Whole Wheat Sandwich Bread Recipe
This whole wheat sandwich bread recipe delivers a mild nutty taste from whole wheat flour, balanced with gentle sweetness from honey or sugar.
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon or stand mixer with dough hook
- Loaf pans (2)
- Clean kitchen towel or plastic wrap
- Oven
Ingredients
- 6 to 6½ cups whole wheat flour
- 2½ cups warm water 105–110°F
- 1½ tablespoons instant or active dry yeast
- ¼ to ⅓ cup honey or sugar or molasses
- ⅓ cup oil vegetable or any neutral oil
- 2½ teaspoons salt
- 1½ tablespoons vital wheat gluten
Instructions
- Start by activating the yeast. In a large bowl, mix warm water with yeast and honey (or sugar). Leave it alone for about 5 to 10 minutes until it becomes slightly foamy. Once it’s ready, stir in the oil and salt.
- Next, begin adding the whole wheat flour and vital wheat gluten little by little. Mix as you go until everything comes together into a rough dough.
- Now move the dough onto a lightly floured surface. Knead it for about 8 to 10 minutes, or use a stand mixer if you prefer. Keep working it until the dough becomes smooth, soft, and elastic.
- Place the dough into a lightly greased bowl. Cover it and let it rest in a warm spot for about 1 to 1½ hours, or until it doubles in size.
- After it has risen, gently punch the dough down to release air. Divide it into two equal parts, shape each into a loaf, and place them into greased loaf pans. Cover again and let them rise for another 30 to 45 minutes.
- Finally, bake in a preheated oven at 175°C (350°F) for 30 to 35 minutes until the tops turn golden brown. Take the loaves out of the pans and let them cool completely before slicing.