Whole Wheat Sandwich Bread Recipe
Whole wheat sandwich bread is a staple in many households, celebrated for its wholesome ingredients and versatility. Making this bread at home not only fills your kitchen with the comforting aroma of freshly baked bread but also ensures you know exactly what goes into each slice. Homemade bread is free from preservatives and additives, providing a healthier alternative to store-bought varieties. With this recipe, you can create a delicious, nutrient-dense loaf perfect for sandwiches, toast, and more.
Ingredients Overview
This recipe calls for a combination of bread flour and whole wheat flour to achieve a perfect balance of texture and flavor. Bread flour provides the necessary gluten structure, while whole wheat flour adds a nutty taste and extra fiber. The inclusion of old-fashioned rolled oats gives the bread a subtle chewiness and added nutrition. Flaxseed meal contributes omega-3 fatty acids and enhances the bread’s nutritional profile. Sunflower seeds, sesame seeds, and poppyseeds not only add a delightful crunch but also pack in vitamins and minerals.
For those who prefer dairy-free options, unsweetened almond milk can replace regular milk without compromising the bread’s texture. Honey adds a touch of natural sweetness and helps activate the yeast, while a beaten egg used for the wash ensures a golden, glossy crust. The variety of seeds sprinkled on top not only make the bread visually appealing but also add an extra layer of flavor and crunch.
Step-by-Step Instructions
To begin, warm the milk in a small saucepan over low heat until it reaches approximately 115 degrees F, akin to warm bathwater. This temperature is crucial for activating the yeast without killing it. Pour the warm milk into a large mixing bowl and stir in the oats, yeast, and honey. Allow this mixture to rest for five minutes to let the yeast bloom and become frothy.
Next, stir the melted butter into the yeast mixture. Gradually add the bread flour, whole wheat flour, flaxseed meal, and salt. Mix with a wooden spoon until the dough begins to come together. Once the dough forms, incorporate the sunflower seeds, sesame seeds, and poppyseeds. Using clean hands, bring the dough together into a cohesive ball. Transfer it to a floured surface and knead by hand for about ten minutes, or use an electric mixer with a dough hook for convenience.
After kneading, shape the dough into a ball and place it in a large bowl lightly coated with oil. Turn the dough to coat it evenly. Cover with plastic wrap and a warm towel, and let it rise in a warm place for about 90 minutes, or until it has doubled in size. Rising times can vary depending on room temperature, so keep an eye on the dough.
Prepare an 8×4 inch loaf pan by greasing it. Once the dough has risen, knead it briefly on a floured surface to release any air bubbles. Shape it into an 8-inch log, tuck the ends underneath, and place it in the prepared loaf pan. Cover the loaf again with plastic wrap and a warm towel, allowing it to rise for another 60-90 minutes until it reaches about an inch above the pan’s rim.
Preheat your oven to 350 degrees F. Beat an egg and brush a small amount over the top of the dough. Sprinkle additional oats, sunflower seeds, sesame seeds, and poppyseeds on top. Bake for 35-40 minutes until the loaf is golden brown and sounds hollow when tapped. Let the bread cool in the pan on a wire rack for 10 minutes, then remove it from the pan and let it cool completely on the rack for at least two hours. This cooling period is essential to ensure the bread’s texture sets properly.
Recipe Tips & Frequently Asked Questions
Tips for Kneading by Hand vs. Using an Electric Mixer:
Hand kneading can be therapeutic and allows you to feel the dough’s consistency. However, using an electric mixer with a dough hook saves time and effort, ensuring thorough kneading.
Advice on Checking Dough Readiness During Rises:
Gently press your fingertip into the dough; if the indentation slowly bounces back, it’s ready. If it springs back quickly, it needs more time to rise.
Troubleshooting Common Issues:
If the dough doesn’t rise, your yeast might be inactive. Ensure the milk was not too hot or too cold. If the bread is dense, it might be under-kneaded or over-proofed.
How Do I Know If My Yeast Is Active?
After mixing the yeast with warm milk and honey, it should become frothy within five minutes. If not, your yeast may be old or the milk temperature may have been incorrect.
Can I Freeze the Dough or the Baked Bread?
Yes, you can freeze the dough after the first rise. Thaw and let it rise again before baking. Baked bread can also be frozen; slice it first for easy defrosting.
What Can I Use as a Substitute for Flaxseed Meal?
Chia seeds or additional whole wheat flour can be used as substitutes.
How Can I Make the Bread Gluten-Free?
Substitute the bread and whole wheat flour with gluten-free all-purpose flour and add xanthan gum for structure.
What to Serve With This Recipe
Whole wheat sandwich bread is incredibly versatile. For sandwiches, consider classic combinations like turkey and avocado or ham and cheese. Get creative with fillings like roasted vegetables, hummus, or even a gourmet grilled cheese.
Pair this bread with hearty soups such as tomato basil or chicken noodle. It also complements fresh salads, adding a wholesome touch to your meal. For breakfast, toast slices and top with butter, jam, or avocado for a nutritious start to your day.
Variations and Add-ins
Experimenting with different add-ins can give this bread a unique twist. For a sweet variation, add dried fruits like cranberries or raisins, along with a touch of cinnamon. Incorporate nuts such as walnuts or almonds for added crunch and flavor.
Different seeds and grains like quinoa or millet can be mixed into the dough for extra texture. For a savory variation, consider adding chopped herbs like rosemary or thyme, or even minced garlic and cheese.
This whole wheat sandwich bread recipe offers a wholesome and delicious alternative to store-bought bread. With its rich texture, nutty flavor, and versatility, it’s sure to become a household favorite. Try making it at home and enjoy the satisfaction of baking your own bread. Share this recipe with friends and family, and savor the joy of homemade goodness in every slice.
Ingredients:
For the bread:
1 ¼ cup milk (unsweetened almond milk is a good alternative)
2 cups bread flour
3/4 cup whole wheat flour, plus more if necessary
1/3 cup old-fashioned rolled oats
3 tablespoons butter, melted
2 tablespoons flaxseed meal
2 tablespoons sunflower seeds
1 tablespoon honey
1 tablespoon sesame seeds
1 tablespoon poppyseeds
2 1/4 teaspoons quick rise yeast
1 teaspoon salt
Oil, for coating
For the egg wash:
1 egg, beaten
For topping:
2 tablespoon old-fashioned rolled oats
1 tablespoon sunflower seeds
Optional: extra poppyseeds and sesame seeds
Instructions:
Warm the milk in a small saucepan over low heat until it reaches about 115 degrees F, similar to the temperature of a warm bath. Pour the warm milk into a large mixing bowl and stir in the oats, yeast, and honey. Allow the mixture to rest for 5 minutes to activate the yeast.
Stir the melted butter into the yeast mixture. Gradually add the bread flour, whole wheat flour, flaxseed meal, and salt. Mix with a wooden spoon until the dough begins to form.
Incorporate the sunflower seeds, sesame seeds, and poppyseeds into the dough. Using clean hands, bring the dough together. Transfer the dough to a floured surface and knead by hand for 10 minutes or use an electric mixer with a dough hook for ease.
Once kneaded, shape the dough into a ball and place it in a large bowl lightly coated with oil. Turn the dough to coat it with oil. Cover with plastic wrap and a warm towel. Let it rise for about 90 minutes, or until it has doubled in size, keeping in mind that rising time may vary with temperature.
Prepare an 8×4 inch loaf pan by greasing it. After the dough has risen, knead it a few more times on a floured surface. Shape the dough into an 8-inch log, tuck the ends underneath, and place it in the loaf pan.
Cover the loaf with plastic wrap and a warm towel. Allow it to rise again for 60-90 minutes or until the dough rises an inch above the rim of the pan. Monitor the rise to prevent over-proofing.
Preheat the oven to 350 degrees F. Beat the egg and brush a small amount over the top of the dough. Sprinkle additional oats, sunflower seeds, sesame seeds, and poppyseeds on top.
Bake for 35-40 minutes, until the loaf is golden brown on top and sounds hollow when tapped. Cool in the pan on a wire rack for 10 minutes, then remove from the pan and let it cool completely on the rack for at least 2 hours. Avoid slicing before fully cooled to maintain the texture.
Wrap the bread tightly and store at room temperature, or in the fridge if it is humid or hot. Slice with a serrated knife. Yields 15 slices.
Whole Wheat Sandwich Bread Recipe
Ingredients
For the bread:
- 1 ¼ cup milk unsweetened almond milk is a good alternative
- 2 cups bread flour
- 3/4 cup whole wheat flour plus more if necessary
- 1/3 cup old-fashioned rolled oats
- 3 tablespoons butter melted
- 2 tablespoons flaxseed meal
- 2 tablespoons sunflower seeds
- 1 tablespoon honey
- 1 tablespoon sesame seeds
- 1 tablespoon poppyseeds
- 2 1/4 teaspoons quick rise yeast
- 1 teaspoon salt
- Oil for coating
For the egg wash:
- 1 egg beaten
For topping:
- 2 tablespoon old-fashioned rolled oats
- 1 tablespoon sunflower seeds
- Optional: extra poppyseeds and sesame seeds
Instructions
- Warm the milk in a small saucepan over low heat until it reaches about 115 degrees F, similar to the temperature of a warm bath. Pour the warm milk into a large mixing bowl and stir in the oats, yeast, and honey. Allow the mixture to rest for 5 minutes to activate the yeast.
- Stir the melted butter into the yeast mixture. Gradually add the bread flour, whole wheat flour, flaxseed meal, and salt. Mix with a wooden spoon until the dough begins to form.
- Incorporate the sunflower seeds, sesame seeds, and poppyseeds into the dough. Using clean hands, bring the dough together. Transfer the dough to a floured surface and knead by hand for 10 minutes or use an electric mixer with a dough hook for ease.
- Once kneaded, shape the dough into a ball and place it in a large bowl lightly coated with oil. Turn the dough to coat it with oil. Cover with plastic wrap and a warm towel. Let it rise for about 90 minutes, or until it has doubled in size, keeping in mind that rising time may vary with temperature.
- Prepare an 8×4 inch loaf pan by greasing it. After the dough has risen, knead it a few more times on a floured surface. Shape the dough into an 8-inch log, tuck the ends underneath, and place it in the loaf pan.
- Cover the loaf with plastic wrap and a warm towel. Allow it to rise again for 60-90 minutes or until the dough rises an inch above the rim of the pan. Monitor the rise to prevent over-proofing.
- Preheat the oven to 350 degrees F. Beat the egg and brush a small amount over the top of the dough. Sprinkle additional oats, sunflower seeds, sesame seeds, and poppyseeds on top.
- Bake for 35-40 minutes, until the loaf is golden brown on top and sounds hollow when tapped. Cool in the pan on a wire rack for 10 minutes, then remove from the pan and let it cool completely on the rack for at least 2 hours. Avoid slicing before fully cooled to maintain the texture.
- Wrap the bread tightly and store at room temperature, or in the fridge if it is humid or hot. Slice with a serrated knife. Yields 15 slices.
