I want to make my own whole-wheat sandwich bread, but there are so many recipes... Which is the basic recipe (proportion of ingredients) for this kind of loaf, or can I use any recipe since I shape it as a sandwich bread? Some of the breads don't use any kind of fat or oil in their recipes, there's any sandwich loaf without any extra fat from butter, oil or shortening?
I am fond of salt rising (salt risen) bread, expecially toasted for breakfast. I have found almost no instances of recipes for a whole-wheat version of this bread. Since this is an ancient technique of leavening bread, people must have used whole-wheat in the early days. I have, accordingly, devised my own recipe for this bread. The texture and crust of the two breads are very similar, as is the preparation. The flavor, however, is quite different. The whole wheat version has a milder flavor than the white version.
Thanks to the Bread Feed, I stumbled across this GREAT description of the WonderMill, along with a recipe for 100% whole wheat bread. Her experience with the mill is identical to mine, and she's got great pictures to boot. Also has a recipe.
I made some buttermilk whole-wheat bread myself last night -- we ran out of whole wheat sourdough sandwich bread, so I whipped some up. Mmmmmmm.