Simple and Healthy Homemade Sandwich Bread

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Simple and Healthy Sandwich Bread

  • 6 cups warm water
  • 1 ½  cups sugar*
  • 2 T instant yeast**
  • ¾ cup oil
  • 6 teaspoons salt
  • 7 cups bread flour
  • 7 cups whole wheat flour***
  • 2 Tablespoons dough enhancer (optional)

Pour warm water into a large Bosch mixer.   Add  1 ½  cups sugar, and the yeast.  Mix on low speed and allow the yeast activate.  Add the oil and the salt.  Add the bread flour, one cup at a time.  Add the whole wheat flour, one cup at a time.  There is enough flour when the dough starts to pull away from the side of the mixer.  Allow the dough to knead for at least 5 minutes.  Transfer dough to a large container and allow it to double, 1-2 hrs.***  Cover counter top with a thin layer of oil and gently pour dough onto counter top.  Cut into four equal portions.  Flatten each piece gently then roll to form loaf shape.  Place in four large  9″ by 5″ loaf pans.  Allow dough to rise again in the loaf pan until it has almost doubled.  Bake for 10 minutes at 375 degrees and 20 minutes at 350 degrees.  If the tops of the bread are browning too quickly simply remove the pans from the oven and cover the loaves with aluminum foil.  Check to make sure the internal temperature of the loaf reaches 190 degrees.

Thank you Emily Hickey for sending me the original recipe.  Thank you Heidi Brady for sharing this recipe with my sister Emily.

*The original recipe had 1 cup of sugar, I’ve increased it to my liking.  Honey can be used, but is messy and more expensive than granulated white sugar.

**The original recipe called for 1/3 cup active dry yeast, available in bulk from most super-centers.  This amount of yeast allows for a very quick rise, but may lead to a yeasty aftertaste and a crumbly texture.  When I have tried to make sandwich bread this way I am always disappointed with the way it slices.  I like an even crumb!  For me, 2T instant yeast was perfect in my hot August kitchen.  I have used up to 3T yeast in the winter.

***I grind my own wheat and store it in the refrigerator until I’m ready to use it.  Store-bought would work as well.  This could also be made with all white flour, and butter could replace the oil.  If 100% whole wheat flour is used the addition of ½ cup of gluten is necessary to keep the loaf from falling apart

The original recipe also detailed the use of six 9 x 4 loaf pans.  I found it hard to fit this many loaves in my oven at once.  Someday I’ll have a double oven.