Easy Sandwich Bread
American sandwich bread has proven to be a classic! Although it seems like there are an endless variety of sandwich loaves available at grocery stores, nothing beats a sandwich loaf made at home. The loaf only gets better when baked from our fresh milled wheat berries!
American sandwich bread has a tight, tender crumb. It is baked in loaf pans that produce a slightly domed, golden crust. There are a variety of sandwich bread recipes available today because of how versatile this bread can be! Our recipe is listed below and we hope you enjoy it as much as we do!
Our sandwich bread recipe produces a 1 pound, 10 ounce loaf that is slightly sweetened with your choice of honey, maple syrup, or molasses. It utilizes our Hard White Wheat Berries for a mild wheat flavor and a light golden crumb. Milk and oil enrich the bread and allow for a soft, tender loaf. This bread recipe is great as your go-to whole wheat loaf!
Since we brought up how versatile this easy bread recipe is, let us touch base on how to make some of your own adaptations. Feel free to add any mix-ins your heart desires! In our own baking of this bread recipe, we have added oats, flax seeds, chopped nuts, and a seed mix all with great results. Another option is to add cooked, cracked wheat berries to this loaf for a cracked wheat sandwich bread. We recommend a half cup of mix-ins per loaf.
Milk adds protein to this sandwich bread recipe and assists in developing the golden crust that is traditional in a sandwich loaf. However, if you are avoiding milk, feel free to use water or a milk substitute of your choice. You might notice a slight difference in browning, but the sandwich loaf should otherwise remain similar to the original bread recipe.
As we said before, this easy bread recipe is made using our Hard White Wheat Berries. When baking bread, a high-protein flour is essential for a high-rise loaf. A bread made from 100% whole grain flour will always have less of a rise and be denser. This is because the proteins found in flour are only found in the endosperm. Traditional white flour purchased at grocery stores are just that; endosperm. Our flour, milled from our wheat berries, contains whole grain nutrition from the bran, germ, and endosperm therefore, the overall protein will be much less. Personally, we love the result of our whole grain loaf. Give it a try and let us know what you think!
Tip for Slicing Homemade Bread: Homemade bread slices much better the day after it is baked. We recommend wrapping your bread in plastic wrap once it has cooled. Let it sit overnight before cutting into slices.
Sandwich Bread
- Author
- Palouse Brand
- Prep Time
- 15 minutes
- Cook Time
- 3 hours
- Servings
- 1 loaf
- Category
Wheat Berry Recipes
- Cuisine
American
Ingredients
- 420 grams Palouse Brand White Bread Flour
- 1 ⅓ cups low-fat milk
- 1 tbsp. instant yeast
- ¼ cup honey, molasses, or maple syrup
- 1 ¾ tsp. salt
- 1 tbsp. + 1 tsp. vegetable oil
Directions
- Warm milk to 100 degrees to help activate yeast.
- Add yeast to the milk and wait 5 minutes for yeast to foam.
- Add honey, salt, vegetable oil, and flour to yeast mixture.
- In a mixer, mix on low with the hook attachment until the dough forms 1 mass. Increase the speed to high and beat for 5 minutes.
- Let the dough rest for 1 hour in a covered, well-oiled bowl until doubled in size.
- Remove dough from the bowl and press down with your hands to flatten into a rectangle. Tightly roll the dough along the long side of the rectangle, pressing down to seal as you go. Make sure the roll is tight so you don’t have holes in your finished loaf.
- Place dough into an 8 ½ x 4 ½ bread pan. Cover with plastic wrap and set aside to rise for 1 hour.
- Once your loaf has risen 1 inch above the bread pan, it is ready to be baked.
- Brush the top of the loaf with an egg beaten with 1 teaspoon of water.
- Bake at 350 degrees for 50 minutes. Bread is done when the internal temperature reaches 190 degrees.
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17 comments
I made this bread today and will wait until tomorrow to try it. It looks and smells delicious, but it didn’t rise quite as much as yours.
Patti Clarke
Can you provide nutritional information? How many calories, carbs, etc?
C
I made this recipe today in my bread machine. I milled my hard red wheat berries to use. I reduced the amount of yeast to 2 scant teaspoons. I added 2 Tablespoons of vital wheat gluten. My bread came out great!
Mary
I made this sandwich bread in my bread machine and I ground 2 cups hard red wheat and 1 cup hard white wheat and I added 3 tbls flour and then I let it finish on knead and when the second rise came I took it out and shaped it and put it in my pullman pan and baked it 50 minutes and it was soft and tasted great. Thx for the great recipe.
Marguerite Beck
These are all really great questions, when are you writing answers to them? They are over 3 years old…..
Peggy
I made this in my bread Oster bread machine twice. First batch using 420g of hard red wheat berries. Second batch using 420 g of hard white wheat berries.
For the hard red I added 1 T of King Arthur whole grain bread improver. It turned out pretty good but should have added 2T of the improver as it collapsed slightly.
For the Hard white berries I add 3 T of homemade bread enhancer. This did real well for the rise but collapsed some. The bread enhancer was 2-3 years old. I may need to make some more with fresh ingredients. And/Or try it with hard red berries.
Bread Dough Enhancer (3 T per loaf)
1 cup gluten
1/2 cup nonfat dry milk
2 T lecithin
2 T pectin
2 T gelatin
1 t ascorbic acid
1 t ground ginger
HarryG
Just made my first round of flour in my Vitamix Dry Grains container. Made this recipe as my first item.. LOVE IT. Ityped it with a sprinkling if oatmeal. YUMMY!
Belinda
all those questions posted are good. but i don’t see any answers from the company. just bought 15 of various berries would like to see answers posted. thanks
nancy T
Hi, We are working on making all of our recipes printable.
Palouse Brand
Is there a way to print the recipe with printing everything here?
Patricia
Is veg oil necessary? I’ve always used butter in my bread recipes. Is the oil better for something?
Barbara Kartoz
I made my very first loaf of bread using my fresh milled hard white wheatberries. Everything went great….til I put it in the oven. It fell pretty badly. I’m not a pro at bread making but not a novice either however I’ve always used either AP flour or bread flour from the store. Do I need to use wheat gluten? I did notice that it raised a little more than an inch above the pan before baking, maybe that was why. I was surprised at how fast it rose! I don’t want to give up, any suggestions would be appreciated!
Annie
What is the purpose of sifting the flour in this recipe? Should the small amount of material that does not go through sifter be discarded?
Laura
I made this bread and it turned out great! I have a question on storing it. Does it need to be refrigerated if not eating it up in a couple of days? What do you recommend?
Judy Benson
So excited to start playing with the Whitewheat berries I just recieved. Little did I know that when I ordered it from Amazon we must have actually seen it being harvested. We drove past your fields on our way to visit our son in Moscow, Idaho. We live in Hawaii and had never seen anything like the beauty of your wheat fields. I bake Sourdough Bread and can not wait to see what this hard white gives me.
Nancy Adkins
So excited to start playing with the Whitewheat berries I just recieved. Little did I know that when I ordered it from Amazon we must have actually seen it being harvested. We drove past your fields on our way to visit our son in Moscow, Idaho. We live in Hawaii and had never seen anything like the beauty of your wheat fields. I bake Sourdough Bread and can not wait to see what this hard white gives me.
Nancy Adkins
Can you make this bread successfully with standard Active Dry yeast, or is instant (rapid rise?) required? Thank you!
Athena PN
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