Homemade whole wheat sandwich bread is a dough of whole wheat and white flour, warm water and milk, olive oil, molasses or honey, dry yeast, and salt, kneaded, risen until doubled, shaped into a 22 cm loaf pan, risen again, and baked at 200°C (392°F) for about 35 minutes. It takes 2 hours of preparation, mostly rising, and 35 minutes of baking, and serves 6.
A healthy, easy alternative to industrial bread, high in fiber and free of preservatives.
How to Make Whole Wheat Sandwich Bread?
Use good whole wheat flour, and molasses or cane honey for color and aroma, although any honey works. Whole grain flours ferment slowly, so give the dough time in a warm place.
Nutritional Information
Each serving of whole wheat sandwich bread contains approximately 240 kcal, 40 g of carbohydrates, 8 g of fat, 8 g of protein, 5 g of fiber, 6 g of sugars, 15 mg of cholesterol, and 300 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Whole Wheat Sandwich Bread Recipe
Preparation: 2 hours (including rising)
Cooking: 35 minutes
Servings: 6
Ingredients
- 350 g (2¾ cups) of whole wheat flour
- 300 ml (1¼ cups) of warm water
- 100 g (¾ cup) of white flour
- 50 ml (3½ tablespoons) of warm milk
- 15 ml (1 tablespoon) of olive oil
- 15 ml (1 tablespoon) of molasses or honey
- 15 ml (1 tablespoon) of honey
- 10 g (1 tablespoon) of dry yeast
- 5 g (1 teaspoon) of salt
Instructions
- In a medium bowl, combine the water and milk with the olive oil, molasses, and honey. In a large bowl, combine the sifted flours and the yeast, make a well, and pour in the liquid. Knead until even, cover with a clean towel, and rest for 30 minutes.
- Turn the dough onto a work surface and knead for a few minutes until smooth and elastic, slightly moist but not too sticky. Shape into a ball, place on a greased tray, cover, and let it double in size, about 90 minutes.
- Deflate the dough slightly, shape it into a log, and place it in an oiled or lined 22 cm (9 inch) loaf pan. Cover and let it double again. Preheat the oven to 200°C (392°F).
- Bake for about 35 minutes, until golden and hollow sounding when tapped on the bottom. Cool on a rack and serve sliced with butter, jam, or anything you like.
Additional Tips
Brush while hot
Brush the hot loaf with olive oil or melted butter for a softer crust.
Oil your hands
Whole wheat dough is sticky; oil your hands instead of adding lots of flour, which dries the bread.
Freeze in slices
Slice the cooled bread and freeze it; toast slices straight from the freezer.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Molasses | Honey | 15 ml | Lighter color |
| White flour | More whole wheat flour | 100 g | Denser, more fiber |
| Olive oil | Melted butter | 15 ml | Richer |
| Dry yeast | Fresh yeast | 30 g | Same rising |
Frequently Asked Questions (FAQs)
1. What do molasses or honey add?
A deep toasted color and aroma, and sugars that feed the yeast and help the bread retain moisture.
2. How do I know the bread is done?
After 35 minutes at 200°C (392°F), tap the bottom; it should sound hollow. If it sounds dense, bake 5 more minutes on the rack.
3. Can I freeze it?
Yes, it is the best way to keep it. Cool, slice, and freeze in an airtight bag.
4. Why does the dough take so long to rise?
Whole grain flours ferment more slowly. Give it time in a warm, draft free place, such as a turned off oven.
Did You Know?
Whole wheat flour contains the bran and germ of the grain and was the usual way to use flour until refined white flour took over in the late 19th century.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Chilean White Sandwich Bread Recipe
- Homemade Multigrain Bread Recipe
- Homemade Yeast Free Bread Recipe
- Homemade Oat Bread Recipe
