Honey Whole Wheat Sandwich Bread

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Sharon
Sharon
3 years ago

Hello, I recently found your whole wheat bread recipe and have made it several times. I love it. One question: the vital wheat gluten measurement seems off compared to the gram weight you have in parentheses. I always weigh all the ingredients and have noticed that the vital wheat gluten weighed at 144g is more like 1 cup rather than the 1/2 cup. So I’m wondering which is correct for this recipe? Do you use 1/2 cup or is it closer to 1 cup?

Thanks,

Sharon

Stacy
Stacy
Member
2 years ago

Can the lecithin granules be left out? (Only because I don’t have any and couldn’t find them at my grocery store). I’ll keep looking I am impatient and want to make this bread. 😁

Stacy
Stacy
Member
Reply to  Heather Thomas
2 years ago

I found liquid lecithin. Can that be substituted? If not I’ll order from Amazon. Thank you!

Sharon
Sharon
Reply to  Heather Thomas
2 years ago

I can’t find a Preparation Tab on this page to get to the Amazon link for the granules. I am wondering what brand lecithin granules you use. Could you let me know?

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Juli
Juli
2 years ago

Hi! which wheat do ou prefer to use? hard white, hard red or soft wheat??

Robin
Robin
Reply to  Juli
2 years ago

Soft wheat is not best for bread. Good for pastries cakes and some cookies. Some people use it for pasta too.

Sharon
Sharon
2 years ago

Hi what brand of lecithin granules do you use? I can’t find a reference or link on you page.

Sharon
Sharon
Reply to  Heather Thomas
2 years ago

Thank you so much!

Jana Groesbeck
Jana Groesbeck
2 years ago

Where do you get your wheat from to grind your wheat flour – in the Mesa or Phoenix valley specifically??

Robin
Robin
Reply to  Jana Groesbeck
2 years ago

Jana I have an Etsy shop that caters to those not wanting to buy bulk at very competitive prices. Desert Moon Grains. I can’t wait to try the Bread Lady French Bread recipe. Just received the French bread baking sheets from the link she posted with that recipe using good ole bread flour.

Heidi
Heidi
2 years ago

Hi! I made your whole wheat recipe today for the first time. After I pulled my bread out of the oven and while they were cooling in the pan, all the loaves sunk. What did I do wrong?

Jamie
Jamie
2 years ago

Can I use Active dry yeast instead of instant?

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Robin
Robin
2 years ago

Egg yolk contains a lot of lecithin. Which I would prefer to use since it is unprocessed. I understand I would decrease the water a little but unsure how many eggs to use instead of the lecithin. Any suggestions. I guess I could do the math and figure out how many grams of lecithin is in the recipe (not the weight but rather the amount and then figure how much is in one egg). Might just use dough enhancer instead. Thanks!!

Robin
Robin
Reply to  Heather Thomas
2 years ago

Thanks. I went with dough enhancer I have on hand. It would take more egg yolk than I have for this size batch. Lol. Maybe next time I will do a smaller batch and try it. I watched a baker on YouTube who did a test using lecithin in one loaf none in the other and egg yolk in the third. The egg has better rise and spring and a better crumb. Interesting test with surprising different outcomes than expected by the baker. All other ingredients were the same.
Also forgot to ask why you recommend leaving in the loaf pan for 10 minutes after bake is complete prior to removing from the pan. Just curious what the purpose. Thanks again for great recipes and ideas.

Robin
Robin
2 years ago

I made this recipe today and it turned out great. I have been using the Bosch for several years and have not bought store bread since. Also grind my own wheat. The only changes I made was I added one cup 6 grain mix and ended up using a few more cups flour was way too hydrated but with the addition came out perfect. Also Heather you may want to double check your weights. I believe the water in grams is off (light). 6 cups of water is 1400 grams. Also I think Olive oil might be best using ounces. Everyone uses different olive oil and weight may vary. Olive oil is 5.7 oz. Which is approx 162 grams. I also used dough enhancer in place of the lecithin since I have it on hand. I used convection bake and the crumb and crust are perfect. Thanks for sharing.

Robinvrn
Robinvrn
2 years ago

Please review your measurements you have posted in grams. You can look up how many grams does .75 cup olive oil weighs is 160 grams. This also what I come up with on my gram scale. When measuring liquids or viscous substances the difference is significant. Just a suggestion not a complaint. Thank you.

Mckenna Wadsworth
Mckenna Wadsworth
1 year ago

Hello! I have to use sourdough to make bread friendly for my son who has allergies. Is there a way to convert this recipe to a sourdough recipe vs. instant yeast? Thank you!

Melody
Melody
1 year ago

Hi! Is there a dairy free alternative to powdered milk? We have dairy and milk allergies in the house.

Katie
Katie
1 year ago

I don’t have wheat gluten or lecithin granules. Can I make the recipe without those? Could I substitute something for the lecithin? Looks like an excellent recipe!

Jodi Wood
Jodi Wood
1 year ago

I have followed you for quite awhile and love your recipes! Haven’t tried this bread yet but I will. A few questions though. I have a Bosch and also the same grinder. I use the old “Magic Mill” recipe cause I’ve made bread for 40 years now! My Bosch is that old and has held up forever. That recipe calls for HOT water from the tap. Also no pwd milk. It uses veg. oil and dough enhancer. I do have lecithin. What do you think about dough enhancer. Would it be comparable to the lecithin and pwd milk? Thanks!!!

Phyllis
Phyllis
1 year ago

I have had my nutrimill for about 8 years. I really love it. I would like to know if you use different settings for cookies, cake or bread flour. I am never sure how I should grind my berries. Thank you

Kathy Ann
Kathy Ann
1 year ago

Is the bread only to rise once in the pans ? My bread recipes call for one rise in the bowl and then shape and let rise in pans. I’ve never made whole wheat bread so I really don’t know. Help!

Kathy Ann
Kathy Ann
Reply to  Heather Thomas
1 year ago

I finally figured that out:) the bread turned out great! Looked terrific and tasted wonderful. I plan on making a lot more of this recipe. You’re right there’s no way anyone would guess it is all whole wheat bread. I’m planning on impressing some people:) thank you for the best whole wheat bread ever!!!

Jeanne Clement
Jeanne Clement
1 month ago

I don’t see weight measurements only US measurements. Where do I find weight