Bake whole wheat bread from scratch when you’re craving something wholesome. It’s a mix of honey, bread flour & whole wheat flour and wheat germ.
Each Sunday night I line up stacks of bread to make peanut butter and jelly sandwiches for the week’s lunches.
PBJ has been my lunch of choice since kindergarten. I think I still love it so much because it makes me nostalgic.
Perhaps my mom wouldn’t be as enthusiastic considering she was the one who had the task of doing the weekly sandwich assembly.
Looking back on it, my brother and I really should have offered to take over once we were old enough to wield a butter knife. You don’t need much skill to make a classic PBJ.
I know my mom didn’t mind lunch-making that much, but I’m sure she would have appreciated us taking a task off her plate.
There’s a shelf in the freezer where I store the sandwiches in neat stacks. In the morning I throw one into my purse on my way to work, and my husband puts one in his bag.
Traveling with a frozen sandwich means it has built in protection. By lunchtime it is perfectly thawed without being smashed.
Despite all my efforts to make things from scratch, my PBJs end up on uninspired, squishy supermarket bread.
That shelf-stable bread defies the odds of freshness thanks to some added ingredients.
Grocery bread isn’t just a simple mix of flour, water and yeast.
Craving something more wholesome and feeling a bit ambitious, I baked two loaves of wheat bread from scratch.
I used a mix of bread and whole wheat flour along with wheat germ.
The loaves were sweetened with a touch of honey.
I could hardly contain my excitement cutting off the first slices for the ultimate PBJ. Next time I will make sure to have homemade peanut butter and jam on hand, too.
It was such a treat to have my absolute favorite sandwich on this bread.
PrintBake whole wheat bread from scratch when you’re craving something wholesome. It’s a mix of honey, bread & whole wheat flours and wheat germ.
Adapted from Martha Stewart Living November 2009
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