Our family has tried really hard to rid hydrogenated oils and high fructose corn syrups out of our diet. Every now and then, we still have something with it in it...but I'm still not happy about it when it happens. ;-) Unfortunately, they put that junk in so many items that you would never think of. One of those items is bread. If your family is anything like ours, you go through a lot of bread. My 4 year old asks for peanut butter and jelly sandwiches 3 meals a day. He doesn't get it, but he asks. My 6 year old takes a sandwich almost every day to school. My husband eats sandwiches at lunch while he's at work. I think you get the picture. There's a lot of bread being eaten at my house. With all of that bread, that's a lot of high fructose corn syrup. *Bleck!* I know that you can buy preservative & corn syrup free bread at the store, but it's not cheap! So, being that I'm kind of a cheap person (the truth hurts) I decided to make my own!
I'm afraid I can't really credit this recipe to anyone. I have adapted it from multiple sources. There's probably 100 other recipes just like it...but I don't know what they are. The fun thing about it is that you can do anything to it to make it your own. =) Feel free to take out ingredients, add to it if you like, or even adjust the flour ratios.
Whole Wheat Sandwich Bread - Yields 2 loaves
2 cups whole wheat flour
2 cups bread flour
1 1/2 tsp salt
1 Tbsp yeast
1/2 stick unsalted butter, melted (if using salted butter, omit 1 tsp salt)
1/4 cup honey
1 1/4 cups warm milk or water (105°F)
1/4 cup ground wheat germ
1/4 cup flax seeds
In large bowl or mixer bowl, stir warm milk (or water), melted butter, honey, and yeast. Allow to sit about 5 minutes or until mixture is foamy. Add flours, salt, and optional ingredients. Knead mixture by hand on a floured surface for 5-10 minutes or in a stand mixer for about 5 minutes until dough is soft and pliable. If it is too sticky, add flour a tablespoon at a time. If it is too dry, add a teaspoon of milk or water at a time. The proportions may vary depending on your climate.
Place the dough in a large, lightly oiled bowl then flip the dough bottom side up to lightly coat the dough with oil. Cover the bowl with plastic wrap or a damp dish towel and allow the dough to rise in a warm place for about 30 minutes or until doubled in size. If your home is too cold, you can turn your oven on for 1 minute then turn it off and place the bowl in the oven.
Remove dough from bowl and divide it in half. Roll each half into a rectangle about 10" x 14". Starting with the 10" side, roll the dough up, pinching together as you go to make a log. Pinch all seams together with moist fingers. Fold ends under and place dough seams down in a well greased bread pan. Cover pans loosely with plastic wrap or a damp towel and let it rise for another 30 minutes.
Bake in preheated 400°F oven for about 25 minutes. Remove from pans and place on a cooling rack. Allow bread to cool completely before slicing.