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Nutritional Info
  • Servings Per Recipe: 78
  • Amount Per Serving
  • Calories: 81.4
  • Total Fat: 2.4 g
  • Cholesterol: 41.3 mg
  • Sodium: 16.0 mg
  • Total Carbs: 12.6 g
  • Dietary Fiber: 1.3 g
  • Protein: 3.0 g

View full nutritional breakdown of Whole Wheat & Honey Sandwich Bread calories by ingredient
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Whole Wheat & Honey Sandwich Bread

Submitted by: SINDURA

Introduction

Perfect for brown bag lunches. Freezes well. Perfect for brown bag lunches. Freezes well.
Number of Servings: 78

Ingredients

    4 tsp dry active yeast
    3 1/3 cups warm water
    3 eggs room temperature
    1/3 cup honey
    1 Tbls sea salt
    1/4 cup butter melted & cooled
    1/4 cup olive oil
    6 cups whole wheat flour preferably stone ground
    4 cups unbleached hard white flour (bread flour)

Directions

This make 3 double loaves.
Serving size - 35 grams (1 1/4 ounce) slices.
Number of servings 26 per double loaf.


You will need 2 large bowls.

Dissolve yeast in warm water. Let stand 5 minutes until yeast begins to foam.
Meanwhile mix eggs ,honey, melted butter and olive oil.
Stir salt into whole wheat flour.
Add egg mixture to yeast mixture and mix well. Add the whole wheat flour and mix until well incorporated.
Cover and let stand for 30 to 45 minutes until the dough looks puffy and light.
Bear in the white flour a 1/2 cup at a time until the you have a stiff dough.. I f you have a heavy duty mixer you can use it for this step. You may or may not need all the flour. Use your best judgment. Let the dough rest for 15 minutes.
Turn out the dough onto a floured board or table and knead until dough is smooth and elastic being careful not too use too much flour. This should take about 10 minutes.
Divide dough in half and place in 2 greased bowls.
Turn dough over to grease the top as well as bottom and cover bowl with plastic wrap.
Place bowl in warm place to rise.
When dough has doubled in size which should take an hour. Gently push down and turn out on a floured board.Knead each bowl of dough lightly. Let dough rest 5 minutes and then divide dough into 6 equal balls. (3 balls from each bowl of dough)
Grease three 9 x 5 inch bread pans and place 2 balls of dough side by side in each.
Cover lightly with plastic wrap and let rise in a warm place an additional 45 minutes to an hour until doubled. Bread should be risen well above the edge of pan.
Preheat oven to 375 and bake 30 - 40 minutes until bread is golden brown. To check if bread is done loaf should sound hollow when tapped.
Remove from pans and cool on rack.

Number of Servings: 78

Recipe submitted by SparkPeople user SINDURA.





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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    I really like this bread. It makes a lot and I was able to roll one of the loaves into dinner rolls before baking. The bread baked up light and is very hearty and filling. I don't think I could get 78 servings out of the three loaves, though. Thanks! - 9/21/08

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  • Love this bread! It turned out soft and fluffy and great flavor. My 2 and 4 year old loved it. Because it is softer it crumbs up more than some of the other breads I've made, but the softness makes up for this. This will now be my new go to sandwich bread. - 5/21/12

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  • This is the BEST homemade sandwich bread recipe I've found. I love the nutritional numbers, it tastes great, my husband loves it and I don't have to bake bread as often. - 6/2/11

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  • I made this today. Everyone likes it in my house. I have been looking for the perfect sandwich bread for my fussy boy of 7 years old. THIS IS IT! 7 year old approved. Thank you! - 3/12/11

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  • This bread is very good...though I did not get 78 pieces...50 slices...next time maybe I will try putting each ball init's OWN bread pan....will definitely make this again..the dough rose nicely and it was soft not a course texture...I froze lots of it so we will see how it stands up to the freezer. - 3/10/11

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  • I liked how filling this was. Typically, I use a light wheat bread for my sandwiches, and though this was higher in calorie content, it filled me up for much longer! Plus, it was delicious. I will definitely be making this one again! - 5/24/08

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