This bread is a perfect sandwich bread. The crumb is nice and even and tight without being too dense. It is easy to slice to boot. I have messed around with this recipe a lot and have tried all sorts of combinations. It is really difficult to produce a good sandwich loaf at home using 100% whole wheat flour. This balance turns out a really good loaf. I have also discovered using white sugar instead of honey (or molasses, or brown sugar) makes for the most consistent crumb. Go figure.
1.5 c water
2 c bread flour
2.25 c whole wheat flour
2 T powdered milk
3 T white sugar
1.5 t salt
2 t yeast
2 T butter
I'm using a bread machine and this is the order in which I load my machine. Check your manual. I bake it on the regular bread setting with the light crust setting. If you don't have a bread machine... or have one that you've never used... hop to! It has made it possible for us to make bread frequently with little trouble. It takes a couple of minutes to load the machine and then we're done. I usually make our right after dinner. When it is done I take it out and let it cool then double bag it in gallon ziploc storage bags that are inverted into each other (I do not seal them!). The bread stays nice and fresh this way for a couple of days.
