Recipe: Wheat Sandwich Bread

by Elizabeth on March 4, 2010 · 4 comments

in recipes, watch me bake

Like many people, I’m concerned about the amount of preservatives in packaged food. I try to eat and cook with mainly whole foods, but it’s not always easy. In order to avoid preservatives I often choose to make the food rather than buy it. The main things I choose to make instead of buy are bread products. Have you looked at the ingredients for a loaf of sandwich bread lately? I shudder at the thought of all those preservatives going into my body. Luckily, bread is easy to make (thanks to my stand mixer!), and is usually cheaper than buying it pre-made at the store. The bread I make most often is this sandwich bread. It took me a while to find the right recipe, but this has been the favorite of my family so far.

Wheat Sandwich Bread – Adapted from The Frugal Girl

Makes 2 8×4 loaves

2½ – 3 cups whole wheat flour

2½ cups unbleached all-purpose flour

1 package (2¼ teaspoons) yeast (I use rapid rise)

2¼ cups milk

1 tablespoon butter or vegetable oil

2 tablespoons sugar

2 teaspoons salt

In a large mixing bowl, combine 1½ cups of wheat flour, 1 cup white flour, and yeast. Heat milk, butter (or vegetable oil), sugar and salt in a microwave-safe bowl or large measuring cup until it reaches 115-120°. Add warm liquids to flours and yeast and beat on low speed until combined. Beat a high speed for three minutes.

Add enough of the remaining flours (more white flour may be needed, depending on the weather that day) to make a soft, kneadable dough. Turn out onto a lightly floured surface and knead for about 5 minutes or until smooth and elastic. Put dough back in bowl, cover with a damp tea towel, and let rise in a warm, draft-free place for 1 hour.

Punch dough down and divide into two pieces. Roll each piece out to a 6″x18″ rectangle. Roll up, jelly roll-style, starting from the short end, and place, seam side down, in a greased 8×4 loaf pan. Repeat with other dough piece. Cover with damp tea towel and allow to rise 45 minutes to 1 hour or until doubled.

Bake 25-30 minutes in a pre-heated 350° oven. Allow to cool on a wire rack before slicing. 

I also made French Bread on Tuesday.  If you are interested in this recipe, check out The Frugal Girl’s recipe.

{ 2 comments… read them below or add one }

1 Megg March 4, 2010 at 6:37 pm

Yum! I use a recipe that calls for honey, instead of sugar and I really like that one! My only issue is that whole wheat flour is expensive! But much cheaper than buying loaves of bread, of course, so I can't complain 🙂


2 SnoWhite December 27, 2010 at 3:05 pm

Delicious — love fresh bread.


Leave a Comment

Notify via Email Only if someone replies to My Comment

{ 2 trackbacks }

Previous post:

Next post: