The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

need a good sandwich bread ... please!

flour-girl's picture

need a good sandwich bread ... please!

Hi --

I need to bake some sandwich bread today and am wanting to try something new. We tend to favor light wheat-oatmeal here, but I'm open to any suggestions ...

What's your favorite sandwich bread recipe, the one you keep coming back to time after time?

Thanks! Happy Baking!


Flour Girl


janij's picture

But it has oatmeal and you can add wheat flour.  I have.  This makes 2 loaves.

2 1/2 c water

1/2 -1 c non fat dry milk (you can use part milk for the water and skip this)

1/4 c oil, butter or whatever I use olive oil

1/4 c sugar I use brown but you can use white or honey

2 1/2 t salt

1 T yeast

1 c oatmeal

up to 7 c flour any mix.  i wouldn't put more than 2-3 c of wheat in it or it could get dense

Mix oatmeal, 2-3 c four, suagr, oil, salt, yeast and dry mix.  Mix well.  I usually beat it in the mixer for about 3-4 min.  then add in enough flour and knead.  let rise 1-2 hrs.  I normally do 2 hrs with one fold.  Pan and let rise another 1-1 1/2 hrs.  Bake at 375 for 40 min.  This make 2 large loaves. 9x5.  Hope this helps.  I make it in 4 loaf batches, slice it and freeze it.

Pjacobs's picture

I'm late but I'll give you what I normally do. Please use a scale.

40 oz flour

1 oz freah yeast or two packet of active dry

24 oz water

3 Tabl sugar

1tsp salt

1/4 xup oil

Makes 3 loaves.

Note: This is  sticky dough but try not to put any more flour in it.Flour you hands as needed and that should do it. Bake it at 450 for 30 minutes. Then even longer until it browns as much as you want. So it could take 35+ minutes. But you have to watch it after 30 minute or you my burn it.


flour-girl's picture

for the sandwich bread recipes. I'll have to give those a try. I ended up trying -- and loving -- the Milk and Honey Whole-Wheat Bread in Beth Hensperger's "Bread for Breakfast." It's definitely a keeper.

I've posted the recipe on Flour Girl, where I'm also discussing favorite baking books. I'd love to hear what bread book tops your list.


Happy baking!


Flour Girl

Pjacobs's picture


I particularly fond of Reinhart's books and, being a writer, I was able to travel to the monastary where Father Dominc reside and bakes bread for the brothers. He had a show on PBS called Baking Bread With Father Dominic. I spend a couple of day there and we made a lot of bread and I bought all four of his books which I have come to enjoy. Over the years I have developed a recipe that I like and I pretty much stick with that. It's variations of the one I sent you. One variation that I'm going to try next is making a poolish and a soaker which will sit on the counter for about 6 hours. combining them and adding whatever flour I need and the rest of the stuff that's in the list I gave you and I will see if that improves the taste. Before I leave you, I will tell you what I learned about flour, which is this: High Gluten professional bakers flour is available under the trade name of ALL Trumps made by General Mills in Kansas City. It's available from many supplier around the country. The other one was a complete surprise to me. It's Montana Wheat's all-purpose white flour which has a protein level of 14. I don't know how the call it AP flour with a protein that high but I'm not going to argue I am going to order some more. I am also going to try some flour made of hard spring white wheat, A mill I'm doing a story on is sending me 50 pounds. So If you are interested,I'll let you know how it turns out in a couple of weeks. Nice chatting with you but my editor just called and I have to go to work.More later.

Phil Jacobs