whole wheat sandwich bread for mixers

To make this bread  I adapted the "sandwich bread for mixers" recipe found at cbsop.com.  While I do like whole wheat bread that is not why I made the adjustment.  I substituted some of the white flour for whole wheat because I only had 2 cups of white flour left and I didn't feel like running to the store for more.  Even my husband, who does NOT like whole wheat bread, liked how this turned out.

the recipe (with my modifications), the original recipe can be found at cbsop.com:

Whole Wheat Sandwich Bread for Stand Mixers

Ingredients:

2 cups all-purpose flour

1 cups whole wheat pastry flour

2 1/2 (only add the 1/2 if the dough is too sticky) cups hard red winter wheat flour (whole wheat)

1 tsp salt

2-1/4 tsp. (1 packet) active dry yeast

16 oz. very warm water

1 Tbsp. extra virgin olive oil

3-1/2 Tbsp. honey

Method:

Place all dry ingredients, including yeast, into the bowl of your stand mixer.  In a separate container, add warm water, oil and honey. (tip – add the oil first and then use the same spoon to measure out the honey.  This prevents the honey from sticking to the spoon.) Stir liquids well to combine.

Place dough hook attachment on mixer and set on low speed for 15 seconds to combine all dry ingredients. Turn off mixer, add the liquid and set to low speed again, this time for about a minute and a half, or until all ingredients have combined.  The dough should cling to the hook but still be on the sticky side.  Turn off mixer and allow to stand for 10 minutes.

Set Mixer to second speed and run for three minutes.  Remove the dough hook and turn dough onto a floured surface.  Knead 3 or 4 times to remove any air pockets..

Place dough in an oiled bowl and cover with cling wrap and a kitchen towel.  Let dough proof in a warm, draft free area for 1 hour.  At the end of the hour, punch down dough, turn dough onto a floured surface and knead another few times.  Form dough into loaves and place into 2 loaf pans.

Cover with a kitchen towel and allow the loaves to rise for approximately 45 minutes or until doubled in size.

Drizzle the top of loaves with olive oil and bake in a preheated 400 degree oven for 15 minutes the turn the heat down to 350 and bake an additional 25 - 30 minutes or until crust is a light golden brown.  Remove from loaf pans and allow to cool on a rack for at least 30 minutes before cutting.  Its hard to do it but it really is best to wait the 30 minutes (not that I know from experience or anything...).