The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Is wheat the only thing you can make a decent sandwich bread from?

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hamletcat's picture
hamletcat

Is wheat the only thing you can make a decent sandwich bread from?

I have been trying to make a non-wheat sandwich bread for awhile and have even experimented a lot using gluten flour and other flours to see if I could make a good sandwich bread.  Most of the breads I make are too dense and don't rise, even with the addition of the gluten flour.  I have basically just given up and gone back to using wheat.  I am just curious if anyone else has had success.  There are many recipes out there, but I find that my breads just wind up being too dense, and wind up being more rustic or like a loaf bread.  

Bob S.'s picture
Bob S.

It would be difficult to make a good sandwich loaf without any wheat flour, but you can always include non-wheat flour as an adjunct to wheat. I regularly make sandwich bread with 20% spelt flour (along with 2.5% vital wheat gluten), with good results.

Bob

dabrownman's picture
dabrownman

is Jewish Deli Rye with between 30 and 40% whole rye in it.  Last Friday I made a 60% whole rye sandwich bread that I've been  making all kinds of sandwiches with it this week - just delicious.  White sandwich bread made from white wheat is really pretty terrible tasting stuff in my book - but to each their own.  60% whole grain Mutigrain breads with about 7 different grains are also some of my favorite sandwich breads too.

I do like the flavor of wheat and do put about 20% -40% of the total flour is usually wheat.

Happy baking 

Mini Oven's picture
Mini Oven

it's about half spelt (200g) and AP white wheat (225g) and needs no vital wheat gluten and some rye.  It is a sourdough loaf.  http://www.thefreshloaf.com/node/37265/olympic-loaf-come-join-party

It has a sweetness from the spelt.   Or this one (of many):

http://www.thefreshloaf.com/node/28855/spelt-beach