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Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 89.8
  • Total Fat: 1.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 217.9 mg
  • Total Carbs: 16.5 g
  • Dietary Fiber: 1.8 g
  • Protein: 3.5 g

View full nutritional breakdown of Erica's Homemade Wheat Sandwich Bread calories by ingredient
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Erica's Homemade Wheat Sandwich Bread

Submitted by: ERICALYNNJ
Erica's Homemade Wheat Sandwich Bread

Introduction

I set out with the goal of making our own sandwich bread each week instead of buying it from the store. This way, I control what goes in it, how healthy it is, and the cost! I found a couple different base recipes and then I combined and tweaked them. The first batch turned out excellent, having a great sandwich bread texture! It is still a work in progress however, as I would like to increase the amount of whole wheat flour and decrease the white flour. I set out with the goal of making our own sandwich bread each week instead of buying it from the store. This way, I control what goes in it, how healthy it is, and the cost! I found a couple different base recipes and then I combined and tweaked them. The first batch turned out excellent, having a great sandwich bread texture! It is still a work in progress however, as I would like to increase the amount of whole wheat flour and decrease the white flour.
Number of Servings: 32

Ingredients

    2 1/2 cups warm water
    2 1/2 tbsp olive oil
    1 tbsp salt
    2 tbsp sugar
    3 1/2 cups whole wheat flour
    2 cups all purpose flour
    1/3 cup vital wheat gluten*
    1 tbsp active dry yeast



    *this is added so that the bread will rise properly as whole wheat flour has less gluten in it than all purpose flour (side benefit is extra protein!)

Directions

I like to use my bread machine for the first kneed and rise.

Combine ingredients in order list in bread machine. Select dough setting (which is 90 minutes on mine).

After rising in the bread machine, punch dough down a bit and then pull out onto floured surface. Kneed lightly into a disk. Cut disk in half.

Kneed each disk into a rectangle shape, folding it over itself. Put into two greased loaf pans.

Let rise for an additional hour uncovered. Preheat oven to 350.

After rising for an hour (dough should be at least double the size), bake for 30-35 minutes.

Allow to cool for 5 minutes and then flip bread out of pans onto cooling racks (or else the bottoms become soggy-oops!). If using for sandwich bread, do not cut loaves until cooled entirely because they will become crumbly.

I sliced up both of my loaves once cooled and stuck them in gallon sized ziplock bags so that we could have sliced bread available.

Bread will last 4-5 days. If your family doesn't go through bread quickly, stick the extra loaf in your freezer so it won't go bad!

Serving Size: Makes 2-1lb loaves, about 16 pieces each

Number of Servings: 32

Recipe submitted by SparkPeople user ERICALYNNJ.






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