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 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.