Honey Wheat Sandwich Bread
Prep time
Cook time
Total time
Please note that the prep time does not include the 90 minute rising time. This recipe is adapted from my flagship book, Go Dairy Free: The Ultimate Guide and Cookbook.
Author: Alisa Fleming
Serves: 1 8x4-inch loaf
Ingredients
- 1¼ cups lukewarm original or unsweetened almond milk (or plain milk alternative of your choice)
- 2¼ teaspoons instant yeast
- ¼ cup rice bran oil or other neutral-tasting oil
- ¼ cup honey (can sub agave nectaror maple syrup for vegan)
- 1½ teaspoons salt
- 2 cups whole wheat flour (can use white-wheat flour, which is also whole grain)
- 1½ cups bread flour (see note below for 100% whole wheat option)
Instructions
- Pour the milk alternative into a mixing bowl and add the yeast. Allow the yeast to “proof” for 5 minutes. It should foam a bit if still active.
- Stir in the oil, honey, salt, and wheat flour, until well combined.
- Gradually add the bread flour, and when it gets too difficult to stir, start kneading the dough with your hands. Knead until it is smooth and elastic.If the dough is too dry, add a splash or two of milk alternative, if it is still too sticky, add a little more flour. It should feel slightly sticky to the touch, but not actually stick to your hands as you knead.
- Transfer the dough to a large bowl, cover lightly with a lid, damp towel or plastic wrap, and let rise in a warm, draft-free spot for 1 hour.
- Grease and flour an 8x4-inch loaf pan.
- Punch the dough to get the air out (The fun part). Roll dough into a loaf shape to fit in your prepared pan, place it in the pan and cover lightly with a damp towel or plastic wrap, and let it rise for another 30 to 60 minutes, or until it is peaking out over the pan and looks like a loaf of bread.
- Preheat your oven to 350ºF. Bake the bread for 35 to 40 minutes or until the top is a nice golden brown.
- Let cool for 5 to 10 minutes in the loaf pan, before popping it out to cool completely on a wire rack.
Notes
100% Whole Wheat Sandwich Bread Option: Replace the bread flour with wheat or white-wheat flour, but start with ¼ cup less, adding more as needed. Add 2 to 3 tablespoons of vital wheat gluten with the flour. When using all whole wheat flour, adding gluten helps to keep the dough pliable and prevents a dense loaf.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/honey-wheat-sandwich-bread