Bread - White whole wheat sandwich bread recipes

Author: Laura Wagner  

Here's what you need: warm water, honey, active dry yeast, whole wheat flour, all-purpose flour, oil, salt If you love a basic white sandwich bread but worry that it lacks nutrition, then this is the bread for you. And, once you've made this bread, storebought bread will be a thing of the past.

Wheat Sandwich Bread

This is the easiest and best American wheat sandwich bread out there! With step-by-step instructions, you'll love this fail-proof bread recipe. And, once you've made this bread, storebought bread will be a thing of the past.
Provided by: Renae
Total time: 175 minutes
Cook time: 40 minutes
Prep time: 15 minutes
Yields: 44 servings
Cuisine: American
Number of ingredients: 9

Ingredients:

• 2 cups warm water (100º - 105º temperature)
• 1 cup milk ((whole milk or 2% recommended))
• 3/4 cup (150 grams) granulated sugar ((or coconut sugar))
• 2¼ teaspoons (7 grams) active dry yeast or instant yeast ((1 packet of yeast))
• 1/3 cup vegetable oil or butter (melted)
• 1 egg, beaten
• 1 tablespoon (14 grams) fine sea salt
• 3½ - 4 cups (550-625 grams) bread flour ((see notes below for Kamut flour or sprouted flour))
• 3½ - 4 cups (500 - 575 grams) whole wheat flour ((I recommend white wheat flour or whole wheat Kamut))

Nutrition:

• Serving Size: 1 slice
• Calories: 181 kcal
• Carbohydrate: 34 g
• Protein: 6 g
• Fat: 3 g
• Saturated Fat: 1 g
• Cholesterol: 4 mg
• Sodium: 164 mg
• Fiber: 3 g
• Sugar: 4 g
• Trans Fat: 1 g
• Unsaturated Fat: 2 g

How to cook:

1. Combine sugar and warm water in a large bowl. If using a stand mixer, use that bowl. Sprinkle yeast on top of water and sugar. Let stand for 10 minutes while the yeast dissolves and activates. The mixture will become very foamy on top.
2. Add milk, oil, egg, and salt to the yeast mixture and stir with a dough whisk or wooden spoon. Mix to combine. Once mixed, cover the dough and let it rest for 10 minutes.If using a mixer, attach the bowl to the mixer, and connect the dough hook If mixing by hand, use a dough whisk to mix the dough. Slowly add the bread flour, one cup at a time, mixing well between cups. Then the whole wheat flour, one cup at a time. The bread dough should look very shaggy and sticky. After mixing in the 3rd cup of whole wheat flour, the dough should start to come together as a ball. If not, add the last 1/2 cup of whole wheat flour.
3. Knead the bread dough in a stand mixer for 7 minutes or by hand for 10 minutes. If properly kneaded, the dough should be tacky but not sticky, smooth like the inside of your cheek, pliable and stretch 3"-4" without tearing. See notes below to know if your bread dough is kneaded enough.
4. Cover bowl with a plastic wrap or a clean, dampened kitchen towel and let rise until doubled. I prefer to use plastic wrap in the winter and spring months, when my house is cooler. Let rise for about 60 minutes or until the dough has doubled in size.
5. Punch down the dough to deflate it, and pull the sides into the middle. Cover and let rise again until double, about 45 minutes. Spray bread pans with oil, even if they are nonstick pans.
6. Divide the sandwich bread dough. This recipe makes two regular-sized loaves of bread or three small loaves of bread. Roll out the dough to 2" thick. Starting on the narrower end, roll up the dough. Pinch the ends. Place in bread pans, seam side down. Cover and let rise for 30 minutes. Preheat the oven to 350º F.
7. Bake fat 350ºF for 30-35 minutes (regular loaves) and 20-25 minutes (Small loaves). Bread is done when the crust is firm and golden brown, and the underside of the loaf is firm and makes a hollow sound when tapped. An instant-read thermometer will read about 190-195ºº F in the center when the bread is done.
8. After 5 minutes, remove the bread from the pan and let cool on a rack for at least 20 minutes before serving. Optional: brush the top of the loaf with melted butter.

Notes: Whole Wheat Sourdough Sandwich Bread, Bake. Bake the dough in a preheated 375F oven on the center rack for 40 to 45 minutes. When finished, remove the loaf from the oven and brush the …

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white whole wheat sandwich bread wheat sandwich bread recipe by tasty sandwich bread recipe by tasty

Whole Wheat Sandwich Bread Recipe by Tasty

Here's what you need: warm water, honey, active dry yeast, whole wheat flour, all-purpose flour, oil, salt
Provided by: Joey Firoben
Yields: 12 servings
Cuisine: American
Number of ingredients: 7

Ingredients:

• 1 ¼ cups warm water
• 1 ½ teaspoons honey, or sugar
• 1 ½ teaspoons active dry yeast
• 2 cups whole wheat flour
• 1 ⅓ cups all-purpose flour
• 2 tablespoons oil
• 1 ½ teaspoons salt

Nutrition:

• Calories: 145 calories
• Carbohydrate: 26 grams
• Fat: 2 grams
• Fiber: 2 grams
• Protein: 4 grams
• Sugar: 0 grams

How to cook:

1. In a large bowl, whisk the water, honey, and yeast. Let sit for 5 minutes, until the yeast has bloomed.
2. NOTE: It may be tempting to use all whole wheat flour in this recipe, but, in our testing, that method resulted in dense, tough, squat breads that barely rose when we tried to proof them. Using some all-purpose flour was necessary to give us the rise and soft, pillowy texture we wanted in a good sandwich bread.
3. Pour in the wheat flour, all-purpose flour, oil, and salt, and mix until the dough comes together in a ball that does not stick to your fingers.
4. NOTE: You can also do the first 2 steps in a standing mixer fitted with a dough hook attachment, mixing on low speed until the dough no longer sticks to the sides.
5. On a lightly floured surface, knead the dough a few times until it really starts to form a tight ball.
6. Form the dough into a ball shape and transfer to a greased bowl, turning the dough to coat it in grease. Cover the bowl with plastic wrap or a wet towel and store in a warm place for 1 hour.
7. Allow the dough to proof until it has doubled in size. Save the plastic wrap or towel as you’ll be using it again.
8. Transfer the proofed dough to a lightly floured surface and press the dough – don’t stretch – into a 7x7-inch (18x18 cm) square.
9. Fold the top 3rd of the square down, and the bottom 3rd up to form an even rectangle. Pinch the top fold to seal the dough.
10. Roll the dough over so that the seal faces upward and fold both ends up toward the center, so that the dough has formed an even log shape about the size of your loaf pan.
11. Transfer the dough to a greased loaf pan and cover with with the same plastic wrap or towel used before.
12. Let the dough rise for 1 hour, until it has poofed over the edge of the loaf pan about 1½ inches (4 cm).
13. Preheat the oven to 375°F (190°C).
14. Remove the plastic wrap or towel and transfer to the oven and bake for 50-55 minutes, until the dough has browned slightly and formed a light brown crust.
15. Immediately remove the loaf from the pan and set aside to cool for at least 1 hour before slicing.
16. Store in an airtight container or bag. The bread can be stored in freezer up to 6 months.
17. Enjoy!

Notes: Sourdough 100% Whole Wheat Sandwich Bread, This 100% Whole Wheat Sandwich Bread is Light, Fluffy, Chewy and Delicious. google-site-verification: googlea7f1fc1367988690.html White Whole …

White-Wheat Sandwich Bread

If you love a basic white sandwich bread but worry that it lacks nutrition, then this is the bread for you.
Provided by: Adapted from food writer Kristen Hartke
Yields: 8 servings
Number of ingredients: 7

Ingredients:

• 1 1/2 cups (360 milliliters) water, heated to 115 degrees
• 3 3/8 teaspoons (about 1 1/2 packages) active dry yeast
• 1 1/2 tablespoons (19 grams) granulated sugar
• 4 to 4 1/2 cups (500 to 562 grams) white whole-wheat flour, divided
• 3 tablespoons (43 grams) unsalted butter (plant-based or dairy), softened
• 1 1/2 teaspoons kosher salt
• Vegetable oil, for greasing

Nutrition:

• Calories: 210 calories
• Fat: 4 g
• Carbohydrate: 37 g
• Cholesterol: 10 mg
• Fiber: 5 g
• Protein: 7 g
• Saturated Fat: 3 g
• Serving Size: 1 Serving
• Sodium: 170 mg
• Sugar: 2 g

How to cook:

1. 1 In the bowl of a stand mixer fitted with a dough hook, combine the water and yeast and let sit until the yeast dissolves, about 1 minute
2. 2 Add the sugar and stir well
3. 3 Let sit until foamy, about 10 minutes
4. 4 Add 1 1/2 cups (173 grams) flour, along with the butter and salt and turn the mixer onto the lowest setting
5. 5 Mix well, then increase the speed slightly and begin adding the remaining flour, 1/2 cup (58 grams) at a time, until the dough starts to come together into a smooth ball that is elastic but not sticky
6. 6 You may not need all the flour
7. 7 Let the mixer continue to knead the dough for about 10 minutes, until the dough springs back slightly when you press a finger into it, and you can stretch a piece of the dough between your fingers until it is thin without tearing
8. 8 Remove the dough from the mixer; lightly flour the countertop or lightly oil a large bowl
9. 9 Place the dough on the counter or in the bowl, preferably in a warm spot in the kitchen
10. 10 Cover with a clean kitchen towel and let rise until doubled in size, about 1 hour
11. 11 Stick two fingers into the center of the dough all the way up the second knuckle and remove them
12. 12 If the indentations remain, the dough is ready to be punched down
13. 13 If not, then let the dough continue to proof and give it the knuckle test again before moving on
14. 14 Lightly oil a 9-by-5-by-3-inch loaf pan
15. 15 If the dough is in a bowl, turn it out onto a lightly floured counter
16. 16 Punch the dough down until it is essentially flattened
17. 17 You don’t need to be gentle about this because you want to knock all the air out of the dough to prevent large holes in the baked bread
18. 18 Shape the dough into a loaf roughly the size of the pan, tucking the edges tightly underneath so air pockets won’t form during baking
19. 19 Place the dough in the loaf pan, cover loosely with a clean kitchen towel and allow to rise in a warm spot until it is just slightly above the edge of the pan, about 30 minutes
20. 20 While the dough is rising, place a rack in the center of the oven and preheat to 375 degrees
21. 21 When the dough is risen, slash the top of the loaf in three diagonal cuts with a very sharp knife and bake for 30 minutes, or until golden-brown on top and the bread registers an internal temperature of 190 degrees on an instant-read thermometer
22. 22 If you don’t have a thermometer, remove the bread from the pan, tap the bottom of the loaf and listen for a hollow sound
23. 23 Once baked, turn out the bread onto a wire rack and cool completely before slicing

Notes: Classic White Whole Wheat Sandwich Bread, A. Combine the milk and butter and immediately add it to yeast mixture. 3.B. Turn on the mixer to low, and add in 2 cups all-purpose flour in 1/2 cup increments. Increase the mixer speed to medium …

100% Whole Wheat Sandwich Bread Recipe

Make this 100 percent whole wheat bread in your food processor, for a wonderfully light and chewy loaf.
Provided by: Stella Parks
Total time: 480 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 7

Ingredients:

• 15 ounces whole wheat flour, such as Bob's Red Mill (about 3 1/3 cups, spooned; 425g), plus more for dusting
• 11 1/4 ounces cool water, about 65°F/18°C (about 1 1/2 cups minus 4 1/2 teaspoons; 320g)
• 1 3/4 ounces dark or light brown sugar (about a shy 1/4 cup; 50g)
• 3/8 ounce (2 3/4 teaspoons; 11g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
• 1/4 ounces instant dry yeast, such as SAF (1 packet or 2 rounded teaspoons; 7g); not RapidRise or active dry (more info here )
• 2 ounces cool water, about 65°F/18°C (about 1/4 cup; 55g)
• 1 ounce neutral oil, such as safflower, or a nutty, flavorful oil, such as hazelnut or roasted pumpkin seed (about 2 heaping tablespoons; 28g)

Nutrition:

• Calories: 159 kcal
• Carbohydrate: 30 g
• Cholesterol: 0 mg
• Fiber: 4 g
• Protein: 5 g
• Saturated Fat: 0 g
• Sodium: 359 mg
• Sugar: 4 g
• Fat: 3 g
• Serving Size: One 8-inch loaf
• Unsaturated Fat: 0 g

How to cook:

1. For the Autolyse: In large bowl, combine whole wheat flour with first addition of water. Stir until water is absorbed; then knead briefly against the sides of the bowl until no floury bits remain. Cover and set aside for 2 hours 30 minutes to hydrate flour.
2. For the Dough: Transfer hydrated dough to a 14-cup food processor fitted with the regular metal blade (not the dough blade), along with brown sugar, salt, and instant dry yeast. Process until dough is silky smooth, and a small piece can be stretched into a thin sheet without tearing, about 75 seconds. The exact timing will vary with the power and capacity of a given machine. For smaller machines, the reduced capacity and power will necessitate dividing dough in half to process in stages.
3. Once gluten is well developed, drizzle in the remaining water and oil while the processor is running, and continue mixing only until smooth. At this stage, the dough will feel sticky, wet, and elastic.
4. First Rise: Transfer dough to large, lightly greased bowl (it's fine to reuse bowl from autolyse, no need to wash). Cover and proof until puffy, light, and roughly doubled in bulk, about 2 hours at 70°F (21°C). In a chilly kitchen, the dough will need more time to rise, and in a warmer kitchen, it will move faster.
5. Shaping the Loaf: Turn soft dough out onto clean surface lightly dusted with whole wheat flour. Pat dough into 7-inch square, and form into tight log, sealing dough together with heel of your hand. Nestle into lightly greased 1-pound loaf pan, seam side down; cover loosely as before.
6. Second Rise: Let dough proof until puffy, light, and risen about 2 1/2 inches above rim of pan at very center. To test dough, poke it gently with a flour-dusted fingertip; when dough is ready, it will retain a shallow impression that springs back after a minute. If dough is firm and springs back right away, continue proofing until dough retains a shallow impression. This will take about 75 minutes at around 70°F (21°C). Again, timing of the process will vary based on environmental conditions. Near the end of this period, adjust oven rack to lower-middle position and preheat oven to 350°F (177°C).
7. Baking the Loaf: After the second rise, uncover dough and bake until well risen, golden brown, and hollow sounding when thumped; about 45 minutes, or to an internal temperature of approximately 200°F (93°C). Immediately turn loaf out onto a wire rack, and cool completely before slicing, at least 90 minutes. Slice with a sharp serrated knife. The loaf will keep up to a week at room temperature in a bread box or paper bag.

Notes: Soft Whole Wheat Bread Recipe (Sandwich Bread), 1 3/4 Cups – Whole Wheat Flour – 200 grams – Use FRESH whole wheat flour for best results. 1 3/4 Cups – Bread Flour – 210 grams – Not all purpose flour. 5 …