I remember the first time I had wheat bread. It was at my grandmother’s house. When I was in elementary school, she often made me a lunch of turkey cold cuts with cheese, mayonnaise, and wheat bread with the crusts cut off. I ate this with a side of chocolate or strawberry milk.
Those were some of my favorite childhood memories. And, I actually liked the wheat bread.
As an adult, I still prefer wheat bread unless its homemade white sandwich bread. “Wheat bread” is more flavorful and interesting than its white bread counterpart because a lot of things are still added to it to make it taste better.
Wheat bread as we know it in the United States is packed with additives, sugars, and preservatives such as soybean oil, calcium propionate, sorbic acid, monoglycerides, soy lecithin, and artificial flavors.
But, I’m not going to lie: I think wheat grocery bread tastes pretty good!
I know… the SHAME!
BUT! I did still want to create my own using quality ingredients.
I find that good old fashioned homemade wheat bread is healthier, tastes better, and fills you up more than any store-bought bread.
WHY YOU’LL LOVE THIS RECIPE
- Easy to make
- 9 Ingredients
- Uses instant yeast; no need to test it for activity
- Super soft texture
- Buttery crumb
- Can be frozen
- Sliceable for sandwiches.
- Can be made in advanced for weekly lunches
This is NOT 100% whole wheat; this bread is a mixture of white and wheat with brown sugar and molasses for a touch of sweetness. This ingredients give the bread the molasses flavor favored in sliced wheat bread.
This hybrid bread also gets a better rise than 100% whole wheat bread. It also has the added health benefits and nutty flavor of wheat without the risk of a raw and dense crumb.
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7×4 loaf pan – This is the standard sized pan used for making a loaf of bread.
bread lame or serrated knife – Used for scoring a line down the center of the bread. This helps the yeast expand and prevents cracking in the bread.
optional: scale – A scale is not necessary, however, it makes your measurements more accurate, promising consistent results. A scale minimizes cleanup and makes cooking and baking easier.
Wheat Sandwich Bread
- 2 cups (250g) bread flour
- 2 cups (250g) wheat flour
- 1 1/2 cups (350ml) water
- 1 tbsp (15ml) molasses
- 1 tbsp (15g) dark brown sugar
- 1 tbsp (15g) extra virgin olive oil
- 2 tsp (10g) sea salt
- 1 tsp (5g) instant yeast
- 1 tbsp melted butter for brushing
If mixing by hand
Place all of the ingredients except for the butter into a mixing bowl. Use a spatula to mix the dough until it comes together into a mound. You can continue using the spatula, or switch to your hands to continue kneading the dough. Use extra olive oil or cooking spray to prevent the dough from sticking to your hands.
If mixing with a stand mixer or bread machine
Alternatively, place all of the ingredients except for the butter into a stand mixer with a hook attachment or into a bread machine set on the “dough” setting. When using a stand mixer, knead the dough until it becomes stretchy and peels easily from the sides of the bowl.
Let the dough rise
If using a bread machine, you can skip this step. Otherwise, generously grease a separate and clean large mixing bowl with the olive oil. Grease your hands with the olive oil and shape the dough into a ball. Place the dough ball into the greased bowl and cover it with plastic wrap.
Allow the dough to rise for 1 to 2 hours at room temperature until it has tripled in size. For the best flavor, set it rise in the refrigerator for 4 to 8 hours, checking half way through to punch down the dough in case it overflows.
Shape the dough
Preheat your oven to 350°F (175C).
Turn the dough onto a floured surface and shape it into a log with the seams facing downward.
Generously grease a 7×4 baking pan with cooking spray. Place the dough into the pan with the seam side facing downward. Spray the top of the bread with additional cooking spray and loosely cover the bread with plastic wrap.
Allow the bread to rise for 1 to 2 hours or until it has tripled in size.
Lightly coat the top of the proofed bread with flour. With a bread lame or a sharp knife, score a line vertically from the top to the bottom of the bread. The line should be 3/4 inches deep.
Bake the bread
Bake the bread in the oven for 30 minutes.
The bread is finished when the top feels hollow when tapped and the crust is light brown. Dust off the additional flour and brush the melted butter over the crust. Allow the bread to cool for at least 10 minutes.
Carefully release the bread from the pan and allow it to cool completely on a cooling rack.
The bread can be easily sliced with a serrated bread knife. Serve with your favorite lunch meats, jams, or butters!
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