Erica's Homemade Wheat Sandwich Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
2 1/2 cups warm water2 1/2 tbsp olive oil1 tbsp salt 2 tbsp sugar3 1/2 cups whole wheat flour 2 cups all purpose flour1/3 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!)
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.
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.
Nutritional Info 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
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