I made this yesterday to go with our spagetti dinner and it turned out great. It has a different texture than the artisan bread, this one is more kid friendly with a touch of honey and a soft crust. The kids loved it and it makes delicious cinnamon toast for them in the mornings and is so easy because you have the dough all ready in the refrigerator.
Soft Whole Wheat Sandwich Bread
Makes enough dough for 2 two pound loaves
5 c. whole wheat flour
2 1/2 c. unbleached all purpose flour
1 1/2 TBSP yeast
1 TBSP kosher salt
1/4 c. vital wheat gluten
2 1/2 c. lukewarm water
1/2 c. honey
5 large eggs
2/3 c. canola oil
Mix together dry ingredients in bowl of large kitchenaid with a paddle attachment. Combine liquid ingredients and mix them with dry ingredients. Cover and let dough rest at room temp until it rises and flattens on top(about 2 hours). The dough can be used immediately though it is easier to handle when cold. Refrigerate in a lidded (not Airtight)container and use over the next 5 days. On baking day lightly grease a loaf pan, dust the surface of dough with flour and cut off a cantaloupe sized piece. Quickly shape into a ball, elongate into an oval and place into loaf pan. Cover it loosely with plastic wrap and let rest for 90 minutes (40 if using fresh dough). Preheat oven to 350 degrees and bake for 45-60 minutes until golden brown. Remove bread from pan and allow it to cool completely before slicing and eating. You can also use this dough to make whole wheat hamburger or hot dog buns.
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