this whole wheat bread, but it can be a little dense for sandwiches, so I went on the hunt for a lighter bread. I found this recipe on King Arthur Flour and I've been really happy with it. Every 1.5-2 weeks I make 2 loaves of this bread and 3 loaves of the other whole wheat bread, which I use for toast or snacks or whatever (my 3 yr old loves it!).
Whole Wheat Sandwich Bread
Makes two 9"x5" loaves
3 c. lukewarm water
1/4 c. butter or vegetable oil
3 tsp. salt
1/4 c. honey
1 c. nonfat dry milk
8-10 c. whole wheat flour
4 tsp. instant yeast
Combine all ingredients, starting just with 7 cups of flour. Knead in mixer, adding more flour as needed, to form a smooth, fairly stiff (but not dry) dough. Place in a lightly greased bowl, cover, and let rise 60 to 90 minutes, until doubled.
Lightly grease two 9x5 loaf pans. Divide the dough in two pieces and gently shape each piece into a smooth log. Place it in the pan, smooth side up, cover the pan, and allow to rise about 30-45 minutes, or until it crowns about 1 inch over the top of the pan. Towards the end of the rising time, preheat the oven to 375 degrees, or 350 if using a dark pan.
Bake the bread for 35 to 40 minutes. Remove it from the oven, turn the bread out of the pans, and allow to cool completely on a rack before slicing.
Source: Adapted from King Arthur Flour