Cooking and Baking

Wheat Bread for Sandwiches

One of my goals this year is to bake more bread. Since my husband and I both take sandwiches in lunch every day, whole wheat sandwich bread seems like a good place to start. I made dbcurrie's Seedy Wheat Bread this week, baking it in a loaf pan instead of free-formed. We both enjoyed it, but the loaf I made was smaller than the one's we usually get at the store, so DH reported feeling a bit under-full.

Can anyone recommend a recipe that will produce slightly larger loaves? (Alternatively, @dbcurrie, can you recommend a way to tweak the "seedy" recipe to produce a bit more dough?)


Talk is closed, but that doesn't mean the conversations have to stop!

Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!

Comments:

Comments are closed