I don’t know what it is about baking bread, but it always seems to turn out differently every time. The loaf is either too dense or too tall or too crumbly. That being said, I have baked several loaves of bread in search of the perfect sandwich loaf that is ideal for slicing. This recipe is so foolproof I have full confidence in saying that any bread baking virgin can bake the perfect loaf of sandwich bread.
This is really a no-fuss recipe. Honestly, I have made the dough and thrown it in the fridge to rise and forgot about it until 3 days later and it still turned out perfectly. That is what I call, no fail sandwich bread. There is no need to triple check the ingredients, if you want to use sugar instead of honey or butter instead of olive oil the bread will still turn out great.
I love to slice up the loaf of bread and store it in ziplock bags in the freezer for freshness. This bread makes perfect toast and sandwiches. Store bought bread is not only loaded with preservatives, but is also more expensive. Save yourself some money and treat yourself to healthy, hearty, and homemade sandwich bread.
- 1¼ cups lukewarm water
- 1½ tablespoons instant yeast
- 1¼ cups lukewarm milk
- ¼ cup honey
- ¼ cup olive oil
- 1 large egg
- 1 tablespoon kosher salt
- 5 cups whole-wheat flour
- 2 cups rolled oats
- Whisk together warm water and yeast until dissolved and let rest 5 - 10 minutes until mixture is foamy.
- Pour yeast mixture into the bowl of an electric stand mixer fitted with whisk attachment, add warm milk, honey, olive oil, egg and salt. Blend mixture until combine.
- Add in 1½ cups whole-wheat flour and mix until well combine.
- Switch attachment to a dough hook, with mixer on low speed, slowly add the remaining 3½ cups of whole-wheat flour and 2 cups of rolled oats to the wet mixture.
- Mix until dough is smooth and elastic, about 5-10 minutes. The dough should be slightly sticky when touched. If the dough is overly sticky go ahead and add more flour, about a ¼ cup at a time.
- Transfer dough to a greased, large mixing bowl and cover bowl with plastic wrap. Allow dough to rise in a warm place until double in size, about 1½ hours.
- Punch dough down and divide dough into two equal portions.
- Shape each portion into a rectangle shape.
- Gently roll each rectangle into a log and tuck the ends under to fit into the bread pan. You may need to pinch the dough together to have the roll stay in place.
- Place each log into a non-stick bread loaf pan (about 9 inches).
- Allow the dough to rise at room temperature for about an hour, or until the dough has crowned 1 inch above the rim of the baking pan. Halfway through, heat oven to 350 degrees F.
- Bake 35 to 40 minutes, rotating pans once for even color. The bread should sound hollow when tapped.
- Remove loaves from pans and let cool on a rack.
- Allow bread to cool completely then slice and place in freezer bags until ready to use.
- I like to keep my bread frozen for toast and sandwiches. This way the bread stay fresh longer.