Sandwich Bread (Classic and Homemade)
User Reviews
5
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Prep Time
2 hrs
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Cook Time
35 mins
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Total Time
2 hrs 35 mins
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Servings
12 slices
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Calories
129 kcal
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Course
Breakfast
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Cuisine
International
Sandwich Bread (Classic and Homemade)
Description
The bread begins with a sponge consisting of warm water, instant yeast, sugar, and whole wheat flour that ferments for 45 minutes to an hour, developing flavor and aeration. After the sponge has risen noticeably with air pockets, oil, salt, lemon juice (or vinegar/buttermilk/yogurt as alternatives), and more whole wheat flour are added. The dough is kneaded thoroughly to a smooth, elastic state, enabling good structure for rising.
This dough is then allowed to rise in a covered bowl, facilitating yeast activity. The use of lemon juice or acidic substitutes contributes a mild tang and aids gluten development. Whole wheat flour gives the bread a denser crumb and nuttier taste compared to white flour breads.
The final baked bread is classic sandwich style, soft and supple enough for slicing and everyday use. Variations in flour or yeast type may affect rising times and texture, but the recipe provides a sturdy foundation for whole wheat sandwich bread.
The dough can be kneaded by hand or with a stand mixer, and the recipe is scalable. Adjust water amounts to maintain the dough’s softness and elasticity during preparation, especially when switching flours or yeast types.
Ingredients
For sponge
- 1 cup water or add as required, warm
- ½ teaspoon instant yeast or ¾ teaspoon dry active yeast or ½ tablespoon fresh yeast
- 1 tablespoon raw sugar or regular sugar, add your preferred sweetener
- 1.5 cups whole wheat flour - 180 grams
To be added later
- 1.5 cups whole wheat flour - 180 grams
- 2 tablespoons neutral cooking oil any neutral flavored oil or olive oil, I added sunflower oil, generic cooking oil
- 1 teaspoon salt or add as required
- 1 tablespoon lemon juice can also add vinegar or buttermilk or yogurt (curd)
Instructions
Preparing sponge
- Add ½ teaspoon instant yeast and 1 tablespoon sugar in 1 cup warm water. Stir and mix very well.
- Next add in 1.5 cups of the whole wheat flour.
- Mix the flour in the water and yeast solution very well. Cover and let this mixture sit for 45 minutes to an hour.
- When you stir the mixture, you will see that it has leavened very well, with small tiny air pockets in it.
Preparing dough
- Now add 2 tablespoons oil and 1 teaspoon salt to this sponge mixture. Mix again with a spoon.
- Add 1.5 cups whole wheat flour.
- Add 1 tablespoon lemon juice. If you do not have lemon juice, you can use 1 tablespoon vinegar or butter milk or yogurt. If using vinegar, then use regular white vinegar or apple cider vinegar.
- Begin to mix and then knead the dough for 8 to 10 minutes. You can also use a stand mixer for kneading the dough.
- Knead to a smooth, supple, soft, elastic like dough. Now flatten and keep the dough in the same bowl or in another bowl.
- Cover with a lid and keep for the first rise for 45 minutes to 1 hour. The dough will be slightly sticky. If the dough feels too sticky, then you can add some more flour and knead. I have not added any water later. In case the dough looks dry and stiff, then you can add some water.
- After the first rise, the dough will increase in volume. Lightly knead the dough again after the first rise.
- Make into a log shape.
- Place the log shaped dough in a well greased loaf pan. Allow for the second rise for 30 to 45 minutes.
- After the second rise, make a diagonal slit on the dough.
- Sprinkle some sesame seeds and gently press them so that they stick on the dough loaf. This part is optional.
Baking sandwich bread
- Bake the loaf in a preheated oven at 200° C/390° F with only the bottom heating element on. The preheating time is 20 minutes at the same temperature. Keep the loaf in center rack.
- Bake the bread for 30 to 40 minutes or till the tops and sides are golden. Also on tapping the bread, it should sound hollow.
- After 5 to 6 minutes, gently remove the bread loaf from the pan with oven mittens or oven gloves.
- Keep the sandwich loaf on a wired rack for it to cool down at room temperature. If not using the sandwich bread immediately, then once its cooled, you can keep it in a bread box or in an air tight container. If living in warm and humid climate, then I suggest to refrigerated or freeze the loaf.
- Slice the bread and you can make sandwiches. Or use it for your regular toasts with butter or jam or any spread or dip.
Notes
- You can substitute all-purpose or bread flour for whole wheat flour; adjust water to maintain a soft, elastic dough.
- If using dry active or fresh yeast instead of instant yeast, expect longer rising times for both the first and second rises.
- The recipe can be doubled or scaled for multiple loaves; a stand mixer may simplify kneading larger batches.
- Lemon juice can be replaced with vinegar, buttermilk, or yogurt; use regular white or apple cider vinegar if substituting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 129 kcal
% Daily Value*
| Calories | 129kcal | 6% |
| Carbohydrates | 23g | 8% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 196mg | 8% |
| Potassium | 115mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 3IU | 0% |
| Vitamin B1 (Thiamine) | 0.2mg | |
| Vitamin B2 (Riboflavin) | 0.1mg | |
| Vitamin B3 (Niacin) | 2mg | |
| Vitamin B6 | 0.1mg | |
| Vitamin C | 0.5mg | 1% |
| Vitamin E | 1mg | |
| Vitamin K | 1µg | |
| Calcium | 11mg | 1% |
| Vitamin B9 (Folate) | 25µg | |
| Iron | 1mg | 6% |
| Magnesium | 42mg | 11% |
| Phosphorus | 110mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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