100% Whole Wheat Sandwich Bread

This 100% Whole Wheat Bread recipe rises three times, but the dough is a dream to work with and the taste and texture are excellent!

Author Heather Jackson

Pour water into mixing bowl and add yeast. Let sit 5-10 minutes. Meanwhile melt together coconut oil and maple syrup. Remember not to get this too hot or you will kill your yeast. Coconut oil is liquid at 76°.
Pour oil/syrup mixture and salt to the mixing bowl. With paddle attachment on low speed (speed 1) add flour a little at a time while mixing.
When it has all been added, swap to a dough hook and turn speed up to knead dough just long enough to make sure the dough isn't sticking too much to the side of the bowl. If it is too sticky, add more flour a tablespoon at a time.
The dough is perfect when it forms a nice ball. Remove dough hook, cover bowl with a clean towel and set in a warm place. Let rise 1 hour or until the dough reaches the top of the bowl.
Punch dough and let rise for another hour.
Next grease 2 loaf pans and divide the dough into 2 balls. Pick up one ball and stretch it until it is a rectangle about as long as your bread pan.
Now roll the dough into a log the best you can and place in the pan. Do the same with the second ball, cover both pans with your cloth and let rise one more hour.
Bake in a 350° oven for approximately 35 minutes. I normally have to tent mine loosely at 25 minutes with tin foil to keep from burning the top. It should be nicely brown on the top and sound hollow when you tap on it. Turn bread out onto a cooling rack.

It will slice much more nicely when it is cool, but I usually go ahead and have a slice or two while it is hot and slathered with butter. Bliss!

(Some people use the rolling pin instead of stretching, but I avoid rolling pins whenever I can!)