100% Whole White Wheat Sandwich Bread Recipe [vegan] [organic] [bread machine] [Bosch] [KitchenAid]

Recipes listed for single and double loaves for each option: Bread Machine, KitchenAid Mixer or Bosch Mixer

I created this recipe out of frustration from dry, leaden and tasteless sandwich whole wheat recipes among the masses. It took many loaves (some inedible) to arrive at what I call the Ultimate WWW Bread Recipe! It is very soft and dense, with the right chew and won’t tear up when you try to spread it with your sandwich fixin’s! It can be made vegan or not, organic or not, as well as ultimate granola: vegan, organic and raw sweeteners.

You do need a scale for these recipes (click links to see recommendations)

Single One-Pound Loaf [bread machine]

• 3/4 cup whole or 2% organic milk [or plain organic soy milk]
• 1/2 cup purified water

———
Heat in microwave in glass measuring cup for one minute. Add to bread machine pan.
———

• 1 1/4 teaspoon fine sea salt (if medium/coarse, increase amount as appropriate)
• 2 Tablespoons organic canola oil
• 3 Tablespoons [raw if preferred, not needed] honey
• 12.5 ounces organic white whole wheat flour (home-milled is best; otherwise, use organic for best flavor)
• 3 Tablespoons Bob’s Red Mill gluten flour (brand does matter)
• 2 teaspoons yeast

———
Add to bread machine pan in this order.
———

1. Insert pan into bread maker and set to DOUGH. Grease bread pan with fat (I like organic palm oil shortening)—bottom and sides. When dough is done, remove and hand-knead dough for 30 seconds, into appropriate shape for loaf pan. Place in pan and cover with towel and set in warm place.
2. Preheat oven (appropriately) to 350º F.
3. After 30 minutes of preheating, put bread in oven on middle-rack. Bake for 20 minutes, then rotate pan 180º. Bake for 10 minutes, then remove bread from pan and place on cooling rack.
4. Cool for 30 minutes then Enjoy. Sharing Optional!™ The bread will store up to 7 days in an airtight container (zip-lock bag with extra air pressed out will give longest life).

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Two One-Pound Loaves [bread machine]

• 1 1/2 cups whole or 2% organic milk [or plain organic soy milk]
• 1 cup purified water

———
Heat in microwave in glass measuring cup for one and half minutes. Add to pan.
———

• 2 1/2 teaspoons fine sea salt (if medium/coarse, increase amount as appropriate)
• 4 Tablespoons organic canola oil
• 6 Tablespoons [raw if preferred, not needed] honey
• 1 lb 9 ounces organic white whole wheat flour (home-milled is best; otherwise, use organic for best flavor)
• 6 Tablespoons Bob’s Red Mill gluten flour (brand does matter)
• 2 1/2 teaspoons yeast

———
Add to machine pan in this order.
———

1. Insert pan into bread maker and set to DOUGH. Grease bread pans with fat (I like organic palm oil shortening)—bottom and sides.When dough is done, remove dough and divide in half. Hand-knead each piece of dough for 30 seconds, form appropriate shape for loaf pan.
2. Place in pans, cover with towel and set in warm place. After 30 minutes of bread rising, preheat oven (appropriately) to 350º F. After 30 minutes, put pans equally-spaced in oven on middle-rack.
3. Bake for 20 minutes, then rotate pans 180º. Bake for 10 minutes, then remove loaves from pans and place on cooling rack.
4. Cool for 30 minutes then Enjoy. Sharing Optional!™ The bread will store up to 7 days in an airtight container (zip-lock bag with extra air pressed out will give longest life).

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Single One-Pound Loaf [KitchenAid Mixer]

• 3/4 cup whole or 2% organic milk [or plain organic soy milk]
• 1/2 cup purified water
• 1 1/4 teaspoon fine sea salt (if medium/coarse, increase amount as appropriate)
• 2 Tablespoons organic canola oil
• 3 Tablespoons [raw if preferred, not needed] honey
• 12.5 ounces organic white whole wheat flour (home-milled is best; otherwise, use organic for best flavor)
• 3 Tablespoons Bob’s Red Mill gluten flour (brand does matter)
• 2 teaspoons yeast

1. Warm milk and water to 108º-114º (I prefer to microwave for one minute)
2. Put milk + water + oil + honey + salt in KitchenAid with hook attachment; mix for 5-10 seconds (just until blended)
3. Add flour + gluten + yeast to KA and pulse 4 one-second pulses. Then set mixer to “speed 2” and allow to knead for 15-18 minutes (listen for change in kneading, and go by visual clues). Do NOT add more flour; it will take longer to absorb because it is whole wheat.
4. Knead by hand about 30 seconds; place back in mixing bowl and cover with plastic wrap; and allow to rise one hour. While bread in rising, grease bread pan with fat (I like organic palm oil shortening)—bottom and sides.
5. Turn out dough onto counter and divide in half. Hand-knead each piece of dough for 30 seconds, form appropriate shape for loaf pan and place in pans. Pat down so bread’s surface is even. Place pans aside and cover with towel.
6. After 30 minutes, preheat oven to 350º, with oven rack on lower-middle position.
7. Allow to rise another 30 minutes (one hour total…or longer, as needed)
8. Bake for 20 minutes. Rotate pan 180º, then bake another 10 minutes.
9. Remove from oven and tilt out of bread pans. Allow to cool minimum of 30 minutes. Store in air-tight container (after the first slice is cut, the loaf will fit perfectly in a gallon-size baggie—just squeeze out the extra air).

*****************************************

Two One-Pound Loaves [KitchenAid Mixer]

• 1 1/2 cups whole or 2% organic milk [or plain organic soy milk]
• 1 cup purified water
• 2 1/2 teaspoons fine sea salt (if medium/coarse, increase amount as appropriate)
• 4 Tablespoons organic canola oil
• 6 Tablespoons [raw if preferred, not needed] honey
• 1 lb 9 ounces organic white whole wheat flour (home-milled is best; otherwise, use organic for best flavor)
• 6 Tablespoons Bob’s Red Mill gluten flour (brand does matter)
• 2 1/2 teaspoons yeast

1. Warm milk and water to 108º-114º (I prefer to microwave for one minute)
2. Put milk + water + oil + honey + salt in KitchenAid with hook attachment; mix for 5-10 seconds (just until blended)
3. Add flour + gluten + yeast to KA and pulse 4 one-second pulses. Then set mixer to “speed 2” and allow to knead for 15-18 minutes (listen for change in kneading, and go by visual clues). Do NOT add more flour; it will take longer to absorb because it is whole wheat.
4. Knead by hand about 30 seconds; place back in mixing bowl and cover with plastic wrap; and allow to rise one hour. While bread in rising, grease bread pans with fat (I like organic palm oil shortening)—bottom and sides.
5. Turn out dough onto counter and divide in half. Hand-knead each piece of dough for 30 seconds, form appropriate shape for loaf pan and place in pans. Pat down so bread’s surface is even. Place pans aside and cover with towel.
6. After 30 minutes, preheat oven to 350º, with oven rack on lower-middle position.
7. Allow to rise another 30 minutes (one hour total…or longer, as needed)
8. Bake for 20 minutes. Rotate pan 180º, then bake another 10 minutes.
9. Remove from oven and tilt out of bread pans. Allow to cool minimum of 30 minutes. Store in air-tight container (after the first slice is cut, the loaf will fit perfectly in a gallon-size baggie—just squeeze out the extra air).

**************************************

Single One-Pound Loaf [Bosch]

• 3/4 cup whole or 2% organic milk [or plain organic soy milk]
• 1/2 cup purified water
• 1 1/4 teaspoon fine sea salt (if medium/coarse, increase amount as appropriate)
• 2 Tablespoons organic canola oil
• 3 Tablespoons [raw if preferred, not needed] honey
• 12.5 ounces organic white whole wheat flour (home-milled is best; otherwise, use organic for best flavor)
• 3 Tablespoons Bob’s Red Mill gluten flour (brand does matter)
• 2 teaspoons yeast

1. Warm milk and water to 108º-114º (I prefer to microwave for one minute)
2. Put milk + water + oil + honey + salt in Bosch with hook attachment; mix for 5-10 seconds (just until blended)
3. Add flour + gluten + yeast to Bosch and pulse 4 one-second pulses. Then set mixer to “speed 1” and allow to knead for 15-18 minutes (listen for change in kneading, and go by visual clues). Do NOT add more flour; it will take longer to absorb because it is whole wheat.
4. Knead by hand about 30 seconds; place back in mixing bowl and cover with plastic wrap; and allow to rise one hour. While bread in rising, grease bread pan with fat (I like organic palm oil shortening)—bottom and sides.
5. Turn out dough onto counter and divide in half. Hand-knead each piece of dough for 30 seconds, form appropriate shape for loaf pan and place in pans. Pat down so bread’s surface is even. Place pans aside and cover with towel.
6. After 30 minutes, preheat oven to 350º, with oven rack on lower-middle position.
7. Allow to rise another 30 minutes (one hour total…or longer, as needed)
8. Bake for 20 minutes. Rotate pan 180º, then bake another 10 minutes
9. Remove from oven and tilt out of bread pans. Allow to cool minimum of 30 minutes. Store in air-tight container (after the first slice is cut, the loaf will fit perfectly in a gallon-size baggie—just squeeze out the extra air).

*****************************************

Two One-Pound Loaves [Bosch Mixer]

• 1 1/2 cups whole or 2% organic milk [or plain organic soy milk]
• 1 cup purified water
• 2 1/2 teaspoons fine sea salt (if medium/coarse, increase amount as appropriate)
• 4 Tablespoons organic canola oil
• 6 Tablespoons [raw if preferred, not needed] honey
• 1 lb 9 ounces organic white whole wheat flour (home-milled is best; otherwise, use organic for best flavor)
• 6 Tablespoons Bob’s Red Mill gluten flour (brand does matter)
• 2 1/2 teaspoons yeast

1. Warm milk and water to 108º-114º (I prefer to microwave for one minute)
2. Put milk + water + oil + honey + salt in Bosch with hook attachment; mix for 5-10 seconds (just until blended)
3. Add flour + gluten + yeast to KA and pulse 4 one-second pulses. Then set mixer to “speed 1” and allow to knead for 15-18 minutes (listen for change in kneading, and go by visual clues). Do NOT add more flour; it will take longer to absorb because it is whole wheat.
4. Knead by hand about 30 seconds; place back in mixing bowl and cover with plastic wrap; and allow to rise one hour. While bread in rising, grease bread pans with fat (I like organic palm oil shortening)—bottom and sides.
5. Turn out dough onto counter and divide in half. Hand-knead each piece of dough for 30 seconds, form appropriate shape for loaf pan and place in pans. Pat down so bread’s surface is even. Place pans aside and cover with towel.
6. After 30 minutes, preheat oven to 350º, with oven rack on lower-middle position.
7. Allow to rise another 30 minutes (one hour total…or longer, as needed)
8. Bake for 20 minutes. Rotate pan 180º, then bake another 10 minutes.
9. Remove from oven and tilt out of bread pans. Allow to cool minimum of 30 minutes. Store in air-tight container (after the first slice is cut, the loaf will fit perfectly in a gallon-size baggie—just squeeze out the extra air).