White Whole Wheat Sandwich Bread Recipes

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SIMPLE WHOLE WHEAT BREAD



Simple Whole Wheat Bread image

Simply a great-tasting and easy-to-make whole wheat bread.

Provided by Nita Crabb

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Wheat Bread

Time 3h

Yield 36

Number Of Ingredients 9

3 cups warm water (110 degrees F/45 degrees C)
2 (.25 ounce) packages active dry yeast
⅓ cup honey
5 cups bread flour
3 tablespoons butter, melted
⅓ cup honey
1 tablespoon salt
3 ½ cups whole wheat flour
2 tablespoons butter, melted

Steps:

  • In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
  • Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
  • Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
  • Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely.

Nutrition Facts : Calories 134.1 calories, Carbohydrate 25.9 g, Cholesterol 4.2 mg, Fat 2.1 g, Fiber 1.9 g, Protein 3.8 g, SaturatedFat 1.1 g, Sodium 207.1 mg, Sugar 5.3 g

WHOLE WHEAT SANDWICH BREAD RECIPE BY TASTY



Whole Wheat Sandwich Bread Recipe by Tasty image

Here's what you need: warm water, honey, active dry yeast, whole wheat flour, all-purpose flour, oil, salt

Provided by Joey Firoben

Categories     Breakfast

Yield 12 servings

Number Of Ingredients 7

1 ¼ cups warm water
1 ½ teaspoons honey, or sugar
1 ½ teaspoons active dry yeast
2 cups whole wheat flour
1 ⅓ cups all-purpose flour
2 tablespoons oil
1 ½ teaspoons salt

Steps:

  • In a large bowl, whisk the water, honey, and yeast. Let sit for 5 minutes, until the yeast has bloomed.
  • NOTE: It may be tempting to use all whole wheat flour in this recipe, but, in our testing, that method resulted in dense, tough, squat breads that barely rose when we tried to proof them. Using some all-purpose flour was necessary to give us the rise and soft, pillowy texture we wanted in a good sandwich bread.
  • Pour in the wheat flour, all-purpose flour, oil, and salt, and mix until the dough comes together in a ball that does not stick to your fingers.
  • NOTE: You can also do the first 2 steps in a standing mixer fitted with a dough hook attachment, mixing on low speed until the dough no longer sticks to the sides.
  • On a lightly floured surface, knead the dough a few times until it really starts to form a tight ball.
  • Form the dough into a ball shape and transfer to a greased bowl, turning the dough to coat it in grease. Cover the bowl with plastic wrap or a wet towel and store in a warm place for 1 hour.
  • Allow the dough to proof until it has doubled in size. Save the plastic wrap or towel as you'll be using it again.
  • Transfer the proofed dough to a lightly floured surface and press the dough - don't stretch - into a 7x7-inch (18x18 cm) square.
  • Fold the top 3rd of the square down, and the bottom 3rd up to form an even rectangle. Pinch the top fold to seal the dough.
  • Roll the dough over so that the seal faces upward and fold both ends up toward the center, so that the dough has formed an even log shape about the size of your loaf pan.
  • Transfer the dough to a greased loaf pan and cover with with the same plastic wrap or towel used before.
  • Let the dough rise for 1 hour, until it has poofed over the edge of the loaf pan about 1½ inches (4 cm).
  • Preheat the oven to 375°F (190°C).
  • Remove the plastic wrap or towel and transfer to the oven and bake for 50-55 minutes, until the dough has browned slightly and formed a light brown crust.
  • Immediately remove the loaf from the pan and set aside to cool for at least 1 hour before slicing.
  • Store in an airtight container or bag. The bread can be stored in freezer up to 6 months.
  • Enjoy!

Nutrition Facts : Calories 145 calories, Carbohydrate 26 grams, Fat 2 grams, Fiber 2 grams, Protein 4 grams, Sugar 0 grams

50% WHOLE WHEAT SANDWICH BREAD



50% Whole Wheat Sandwich Bread image

Provided by Rose Levy Beranbaum

Categories     Bread     Mixer     Side     Bake     Back to School     Healthy     Honey     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes one (8-by 4 1/2- by 4 3/4-inch) loaf

Number Of Ingredients 9

1 1/2 cups (12 ounces/336 grams) water, room temperature (70°F to 90°F)
2 tablespoons honey
1 3/4 cups (8.7 ounces/244 grams) whole-wheat flour
1 1/4 teaspoons instant yeast (also known as rapid-rise or bread machine yeast)
1 2/3 cups (8.7 ounces/244 grams) Gold Medal "Better for Bread" flour*
3 tablespoons non-fat dry milk powder
2 tablespoons vegetable oil
1 1/2 teaspoons fine sea salt
*If unavailable substitute 1/2 cup plus 1/3 cup (4.4 ounces/122 grams) bread flour and 1/2 cup plus 1/3 cup (4.4 ounces/122 grams) unbleached all-purpose flour.

Steps:

  • Make dough starter (sponge):
  • In bowl of stand mixer fitted with whisk attachment, whisk together water, honey, whole-wheat flour, and 1/2 teaspoon yeast until very smooth, about 3 minutes.
  • In medium bowl, whisk together "Better for Bread" flour, milk powder, and remaining 3/4 teaspoon yeast. Sprinkle mixture over whole-wheat flour mixture (sponge) in bowl of mixer to form blanket on top of sponge. Cover bowl tightly with plastic wrap and let stand at least 1 hour, preferably up to 4 hours. (Starter can be made ahead and refrigerated, tightly covered with plastic wrap, overnight. There is no need to bring starter to room temperature before proceeding.)
  • Mix dough:
  • Attach dough hook to stand mixer and mix starter on low (#2 on Kitchen Aid) until rough dough forms, about 1 minute. Scrape down sides of bowl, then cover tightly with plastic wrap and let dough rest 20 minutes. Add vegetable oil and mix on low until incorporated, about 30 seconds. Add salt and mix on low until dough is smooth, sticky enough to cling to fingers, and pulls away completely from bowl, about 7 minutes. If dough is not sticky, using spray bottle, spray with small amount of water and briefly knead by hand just until sticky.
  • First Rise:
  • Using vegetable oil or nonstick vegetable-oil spray, lightly oil 3-quart or larger bowl (or dough-rising container). Transfer dough to bowl and lightly oil or spray top of dough. Using tape, mark outside of bowl to approximately double current height of dough. Cover container tightly with plastic wrap and let dough rise in warm place (75°F to 80°F, see Chef's Notes) until doubled in size, 1 to 1 1/2 hours.
  • Using oiled dough scraper or spatula, transfer dough to lightly oiled work surface.
  • Gently stretch bottom of dough and fold up to center, then repeat with left side, right side, and top. Round dough package then transfer to bowl, smooth side up, and lightly oil or spray top of dough. Using tape, mark outside of bowl to approximately double current height of dough. Cover bowl tightly with plastic wrap and let dough rise in warm place until doubled in size and depression holds when pressed gently with fingertip, about 1 hour.
  • Shaping dough and final rise:
  • Transfer dough, smooth side down, to lightly floured work surface and press gently to flatten to about 1/2-inch thickness. (Dough will still be slightly sticky but use only as much flour on work surface as absolutely necessary to prevent sticking.) Lightly coat sheet of plastic wrap with vegetable oil or nonstick vegetable-oil spray. Cover dough with oiled plastic wrap and let rest 20 minutes.
  • Lightly coat loaf pan with vegetable oil or nonstick vegetable-oil spray. Using fingertips, dimple dough all over to eliminate air bubbles, then shape into rectangle about twice size of loaf pan. Fold right-hand-side of rectangle over to just past center, then fold left-hand-side over to meet right-hand-side. Roll down top edge of dough, using thumbs to push dough down and away from you. Continue rolling until you reach bottom then use thumbs to press and seal bottom edge. Transfer dough to prepared pan (dough should fill pan to 1/2 inch from top). Lightly coat sheet of plastic wrap with vegetable oil or nonstick vegetable-oil spray and gently cover pan with oiled wrap.
  • Let dough rise in warm place until highest point is about 1 1/2 inches above sides of pan and depression very slowly fills in when pressed gently with fingertip, about 1 hour. Using razor or thin sharp knife, make 1/2 inch deep lengthwise slash along top of bread.
  • Bake bread:
  • While dough is rising, position rack near bottom of oven and top with baking stone or heavy baking sheet. Set aluminum-foil-lined cast-iron pan or heavy rimmed baking pan on floor of oven and preheat oven to 450°F for 1 hour.
  • Using spray bottle, spray top of dough with water. Quickly transfer bread to hot baking stone (see Chef's Notes) and add 1/2 cup ice cubes to pan beneath.
  • Bake bread, rotating pan 180 degrees halfway through, until top is golden brown and skewer inserted in middle comes out clean (instant read thermometer inserted into center will register about 205°F), 40 to 50 minutes. Transfer bread from pan to rack to cool completely. Serve warm or at room temperature.
  • Chef's Notes:
  • •Dough rises best around 75ºF to 80ºF. If your house is on the cold side, you can set a container of very hot tap water near the rising dough and cover the dough and the hot water with a large plastic container or bowl-you will need to reheat the water every 30 to 40 minutes. Alternatively you can place the dough (and the small container of very hot water) in a microwave oven (not turned on!) or a standard oven without a pilot light, but with the oven light turned on to provide gentle heat. •If you want to make this bread over a 2-day period, you can refrigerate it overnight after the first rise. Once it has doubled in size (first rise), gently press the dough down in the bowl, then cover with plastic wrap that has been lightly coated with vegetable oil or nonstick vegetable-oil spray and refrigerate. The next day, bring the dough to room temperature at least 1 hour before shaping and baking the loaf. Keep in mind that the time in the refrigerator replaces the second rise so there is no need for a second rise. •For proper texture, it's important for the bread to get a blast of heat as soon as it goes into the oven. For this reason, the oven needs to be preheated for a full hour, and it's important not to let too much heat escape when you put the bread in. When transferring the dough to the oven to bake, be sure to shut the door quickly.
  • THE DOUGH PERCENTAGE
  • flour: 100% water: 70.6% yeast: 0.8% salt: 1.8% oil: 5.5%

WHITE WHOLE WHEAT SANDWICH BREAD



White Whole Wheat Sandwich Bread image

This bread makes great sandwich bread or toast and my kids have no idea that it isn't just "White Bread"! I usually make the dough in the bread machine and bake it in the oven. It is light enough to slice thinly, if you can wait to eat it and cut cool!

Provided by Chef Joyous

Categories     Yeast Breads

Time 3h5m

Yield 1 loaf, 10 serving(s)

Number Of Ingredients 10

1 1/2 teaspoons yeast
2 cups bread flour
1 cup white whole wheat flour
1 tablespoon vital wheat gluten
1 tablespoon olive oil
1 tablespoon honey
1 teaspoon sugar
1 teaspoon salt
1 cup water
olive oil flavored cooking spray

Steps:

  • Add ingredients in the order listed to your bread machine, use dough cycle.
  • Reshape in loaf form in a loaf pan sprayed with olive oil spray.
  • Let bread rise again, by covering with a damp cotten cloth in a warm place.
  • Bake at 375 for 33 minutes.
  • Remove from pan when hot and rub crust with a cold stick of butter.
  • Bake in a greased pan at 375 degrees for 33 minutes.

KING ARTHUR'S WHOLE WHEAT SANDWICH BREAD



King Arthur's Whole Wheat Sandwich Bread image

This soft, moist bread is perfect for toast or sandwiches. AND it's packed with healthy fiber! --from the Baker's Catalogue, Spring 08.

Provided by cook from scratch

Categories     Yeast Breads

Time 3h

Yield 1 loaf

Number Of Ingredients 7

13 ounces lukewarm water (reduce this bread by 2 T if you are making in the summer, when there is more humidity in the air)
2 tablespoons butter or 2 tablespoons vegetable oil
1 1/2 teaspoons salt
2 tablespoons sugar
1/2 cup Baker's Special Dry Milk or 1/2 cup nonfat dry milk powder
3 1/2 cups king arthur white whole wheat flour (can sub 1 c King Arthur High-maize Natural Fiber) or 3 1/2 cups whole wheat flour (can sub 1 c King Arthur High-maize Natural Fiber)
2 teaspoons instant yeast

Steps:

  • Combine all ingredients and mix and knead, by hand, mixer or bread machine until you've made a smooth, fairly stiff (but not dry) dough. Place in a lightly greased bowl, covered and allow to rise for 60 to 90 minutes, until its expanded a bit. It won't have doubled in size, but should feel puffy when you squeeze it.
  • Lightly grease a 9x5 loaf pan. Gently shape the dough into a smooth log, there's no need to punch it down, just stretch and round it to fit in the pan. Place it in the pan, smooth side up, cover the pan and allow it to rise for about 30-45 minutes, till it crowns over the rim by an inch or so. Towards the end of the rising time, preheat the oven to 375°F.
  • Bake the bread for 35 to 40 minutes, until the center registers 190F on an instant-read thermometer. Remove it from the oven, and turn out of the pan onto a rack. Allow the bread to cool completely before slicing.

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WHOLE WHEAT SOURDOUGH SANDWICH BREAD | THE PERFECT LOAF
whole-wheat-sourdough-sandwich-bread-the-perfect-loaf image
2016-05-05  · Method 1. Levain – 9:00 a.m. Build the liquid levain in the morning and store somewhere around 78°F (25°C). 2. Autolyse – 1:00 p.m. For the autolyse, mix …
From theperfectloaf.com
Estimated Reading Time 10 mins
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LARGE FAMILY NO-KNEAD OVERNIGHT WHITE/WHOLE WHEAT SANDWICH ...
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2017-01-22  · I hope you enjoy this basic bread recipe. Enjoy!-Janelle. Large Family No-Knead Overnight White/Whole Wheat Sandwich Bread . Print. Prep time. 10 mins. …
From parsnipsandparsimony.com
Servings 24
Total Time 1 hr
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WHITE WHOLE WHEAT BREAD RECIPE - THE FLOUR HANDPRINT
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2020-03-30  · Bread Flour – 2/3 of the flour for this recipe, and essential for developing the strong gluten that gives the bread it’s texture. White Whole Wheat Flour – White …
From theflourhandprint.com
5/5 (7)
Total Time 2 hrs 55 mins
Category Bread, Breakfast, Lunch, Pantry Staple
Calories 153 per serving
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EASY NO-KNEAD WHOLE WHEAT SANDWICH BREAD | CANADIAN LIVING
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2014-01-01  · Rosemary and Garlic Sandwich Bread. For Easy No-Knead White or Whole Wheat Sandwich Bread: Follow first three paragraphs. Sprinkle rectangle with 2 tbsp minced fresh rosemary and 4 cloves garlic, pressed. Knead until well combined, …
From canadianliving.com
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KING ARTHUR'S 100% WHOLE WHEAT SANDWICH BREAD | KING ...

From kingarthurbaking.com
4.4/5 (109)
Calories 150 per serving
Total Time 2 hrs 50 mins
  • To prepare the dough, weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine flour with all of the ingredients, and mix them until you have a shaggy dough.
  • Cover the pan with lightly greased plastic wrap (or a clear shower cap), and allow it to rise for 1 to 2 hours, until it's crowned about 1" to 2" over the rim of the pan.
  • Bake the bread for 40 to 45 minutes, tenting it lightly with aluminum foil for the final 20 minutes of baking. The bread should be golden brown, and its interior should register 195°F to 205°F on an instant-read thermometer inserted into its center.
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100 WHOLE WHEAT BREAD RECIPE : WHOLE GRAIN BREAD - JOY ...
2021-11-14  · 100 Whole Wheat Bread Recipe : Fifty-Fifty Whole Wheat Sourdough Bread | the perfect loaf - A good, crusty loaf of sourdough bread is deliciously tangy and good for everything from bread bowls and sandwiches to breadcrumbs for use in other recipes. While it's true that sourdough bread can seem intimidating if you're unfamiliar wit. Even though you can buy it in the store, homemade bread …
From pioneerwomanjar.blogspot.com
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WHITE WHEAT SANDWICH BREAD - ALL INFORMATION ABOUT HEALTHY ...
White Whole Wheat Sandwich Bread Recipe - Food.com hot www.food.com. Reshape in loaf form in a loaf pan sprayed with olive oil spray. Let bread rise again, by covering with a damp cotten cloth in a warm place. Bake at 375 for 33 minutes. Remove from pan when hot and rub crust with a cold stick of butter. Bake in a greased pan at 375 degrees for 33 minutes. 119 People Used More Info ...
From therecipes.info
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Simply a great-tasting and easy-to-make whole wheat bread. Read the full recipe after the video. In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly. Mix in 3 tablespoons melted butter, remaining 1/3 cup honey, and salt.
Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel.
For Easy No-Knead White or Whole Wheat Sandwich Bread: Follow first three paragraphs. Sprinkle rectangle with 2 tbsp minced fresh rosemary and 4 cloves garlic, pressed. Knead until well combined, adding up to 1/4 cup more white bread flour if dough is too sticky. Reshape into rectangle; continue with recipe.
This 100% whole wheat loaf is moist, tender, AND high-rising. Subtly studded with seeds and nuts, it makes wonderfully flavorful toast and sandwiches. To prepare the dough, weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.

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