Finding quality sandwich bread can be a challenge: making it yourself gives you control over what your family is eating. The vital gluten included in this recipe is not essential, so don’t worry if you have trouble finding it. Vital gluten in whole grain breads helps provide the gluten structure that allows the bread to rise nicely, preventing it from being overly dense.
Ingredients
- 1 1/4 c. warm water
- 2 t. active dry yeast
- 1 c. skim milk
- 1 T. honey (optional)
- 2 T. canola oil
- 1 T. vital wheat gluten (optional)
- 2 3/4 c. all-purpose flour, plus extra for kneading
- 2 3/4 c. whole wheat flour
- 2 t. salt
Directions
- Place water in the bowl of a standing mixer. Sprinkle the yeast over top. Let stand until the yeast has dissolved. Stir in remaining liquids.
- Add two cups of all-purpose flour, wheat gluten and the salt. Stir to combine. Add remaining flours, stirring to form a rough dough. Let stand for 10-20 minutes.
- Using the dough hook, knead the dough in the stand mixer for 8-9 minutes.
- OIl a clean bowl. Form the dough into a ball and turn it in the bowl to coat it with oil. Cover and let the dough rise in a warm spot until doubled, 1-2 hours.
- Sprinkle a little flour on the counter and turn the dough out. Punch down gently to redistribute gas. Divide in two and shape into balls. Let rest while you prep the pans.
- Grease (2) 8×4-inch loaf pans. Shape each ball of dough into a loaf and transfer to the loaf pans. Cover and let rise until they start to dome over the edge of the pans, 30-40 minutes.
- Preheat the oven to 425°F. Slice the tops of the loaves with a serrated knife and put them in the oven. Turn the heat to 375°F and bake for 30-35 minutes, until golden brown. The most reliable way to determine doneness is when the core temperature reads 200ºF with a probe thermometer.
Nutrition Facts
15 servings per container
Serving Size 84 g
| Amount per serving | ||
|---|---|---|
| Calories | 180 | |
| % Daily Value* | ||
| Total Fat 2.5g | 3% | |
| Saturated Fat 0.5g | 0% | |
| Trans Fat 0g | ||
| Polyunsaturated Fat 1g | ||
| Monounsaturated Fat 1.5g | ||
| Cholesterol 0mg | 0% | |
| Sodium 320mg | 14% | |
| Total Carbohydrate 34g | 12% | |
| Dietary Fiber 3g | 11% | |
| Total Sugars 1g | ||
| Includes 0g Added Sugars | 0% | |
| Sugar Alcohol 0g | ||
| Other Carbohydrate 30g | ||
| Protein 6g | ||
| Vitamin D 0.2mcg | 0% | |
| Calcium 31.8mg | 2% | |
| Iron 1.9mg | 10% | |
| Potassium 135mg | 2% | |
| Vitamin A 10.1mcg | 2% | |
| Vitamin C 0mg | 0% | |
| Vitamin E 0.5mg | 6% | |
| Vitamin K 1.8mcg | 2% | |
| Thiamin 0.4mg | 35% | |
| Riboflavin 0.2mg | 15% | |
| Niacin 3.9mg | 25% | |
| Vitamin B6 0.1mg | 6% | |
| Folate 89.7mcg | 22% | |
| Vitamin B12 0.1mcg | 4% | |
| Biotin 1.5mcg | 6% | |
| Chloride 25mg | 2% | |
| Pantothenate 0.4mg | 0% | |
| Phosphorus 123.2mg | 10% | |
| Iodine 3.8mcg | 2% | |
| Magnesium 37.5mg | 8% | |
| Zinc 0.9mg | 10% | |
| Selenium 21.9mcg | 40% | |
| Copper 0.1mg | 10% | |
| Manganese 1.1mg | 50% | |
| Chromium 0mcg | 0% | |
| Molybdenum 0.3mcg | 0% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Enriched All Purpose Flour (unbleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Whole Wheat Flour, Water, Skim Milk, Canola Oil, Salt, Yeast.
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