Whole wheat sandwich bread

I can't claim credit for this recipe, so I will just share the link. This loaf slices really well for sandwiches or toast, as long as you have a good serrated bread knife. And you can slice it fairly thinly without it crumbling, which is not always the case with homemade bread.

http://www.thekitchn.com/how-to-make-basic-whole-wheat-sandwich-bread-cooking-lessons-from-the-kitchn-167267

The one thing I do differently is that I don't haul out the stand mixer. I just mix it by hand and knead it by hand, because for me, that's one of the two best things about making homemade bread. Also, because it is the way I was taught, I do scald the milk, even if it's just by zapping it in the microwave. Just be sure to let it cool to "body temp" before adding to the yeast mixture.

The recipe is almost exactly the same as my late father's recipe for whole wheat bread, except his makes six loaves, and that's too much for me. Two loaves, I can deal with.

Unlike most homemade breads, which, because they don't have preservatives, usually dry out overnight, this lasts several days, especially if you put it in a plastic bag after it has completely cooled. And it freezes well, again, in a heavy duty plastic bag with as much air sucked out as you can manage. I'm pretty sure that the honey is what helps keep it so long, so it might not work as well if you were substituting brown sugar or something because you were out of honey (you'd need to add a little more liquid as well in that case).