Soft Whole Wheat Sandwich Bread
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After YEARS of experimenting with homemade bread recipes, I’ve finally figured out how to bake the perfect soft, squishy, flavourful loaf of sandwich bread that puts all store bought loaves to shame!
Why bake your own bread?
Picture this: it's a lazy Sunday morning, sunlight streaming through your kitchen window, and the aroma of freshly baked bread fills the air. There's something undeniably magical about the process of baking your own bread, something that transcends the simple act of mixing flour, water, yeast, and salt. So why bother with baking your own bread when you could easily pick up a loaf from the store? Well, let me count the ways…
First and foremost, there's the unparalleled satisfaction that comes from creating something with your own two hands. Baking bread is a labor of love, a tangible expression of care and craftsmanship that simply can't be replicated by store-bought loaves. There's a sense of pride that comes from knowing you've played a part in every step of the process, from kneading the dough to watching it rise and transform into a golden-brown masterpiece in the oven. And when you finally slice into that warm loaf and take that first heavenly bite, you'll be filled with a sense of accomplishment that no store-bought bread can ever hope to match.
But beyond the personal satisfaction, there's also the undeniable joy of sharing your homemade bread with others. There's something incredibly special about breaking bread with friends and family, about gathering around the table and savoring each delicious bite together. Homemade bread has a way of bringing people together, of creating moments of warmth and connection that linger long after the last crumb has been devoured. Whether you're hosting a dinner party, bringing a loaf to a potluck, or simply sharing a slice with a neighbor, homemade bread has the power to nourish not just the body, but the soul as well.
But perhaps the most compelling reason to bother with baking your own bread is the simple fact that it just tastes better. There's no denying the superior flavor and texture of homemade bread, with its crispy crusts, chewy interiors, and rich, complex flavors that simply can't be replicated by mass-produced loaves.
So why bother with baking your own bread? Because it's so much more than just a loaf of bread. It's a way to slow down and feel more present, a way to connect with others, and it’s a delicious celebration of all the simple pleasures life has to offer. So go ahead, preheat that oven, dust off your apron, and let the magic of homemade bread transform your kitchen into a bakery of your very own.
What is the best flour to use for homemade bread?
Choosing the right flour for baking bread can be a game-changer in your baking adventures, especially if you're just starting out on your bread-making journey. Let's talk about the three best flours for bread baking: all-purpose, 100% whole wheat, and bread flour!
Made from a mix of hard and soft wheat, all-purpose flour has a moderate amount of protein (9–11%). Meanwhile, the protein content of whole wheat flour is usually higher, around 13%! Then there is bread flour, which is made from hard wheat only—and has protein ranges from 11–13%. That small percentage jump might not seem significant, but it makes a big difference in the texture of your baked goods.
Why does this matter? Because protein equals gluten, and gluten is what gives bread its structure and elasticity. When you knead bread dough made with any of these 3 flours, those gluten strands start to develop, creating that wonderful chewy texture we all love in a good loaf of bread. Plus, that extra protein means your bread will rise higher and have better volume, resulting in those beautifully fluffy slices you can't wait to sink your teeth into.
But wait, there's more! Bread flour or a combo of all-purpose and whole wheat isn't just about the protein; it's also finely milled to give your bread a smooth, consistent texture. No lumps or bumps here—just pure baking perfection. Whether you're making a rustic sourdough, a classic French baguette, or a sweet cinnamon swirl loaf, bread flour has got your back. Its versatility knows no bounds, making it the go-to choice for bakers of all skill levels. And the best part? You don't need a fancy culinary degree or years of experience to master the art of baking with a good bread flour. All you need is a passion for creating delicious homemade bread and a willingness to dive in and get your hands doughy.
So much more than just sandwiches!
With a bread recipe as simple and great as this as your starting point, the possibilities are endless!
First up, let's talk about rolls and buns. With just a few tweaks to your basic bread dough, you can easily transform it into soft, pillowy dinner rolls, perfect for accompanying soups, salads, or your favourite main dishes. Or why not try your hand at making homemade hamburger or hotdog buns? That’s exactly what I did for this batch of bread! Imagine sinking your teeth into a juicy burger nestled between two freshly baked buns—pure perfection!
But why stop at dinner rolls and buns when you can venture into the realm of sweet treats? With a simple bread dough as your canvas, you can create all sorts of delightful pastries and desserts. Think cinnamon rolls swirled with buttery cinnamon sugar and topped with creamy icing, or fluffy dinner rolls stuffed with gooey cheese and savory herbs. And let's not forget about the classic cinnamon twist bread, a sweet and indulgent treat that's perfect for breakfast or brunch.
Feeling adventurous? You can also use this recipe as a starting off point for whole wheat artisan-style breads like focaccia or ciabatta. With their rustic textures and bold flavours, these breads are sure to impress even the most discerning palates. Top your focaccia with fragrant herbs, ripe tomatoes, and salty olives for a taste of the Mediterranean, or serve up slices of ciabatta alongside a hearty bowl of soup for a cozy and comforting meal.
And let's not overlook the world of flatbreads and pizza! With a simple bread dough and a hot oven, you can create crispy, chewy flatbreads topped with all your favorite ingredients. Whether you prefer classic margherita pizza with fresh mozzarella and basil, or adventurous toppings like caramelized onions and goat cheese, the possibilities are endless when it comes to homemade pizza.
But perhaps the most magical thing about baking with a simple bread recipe is the way it invites creativity and experimentation. Don't be afraid to think outside the box and try new flavor combinations, techniques, and ingredients. Whether you're adding dried fruits and nuts to your bread dough for a sweet twist, or experimenting with different shaping techniques to create stunning artisan loaves, the only limit is your imagination.
Using Instant Yeast for the quickest rise:
While sourdough starters certainly have their allure due to their tangy flavour and centuries-old tradition, there's something to be said about the convenience and consistency that instant dry yeast brings to the table. Instant dry yeast, with it’s reliable performance and ease of use, is the go-to choice for many home bakers looking to streamline their baking process without sacrificing quality. Unlike sourdough starters, which require regular feeding and maintenance to keep them alive and active, instant dry yeast can be stored in your pantry or fridge for months on end, ready to spring into action whenever the mood strikes for freshly baked bread.
One of the key advantages of instant dry yeast is it’s speed. While sourdough starters can take days to develop and ferment, instant dry yeast allows you to whip up a batch of dough in a fraction of the time. This means you can satisfy your bread cravings on a whim, without having to plan days in advance. Plus, instant dry yeast produces a consistent and predictable rise, ensuring that your loaves turn out light, airy, and perfectly risen every time.
Another benefit of instant dry yeast is its versatility. While sourdough bread has a distinct flavor profile that may not be to everyone's taste, instant dry yeast allows you to experiment with a wide range of bread recipes and styles. Whether you're craving a classic baguette, a hearty whole wheat loaf, or a sweet cinnamon swirl bread, instant dry yeast can handle it all with ease. Plus, instant dry yeast is incredibly forgiving, making it ideal for novice bakers who are still honing their skills.
So while sourdough starter may hold a special place in my heart, as well as the hearts of bread aficionados everywhere, there's no denying the practicality and reliability of instant dry yeast. Whether you're a seasoned baker looking for convenience or a novice eager to dive into the world of bread making, instant dry yeast will always be there for you!
So many flavourful, customizable options:
And let's not forget about the endless possibilities that come with baking your own bread. From classic sourdough and hearty whole wheat to savory focaccia and sweet cinnamon swirl, the world of homemade bread is as vast and varied as your imagination. With just a few simple ingredients and a bit of creativity, you can create breads that cater to your every craving, whether you're in the mood for something savory, something sweet, or something in between. And the best part? You have complete control over what goes into your bread, allowing you to experiment with different flours, grains, and flavors to create a loaf that's uniquely yours.
When you bake your own bread, you have the freedom to tailor each loaf to your own tastes and preferences, ensuring that every slice is a true delight for the senses.
Making Enough Bread to Freeze for Later
Batch baking bread is a game-changer for busy bakers, offering a host of benefits that extend far beyond the initial baking session. By baking multiple loaves at once and freezing the extras for later use, you not only save time and energy but also ensure a constant supply of fresh, homemade bread whenever you need it. One of the key advantages of batch baking is the ability to maximize efficiency. Instead of firing up the oven every time you want a fresh loaf of bread, you can make the most of your baking efforts by producing multiple loaves in a single batch. This means less time spent preheating the oven, less energy consumed, and less overall hassle in the kitchen.
Additionally, batch baking allows you to take advantage of seasonal ingredients or sale prices on flour and other baking supplies, allowing you to stockpile homemade bread for the weeks ahead. And let's not forget about the convenience factor—having a stash of pre-baked loaves in the freezer means you'll never be caught off guard when unexpected guests drop by or when you need a quick and easy meal accompaniment. With batch baking, the possibilities are endless, and the benefits are undeniable.
Soft Whole Wheat Sandwich Bread
Ingredients
Instructions
- Whisk together your lukewarm water (105 degrees F to 115 degrees F is the perfect temperature for activating yeast), instant dry yeast and honey.
- Let sit for 5-10 minutes until you see your yeast bubbling.
- Add your melted butter, all purpose flour, whole wheat flour and salt to the yeast mixture.
- Mix with a spoon until your dough begins to look shaggy and starts to stick together.
- Start kneading your dough in the bowl until it's well formed enough to dump out onto a floured surface for kneading.
- Knead until the dough feels smooth and elastic in your hands - which takes about 10 minutes.
- Oil your bowl and put your kneaded dough back into the bowl, and cover with a tea towel until it has doubled in size (about 45 minutes to an hour).
- Once your dough has risen, butter your loaf pans and divide the dough into the number of loaves you will be baking.
- Punch down your dough, and form it into a rectangle, about 1-2" thick.
- Roll your rectangle of dough up and pinch the ends of your roll to form your loaf of bread.
- Add your loaves to your buttered pans and cover again to let rise until doubled in size.
- Once your loaves have almost doubled in size in your pans, preheat your oven to 350 degrees F.
- Crack and whisk a whole egg in a small bowl.
- Once your loaves have risen in their pans, brush the tops with your egg, and top with oats, kosher salt, flax seeds, sesame seeds, or whatever topping you'd like!
- Bake at 350 degrees for about 40-50 minutes, until your bread is golden brown and sounds hollow when you tap on it.
- If you're patient enough, wait until your bread fully cools to slice it!
Notes
- This bread freezes beautifully. I like to slice mine before freezing so that I can easily defrost it whenever I need to.
- Fresh homemade bread goes stale faster than store bought bread, as there are no preservatives in it. This bread is best eaten within 2-3 days when left out.
Nutrition Facts
Calories
3253.83Fat
60.93 gSat. Fat
32.01 gCarbs
615.5 gFiber
50.07 gNet carbs
565.4 gSugar
106.9 gProtein
87.39 gSodium
2191.08 mgCholesterol
203.85 mgDisclaimer: This nutritional info has been automatically calculated and is a total for the entire original recipe (2-3 loaves of bread). Nutritional info has not confirmed by a registered dietitian.
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