Hello friends, and welcome to my kitchen! Today, I'm thrilled to share my recipe for soft whole wheat sandwich bread, a staple I've come to cherish since quitting processed foods. With just a few simple steps, you can make a loaf that's wholesome, delicious, and entirely homemade. Whether you're an experienced baker or just starting, this recipe is perfect for introducing you to the joys of baking bread while enriching your diet with higher nutritional value.
Watch the video version of this recipe on my YouTube channel called Jerra's Fresh Kitchen.
Reducing Processed Foods
Understanding the impact of processed foods on our health was a significant turning point for my family and me. The most consumed processed item in our home was bread. Realizing this, I decided to explore making my own, to avoid consuming preservatives and artificial additives. My journey led me to discover numerous easy recipes that not only taste amazing but are also packed with goodness. No more relying on grocery store bread; I hope these tips inspire you to see bread-making as less daunting, even on a tight schedule.
Milling Fresh Whole Wheat Flour
First, we start by milling fresh flour. If you lack time or equipment, fear not! You can purchase organic, non-GMO whole wheat flour from most grocery stores. Costco's Kirkland brand is a fantastic choice that I use when I'm in a hurry and can not mill my own.
If you want to mill your own flour, you will need some sort of a grain mill. The easiest thing for me was to purchase a grain mill attachment (find it on Amazon HERE) for my KitchenAid mixer (find it on Amazon HERE).
I was surprised at how heavy duty this all metal grain mill attachment was, and it was one of the cheapest ways for me to get a grain mill. This robust metal mill grinds the whole wheat berries finely, much to my picky son's delight, as he loves bread with a soft texture. I have also milled whole wheat berries with a high powered belnder, like a Vitamix blender (HERE), and a coffee grinder. The particles were more coarse when compared to the flour produced by my grain mill attachment, but it was ok. I just sifted them out and was able to make decent bread.
Milling your flour is not only about texture; it's a nutrient powerhouse retaining the bran, germ, and endosperm. By using organic heirloom wheat berries, you avoid genetically modified strains lower in nutrients and loaded with chemicals. Some report reduced gluten allergies when switching to non-GMO wheat. FInd organic non-GMO whole wheat berries from Amazon, HERE.
Storing Freshly Milled Flower
I like to mill a big batch of flour at once. Freshly milled flour loses nutritional content quickly, so store any excess in an airtight container in your fridge or freezer.
Ingredients
1 cup of warm water
1/3 cup of milk
2 1/4 TSP active dry yeast
3 total cups of whole wheat flour
3 TBS honey
3 TBS softened butter
1 TSP lemon juice
1/3 cup of Vital wheat gluten
1 1/4 tsp salt
For the egg wash: 1 large egg mixed with 4 TBS of water.
Optional toppings: I used rolled oats but you can use sesame seeds or poppy seeds as well.
Directions
Mix The "Sponge" and First Rise
1. Gather the ingredients and mill enough flour.
2. Mix 1 cup of warm water with 1/3 cup of milk, 2 1/4 TSP active dry yeast, and 2 cups of water. Allow it to rest under a damp towel in a warm, humid environment. This step helps to hydrate the flour ti improve texture and flavor.
3. Let the sponge rise until doubled in size before proceeding to the next step.
Min In Additional Ingredients and Second Rise
4. After the sponge doubles in size (about two hours), mix in the remaining ingredients. Lemon juice seems like an odd ingredient for bread, but trust me, it helps achive a soft bread texture. If you're out of vital wheat gluten, use more whole wheat flour, but the final bread loaf will not be as soft.
5. Next, knead the dough for ten minutes using a mixer or by hand. The consistency should be smooth and no longer sticky.
6. Allow the dough to rise a second time, until doubled in size. This usually takes around 3 hours. I like to put the dough in my oven set to the "warm" setting with a 9x13 glass dish full of water at the bottom. This creates a warm and humid environment that helps me get a perfect rise.
Shaping and Third Rise
7. Once the dough has doubled in size, dump it on the kitchen counter. Cut it into two equal pieces because this recipe will make two 8 inch loaves.
8. Roll each dough piece into a log, and then roll the log flat with a rolling pin so that it is in a long, thin, rectangle. The width should be as wide as whatever baking pan you are using. My width is about 8 inches becuase I will bake the loaves in 8-inch Pullman loaf pans (find on Amazon HERE). Tuck the edges underneath the roll. This technique is kind of like how you roll out a cinnamon bun roll, but it is not being cut into slices.
9. Drop each loaf piece into its baking pan or pullman loaf pan. Brush the surface lightly with the egg wash.
10. Put the loaves in a warm and humid environtment to rise for one more time. This is the third and final rise. I slid each pullman loaf pan into my warm oven with the 9x13 glass dish full of water sitting on the bottom, once again.
11. Allow the loaves to rise they rise to 1 inch over the top edge of the baking pan or pullman loaf pans. Then take out of the oven.
Baking The Bread Loaves
12. Preheat the oven to 350°F.
13. Apply a second egg wash and sprinkle your choice of toppings, right before baking the loaves. Also, take a sheet of aluminum foil and fold it in half to create a "tent". Place the tent over each loaf so the crust doesnt get very dark brown and dried out while baking.
14. Bake for 40 minutes. Remove the aluminum foil tent, and bake for an additional 5 minutes. Remove from the oven and let the loaves cool down with a clean kitchen towel ontop. This traps moisture into the bread, which again, makes it have a softer texture.
By milling your wheat and baking from scratch, you're embarking on a path to healthier eating. Bread made with freshly milled whole wheat berries has more protein and fiber, keeping you satisfied longer without spiking blood sugar levels.
I like to use resuable bread bags which make my homemade bread last longer when stored in the pantry or I can make a lot of bread loaves and freeze them in the freezer. Find the same bread bags I use HERE.
I hope you enjoy this recipe as much as I do!
