Bread and Baking — By Ben on 12 February 2010
Healthy Whole-Wheat Sandwich Bread

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Whole-wheat bread

One of my culinary resolutions for 2010 was to make all of my bread at home. So far I’ve done great. I haven’t bought a single loaf at the store. However, I ran into the problem that Jon wasn’t eating it. His excuse was that the beautiful artisan bread wasn’t good for sandwiches. I made a couple of white bread loaves for sandwiches, but  that didn’t work because we love the Nature’s Pride 12-grain bread, but the few times that I tried making whole-wheat bread it didn’t turn out soft and light, like Jon likes it… until I realized I was doing it all wrong.

I was missing a very important ingredient to make my whole-wheat loaves soft, fluffy and light: gluten. When I read that I could buy gluten separately to make better bread, I literally ran to the store and bought a package of the stuff. Oh my, that’s been one of the best decisions this year so far. Now I can make at home whole-wheat bread just like the one they sell at the store. Jon’s verdict was that “this is good bread [for sandwiches]“.

Whole-wheat bread

 

Healthy Whole-Wheat Sandwich Bread
Author: 
Recipe type: Bread
Cuisine: Any
Serves: Makes 2 Loaves
 
Ingredients
  • •2 cups warm water
  • •1 packet of dry active yeast or 2¼ tsp
  • •1 TBSP agave syrup or honey
  • •6 cups whole-wheat flour
  • •2 TBSP olive oil
  • •1 tsp salt
  • •6-8 tsps gluten
  • •2 large eggs
  • •1 cup rolled oats
  • •1/2 cup ground flexseed
Instructions
  1. Mix syrup and warm water together. Add yeast and let it sit for 5 minutes.
  2. In the meantime mix the rest of the ingredients in a bowl.
  3. Add water and mix well until all the ingredients are incorporated.
  4. Knead for 10 minutes by hand, or 3 minutes at low speed in a mixer and then 5 minutes at medium high speed.
  5. Transfer dough to a greased bowl, cover with plastic and let double in size in a warm place (about 50 minutes)
  6. Punch the dough in the middle and turn it over a lightly floured surface.
  7. Divide in 2 and, with a rolling pin, roll each half to form a long rectangle.
  8. Roll the dough tightly to form the loaves. Tuck the ends under the loaves and place them on rectangular bread pans. Cover with plastic and let them rise for 45 minutes in a warm place.
  9. Pre-heat oven to 350°F.
  10. With a sharp knife or razor make a long cut along the top of the loaf. Brush water all over the top with a pastry brush.
  11. Place a baking pan with about 100 ml of water at the bottom shelf of the oven.
  12. Place loaves in the top shelf and bake for 35 to 40 minutes. You know the bread is ready when the tops are golden brown and they sound hollow if you tap the loaves.
  13. Let them cool down on wire racks before enjoying.

 

Whole-wheat bread

This is only the latest recipe I’ve come up with using gluten and whole-wheat bread. I get so excited when I am baking a new bread that Jon and the cats look at me like I’ve finally snapped and gone crazy, but this is how much I’ve been enjoying my bread and my new KitchenAid mixer. It looks like I am going to be able to keep my resolution of not buying bread at the store this year.

Lamb Update: I mentioned on my last post that I am going to create a lamb dish for a dinner on Sunday. A friend and I have been brainstorming ideas and we are leaning towards roasting a leg. The glaze would be tart/sweet/spicy, but that’s still on the works. However, this lamb souvlaki that Peter posted on his blog yesterday looks delicious. I should make a decision by tomorrow, because I need to start shopping soon, before we get another big snow storm…

¡Buen provecho!

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About Author

grew up around food. His family owned a restaurant in Mexico City and he spent a big deal of his childhood helping and learning after school the art of creating delicious dishes from simple ingredients. He created this blog to share his kitchen adventures with the world.

(30) Readers Comments

  1. That bread looks perfect, Ben!!!!

  2. I had just baked this! Only after I had kneaded the dough I remember I had forgotten the eggs! I baked them into 1 regular loaf and 2 mini loaves. Even without the eggs, the minis baked well and rose high. But the regular loaf didn't do as well, I think the lack of eggs sabotaged the structure and it didn't rise too well, definitely not anywhere as pretty as yours. I will love to give these another try, now with the eggs of course!

  3. What an eye opener. The picture looks amazing and the loaf so…so…professional! You can go into a bread making business with this one! Thanks for the tip on gluten.
    P.S. I think you mentioned in a later post about using this same recipe as pizza base? Does it not rise too much?

    • Hi Ann,

      Yes, I do use the same recipe to make pizza pie but I don't let it rise a second time. I either use it immediately after the first rise or store it in the fridge until I am ready to use it, usually the same day because the cold only slows down the process.

      Thanks for the visit and the comment :)

  4. hi,
    excuse me but what the ground flexseed is ????
    thank you and sorry for my ignorance

    virginiebalijon@gmail.com

  5. This is a great recipe for tasty sandwiches and breakfast toast. Like you, except for the occasional loaf like a nice baguette from a bakery, I quit buying grocery store bread years ago. It started with a bread machine back in 1999, but then I discovered how fun and easy it is to make by hand. I lived in London from 2006-2008 and I found more interesting breads in my grocers. I bought Duchy Organics (one of Prince Charles’ personal businesses) whole meal loaves occasionally and they were good if a bit pricey.

    I like experimenting with different flours. I used to buy something called Swiss Health Bread at Agata & Valentina on New York’s upper east side and it was amazing. I’d love to have that recipe. It was a small, heavy and dense loaf and we used to eat an entire loaf in one day.

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