Instructions

1. Making whole wheat bread at home isn’t hard at all! This recipe uses whole wheat flour and bread flour makes for a really satisfying crumb that holds up well to sandwiches and toast.
2. All the other reasons like the subtle nutty flavor and added fiber in your diet are good, too, but oh, my word, the smell of freshly baked bread is to an adult what petting a kitten is to child—all comfort and love. That nostalgia is hard to beat.
3. For my version of this recipe, I wanted to make a whole wheat sandwich bread with a soft crumb and light but sturdy texture. I’ve adapted my mother-in-law’s recipe by using a combination of whole wheat flour and bread flour. I’ve also substituted unsalted butter for the lard, and replaced the water in her recipe with milk.
4. Nearly 30 pounds of flour and 18 loaves of bread later, the result is a sliceable sandwich loaf that is tender and slightly chewy with a golden crust that’s just thick enough to add body, but not so thick my kids insist I cut it off.
5. You can make this whole wheat bread, too. It’s easier than you think.
6. By blending whole wheat flour and bread flour, I created a nutty-flavored bread with a light and soft texture, perfect for a sandwich. Feel free to experiment and adjust the flour ratios to your liking. Keep in mind that whole wheat flour reacts differently than bread flour. If you adjust the flour ratios you may also need to experiment with the amount of moisture you add to the dough.
7. When it comes to bread, hydration is good. I tend to err on the side of a wetter dough simply because it’s easier to add more flour to dough than it is to add more water.
8. If the dough ends up feeling dry and is difficult to knead, you can add more moisture by sprinkling your kneading surface with water as if you were dusting it with flour. Then knead in the water. It’s difficult to knead slimy dough, however, so use only a little water at a time.
9. Warm the 2 1/2 cups of milk in the microwave in 30 second bursts, stirring in between, just to take the chill off. The milk should feel tepid to the touch, NOT hot. (Hot milk will kill the yeast.)
10. Stir the yeast into to the warm milk and let it hang out for about 5 minutes. The yeast should mostly dissolve and you should see some small bubbles on the surface of the milk.
11. In a large bowl, whisk whole wheat flour, bread flour, and salt. Make a well in the center.
12. In a small, microwave-safe bowl, warm the butter in 30 second bursts in the microwave until just melted. Add honey. Let it cool until no longer hot.
13. Pour the milk and yeast mixture into well in the flour. Add the butter and honey mixture.
14. Stir with a wooden spoon until a shaggy dough forms. Most of the flour should be incorporated, but it’s ok if you still have some loose flour in the bowl.
15. As you knead, the dough should feel soft, pliable, and a little tacky. Dust with additional bread flour as needed, 1 tablespoon at a time, if it sticks to the counter or your hands.
16. To knead in a stand mixer: In a stand mixer fit with a dough hook attachment, knead the dough on the lowest speed for 5 to 7 minutes.
17. Shape each half into a loaf: Gently flatten the dough with the tips of your fingers to form a puffy oval roughly the width of your baking pan. Starting from a short end, gently roll it up and pinch the seam closed. Roll it over so the seam-side is down and transfer to the prepared baking pan.