This site uses Akismet to reduce spam. Hi Kathleen! We have made this numerous times since I discovered your site and no longer need to buy bread at the store. You can skip it since it’s not that much and the bread should be fine. Your email address will not be published. And now you can make it too. I did this with some yeast rolls and it worked out perfectly. Also, if I may educate you-plastic does tremendous harm to our environment. Thanks so much for your comment. It’s best to store homemade sandwich bread on the counter. . Immediately … This bread is not soft-crust sandwich bread and it’s not a boule; rather, it has elements of both but could satisfy my craving for neither. Would it be possible to substitute a small amount of flour with cocoa powder? We all have our preferences: white and squishy, hearty whole grain, or crusty baguette.And once you get into the groove and have a bit of practice, it’s quite simple to make. Do you think this would work with unbleached all-purpose flour? Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or by measuring its interior temperature with a digital thermometer (it should register 190°F at the center of the loaf). Check out this article on the cracking of bread. For thousands of years man has been enjoying bread. I usually do not use dairy when I bake bread, but it really does add a richness. The dough was soft and easy to work with, I look forward to trying more of your recipes . Namaste, Hi Elly! The first boosts brain function; the second is great for heart health. I’m glad those swaps worked out well. Amazing! I just make make a loaf every week! Didn’t add poppy seeds cause I didn’t have any. This is done by heating your milk to a temperature of 82 degrees, a little higher than that is fine … Any recommendations? Hi! I have a Zojirushi 2 lb machine and would like to use it to make it. Butter: fat helps to give the bread a finer crumb and better texture, but we’re only using 3 tablespoons. . It’s incredible! During the current COVID pandemic I decided to make my own bread. Thank You!! You can toast in and make breakfast sandwiches, have a BLT or top with almond butter, fruit preserves and bananas for a healthy … I found it turned out quite bland, and I followed the recipie with the exception of trading instant for dry active yeast. Once bread is completely cool, wrap in plastic and store at room temperature. Watch carefully because you don't want the dough to rise too much. I strengthened the dough using the coil fold method at 30 minute intervals for the first 90 minutes, then moved the bowl to a cooler spot and allowed it to continue to rise for about another hour. We haven’t tried it in a bread machine but I think it might work; let us know if you try it! Perhaps 1 cup? I would only sub it for the whole wheat flour! Thank you for the recipe. So just make sure you’re keeping a close eye on it. Wish i didnt have to scroll through Pages and pages to get to the recipe. It's about having the confidence to do what we were made to do. Mine came out soooo dense even though I followed the recipe to a T. sounds like it didn’t rise long enough! Whole wheat flour: I wanted this sandwich bread recipe to include whole grains so I opted for a little whole wheat flour. I made this today! We would eat 2 loaves a week in our fam. I had everything but the seeds but really wanted the crunch. This is my favorite bread recipe!! hope this helps! This bread can easily be made vegan, simply use brown sugar instead of honey, almond milk for the regular milk, vegan butter and skip the egg wash. But I’ve tried so many of your recipes before, and have never had one not turn out, so I knew it was me, and not the recipe. Typically I do 8-10 minutes on the ‘stir’ or slow speed! It’s great for grilling or for sandwiches too! First it’s important to know that there are two types of yeast to choose from. Required fields are marked *. hi! Not only was the bread SO much better than the store-bought version, but it was a creative hands-on activity that I felt I could incorporate into an afternoon. look no furthe, meet the French toast I can’t stop eating! Cooking, Healthy Hostess Carlene January 21, 2013 2013 food trend recipe, butternut squash soup, carlene thomas rd, healthy hostess, low calorie french onion soup, skinny french onion soup, wedding wellness, whole wheat bread bowl recipe, winter veggie soup 14 Comments You can also use active dry yeast, but the bread may take a slightly longer time to rise. Glad you enjoyed regardless! Milk: I’ve used both regular milk and almond milk with success. This is my favorite recipe. Next, stir in melted butter into the bowl with the oats/yeast/honey. I notice you don’t put sodium content. I used the vegan options, used Agave syrup in place of honey and since I didn’t do the egg wash I was able to roll the dough in the topping mixture which got it to stick pretty well. Thank you! I’ve been making this for over a month and can’t stop. It’s also simple especially since I let my mixer knead the dough! Such a soft texture with great flavor! This can also be done in the bowl of a stand mixer fitted with a dough hook. Sharon Hinton, I’ve been baking bread for a couple of years now n this is by far the best result I have got! Thanks so much! Did you use the recommended flours? Please confirm. But top of my bread to be cracked!! Would using a liquid fat source still work in this recipe? You might not need all the flour. Allow to rise for 30 minutes in the pan while you preheat the oven to 200°C/390°F. Learn how your comment data is processed. Hi! We welcome you to our Ambitious Kitchen. Thanks! Learning how to measure flour properly will ensure success. Amazing! Everything is perfect about this bread, and I will make it many times in the future. Yes, absolutely! I looked at so many recipes but this one seemed just right. This bread is out of this world!! Hope you love this bread! To make it paleo you’d have to substitute the oats, whole wheat flour, bread flour, and I wouldn’t recommend making any swaps! This bread was OUTRAGEOUS!! This sandwich bread recipe had easy to follow directions and turned out perfectly! I love this bread; although it tastes rather salty. Any advice on things I should tweak for my next attempt to get better texture? I used my kitchen aid dough mixer and it helped things go more smoothly, but this recipe is very straightforward and easy to follow. again thinking more fluid would help with that. Brush the top of the loaf with a beaten egg then sprinkle on some extra seeds and oats. I beg people to please stop using plastic film (and single use plastic in general)–there are so many safer options for your health and the health of the environment. This bread Is so delicious! At least! Thank you! Hope you’re enjoying the mommy journey. I’m hoping so. You can also wrap the bread in plastic and then wrap it tightly in foil. When I came home I took it out and waited until it rose above the loaf pan I waited and waited and waited and finally, after several more hours and it not having risen anymore from where I took it out of the fridge I decided to bake it. Whole grain bread – 2 slices (138 calories) Tuna salad from the deli counter – ½ cup (192 calories) Lettuce cold cut leaves – 1 leaf inner (1 calorie) Mayonnaise (Light, cholesterol-free) – 1 tablespoon (49 calories) How long should you be kneading this in a stand mixer? this happens when you have over proofed your dough or have let it rise for too long. I just sliced into my loaf which I baked yesterday evening – it’s delicious!!! Is there a way to make this recipe without honey? For some reason my loaf turned out pretty big. Everything looked on point and nicely risen when I transferred them to the oven to bake.. then I checked on them 20 minutes in and they had fallen flat. Add the remaining flour, a tablespoon at a time, and knead until the dough is smooth and soft. Do try it out ! I’m glad those worked out well! I’m glad it worked out regardless! I mostly followed the recipe as is with these modifications – used Oatly oatmilk instead of regular milk, accidentally used mustard seeds instead of sesame seeds (don’t ask me why), active dry yeast instead of quick rise. I used 3/4 cup oat flour Cover the dough with plastic wrap or a damp kitchen towel and allow to rise for 1 hour or until doubled in size. Bread can definitely be tricky (it’s way more scientific than other baked goods!) We live full time in our RV and I have a convection oven which I made this bread in. This is the most beautiful bread! THIS RECIPE IS DELICIOUS!!! Hi Monique…thank you for sharing such delicious recipies -always a hit. So I tried it again, following the directions more closely, and it turned out beautifully! I’m glad you gave this one a second shot and that it turned out amazing Enjoy! I forgot the butter, and I over kneaded it. I feel like my kitcehnaid could handle it. I would really love to make this bread! Along with the sunflower seeds and oats, I added some toasted pumpkin seeds and walnuts. Sometimes doesn’t rise as high as the picture, but it does get above the lip. http://serious-fitness-programs.com/weightloss Follow Us On Facebook: ⇨ https://www.facebook.com/TheSeriousfitness⇨Tools and ingredients:Olive Oil … I had some everything bagel seasoning (which has the seeds plus pepper and garlic) so threw in a tablespoon of that. But also to brush the loaf with a little melted butter as it comes out of the oven. Besides just eating it warm from the oven, this homemade bread can be enjoyed in so many ways. 2 to Prevent the the bread from sticking to the Baking pan oil it all the way to the top edges , also Flower in the Baking pan helps, Great tip with the oil! Goood. I wish I could be more help! I haven’t tried it in a bread machine but I know that readers have done it with success. It’s important that you use 100% whole wheat flour in this recipe. I hope you LOVE this bread as much as we have enjoyed making it for you! Unfortunately I don’t have measurements in in weight, so I’d suggest looking for an online conversion calculator. My new go-to bread recipe. I made a few modifications, mostly to the method, as follows: I doubled the recipe, using 3 cups white and 2 1/2 cups whole wheat flour, and 3 cups total liquid, half water and half milk. I can’t wait to use it all week to make sandwiches for work. Sending lots of love. How to make sandwich bread Make the dough: Combine yeast, warm (not hot) water and sugar in a bowl/measuring jug and mix well. Third time was the charm. We use this sandwich bread recipe for sandwiches, garlic bread, french toast, avocado toast — the list goes on! We made it in the bread maker and it turned out great! You just need to make sure the milk is warm, but not hot. Let me know if you give it a try with a smaller loaf pan and if that changes at all . Do you have any advice on how i could do this recipe to fill these pans making a nice fluffy loaf? I make at least 2 or more of your recipes every week, but am not great at remembering to leave commentsZ Thanks for helping me keep healthy, yummy food on the table!! Forgot to leave the rating last time. Also when using almond milk instead of cows milk the dough seemed dryer so I ended up using more milk (about a 1/3 cup) until looked/felt right. So. First rise did nearly double in size (I think) and then kneaded with hand a bit before the 2nd rise. Thanks for sharing those details. I would not like to buy a huge quantity, but am not sure how to get it. You can also subscribe without commenting. Like tomorrow haha. . Learn how your comment data is processed. I love this recipe! Having lived in northwest Connecticut for over 35 years, in close proximity to NYC with its great Jewish delis, baking some of the finest rye bread going, I snagged this recipe from a friend. Even the kids love it. When I was ready to bake, I removed the pans from the fridge to warm up while I preheated the oven to 375. Tasted like my grandmas! I’m not usually a fan of whole grain/wheat breads but I loved this one. Bread should be wrapped tightly and store at room temperature. I have been looking for the perfect healthy bread recipe, as I am trying to stop buying bread at the grocery store to cut down on my plastic usage. Any idea what might have gone wrong? Thank you so much for this wonderful recipe. This bread is the just the best. I plan on making this bread this weekend and was wondering if I can sub olive oil for the butter? The most obvious use is for delicious sandwiches. I use for sandwiches or toast. Warm the milk feels like warm bath water when you test it with your finger. I followed the instructions to a T, other than I didn’t have poppy seeds so I used whole flax seeds and pumpkin seeds. This bread is so delicious and will be the only bread I make for a long time. Think the lovely helpful hints could come later ot at least a link at the beginning that goes directly to the recipe. Weighing it is the most accurate, but I do mention that I typically measure it with cups and it still works out just fine and thank you for the tip – always doing my best! Oh well, they do say that practice makes perfect, so fingers crossed! I love baking an extra loaf for toast + sandwiches Glad you loved it! It’s soft, tasty and looks perfect. Hi! This homemade healthy sandwich bread recipe is soft and made with healthy ingredients like whole wheat flour, sunflower seeds, poppyseeds, sesame seeds, oats, flaxseed and just a touch of honey. Once you have filled the measuring cup to the top with the flour you’ve spooned in, take the edge of the four scoop of the flat edge of a knife and level the cup. I was given live yeast his name is Charlie. My absolute favorite bread recipe! Used about ¼ cup instead of ⅓ to compensate for the higher density of the oats. The inclination to bake my own sandwich bread came after visiting my Grandma and watching her crank out her homemade bread quicker than Martha Stewart. The bread should not come more than 1 inch above the brim of the pan during the second rise. Feel free to add salted butter and/or a touch more salt to boost the flavor! Bread making just takes practice, but homemade is the best way to go. Thank your for having vegan modifications! Bread flour: to help keep this seedy sandwich bread soft, fluffy and airy, we’re using bread flour, which has a higher protein level to help lighten the bread’s texture. Please check your inbox to receive your free download! I allowed a minute rest for better absorption before kneading on medium speed about 10 minutes, until I could stretch the dough to almost see through it without tearing, then. Happy to hear that it’s a new favorite . Thank you. <3. I do not have whole wheat flour at hand-. Only other change I made was to use my 9″ X 5″ bread pan instead of the smaller one, which let it rise more and wasn’t dense like my first 2 attempts. I get this question all the time in my cinnamon roll recipe and can understand why it may be confusing to know if your yeast is activated. The perfect bread! Do you have the weight of each ingredient in grams or could you point me in the direction of a good website or chart that could help me? The other flour used should still be bread flour. Glad you enjoyed! To Tip I found, My active dry yeast that I keep in the freezer worked fine with the recipe as written so you don’t need to have instant yeast.