Name: Whole Wheat Sandwich Bread
Yield: 1 loaf (9x5 pan)
Ingredients: 300 g (2½ cups) whole wheat flour; 120 g (1 cup) bread flour; 7 g (2¼ tsp) instant yeast; 1½ tsp fine sea salt; 280 ml (1¼ cups) warm milk (any kind); 3 Tbsp honey; 3 Tbsp unsalted butter, softened; 1 large egg

A soft, slightly sweet sandwich bread that proves whole wheat doesn't have to be dense or dry.

Ingredients

300 g (2½ cups) whole wheat flour
120 g (1 cup) bread flour
7 g (2¼ tsp) instant yeast
1½ tsp fine sea salt
280 ml (1¼ cups) warm milk (any kind)
3 Tbsp honey
3 Tbsp unsalted butter, softened
1 large egg

Method

In a large bowl, combine both flours, yeast, and salt. In a separate bowl, whisk together the warm milk, honey, softened butter, and egg.
Pour the wet ingredients into the dry and stir until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should pass the windowpane test — stretch a small piece thin enough to see light through without tearing.
Place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 1-1.5 hours.
Punch down the dough. Shape into a log the length of a greased 9x5-inch loaf pan. Place seam-side down in the pan. Cover loosely and let rise until the dough crests about 1 inch above the rim, about 45 minutes.
Preheat the oven to 190°C (375°F). Bake 30-35 minutes until the top is golden brown and the internal temperature reads 88°C (190°F). If the top browns too quickly, tent with foil.
Remove from the pan immediately and cool on a wire rack completely before slicing.
*Storage:** Room temperature in a bag for 4 days. Slice and freeze for up to 3 months.