2 1/2 cups unbleached white flour
1/4 cup sugar
2 packages active dry yeast
1 t salt
1 cup water
1 cup milk, 2% or whole
1/4 cup vegetable oil
2 large eggs
3-3/12 cups whole wheat flour
1/2 – 1 1/2 cups additional whole wheat flour for kneading
Spoon Mage™ Note:
Once upon a time, when the Spoon Mage™ and Spouse of Spoon Mage™ were still in college, we did not have much money. This is the recipe he used to make our sandwich bread every week.
Click here to read more about how to work with active dry yeast.
In a large bowl, stir together the unbleached white flour, sugar, yeast, and salt.
Heat the water, milk, and oil in a sauce pan over low heat until it is very warm.
Add the heated liquid and two eggs to the flour mixture and blend with a mixer set at low speed until the ingredients are moistened.
Once the liquid and dry ingredients have been combined, set the mixer to medium and beat three more minutes.
Use a wooden spoon to stir in the whole wheat flour until it forms a sticky dough.
Turn the dough out onto a board or other cleanable firm surface and knead with a firm push and fold method.
As you knead, gradually add in another 1/2 cup to 1 1/2 cup more flour until the dough is very smooth and pliable.
Keep kneading and flouring until the dough is no longer sticky.
Clean and lightly oil the mixing bowl and place the dough ball inside.
Cover with a tea towel and place away from cool drafts until it has risen to about double in size. – 1-1 1/2 hours.
Now for my favorite part of the recipe: make a fist and punch the dough a few times until it shrinks down.
Divide the flattened dough into two reasonably equal portions.
Shape to fit inside lightly oiled loaf pans, cover with the tea towel, and let rise for 1 hour.
Preheat the oven to 375° F.
If you like bread crusty, just pop in the oven and bake. If you prefer a softer crust, brush with a little melted butter before baking.
Bake the loaves for about 30-40 minutes or until they are nicely browned and pass the thump test – the loaves should sound hollow when thumped.
Tent the loaves loosely with foil if they are browned but not quite done. Return them to the oven, checking for thumpability every five minutes.
Remove from the oven and let the loaves cool a little before turning them out of the loaf pans. Slice and enjoy.