I have been searching for a good sandwich bread for some time now. A recipe simple enough for a weekly loaf. You know the kind of bread for morning toast slathered in butter or to hold together lettuce, bacon, tomato and avocado for quick weeknight dinners. Then there is of course the chicken salad.
The majority of recipes I came across had a long ingredient list with two tablespoons of this, a teaspoon of that. It all seemed quite complicated and to be honest a little fake. Them with their powdered milk and instant potato flakes. Bleh. I was looking for something grandma would make. A recipe scribbled down on oil stained paper with a title like Eloise’s Sandwich Bread. A girl can hope right?
Well, no old timer quaint name like Eloise, but have you visited the King Arthur Flours’ website? Oh my goodness, I could spend hours pursuing my nose in the yeasted bread section or the muffins and quickbreads section will send me straight into fall. It was there I found the recipe for this bread. So simple. The recipe is meant to act as a base with endless possibilities for healthy add ins. The original recipe calls for a 1/2 cup of chopped nuts which I will be trying in the coming weeks (sunflower seeds!). Some ground flax seeds would be wonderful or a 1/2 cup or so of oatmeal.
Whole Wheat Sandwich Bread
Recipe adapted from King Arthur Flour
- 1 1/2 cups lukewarm water (100-110 degrees)
- 3 T olive oil
- 5 T honey (or molasses, maple syrup)
- 3 1/2 cups whole wheat flour
- 1 1/2 t salt
- 1 1/2 t instant yeast
Combine all of the ingredients, and mix them till you have a loose dough. Let the dough rest, covered, for 20 minutes, then knead till fairly smooth about 5-10 minutes. Allow the dough to rise, covered, for 1 to 2 hours, or until it’s puffy and nearly doubled in bulk. Gently deflate the dough, shape it into a log, and place it in a lightly greased 8 1/2 x 4 1/2-inch bread pan. Cover the pan with lightly greased plastic wrap, and allow it to rise for about 1 hour, till it’s crowned about 1 inch over the rim of the pan. Bake the bread in a preheated 350 oven for 30-40 minutes, tenting it lightly with aluminum foil if the crust begins to brown to quickly. Yield: 1 loaf.
*Would you believe I forgot to take a photo of the bread all nice, golden and beautiful!? To be honest I could not wait to cut a slice and slap butter on em’. 3 slices later and who knows how much butter. Ouf…