whole grain sandwich bread

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with the exception of  sourdough ^[4] (hello 2020) i haven’t baked a sandwich loaf in forever. but with EVERYONE home, bread disappears in a matter of days. my plan in this new year is to get back to baking at least most of the bread we eat each week, and this whole grain sandwich bread is my favorite everyday loaf.

homemade whole grain bread does not have to be heavy, dry, or bland. soaking the  grains and seeds adds moisture and softness to the loaf.  brown sugar adds just a hint of sweetness. this whole grain loaf is perfect as your morning toast  and also makes a delicious sandwich.

homemade whole grain bread

Print Recipe ^[5]

Yield: 1 loaf

whole grain sandwich bread

Prep Time: 20 minutes, plus est times

Cook Time: 30 minutes

Ingredients:

grains

• 4 Tbsp Flaxseed Meal ^[6]
• 2 Tbsp Chia Seeds ^[7]
• 1/4 cup Oat Bran ^[8] or rolled oats
• 1/4 cup warm water

bread

• 1/2 cup warm water
• 1/2 cup milk (can use plant based)
• 2 Tbsp coconut oil
• 2 Tbsp brown sugar
• 1 1/2 cups whole wheat flour
• 1 1/4 cups AP flour
• 2 tsp Instant Yeast ^[9]
• 2 tsp salt

Directions:

• in a small bowl combine the flax, chia, oats or oat bran with 1/4 cup water. cover and set aside while you prepare the other ingredients.
• in a large bowl or the bowl of a stand mixer combine the water, milk, brown sugar, and coconut oil
• add the flours, yeast, salt, and finally the soaked gains and seeds, and mix until well combined
• knead by hand, or with the dough hook, until smooth (about 8 minutes)
• place dough in a lightly oiled bowl, cover and let rise 60-90 minutes (dough will not double, but should be puffed)
• grease a 8 Inch x 4 Inch Loaf Pan ^[10]
• on a lightly floured surface, press dough into a rectangle, fold the bottom 1/3 up, and the top 1/3 down (like folding a letter) press to seal the seams, and place seam side down into the loaf pan
• cover and let rise until the dough reaches the rim of the pan (about 30 minutes)
• preheat the oven to 425°
• just before baking slash the top of the loaf with a serrated knife
• place the bread into the oven, and immediately reduce the temperature to 375°
• bake 30 minutes until dark - golden brown, and the loaf makes a hollow sound when tapped on bottom
• cool completely on a baking rack before slicing
• store at room temperature for up to 4 days, or wrap and freeze for a few months

not only is homemade bread far better than store bought, this whole grain  loaf is more nutritious and can be made for a fraction of the cost.

enjoy!