Why You’ll Love This Whole Wheat Sandwich Bread Recipe
When you take a bite of this whole wheat sandwich bread, you’ll immediately appreciate its hearty texture and delightful flavor.
I love how it brings a wholesome twist to my sandwiches, making each bite feel nourishing. This recipe is simple, which I appreciate, and yields a beautifully risen loaf that’s perfect for any meal.
The aroma wafting through my kitchen while it bakes is simply irresistible. Plus, it’s versatile enough for anything from classic PB&J to gourmet creations.
Trust me, once you try making it, you’ll find it hard to go back to store-bought bread!
Ingredients of Whole Wheat Sandwich Bread
When it comes to baking bread, the ingredients you choose can really make or break your loaf. For this whole wheat sandwich bread, you’ll find that the combo of wholesome ingredients not only creates a delicious loaf but also brings a touch of warmth and comfort to your kitchen.
Plus, it’s an opportunity to use ingredients that are often found in your pantry, so it doesn’t feel like a huge commitment or a wild shopping spree. Before we plunge into the nitty-gritty of how to make this bread, let’s gather everything you’ll need.
Here’s what you’ll need for the whole wheat sandwich bread:
- 1 1/2 cups lukewarm water
- 5 tablespoons molasses
- 1 1/2 teaspoons active dry yeast
- 420 grams white whole wheat flour
- 40 grams raisins
- 30 grams walnuts, chopped
- 1 1/2 teaspoons salt
- 3 tablespoons olive oil
Now, let’s chat about these ingredients for a moment. First off, the molasses adds a lovely sweetness and depth of flavor, which is something you definitely won’t find in your average store-bought bread.
And those raisins? They’re like little bursts of sweetness that surprise you in the best possible way. If you’re not a fan of nuts, feel free to leave out the walnuts, but I think they add a nice crunch that contrasts beautifully with the softness of the bread.
Also, if you can, try to use white whole wheat flour instead of regular whole wheat flour; it has a milder flavor but still packs in the nutrition.
Now, let’s roll up our sleeves and get started on making this delicious bread.
How to Make Whole Wheat Sandwich Bread
Alright, let’s explore the delightful world of making whole wheat sandwich bread. First things first, grab your 1 1/2 cups of lukewarm water, 5 tablespoons of molasses, and 1 1/2 teaspoons of active dry yeast. Combine these ingredients in a bowl and let them hang out together for about 10 minutes. This step is essential because it allows the yeast to wake up and start partying, which is key to your bread rising nicely later on. Just imagine them like tiny little yeast superheroes, ready to save your loaf from being flat and sad.
While the yeast is doing its thing, you can multitask like a pro. In another bowl, mix together the dry ingredients: 420 grams of white whole wheat flour, 40 grams of raisins, 30 grams of chopped walnuts, and 1 1/2 teaspoons of salt. It’s a simple blend, but together they create that wholesome flavor we’re aiming for.
Once your yeast mixture is bubbly and alive, pour it into the dry mix along with 3 tablespoons of olive oil. Get in there with a spatula or your hands and mix it all until you have a shaggy dough. It might look a little messy and not at all like the smooth dough you see in those fancy baking videos, but that’s just part of the charm.
Now, cover the dough with a kitchen towel and let it rest for 20 minutes. This short break is important because it allows the gluten to relax, making it easier to knead later. After the timer goes off, it’s time to roll up your sleeves and knead the dough until it’s fairly smooth. This should take about 8-10 minutes, and if it gets too sticky, don’t be shy to sprinkle a bit of flour on the surface.
Once it’s looking good, place the dough in a lightly greased bowl, cover it up again, and let it rise in a warm spot for about 2 hours or until it’s nearly doubled in size. You’ll know it’s ready when you can see it puffing up like a fluffy cloud.
When that’s done, gently deflate it, shape it into a log, and place it in your greased 8 1/2 x 4 1/2-inch bread pan. Cover it once more and let it rise for another hour. After that, it’s time for the big show: preheat your oven to 350°F and bake for 25 minutes. Then, tent it with aluminum foil and give it another 20 minutes in the oven.
You’ll be rewarded with a heavenly aroma filling your kitchen, and trust me, there’s nothing quite like the smell of freshly baked bread—it’s pure bliss.
Whole Wheat Sandwich Bread Substitutions & Variations
Although you might love the classic whole wheat sandwich bread recipe, there are plenty of substitutions and variations you can try to personalize it to your taste.
For a nuttier flavor, swap in spelt or rye flour. If you’re looking for sweetness, add honey or maple syrup instead of molasses.
Want some texture? Mix in sunflower seeds or chopped dried fruit. You can even experiment with different oils, like coconut or avocado.
For a gluten-free option, use a gluten-free flour blend, adjusting the liquid as needed.
Get creative and make this recipe your own!
Additional Tips & Notes
To guarantee your whole wheat sandwich bread turns out perfectly, I recommend paying close attention to the temperature of your ingredients and the environment.
Make sure your water is lukewarm, as too hot can kill the yeast. I also suggest using fresh yeast for the best rise.
If your kitchen’s chilly, consider placing the dough in a warm spot or using the oven’s light to create a cozy atmosphere.
For added flavor and texture, don’t hesitate to experiment with herbs or seeds.
Finally, let the bread cool completely before slicing; this helps maintain its structure and moisture.
Enjoy your baking!