooking an awful lot on the grill, and I finally got around to making grilled pizza. Of course, I did it with whole wheat.

I don’t have the recipe in front of me, but if there’s interest, I’ll add it in the comments sometime later.

I baked quite a bit this weekend, but, though it may seem I did nothing but bake, I really didn't. The nice thing about baking, especially now that I'm using the stretch and fold technique instead of traditional kneading, is that there's actually very little hands-on time required, except for bagels -- I'm sure it would work, but I don't want them to ferment that long before popping them in the fridge. So I still sometimes need to knead.

Saturday morning, we had sourdough whole wheat bagels.

It hasn't been a snowy winter, but (an unnervingly warm first half of January aside) it has been a cold winter. Thankfully, spring has finally arrived. Our New England canopy is finally greenish again, and the temperature has been creeping toward, occasionally even attaining, 70 degrees. Which can only mean one thing.

Time to bake burger buns.

Well,

Yesterday I had to make some sandwich loaves.

I have been sticking with Monkeys' biga vs straight Whole-Wheat buttermilk Bread experiment recipe

I love this recipe. Even when you dont make the biga, it is still delicious! I add some rye flour and a tiny amout of white italian flour to give it a bit of extra help in the softness department, but I think now it doesnt really need it.

Hi, I'm new.  New to bread baking as well.  Actually, I've only made two loaves to date.  It was an awesome feeling.  I've been browsing this site looking for a basic sandwich bread but it seems a little overwhelming.  I don't know anything about oven humidity or fermenting yeasts or about various flours.  Is it possible to make a good sandwich bread without knowing all this?  I want something wheaty and that is large and spongy...

I don't think I've every baked this much in a weekend, and, to be honest, I didn't intend to. All I aimed to do was bake for

• The family that bought two loaves from me at the church fund-raiser service auction in November
• The annual church dinner and talent show
• My family's weekly bread

Er ... ok, I guess I did intend to bake that much. I just didn't realize it.

Here's a video that I put together this weekend on how to shape, slash and bake a sandwich loaf. Nothing too hard, but it gave me a great excuse to play around with iMovie. Fun!

I hope you all enjoy the video. Here's a link. Hopefully, it'll show up as an embedded video soon.