There’s nothing like a sweet and simple wheat bread recipe. This kind of homemade sandwich bread brings a rich flavor to your sandwich without overpowering it with sweetness. Use this bread recipe for sandwiches for the kids’ lunches or to create some tasty, homemade French toast on a Sunday morning.
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The history of homemade sandwich bread
According to BreadInfo.com, man has cultivated wheat throughout the history of civilization—even during the times of unrecorded history. Anthropologists believe that the hunter/ gatherers were the first to show away wheat. These early peoples likely discovered by accident that when the wheat met with water, the seeds sprouted. It wasn’t a big jump to realize that the planted kernels could bring forth more seeds.
All through time, one could discern a person’s rank on the social ladder by the color of his bread. In the past, if a person ate dark bread, his social station was relatively low. The poor man could not afford the more expensive, refined white flowers. However, today, the opposite is true. Some of the best and most costly breads are dark, rich, often filled with multiple grains and seeds and full of flavors.
Sweet and simple wheat bread recipe for your homemade sandwich bread
8 to 8½ cups whole wheat flour
2 envelopes rapid rise east
2½ teaspoons salt
2 ⅔ cups water
⅔ cup milk
¼ cup honey
¼ cup vegetable oil
½ cup wheat bran
Mix up 3½ cups flour, yeast and salt in a mixing bowl.
Warm up water, milk, honey and oil until very warm (120º to 130ºF). Slowly add to flour mixture; beat 2 minutes at medium speed with mixer. Scrape the sides of the bowl occasionally.
Pour in 1 cup flour and wheat bran; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Scrape the sides of the bowl occasionally.
Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes.
Cover dough for 10 minutes.
Divide dough. Roll each half to 12 x 7-inch rectangle. Start at short end of each rectangle, rolling up tightly as for jelly roll.
Pinch seams and ends to seal. Put the dough into two greased 8½ x 4½-inch loaf pans making sure the seams are on the bottom.
Cover; allow to rise in warm, draft-free room until the dough has doubled in size (30 to 60 minutes).
Preheat oven to 375ºF.
Bake or 35 to 45 minutes or so. Take bread from pans; allow it to cool on wire racks.
The bread is ready when the international temperature is 190ºF at the loaf’s center.
Where to buy the ingredients for sweet and simple wheat bread recipe.
Boise grocery stores
250 East Parkcenter Boulevard
1650 West State Street
1653 S Vista Ave
888 West Fort Street
Cash and Carry
1700 W Shoreline Dr
110 East Myrtle Street
8200 Fairview Ave
5544 West Fairview Avenue
What do you think? Do you prefer sandwiches made with homemade sandwich bread?