I have been slicing and then freezing loaves of my homemade bread. This seems to simplify things for me. I can work with frozen bread, but not unless it is sliced already. Individual slices can be pulled off a fully or partially frozen loaf, and then toasted. Or I can use fully or partially frozen slices for sandwiches that I pack in the cooler. The sandwiches continue to thaw during the wait for lunch.
Here's another thing I have been doing — using 1/2 hard red wheat and 1/2 hard white wheat flour. We like the heartier taste and darker color that the hard red gives, while keeping the lightness of the hard white wheat.
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