Whole-Wheat Sandwich Bread

From Soup and Bread from Scratch

Whole-Wheat Sandwich Bread

Why This Recipe Works

We found ways to bump up the whole-wheat flour amount called for in our Whole-Wheat Sandwich Bread recipe: We substituted protein-rich bread flour for the all-purpose flour and soaked it overnight in a combination of milk and wheat germ. We...

Why This Recipe Works

We found ways to bump up the whole-wheat flour amount called for in our Whole-Wheat Sandwich Bread recipe: We substituted protein-rich bread flour for the all-purpose flour and soaked it overnight in a combination of milk and wheat germ. We used a biga (a combination of flour, water, and yeast), which we left overnight in the refrigerator, to develop a full range of unique flavors in our bread. Three final tweaks gave our Whole-Wheat Sandwich Bread even more character: using honey instead of white sugar, cutting back on the fat, and swapping some of the butter for vegetable oil.

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Soup and Bread from ScratchSeason 12, Ep. 1213

Most of the time, whole-wheat sandwich bread and broccoli-cheese soup recipes don’t taste enough like the ingredients they advertise. Our versions really taste like wheat and broccoli, respectively—an...