Recipe Save – Whole Wheat Sandwich Bread

This is an easy bread recipe that I got from Get Buttoned Up and modified a bit to my liking.

  • 2.5 Cups lukewarm water
  • 2 Tablespoons of sugar or honey
  • 1 Tablespoons of salt
  • 1 Tablespoons (or packets) of yeast
  • 2.5-4 Cups of whole-wheat flour
  • 1.5 Cups of white all-purpose flour
  • 2 Tablespoons of butter
  • 1 egg white
  1. Pour 2.5 cups of lukewarm water into the large bowl. Add the honey, salt and yeast. Stir until all ingredients are dissolved and there are no visible lumps.
  2. Add 2.5 cups of whole-wheat flour and 1.5 cups of all-purpose flour into the liquid mixture. Stir together with a wooden spoon until it becomes a single, large ball of dough. Wipe excess dough off the spoon and retire it.
  3. The dough should still be fairly tacky. Sprinkle a fistful of whole-wheat flour on top of the dough. Knead it slowly with the heels and palms of your hands. You can knead the dough in the bowl if it is large enough, or on a smooth surface that has been covered with flour.
  4. Add more fistfuls of flour gradually until the dough is no longer sticky. A good rule of thumb: when you poke the dough and your fingers remain clean, the dough has enough flour.
  5. Knead for at least 10-15 minutes. The longer you knead, the better the bread. Well-kneaded dough looks smooth, is firm, and not at all tacky.
  6. Put the kneaded dough back in the large bowl if you have taken it out. Cover with a damp cloth and let rise for 1 hour.
  7. After one hour, punch the top of the dough in so it collapses. Knead it into a ball again and then cover it with the damp cloth and let it rise for another 45 minutes.
  8. Again, punch the top of the dough in so that it collapses. Break it into two equal parts.
  9. Put one section of the dough in each of your lightly but thoroughly greased bread pans. Press the dough down so that it fits the bottom of the pan. Turn under the edges.
  10. Set the pans aside and let the dough rise again for 45 minutes.
  11. Use a razor blade or very sharp knife to split the top.
  12. Put the pans with the risen dough directly in the oven and bake at 375-385 for 15 minutes.  While bread is baking melt 2 tablespoons of butter.
  13. Take bread out of oven and use a basting brush to cover the top with butter, especially the split.  Put back in oven and bake for additional 10 minutes.  While bread is baking whip 1 egg white.
  14. Take bread out of oven and use basting brush to cover the top lightly with egg white to create a golden glaze upon the top of the bread.  Put back in the oven for 5-10 minutes.
  15. Remove from the oven and cool.  Remove from pans, slice, serve and/or store.  Saving your bread bags makes for great inexpensive storage!


  1. November 19, 2012 at 2:00 am

    Those loaves look absolutely gorgeous! I am going to have to try your recipe 🙂 Glad mine inspired you!

  2. Jenifer said,

    November 19, 2012 at 2:52 am

    Thank you, it is essentially the same. I halved the recipe and then added instructions to butter split top and glaze at the end. Thanks again. I’ve got a birds eye view of my handsome husband eating a peppered turkey sandwich on the bread right now.

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