Making your own whole wheat sandwich bread at home is a rewarding experience. Not only do you get to control the ingredients, but you also enjoy the delightful aroma of fresh bread baking in your kitchen. Whole wheat bread is healthier than white bread, packed with nutrients, and it has a hearty texture that makes it perfect for all kinds of sandwiches.
How to Make Whole Wheat Sandwich Bread
Ingredients:
- 1 1/2 cups water (about 105°F)
- 1/3 cup olive oil
- 1/3 cup honey
- 2 tsp salt
- 1 egg
- 2 Tbsp sunflower lecithin
- 1 tsp vital wheat gluten
- 4 1/2 cups freshly milled whole wheat flour (590 grams of hard red or hard white wheat)
- 1 Tbsp dry active yeast
Directions:
- Start by warming the water until it is about 105°F. You can check this with a thermometer.
- In a large mixing bowl, combine the warm water, olive oil, and honey. Stir well.
- Add the salt, egg, sunflower lecithin, vital wheat gluten, and dry active yeast to the mixture, and mix until smooth.
- Gradually add the freshly milled whole wheat flour to the mixture, one cup at a time, mixing well after each addition.
- Once a dough forms, knead it for about 8-10 minutes until it is smooth and elastic. This step is crucial for building the structure of the bread.
- Place the dough in a lightly greased bowl, cover it with a cloth, and let it rise in a warm place for about 1 to 2 hours or until it has doubled in size.
- After the dough has risen, punch it down to release the air. Shape the dough into a loaf and place it into a greased loaf pan.
- Cover the loaf with a cloth and let it rise again for about 30 to 45 minutes, or until it has risen just above the rim of the pan.
- Preheat your oven to 350°F (175°C) while the dough is rising.
- Bake the bread for 30 to 35 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
- Allow the bread to cool in the pan for about 10 minutes, then remove it and place it on a wire rack to cool completely before slicing.
How to Serve Whole Wheat Sandwich Bread
Whole wheat sandwich bread is versatile. You can serve it as slices for sandwiches, toast it for breakfast with some butter or jam, or use it to make delicious French toast. It pairs well with all types of fillings, whether savory or sweet.
How to Store Whole Wheat Sandwich Bread
To store your whole wheat sandwich bread, let it cool completely after baking. Wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. You can keep it on the counter for up to 3 days or refrigerate it for longer shelf life. For even longer storage, slice the bread and freeze it in a freezer bag for up to 3 months.
Tips to Make Whole Wheat Sandwich Bread
- Make sure to measure your flour correctly. Too much flour can lead to a dense loaf.
- If you want a softer crust, brush the top of the loaf with melted butter right after it comes out of the oven.
- Experiment with adding seeds or nuts to enhance the flavor and texture of your bread.
Variation
Feel free to add ingredients like dried herbs, seeds (like sunflower or pumpkin), or nuts for added flavor and nutrition. You can also substitute honey for maple syrup or agave nectar if you prefer a different sweetener.
FAQs
1. Can I use other types of flour?
Yes, you can mix all-purpose flour with whole wheat flour, but the texture and taste may vary.
2. My bread did not rise well. What did I do wrong?
The yeast might have been inactive or the water temperature could have been too hot or too cold. Make sure to check the yeast and the temperature next time.
3. Can I make this recipe without an egg?
Yes, you can substitute the egg with a flaxseed meal (1 Tbsp flaxseed meal + 2.5 Tbsp water) or omit it altogether, but the texture may change slightly.
Whole Wheat Sandwich Bread
Ingredients
Main Ingredients
- 1.5 cups water (about 105°F) Warm to about 105°F.
- 1/3 cup olive oil
- 1/3 cup honey
- 2 tsp salt
- 1 large egg Can be substituted with a flaxseed meal.
- 2 Tbsp sunflower lecithin
- 1 tsp vital wheat gluten
- 4.5 cups freshly milled whole wheat flour (590 grams of hard red or hard white wheat)
- 1 Tbsp dry active yeast
Instructions
Preparation
- Warm the water until it is about 105°F.
- In a large mixing bowl, combine the warm water, olive oil, and honey. Stir well.
- Add the salt, egg, sunflower lecithin, vital wheat gluten, and dry active yeast to the mixture, and mix until smooth.
- Gradually add the freshly milled whole wheat flour to the mixture, one cup at a time, mixing well after each addition.
- Once a dough forms, knead it for about 8-10 minutes until it is smooth and elastic.
- Place the dough in a lightly greased bowl, cover it with a cloth, and let it rise in a warm place for about 1 to 2 hours or until it has doubled in size.
- After the dough has risen, punch it down to release the air.
- Shape the dough into a loaf and place it into a greased loaf pan.
- Cover the loaf with a cloth and let it rise again for about 30 to 45 minutes, or until it has risen just above the rim of the pan.
- Preheat your oven to 350°F (175°C) while the dough is rising.
Baking
- Bake the bread for 30 to 35 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
- Allow the bread to cool in the pan for about 10 minutes, then remove it and place it on a wire rack to cool completely before slicing.
