Half Whole Wheat Bread or "Sandwich Bread"
A recipe for 50% whole wheat bread, made with a bread machine.
My go-to 50% whole wheat “Sandwich Bread” is based on a recipe by Beth Hensperger and requires a bread machine. Her version uses milk, butter, and honey and has a slightly different ratio of whole wheat flour to all purpose flour.
This is the bread I bake most often. It makes excellent sandwiches and toast. There’s almost always some in my fridge.
5/6 cup (or 1/2 c + 1 3 c) water
1/4 cup agave
1 egg
2 Tbsp Earth Balance vegan butter substitute
1 1/2 c all purpose flour
1 1/2 c whole wheat flour
1 Tbsp + 1 tsp gluten
2 tsp salt
2 3/4 tsp yeast
Place ingredients in the machine in the recommended order for your machine. You can let the bread machine run a full cycle, but I only use mine to do the mixing and kneading. At “Rise 3”, I remove the bread from the machine, move it into a well-greased traditional loaf pan, allow it to rise a final time, then bake it in the oven. This produces a loaf that is loaf-shaped without the hole from the paddle you’d get if you baked it in the machine.
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