It’s not every day that I make something and my husband tells me to laminate the recipe. And then a few days later tells me that when he dies, he wants his ashes baked into a loaf of this bread so that I can feed the bread to the fish at his favorite fishing spot on the Pere Marquette River. Say what? Don’t worry. I would never do that. It does speak volumes to his enthusiastic love for this bread though. He talks about it all the time. He said that if man could live on bread alone, it would be this bread. I don’t know about all of that, but I do know that it is wonderful bread. We enjoyed sandwiches at the beach this weekend, and Hubby even made me French toast for breakfast with this Honey Wheat Sandwich Bread. Making your own sandwich bread takes a little bit of time, but not a lot of effort. Believe me, it’s well worth it if I get compliments for days and days from my Hubby.
This recipe uses a sponge starter technique for the yeast. If you haven’t used a sponge method for baking bread before, I highly recommend that you try it. I think you’ll like the texture and depth of flavor that the sponge method provides because the yeast has a bit of time to develop. The yeast flavor is not as strong as a traditional sourdough starter, but it is more flavorful than the non-sponge methods. The resulting bread is soft and light in texture, but still holds up well to slicing for sandwiches.