Comments on: Healthy Whole-Wheat Sandwich Bread

By: Stewart Sharon-Wise

Stewart Sharon-Wise — Sat, 10 Dec 2011 03:42:11 +0000

This is a great recipe for tasty sandwiches and breakfast toast. Like you, except for the occasional loaf like a nice baguette from a bakery, I quit buying grocery store bread years ago. It started with a bread machine back in 1999, but then I discovered how fun and easy it is to make by hand. I lived in London from 2006-2008 and I found more interesting breads in my grocers. I bought Duchy Organics (one of Prince Charles’ personal businesses) whole meal loaves occasionally and they were good if a bit pricey.

I like experimenting with different flours. I used to buy something called Swiss Health Bread at Agata & Valentina on New York’s upper east side and it was amazing. I’d love to have that recipe. It was a small, heavy and dense loaf and we used to eat an entire loaf in one day.

By: virginie

virginie — Wed, 24 Mar 2010 09:07:46 +0000

ok thanks a lot !!

cheers

virginie

By: BenHerrera

BenHerrera — Wed, 17 Mar 2010 19:33:50 +0000

You can read more about them here http://www.whfoods.com/genpage.php?tname=foodspic…

Cheers!

By: virginie

virginie — Wed, 17 Mar 2010 08:42:03 +0000

hi,
excuse me but what the ground flexseed is ????
thank you and sorry for my ignorance

virginiebalijon@gmail.com

By: BenHerrera

BenHerrera — Tue, 02 Mar 2010 23:21:07 +0000

Hi Ann,

Yes, I do use the same recipe to make pizza pie but I don't let it rise a second time. I either use it immediately after the first rise or store it in the fridge until I am ready to use it, usually the same day because the cold only slows down the process.

Thanks for the visit and the comment

By: Ann

Ann — Tue, 02 Mar 2010 17:38:26 +0000

What an eye opener. The picture looks amazing and the loaf so…so…professional! You can go into a bread making business with this one! Thanks for the tip on gluten.
P.S. I think you mentioned in a later post about using this same recipe as pizza base? Does it not rise too much?

By: Mrs Ergül

Mrs Ergül — Sat, 20 Feb 2010 18:32:02 +0000

I had just baked this! Only after I had kneaded the dough I remember I had forgotten the eggs! I baked them into 1 regular loaf and 2 mini loaves. Even without the eggs, the minis baked well and rose high. But the regular loaf didn't do as well, I think the lack of eggs sabotaged the structure and it didn't rise too well, definitely not anywhere as pretty as yours. I will love to give these another try, now with the eggs of course!

By: Erica

Erica — Fri, 19 Feb 2010 15:09:20 +0000

That bread looks perfect, Ben!!!!

By: Corey

Corey — Fri, 19 Feb 2010 08:22:44 +0000

I have been looking for exactly the same type of sandwich bread — soft, but with the heartiness of 100% whole wheat. I finally made a loaf tonight, but with a few tiny adjustments — I used buttermilk instead of half of the water, canola oil instead of olive oil, and instant yeast instead of regular dry. It came out beautifully and even my boyfriend (who doesn't normally like sandwich bread) thought it was great. Thanks for sharing this recipe — I think I will be using it a lot!

By: Diana Hayes

Diana Hayes — Thu, 18 Feb 2010 02:18:07 +0000

Great looking bread, I'm sure it tastes just as good. Lovely.