I did a GW search but it has been some time since it was discussed.

Our tuna is full of veg and a bit wet. Something that will stand up to it. We have used our other breads and focacchia in the past but they get a bit 'cheeewey' and hard.

Would like to add some sprouted grains i've soaked to that one. Hmm.

I just zipped up and bought a local bakery loaf at the hardware store. (just in case ours is a fail). Not great to try something new yet again without a good favorite that works every time....

This has become a favorite with us

Honey (whole) wheat bread - single loaf/breadmaker

3 cups of all purpose flour (about 13 oz by weight, 4.25 oz/cup flour, 120 - 125 gm)

or

(2 cups all purpose flour and 1 cups whole wheat flour)

1 pkg. active dry yeast (I use ~1 T)

4 tsp vital wheat gluten (optional)

2 Tbs instant potato flakes (optional)

¾ tsp. salt

½ cup milk

¼ cup orange juice

¼ cup water

¼ cup honey

2 T butter

1 egg lightly beaten

Combine dry ingredients in breadmaker.

Microwave 1 minute: milk, orange juice, water, honey, and butter until warm.

Add warmed liquid and lightly beaten egg to flour mixture.

Run breadmaker on “dough only” cycle (about 90 minutes), remove and

Shape and place dough, into greased 9x5” bread pans or shape as rolls, etc.

Cover and let rise in warm place until the dough fills the corners of the pans and is double in bulk, 60 - 80 minutes.

Bake in preheated 375 degree oven for 15 minutes, then at 350 degrees for 20-25 minutes, until bread is golden brown. If it starts to get too dark, tent with foil.

Brush the bread with butter when it's still hot from the oven for a softer crust.

Remove from pan and cool on wire rack. Lay bread on its side and cover with a dishtowel.

I get my homemade bread to last and stay fresh for about 5 days.

1. I use 2 TBSP instant potato flakes in each loaf regardless of type.

2. I use vital wheat gluten powder 4 teaspoons in each loaf I make

3. I let all bread cool completely on a cooling rack

4. I put a clean white paper towel (or 2) into a large 2 gallon zip bag and keep bread in a cool place.

For the "real-deal", bake a sandwich loaf recipe in a lidded Pullman Pan (aka Pain de Mie Pan). Now you will have a square loaf with a thin crust comparable to commercial sandwich bread, which is perfect for slicing into thin slices. I have 1# and 2# Pullman Pans for the task.

Enriched loaves of sandwich bread have a characteristic crumb that is very close-grained so it holds together well when thinly sliced, and the mayo, and other toppings, won't drip through. It stays together in your hands. It's also the type of bread you make to use for melba toast, canapés or hors d'oeuvres, croutons, and French toast. More open-grained enriched breads are best used for toast. All those holes and openings are where all the butter and jelly hide on toast. Another difference - for a sandwich bread, the fat is added early in the mixing. The fat has a "shortening" effect and aids in keeping the gluten from developing in long strands, creating the signature close-grain. You can actually alter most enriched bread recipes to be used for a sandwich bread by adding the fat early. If you want a more open texture (best for toasting), add it late in the mixing - after most of the gluten has developed.

Sleevendog - I would suggest using sprouted flour instead of sprouted grain. Sandwich bread isn't supposed to be a "hearty", "toothy", or "rustic" bread. Add the sprouts to the filling, or use them in place of lettuce, instead of adding them to the bread.

-Grainlady

You are correct about the sprouted flour. Our own was so much better than the local. (i could not eat the 'crust'.) No flavor or appealing texture. And way tooo thick. Though did soak up the moisture.

This has been an on-going issue every year we travel. I just make a few small containers and do not even use bread. Just enjoy the salads without bread. (DH wants the sandwich).

My micro greens have been the biggest success. Like meat and i've used in everything. In place of lettuce. (No lettuce on the island)

My sprouted grain bread does work for a 'sandwich'. Not a traditional top and bottom, but more like a moist cracker like brown bread used for smoked meats and salmon.