100% Whole Wheat Sandwich Bread

I recently got tired of paying as much for a single loaf of sturdy sandwich bread as for a bag of flour. Now, understand that while I make bread frequently, some of them even yeast breads, they are not the sort of bread you use to make a typical american sandwich. They are sweet, they are rolls, they are flat, they are anything but sandwich bread. This bread needed practice. Initially, there was too little dough for the loaf pan (a short loaf but nice). Then, rising too much (sunk in the oven). But finally, something that tastes good, looks good and is large enough for a decent sandwich. I think the flax seed gives a bit more flavor but it could be left out.

100% Whole Wheat Sandwich Loaf
1-1/2 cups water (100°F - 110°F)
2 tsp yeast
2 Tbsp honey
2 tsp vinegar (cider, white, whatever)
1 Tbsp oil (olive, canola, whatever)
17.5 oz white whole wheat flour
3 Tbsp flax seed meal
1 tsp salt

Combine water, yeast and honey in bowl of stand mixer. Let proof for at least 10 minutes, until foamy. Add remaining ingredients and stir to combine. Let sit for 30 minutes. Using dough hook attachment on mixer, knead at medium-low speed (2-4 on mine) for 10 minutes or until the dough is elastic. Add more flour if needed but really try to avoid it.

Put dough in a greased bowl, grease top of dough, cover with a tea towel and let rise until doubled. This usually takes close to an hour. For some reason this is taking 20 minutes for me right now. Just keep checking and don't let it get over risen. Same goes for second rise.

On a non-stick or lightly floured surface, punch dough down, press it into a 9" x 12" rectangle, then roll it up into a 9" wide log. Place into a greased 9" x 5" loaf pan, cover with a tea towel and let rise until doubled.

Meanwhile, preheat oven to 375°F. The oven needs to be ready to go when the bread is doubled. Once dough is doubled, cut three diagonal slashes in top with a serrated knife. Place in oven and bake 20 to 30 minutes or until it sounds hollow when tapped on the underside when taken out of the pan (hey, better than saying take out when done). Let cool on a rack.