I’ve been reading a few books lately about the Danish concept of Hygge and creating a mood of coziness really speaks to my soul. Every winter, I just want to hole up in a pair of fleece pants and make baked goods. While I often gravitate towards desserts, I also regularly make more practical things, like bread.
Now, this bread is time tested. I’ve been making it for years. It’s also the perfect gift for ANY occasion. Hostess gift, new baby, death in the family – it does it all. In fact, I’m pretty sure it may be the secret to world peace. I once gave a loaf to a mom from our school after she’d had a baby. A short while later, I sent an email in my role as room parent to all the parents in our kids’ class soliciting help for a teacher appreciation gift. This new mom and her husband were on the email list and apparently have very different opinions than I do on things like education funding which was made very clear to me in the heated email response I received from the husband. BUT, towards the end of the email his tone cooled and he said, “You do make really good bread though, so perhaps I’ll think about contributing to your project.” In a world where politics are so heated and deeply divisive, I call that a big win. Next, I’m taking the bread to congress.
Whole wheat bread at altitude can be tricky and I spent years making dense loaves that were just okay. I had success making loaves that were partially whole wheat, but every time I would make a 100% whole wheat loaf it would be somewhat brick-like. Early on in my research, I read that many people used vital wheat gluten to make their bread more fluffy and sandwich-like. For some reason, this felt like cheating and I was bound and determined to figure out a way to make the bread without it. I’m here to save you my pain and tell you, it’s not cheating. If you want bread with a light springiness that rivals white bread, just use the vital wheat gluten. (Vital wheat gluten can be found at most grocery stores. My local Kroger store carries it on the baking aisle ironically in the gluten free flour section.) I feel like a lot of people avoid bread because it’s intimidating. Don’t be intimidated. Bread needs a certain level of precision, but not a lot of skill. If you have an instant read thermometer you should be just fine. Currently, I make my bread with freshly ground flour from wheat berries I buy in bulk. You can also use flour you buy at the store, just try the lower range for the flour measurements to begin with since the flour has had more time to settle.A high altitude tested recipe for whole wheat sandwich bread, lightly sweetened with honey. This honey wheat bread is studded with pumpkin seeds, sunflower seeds, poppy seeds and walnuts, for a hearty, nutty, wholesome loaf that’s wonderful for sandwiches and toast.
Best Whole Wheat Bread For High Altitudes
You might also love these high altitude recipes for soft and fluffy milk bread, easy white sandwich bread, and homemade brioche buns for hamburgers and hot dogs.
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Easy to Make. Even if you’ve never worked with yeast before, you can easily make this whole wheat honey sandwich bread. Just be sure to read all of my tips and FAQs, and scroll through the whole post for the step-by-step process.
High Altitude Gluten Free Bread
Hearty and Flavorful. I love the flavor and texture of homemade wheat bread, so much more than a basic honey wheat loaf from the grocery store. I made my whole wheat bread with seeds and nuts, which gives it so much more depth and flavor. You can use any combination of seeds and nuts that you like in your whole wheat sandwich bread, or even make it without. The crust of the bread is soft, making it perfect for sandwiches.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5, 280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude. That said, most of my yeast dough recipes for rolls, buns and bread can be made at any altitude without adjusting the ingredients. The main difference will simply be on how long it takes your dough to rise, since dough tends to rise faster at higher elevations.
Loaf Pan Tips: For today’s recipe, I used the small USA Pullman pan, which measures 9x4x4 inches, making a tall loaf of bread. The large USA Pullman pan measures 13x4x4 inches, and will also work for this recipe. I’ve also used the standard 1-lb USA bread loaf pan for sandwich bread, which measures 8.5×4.5×2.75 inches. Since the sides are not as high as the pullman pans, the loaf should puff over the top of the pan more as it proofs, before the bread is baked.
Finally! Perfection! High Altitude 80% Hydration, 15% Whole Wheat 85% King Arthur Bread Flour. 6 Coil Folds At 30 Min, Proved 10 Hr In The Fridge, Scored And Straight Into The Dutch
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Besides honey, you can use plain granulated sugar, or any other sweetener you like, such as pure maple syrup, agave syrup, brown rice syrup, golden syrup or light molasses.
Yes, you can make whole wheat sandwich bread with seeds and nuts or without. You can use a variety of nuts and seeds, although I wouldn’t recommend using chia seeds. Chia seeds absorb moisture and swell up with a gelatinous texture, which would change the texture of the bread.
Easy Whole Wheat Bread
Store the bread in an airtight container or plastic bag at room temperature for up to 3-4 days. The bread should stay soft for several days, but is also great toasted if it starts to get stale.
Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!
This hearty whole wheat sandwich bread is lightly sweetened with honey, and studded with pumpkin seeds, sunflower seeds, poppy seeds and walnuts, for a nutty, wholesome loaf that's wonderful for sandwiches and toast.
Whole Wheat Bread
All recipes on Curly Girl Kitchen are developed for high altitude at 5, 280 feet. See FAQs for adjusting to higher or lower elevations.
Store the bread in an airtight container or bag at room temperature for up to 3 days, or freeze the bread for up to 3-6 months.
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