When I saw this recipe over at Smitten Kitchen in January, I knew I would have to try it. It looked like the perfect sandwich bread. But, at the time I was on a whole grain bread kick. I eventually came to my senses and admitted that the 100% whole wheat bread was not doing the trick. Sure, it’s better for you than store bought “wheat” bread, but it wasn’t what I craved.

This 33% wheat bread is also Peter Reinhart’s recipe, from The Bread Baker’s Apprentice. I think I’ll have to add that book to my collection.

2 1/2 cups (11.25 oz) unbleached bread flour
1 1/2 cups (6.75 oz.) whole-wheat flour
1 1/2 tablespoons (.75 oz.) honey
1 1/2 teaspoons (.38 oz.) salt
3 tablespoons (1 oz.) powdered milk
1 1/2 teaspoons (.17 oz.) instant yeast (I used active dry with no problem)
2 tablespoons (1 oz.) unsalted butter, at room temperature
1 1/4 cups (10 oz.) water, at room temperature

» Full Recipe at smittenkitchen.com