Soft Sandwich Bread

360g or 3 cups Niobrara Grain and Milling Whole Wheat Flour

113g or ½ cup milk at room temp- we like whole milk

120-140g or ½+ cup hot water

4 tablespoons butter- we like salted

2 tablespoons of honey or sugar

1 ¼ teaspoons salt

1 egg at room temperature, slightly beaten

2 teaspoons of instant yeast

Combine flour and salt.

Combine milk, water, butter, egg, and honey together. Add to flour mixture.

Mix until there is no visible flour. The dough will be shaggy. Let rest for 15-30 minutes. 

Add yeast. Knead until the dough is smooth, which could take 8-10 minutes on medium-low speed. 

Place the dough in a greased bowl. Let rise until the dough doubles, about 2 hours depending on the temp of your kitchen.

Deflate the dough and roll into a 9-inch log. Place in a greased large bread pan. Cover loosely with a towel, let rise for about an hour.

Preheat oven to 350°F. Bake 30-35 minutes or until bread is browned on top and internal temp is 190°F.