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?

hamletcat's picture

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.


dabrownman's picture

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.

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

Nice buns's picture
Nice buns

I don't know if this helps but I've just made a really tasty loaf using spelt flour in my bread machine.

I used 75% white spelt flour and mixed it with 25% pure rye flour.  It rose beautifully and came out a very light brown colour.

It's not dense at all, it's actually extremely light.  I'm avoiding wheat at the moment so I was looking for a loaf that tastes as close to normal white bread as possible.  This is by FAR the closest I've found.

Before now I bought loaves of wholemeal spelt or rye or quinoa or whatever but they were all very heavy, very dense and nothing like what I'm used to.

I just put the bread machine on the normal setting for a basic white loaf.  I can give you the recipe if you like.

Hope that helps.