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 [1] 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 [2]

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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.