Whole Wheat Sandwich Bread, and How to Make PB&J Better than Your Mom

King Arthur Flour’s Whole Wheat Sandwich Bread

I don’t have much to say about this bread except that is certainly was moist, as promised–which is definitely not the case for all whole wheat bread recipes.  It seemed a little fussy what with having to add seemingly-random ingredients like OJ, dehydrated milk, and potato flakes, but I think they are essential to this recipe’s texture.

What I can say, though, is that this is a really good bread to use to make PB&J, Ruth Reichl-style.

Yes, the Skippy-peanut-butter-and-Smucker’s-jelly-on-Wonder-Bread you’ve been eating for decades is inferior.  Last year I read an ode to the childhood staple by the incomparable Ruth Reichl in which she reveals the magical elements needed to elevate your PB&J (unfortunately the article is no long available online, or I’d share it with you.)  Primarily, you need to choose good ingredients, such as a hearty, stable bread, real fruit jam (instead of that congealed HFCS-laden jelly gunk), and high-quality peanut butter that’s nothing but nuts (I love love love the grind-your-own peanut butter at Whole Foods…try it!)

But she also offered other secret tips for assembly: spreading a layer of butter (again, I love love love Organic Valley whipped salted butter) on one piece of the bread and topping it with peanut butter and a smidge of flaky salt; spreading jelly on the other piece of bread as you normally would, and cutting off the crusts (who needs ’em?); and popping the sandwich in the microwave for 8 seconds (5 is too few, 10 is too many…like Goldilocks would say, 8 is just right)

So, that’s a lot to say about what is normally a three-ingredient sandwich, but just trust me on this one–if you love P&J as much as I, take the extra minute to try all this out the next time you have a craving.

The baked bread:

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A great grown-up PB&J, made with a friend’s homemade cherry-raspberry jam (took the photo before I remembered to cut off the crusts, oops!):

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