Recipe | Vegan White Whole Wheat Sandwich Bread
I recently started making our sandwich bread from scratch, again. Around the time when
, I was making our sandwich bread and doing a terrible job. Poor Seth, he ate it like a champ without complaining, but it was terrible and crumbly and dry. Just bad. Flash forward to recently when I was
. I knew I should include sandwich bread making as one of the sections, so I did lots of research and developed a perfectly delicious, easy to make sandwich bread. Seriously guys, it's so good. 100x better than store bought bread. But, all the recipes
are course exclusive, meaning I can't and won't post them anywhere else. But being so excited about making sandwich bread I just had to share a sandwich bread recipe on my blog.
So I changed up my recipe to make it whole wheat
Click To Tweet: "Yum! Easy to make sandwich bread that is whole wheat AND vegan! #littlecitykitchen."
My Vegan White Whole Wheat Sandwich Bread is based off of the course-exclusive recipe in my
, but it is very different. For one thing, there is no milk or butter, making it dairy, and I added whole wheat flour into the mix.
Whole wheat flour tends to be drier than all-purpose so to keep the bread soft, I used about 50% all-purpose and 50% whole wheat, and if your dough is too moist and you need to add more flour, I recommend adding a bit more all-purpose rather than whole wheat.
Vegan White Whole Wheat Sandwich Bread
(2) 9x5" loaves
3 cups all-purpose flour
2-3 cups whole wheat flour
2 1/4 tsp active dry yeast
2 - 2 1/2 cups water
2 1/2 Tbsp granulated sugar
1 Tbsp vegetable oil
2 1/2 tsp salt
1. In the bowl of an electric mixer, fitted with the beater attachment, mix together half the flour with the yeast to combine.
2. Place the water, sugar,
oil, and salt into a microwave safe bowl or measuring cup. Stir to dissolve the sugar a bit and heat in the microwave for one minute and thirty seconds.
Pour the warmed mixture into the mixing bowl with the flour/yeast. Beat until combined.
3. Switch to the dough
attachment. Add in the rest of the flour and beat with the dough hook until the dough starts to come together. If the dough looks sort of shaggy, that means it is too dry, so add more water, 1 Tbsp at a time until it is smooth. On the other hand, if it sounds sloshy when you mix it or it just doesn’t
to be coming together, add more flour, 1 Tbsp at a time, until it is smooth. Beat for another two minutes. Leave the dough in the mixing bowl. Cover the bowl with a damp kitchen towel and allow to rise for an hour and a half.
4. After your first rise is done, preheat the oven to 200°F and once it preheats, turn it off. Meanwhile, punch down the dough and turn onto a well-floured surface (floured with all-purpose flour). Divide the dough in two and form each half into a small ball (handle as little as possible).
Prepare two 9x5” loaf pans by spraying with cooking spray and lining with parchment paper.
Use a floured rolling pin to roll out each ball of dough. The long side of the dough should be about 9” so that it fits nicely in the pan. Jelly roll the dough, tucking the ends under, and place in prepared pan. Do the same with the other dough ball. Cover the pans with a damp kitchen towel. Place pans in warm oven and
rise for one hour to one hour and thirty minutes.
After the second rise, remove the pans from the oven and preheat the oven to 350°F. Bake for 30-35 minutes, or until the bread sounds hollow when you tap it. Rotate pans halfway through baking and cover the tops with foil.
8. Let the bread cool in the pans for five minutes. Then, use the parchment to move it to a wire cooling rack. Let cool
before slicing. Freezes well.
Share photos of your bread with me by using #littlecitykitchen on Instagram!