Wheat Sandwich Bread

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By request, here is the bread recipe I use for all of our sandwich bread.  What I love most about it is that it makes 2 loaves and only requires stirring and kneading, no mixer or bread machine necessary-and it is delicious!  I make one batch every couple of weeks, unless we make French toast and go through it quicker than that.  It also makes amazing garlic toast with pasta.  I have made an extra batch and stuck a few loaves in the freezer too and it seems to work well.  The key is letting it come to room temperature uncovered and not in a bag of any kind to prevent mold.  I modified the original recipe to use honey instead of white sugar, olive oil in place of vegetable oil and wheat flour instead of all white flour.  I have been experimenting with using more wheat flour than bread flour and have even used all wheat flour with good results.  I think the honey balances out the potential for dryness from the wheat flour initially but over a few days it does get dry faster than the 1/2 and 1/2 mix of flours.  My kids have named this bread “Mommy’s Loving Bread” and claim they can taste the love I put into it! 
The original recipe can be found at and if you want to see pictures of the process you can check out Learning the Frugal Life too.
  • 2 cups warm water (110 degrees F/45 degrees C)
  • 2/3 cup honey
  • 1 1/2 tablespoons active dry yeast
  • 1 1/2 teaspoons salt
  • 1/4 cup olive oil
  • 3 cups bread flour
  • 3 cups wheat flour


  1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
  2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
  3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9×5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
  4. Bake at 350 degrees F (175 degrees C) for 30 minutes.
  5. I always run a stick of butter over the tops right out of the oven to keep the crust nice and soft. 


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