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Honey Whole Wheat Sandwich Bread

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49 Comments

  1. 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

    1. Hi Sharon! Thank you so much for catching that! Yes, you are correct! The grams for the vital wheat gluten should be 72g, which is 1/2 cup. I apologize and have updated the recipe card. Thank you for being here! I hope you are enjoying yummy wheat bread!

  2. 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. 😁

    1. Hi Stacy. I get my lecithin granules from Amazon. If you’re unable to find lecithin granules, yes you can go ahead without them. You may have a slightly less fluffy and soft texture. The taste will be a little bit different but not dramatically.

        1. Hi Stacy, liquid lecithin doesn’t quite work the same here. It would be better to either leave it out or grab the granules from Amazon. I’m excited for you to enjoy this bread!

      1. 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?

    1. Hi Sharon,
      I just updated the post to include sources for some of these ingredients. I hope this helps. I know some ingredients are difficult to find, so I tried to include options. My Whole Wheat Class also has a more extensive list of resources for ingredients and equipment. Let me know how it turns out!

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

    1. Hi Jana,
      I ordered my wheat grinder from Nutrimill. I have a link on my homepage under “Shop my kitchen”. I get my wheat berries from the Honeyville Grains warehouse in Chandler. They are a wholesale only location but sometimes sell to the public if you call ahead. I buy the hard white spring berries. You can also purchase from them online.

    2. 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.

  4. 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?

    1. Hi Heidi!
      Ahhh that can be so frustrating. A couple things may be the cause. Sometimes when bread over proofs (rises too long), it can lose structure – causing it to sink or collapse after baking. Another possible issue might be the loaf formation. Try shaping the loaf a little tighter and guide it with the heals of your hands along the counter to allow it to seal and come together really well. I hope this helps! Keep on baking – you’ll get better and better!

  5. 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!!

    1. Hi Robin. I’ve never replaced lecithin granules with egg yolk, but it’s worth a try. You’re on the right track with decreasing the water…but you’d need to do some testing to know how much. Let me know how it turns out. Hope you enjoy!

      1. 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.

  6. 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.

  7. 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.

  8. 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!

    1. Hi Mckenna,

      I completely understand. I haven’t tried this recipe yet with sourdough starter, but if I did I would experiment with a half recipe. Try swapping out the instant yeast for 240 grams of active starter (100% hyrdation). Reduce the amount of water by 120ml and reduce the flour by 120g. See how that works. Keep in mind, your rise time will be longer with sourdough. I do also have a Whole Wheat Sourdough class in my Baking Academy. I will be offering that soon! Let me know if you try this recipe with the sourdough option.

  9. 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!

    1. The wheat gluten helps to create a better bread structure…when baking with whole grains like 100% whole wheat, the bread can be dense…so that is why we add the vital wheat gluten – it helps to develop a better structure and rise. You can definitely make this bread without either the gluten and the lecithin – it will be slightly different…more dense.

  10. 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!!!

    1. Hi Jodi,

      I actually used to use dough enhancer in this recipe too, in addition to the lecithin and powdered milk. But I eventually took it out…I discovered it really didn’t make a marked difference. The lecithin adds nutrients and a good flavor and fluffy texture. The milk helps encourage a golden crust. I don’t think you’ll get the same results by swapping out the lecithin and powdered milk for dough enhancer. Of course, you can always give it a try with a small batch and see what you think. Let me know if you try it and how it turns out for you!

  11. 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

    1. For whole wheat flour for breads, I typically do a medium high setting for fineness. I don’t want it powder fine, but also don’t want it super granular either. For things like cookies and cakes where you want a more delicate texture, I’d mill your flour on its highest setting to make it super fine. Remember, you can also sift out some of the bran and larger pieces in your whole grain flour if you’re wanting to make it lighter or more gentle…depending on your needs. Hope this helps!

  12. 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!

      1. 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!!!

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