Whole Wheat Sandwich Bread
A hearty and nutritious whole wheat sandwich bread that's perfect for all kinds of sandwiches, with a delightful aroma and homemade freshness.
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.
Notes
Make sure to measure your flour correctly. Brush the top of the loaf with melted butter after baking for a softer crust. Experiment with adding seeds or nuts for enhanced flavor. Store cooled bread tightly wrapped in an airtight container.