Homemade Whole Wheat Bread Recipe for Sandwiches

Step 1

In a large bowl add all of the dry ingredients (everything from white flour — yeast) and mix with a wooden spoon until combined.

Step 2

In a separate jug, stir together the milk, butter and honey. Heat this mix until the butter has melted and the milk is warmed slightly. You can do this in the microwave or on the stovetop

Step 3

Add the wet ingredients into the dry and mix with until your dough comes together and forms a ball. I like to do this step with my hands so you can feel what is going on with the dough.

Step 4

Place dough onto a well-floured surface and knead the dough with your hands for roughly 8-10 minutes. Alternatively use the dough hook on your electric mixer to knead the dough.

Step 5

Grease a large bowl lightly with some oil and place in the dough. Cover with plastic wrap (or a shower cap) and a kitchen towel and allow the dough to rise for about 90 minutes, or until doubled in size.

Step 6

Next, grease a 9x5 inch loaf pan. After the dough has risen, shape into a 9-inch long log and pinch the seams underneath. Place in a prepared pan, seam side down.

Step 7

Cover the loaf with plastic wrap and a kitchen towel and allow it to rise again for 70-90 minutes or until the loaf has risen an inch above the rim. Watch carefully because you don't want the dough to rise too much or it can deflate.

Step 8

Preheat oven to 400°F (200°C). Carefully brush the top of the dough with egg wash. Sprinkle a few more oats, sesame seeds, and poppy seeds on top of the dough to garnish.

Step 9

Bake for roughly 35-40 minutes or until loaf is golden brown on top and the loaf sounds hollow when tapped. Transfer pan to wire rack to cool for 10 minutes, then remove bread from pan and place on a wire rack to finish cooling for at least 2 hours. Do not cut the bread before it is completely cooled or the texture will change.

Step 10

Bread should be wrapped tightly and stored at room temperature for up to 3 days. It also freezes very well and makes great toast.