Whole-wheat American sandwich bread from Bread Illustrated: A Step-by-Step Guide to Achieving Bakery-Quality Results At Home (page 89) by America's Test Kitchen Editors

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Notes about this recipe

  • Shewi128 on September 22, 2025

    I didn't have wheat germ, so I nervously substituted flaxseed meal. It turned out so well that I was surprised. The flavor was good, not too wheaty, and the texture was great. I also let it rise too much over the loaf pan, so watch it during the 2nd rise. Will make again.

  • clawsgirl on November 25, 2016

    Note: made by hand sans stand mixer. Dough seemed a little wet, but was just tacky after a little flour was added. Kneaded for about 20 minutes total. I let it go a little too long with the second rise, as it was more like 2 inches above the pan. Also did not have a spray bottle, so I sprayed a plate that was in front of the loaf pan to mist it. The loaf was absolutely delicious, and made great sandwiches. Seriously awesome flavor.

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