Last week, I was searching around for a good sandwich bread recipe. I make a lot of bread from my copy of Artisan Bread in Five Minutes a Day, but it’s usually the hearty, crusty bread that goes nicely with soups, chilis, and pasta. For sandwiches, I wanted something a little less substantial, but I also wanted the bread to be hearty enough to eat alone with a little bit of jam. I came up with this recipe, which makes two 9 x 5″ loaves. After I finish baking and cooling the loaves, I always freeze one so that I can use it a couple weeks later. Try it for your sandwiches today! Also, stay tuned for some news about my blog later this morning!
- 3 1/2 cups whole wheat flour
- 1 Tbsp vital wheat gluten
- 4 1/2 tsp active dry yeast
- 2 1/2 cups buttermilk, lukewarm
- 1/3 cup vegetable oil
- 5 1/3 Tbsp honey
- 3 tsp salt
- 1 cup whole wheat flour
- 1 1/2 cups all-purpose flour
- 1 cup quick cooking oats
In a large bowl, mix together the first 3 1/2 cups flour, wheat gluten, and yeast. Add in the buttermilk and stir, then let sit for about 10 minutes.
In a small bowl, mix together the vegetable oil, honey, and salt. Add the oil mixture to the flour mixture.
Mix until combined, and then add in the additional wheat flour, white flour, and oats. Knead the dough using a stand mixer for 10 minutes with the dough hook.
When the dough is smooth and elastic, divide it into two loaves. Shape the dough and place each loaf into a greased loaf pan.
Cover with a dampened towel and let rise for about 45 minutes. Preheat the oven to 350 degrees.
After the loaves have risen in their pans, bake them for 30 minutes or until golden brown.
Let cool on a wire rack before slicing.