Have you ever thought about the bread you eat and what's in it? Oh sure, it might say it's whole wheat but read on down on the ingredients label and see if you can pronounce...much less know what it is...the rest of the ingredients listed (other than the whole wheat part). Personally, I looked up a couple of items and it's just scary.
Now, I know what your saying...but, it's ooey and gooey and sticks to the roof of your mouth when it's got peanut butter on it. Believe me, I've got four kids, I know. We could wipe out a loaf of bread in one sitting practically. But to me, it just didn't feel right giving them something that had stuff in it that wasn't really good for them...and is seriously so very easy to make. So, after testing quite a few bread recipes out in the land of the internet, here's the one that I found to be closest to what I call really good sandwich bread.
3 cups warm water (110 degrees F/45 degrees C)
2 (.25 ounce) packages active dry yeast
1/3 cup honey
5 cups bread flour
3 tablespoons butter, melted
1/3 cup honey
1 tablespoon salt
3 1/2 cups whole wheat flour
2 tablespoons butter, melted
Directions: (I have a big stand up mixer so I mix and knead all of the bread that way....much easier!)
In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
Punch down and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not over bake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely. At this moment your house will smell divine...
When I'm finished, I freeze the extra bread so that I always have one ready. Enjoy!