Whole Wheat Sandwich Bread Recipe
Freshly Milled Whole Wheat Sandwich Bread that is soft and fluffy like store-bought bread! It's my favorite everyday sandwich bread that I slice and freeze for upcoming sandwiches, toast, and more! This whole wheat bread is made entirely with 100% whole wheat flour using grains.
Equipment
- 1 5-quart stand mixer, (with hook attachment for kneading)
- 1 2-cup measuring cup, (and measuring spoons)
- 1 12-inch bread pan, (for store-bought loaves)
Ingredients
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
Instructions
Directions:
- Combine the dough ingredients in the order given into the bowl of your stand mixer. Mix over low speed until combined.
- Knead the dough for 5-6 minutes over medium-high speed until it no longer sticks to the sides. (The dough will be tacky and sticky and will absorb the flour better after rising.)
- Place the dough into a greased bowl and allow it to rise covered for 1 hour (or until doubled).
- Transfer the dough onto a well-floured surface and knead it into a ball.
- Pat the dough to a 9-inch oval shape and roll it up from the widest end, jelly-roll style. Pinch down the ends and place into a lightly greased 12-inch bread pan.
- Let it rise for 30 minutes or until it reaches the rim of the pan.
- Bake in a preheated 350°F for 25-30 minutes.
- Cool loaf in the pan for 10 minutes then remove and cool on a wire rack for 1-2 hours. Slice and store in a bread bag at room temperature for 1-2 days or freeze.
Notes
Notes:
- This recipe yields one 12-inch loaf or two standard 8x4 bread pans.
- Freshly milled flour is whole grains that are ground into whole wheat flour using a grain mill. Hard red or hard white varieties are best for yeast bread.
- To omit the lecithin or gluten, make a sponge with 1 cup of freshly ground flour, yeast, and water and allow it to sponge for 20 minutes before kneading the remaining ingredients. Add 1 extra egg for extra softness.
- You can use instant yeast for the dry active yeast, just make sure you dissolve the dry active yeast in liquid first. Instant yeast can be added to the flour and does not need to be dissolved. Purchase bread bags for storing or freezing bread.
- If you milled extra flour, simply place it into a freezer bag and put it in the fridge or freezer. Use it for flouring your work surface.
- Add 2-4 more minutes of kneading time for every batch that you double.
Nutrition Facts
Whole Wheat Sandwich Bread Recipe
Serving Size
1 slice
Amount per Serving
Calories
104
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
6
%
Trans Fat
0.001
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
6
mg
2
%
Sodium
170
mg
7
%
Potassium
76
mg
2
%
Carbohydrates
18
g
6
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
3
g
6
%
Vitamin A
10
IU
0
%
Vitamin C
0.02
mg
0
%
Calcium
8
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
