First off, let me tell you I have not tried this recipe but I’ve never had a recipe from Alexandra’s Kitchen that I haven’t loved so I have no reservations about sending you on a path I have not yet traveled. Second, we’re not eating any processed, store bought white flour so, for me to make it would mean enough changes that it would no longer be the same recipe. She says the recipe requires no kneading and takes only a few minutes to stir up and is really good sandwich bread.
My guess is many of you are not milling wheat to make your own flour but, if you are, this is the best and easiest whole wheat sandwich bread recipe I’ve made. I make two loaves (the recipe makes two loaves) of this recipe every week, usually on Monday. It is the easiest, quickest whole wheat recipe I’ve tried and we love it. I make the version for 4.5″ x 8.5″ bread pans and use these cast iron pans. (That’s an affiliate link.) I have used those pans for years. I brush them with a little olive oil, the bread slips right out. The bread never sticks. Once the pans have cooled, I wipe them with a dry paper towel and stick them in the oven where they stay til I need them again. I do not use them for meatloaf or anything else – just dedicated bread pans.
I’m pretty sure not everyone is going to be making their own bread – whole wheat or otherwise, but please read the ingredient list on the bread – the buns, the bagels – that you are buying for yourself and your family. There are good breads out there. I don’t know what they are and I’m guessing they’re at least some amount more expensive than plain white bread. There are so many things we change for the better if we pay more attention to what we eat and bread is a great place to start.
Maybe you’ve had bad luck with bread. Maybe you feel like you don’t have time to make it. Maybe you don’t eat enough bread to justify making your own. That’s fine – just give yourself the facts and make an informed choice please.