The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Basic Sandwich Loaf Recipe

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jclcf's picture
jclcf

Basic Sandwich Loaf Recipe

I want to make my own whole-wheat sandwich bread, but there are so many recipes... Which is the basic recipe (proportion of ingredients) for this kind of loaf, or can I use any recipe since I shape it as a sandwich bread? Some of the breads don't use any kind of fat or oil in their recipes, there's any sandwich loaf without any extra fat from butter, oil or shortening?

JMonkey's picture
JMonkey

Is this one, Honey Whole Wheat with Buttermilk, adapted from the Laurel's Kitchen Bread Book. Here's another, 

The basics, though, are that you want a hydration of 68% - 72%, depending on your flour. Milk and buttermilk (my preference) are nice, but water is fine. Typically a Tbs or two of butter per loaf, and a bit of sweetener -- I like a couple Tbs of honey per loaf. Salt is per a normal loaf.

The recipe above is my mainstay. I made one today, in fact! These days, I let it rise twice and then shape.

Good luck! 

rayel's picture
rayel

The Laurel's Buttermilk Bread I bake is per her recipe, using active dry yeast. I alternate with her Yogurt bread, my second favorite.

Ray