Print
homemade wheat sandwich bread

Homemade Wheat Sandwich Bread

  • Author: Thriving Home
  • Prep Time: 2 hours
  • Cook Time: 25 minutes
  • Total Time: 2 hours 25 minutes
  • Yield: Makes: 3 loaves
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Description

Homemade wheat sandwich bread is the best sandwich bread I’ve ever tasted. I’m not exaggerating. Not only is it all recognizable ingredients (aka real food!), but your family will gobble it up and it’s cheap.


Ingredients

  • 3 cups warm water (110115 degrees)
  • 1 ½ tablespoons active dry yeast (2 packets)
  • ¼ cup packed brown sugar
  • 3 ½ cups unbleached white flour, plus 1/2-1 cup more as needed (if dough is too sticky and for dusting the counter)
  • 3 ½ cups white whole wheat flour
  • ¼ cup ground flaxseed
  • 1 tablespoons salt
  • 3 tablespoons vital wheat gluten, optional
  • 1/3 cup extra virgin olive oil
  • a cold stick of butter, optional (do not use if making this dairy-free)

Instructions

  1. In your kitchen aid mixer bowl, add warm water, yeast, and sugar. Stir until combined and let stand 5-10 minutes. Should become foamy on top, if the yeast was activated.
  2. Meanwhile, in large mixing bowl, whisk together flours, flaxseed, salt, and vital wheat gluten (optional).
  3. Add olive oil into the yeast/water mixture. Don’t stir.
  4. Using the bread hook, add flour mixture slowly (about 1 cup full at time) on a low setting in Kitchen Aid Mixer and then let it knead for about 10 minutes. Add a little more flour if it’s too sticky. Stop and take it off the hook every few minutes to assure it’s mixing well. (I do this about 3-4 times.)
  5. Place in large greased bowl. Turn dough ball around in the bowl to get it greased all around. Then cover the bowl with a smooth dishtowel. Set bowl in a warm place and let it rise until doubled in size, about an hour.
  6. Punch down the dough in the bowl. Then, divide evenly into three equal parts on a lightly floured surface.
  7. Roll out each portion of dough with rolling pin to remove air bubbles. Then, roll up each one into a loaf size and put into a greased pan seam-side down. Spray tops of loaves with baking spray.
  8. Cover and let rise again only until it’s doubled, about 30-45 minutes. Note: Do not let it over rise or the bread will deflate when it bakes!
  9. Bake loaves on the middle rack at 350 degrees for 25-30 minutes or until top is golden brown. (Important Cooking Note: If you preheat the oven first, it takes about 25 minutes to bake. But, if you let your bread rise in a 170 degree oven like I do, then simply leave the bread in and turn the temp to 350 degrees. This method takes about 30 minutes. To test for doneness, look for golden brown tops and tap the tops. If the loaves sound hollow, then they baked through.)
  10. Let loaves completely cool in the pan on a wire rack. Optional: Take a cold stick of butter after it’s done, and run it over the top as soon as it comes out.
  11. Then gently turn the loaves out and slice on a cutting board. Tip: Using a bread knife, saw back and forth and don’t press down on bread.