{"id":48,"date":"2007-10-23T16:39:00","date_gmt":"2007-10-23T20:39:00","guid":{"rendered":"https:\/\/frogfood.peace.net\/index.php\/2007\/10\/23\/whole-wheat-sandwich-bread\/"},"modified":"2007-10-23T16:39:00","modified_gmt":"2007-10-23T20:39:00","slug":"whole-wheat-sandwich-bread","status":"publish","type":"post","link":"https:\/\/frogfood.peace.net\/index.php\/2007\/10\/23\/whole-wheat-sandwich-bread\/","title":{"rendered":"Whole Wheat Sandwich Bread"},"content":{"rendered":"

One day last week, I decided I wanted a sandwich, because I like eating sandwiches sometimes. But I had no bread in the house with which to make it, so I went to the market… to buy flour. I’d run out of whole wheat flour, y’see, and I don’t like to use all-white for my sandwiches. I returned home and got things going. During the rise, I ate some peanut butter out of the jar. That evening, a friend of my roommate’s came over and cooked dinner, so by the time the bread was done, I’d been fed. But I did have a very yummy sandwich the next day, anyway. (The final irony was that after I finished baking, I realized that I did, in fact, already have bread in the freezer.)<\/p>\n

This was actually my first time baking bread in a loaf pan, and the lesson learned was to grease more thoroughly next time (or acquire a non-stick or silicone pan). I couldn’t find a recipe that sounded just right, so I mixed some up, based largely on the pain ordinaire (fancy-speak for basic bread) in Ultimate Bread<\/a>. I think I slightly overbaked, but the long process of getting it out of the dang pan may have been a factor there, too. Although I called this whole wheat, like most whole wheat breads, there is still a fair bit of white flour. After a few days, I did what I always do with my sandwich bread and froze the remainder in slices. It toasts up beautifully from the freezer.<\/p>\n

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\"Whole<\/a><\/p>\n

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Whole Wheat Sandwich Bread<\/strong><\/p>\n

Ingredients<\/p>\n