Sandwich bread : Classic White and Whole Wheat

AuthorYun Zhang JohnCategoryDifficultyBeginnerRating
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Yields1 Serving
Prep Time3 hrsCook Time30 minsTotal Time3 hrs 30 mins

Once you start making sandwich bread at home, you won’t want to ever pick up a bag of store bought, preservative laden bread again. I promise.

I’ve been making these whole wheat and white sandwich breads on repeat these past few weeks and let me tell you…they’ve completely transformed our weekly bread intake.

The doughs are simple and forgiving, comes together quickly. You can start mixing the doughs at breakfast and have freshly baked bread for your sandwich by lunch time.

Whole Wheat bread

My favourite of the two sandwich breads is the whole wheat. I always like to pumped with the nutritional value wherever I can for my kids, so adding whole grains and seeds to their bread is a definite must. Plus, they like the nuttier taste so why not?

You can adjust the whole wheat to white flour ratio. For this recipe, I would stay below 50% whole wheat to maintain that soft texture that sandwich breads are known for.

As for seeds and toppings, add any that you have. I used a mix of seeds that includes flax, chia and hump hearts, which tastes great and boost up the protein levels.

Classic white bread

But you can’t share a recipe for sandwich bread without including a classic white loaf. These six simple ingredients will yield a fluffy, tender loaf of bread that is perfect for sandwiches and toasts. It'll become your go-to everyday bread recipe.

Furthermore, the olive oil added helps to keep the loaves moist and soft for longer. Bake two loaves and they'll last a whole week stored in bread boxes or plastic bags on the counter.

Mixer or no mixer?

Make these loaves with or without equipment, it makes no difference in the final product. Obviously, with a stand mixer, you are saving 10min of elbow grease but some people, like myself, enjoy the process of kneading dough by hand. So you decide whether or not to get the machine out!

The shaping is also super easy and straight forward. The pans do all the work of forming the loaves, all you have to do is flatten the dough with your hands or a rolling pin and pinch it into a cylinder shape that fits into your pan. Can’t get any easier than that!

Looking for more everyday bread ideas? Check out these very different bread recipes that are great for the home baker.

Honey Oat Bread - 2 ways
Shokupan - Japanese Milk Bread
No Knead French Bread

You Will Need

Whole Wheat
 300 g Bread flourOr all purpose flour
 135 g Whole what flour
 30 g Mixed seedsFlax, chia, hump hearts, sunflower, pumpkin...etc
 280 g Water
 15 g Olive oil
 7 g Instant dry yeast~1.5 tsp
 6 g Sugar~1 tsp
 8 g Sea salt~1.5 tsp
White
 450 g Bread flourOr all purpose flour
 270 g Water
 15 g Olive oil
 7 g Instant dry yeast~1.5 tsp
 6 g Sugar~ 1 tsp
 8 g Sea salt~ 1.5 tsp

Instructions

1

For both the white and whole wheat, pour all the dry ingredients into your stand mixer bowl. Followed by the wet. quickly mix it together by hand or hook it onto your stand mixer and mix on low to combine with a dough hook attachment.

2

Once the dough comes together, mix on speed 2-3 for 10min. After that time, you will have a smooth elastic dough. Take it out of the bowl and knead it a couple of times to form into a smooth ball and leave it to rise covered in a warm draft-free place.

3

OR knead by hand for 10min until you have a smooth and elastic dough. Form into a ball and leave it to rise covered in a warm draft-free place.

4

After about 1 to 1.5 hours, depending on the conditions or your home, the bread doughs would have risen to 2 times its size.

To shape the loaves, simply deflate the dough to knock the gas out and eliminate any large air bubbles. Flatten with your hands and roll it into a tight cylinder and pinch the ends close.

5

Transfer the doughs into your loaf pans and slightly flatten. Then cover again with plastic and leave that to rise until doubled in size.

6

When your loaves have doubled in size, unwrap as not to deflate and they are ready for the oven. Bake in a relatively low oven at 350F / 175C for 25-30min.

7

Optional: Once the loaves are finished baking, you can take it out of the pan, rise the oven to 375F / 190C and bake for another 5min to brown up the crust.

8

Allow to cool on a wired rack completely before slicing.

Ingredients

Whole Wheat
 300 g Bread flourOr all purpose flour
 135 g Whole what flour
 30 g Mixed seedsFlax, chia, hump hearts, sunflower, pumpkin...etc
 280 g Water
 15 g Olive oil
 7 g Instant dry yeast~1.5 tsp
 6 g Sugar~1 tsp
 8 g Sea salt~1.5 tsp
White
 450 g Bread flourOr all purpose flour
 270 g Water
 15 g Olive oil
 7 g Instant dry yeast~1.5 tsp
 6 g Sugar~ 1 tsp
 8 g Sea salt~ 1.5 tsp

Directions

1

For both the white and whole wheat, pour all the dry ingredients into your stand mixer bowl. Followed by the wet. quickly mix it together by hand or hook it onto your stand mixer and mix on low to combine with a dough hook attachment.

2

Once the dough comes together, mix on speed 2-3 for 10min. After that time, you will have a smooth elastic dough. Take it out of the bowl and knead it a couple of times to form into a smooth ball and leave it to rise covered in a warm draft-free place.

3

OR knead by hand for 10min until you have a smooth and elastic dough. Form into a ball and leave it to rise covered in a warm draft-free place.

4

After about 1 to 1.5 hours, depending on the conditions or your home, the bread doughs would have risen to 2 times its size.

To shape the loaves, simply deflate the dough to knock the gas out and eliminate any large air bubbles. Flatten with your hands and roll it into a tight cylinder and pinch the ends close.

5

Transfer the doughs into your loaf pans and slightly flatten. Then cover again with plastic and leave that to rise until doubled in size.

6

When your loaves have doubled in size, unwrap as not to deflate and they are ready for the oven. Bake in a relatively low oven at 350F / 175C for 25-30min.

7

Optional: Once the loaves are finished baking, you can take it out of the pan, rise the oven to 375F / 190C and bake for another 5min to brown up the crust.

8

Allow to cool on a wired rack completely before slicing.

Sandwich bread : Classic White and Whole Wheat

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