10/13/2026
Let's get a little nerdy about my new Honey Wheat Sandwich Loaf..
If you've had the chance to grab a loaf, then you already know the amazingly delicious flavor that this loaf has. But I wanted to explain the loaf a little bit and why it's so special!
See when you buy flour from the grocery store, it comes from a facility that uses industrial size rollers that strip away the wheat germ and bran, whereas stone milled flour grinds the berry, keeping the germ and bran, which is where the nutrients and flavors come from. Because of this process, and the flour still having the bran, it creates a loaf that is more dense and heartier. Because of the bran though, it cuts through the gluten strands meaning it can be hard to handle and requires a more gentle hand. It also means that loaves typically don't get as much of a rise. That makes sense right?!
My Honey Wheat Loaf has two types of flours, a hard white wheat which is high protein and helps get a great rise, and a small percentage of whole grain. It's lightly sweetened with local honey then the olive oil goes in to help coat the gluten stands, creating a soft and pillowy loaf.
It's taken a few weeks to figure it out but with the right amount of water, oil, and honey, I've created a soft and fluffy honey wheat sandwich loaf, well as soft and fluffy as a stone milled loaf can get. 😊
