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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 127.6
  • Total Fat: 1.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 154.3 mg
  • Total Carbs: 24.8 g
  • Dietary Fiber: 4.3 g
  • Protein: 5.8 g

View full nutritional breakdown of Vegetarian Low-Fat Whole Wheat Sandwich Bread calories by ingredient
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Vegetarian Low-Fat Whole Wheat Sandwich Bread

Submitted by: KERRYA711

Introduction

This is a low-fat version of a bread machine recipe that makes great sandwich bread. The use of applesauce reduces fat and calories while keeping the bread moist.

This recipe can be veganized by substituting molasses for honey. Also, adding raisins and/or chopped nuts can give more texture.
This is a low-fat version of a bread machine recipe that makes great sandwich bread. The use of applesauce reduces fat and calories while keeping the bread moist.

This recipe can be veganized by substituting molasses for honey. Also, adding raisins and/or chopped nuts can give more texture.

Number of Servings: 16

Ingredients

    2 teaspoons or one packet (.25 oz) Dry Active Yeast
    3 cups Whole Wheat Flour
    1 cup Oat Bran
    3 tbsp (27 grams) Vital wheat gluten
    1 tsp Salt (you can use low-sodium varieties)
    2 tbsp Honey (Molasses can be used to veganize)
    1 tbsp vegetarian margarine (I prefer Earth Balance Natural Buttery Spread- vegan)
    1 tbsp (.6 oz) Motts unsweetened Applesauce
    1.5 cup (8 fl oz)Water, tap (filtered is best)

Directions

A bread machine may be used for this recipe, either just for kneading/rising or for the whole baking process. I now use the machine for the kneading and then bake the bread in a typical loaf pan. This could also be made by hand, but I have yet to do this, as kneading is not for everyone.

This recipe will make about 16 slices of bread.

-According to your bread machine's instructions, add your dry and wet ingredients to your machine in the proper order (mine, a Dak's, requires dry first, in the order listed).
-On the manual setting, start the first kneading.
-After ~10 min, pause the machine for the first 20 min rising (autolyse).
-Re-start the kneading, and add any additional ingredients, like raisins or nuts.
-After the machine finishes this kneading cycle, remove the bread and place it on a floured surface.
-Gently shape the dough (do not punch!) until it is the same width as your loaf pan. Try to gently flatten the dough until it is approaching a thickness of one inch (very tricky), so it is longer but not wider than the pan.
-Gently fold over the dough from both top and bottom ends until it meets in the middle. Carefully seal the edges with your hand. Turn the bread 90 degrees and repeat this 2 or 3 times. Try to ensure the seal is straight.
-Place the dough rectangle in the greased pan, seal-side down. Drape a towel over the pan and place the pan in a warm, moist area. (I like to heat up water in the microwave for a few minutes, then place the pan inside).
-Allow to rise 45-60 min (I prefer a longer rising time) or until dough doubles.
-Preheat the oven to 350 F.
-Bake the bread for 20-30 min, depending on your oven. The bread should be a golden brown. Test by removing the loaf and knocking on the bottom-- should sound hollow. Allow loaf to cool on a wire rack, making sure that the bottom dries out thoroughly.
-Enjoy! I store my bread in a bag on the counter and eat it within a week.



Number of Servings: 16

Recipe submitted by SparkPeople user KERRYA711.






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