I make a lot of bread and pasta. As in… we haven’t bought bread or pasta in years. Personally, I feel that homemade is best made, but, I know not everyone works from home or has time to do it. You should try it every now and then though, even if you can’t do it all the time.

But… most of my bread is white flour. Why? Well, it cooks up nice and brown, it’s fluffier, and makes prettier loaves. Yep, that’s about the reasoning behind it. It does not however have a lot of nutritional value and I really need to add more rye and whole wheat flour to my breads. I know.

So, today I am sharing my recipe for whole wheat bread. It’s a sandwich loaf type of bread so it’s not as high rising nor as fluffy as my artisan breads, but what it lacks in architecture it makes up for in flavor. Amazingly rich, nutty, moist and just the right amount of sweetness make this a healthy, delicious sandwich bread.

As always, whatever fresh bread you don’t use that day, wrap it up, put it in a freezer bag, and freeze it. It won’t stay fresh for long since there’s no preservatives in it. Whatever you do, don’t put it in the refrigerator, it will go stale in hours. To re-use frozen bread, just open the freezer bag and leave it at room temperature for a few hours or… bake at 250f for about 10 minutes or less. Comes out 90% as good as the day you baked it.

As always, thanks for watching and have a great day!

-Brian