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Homemade Sandwich Bread Recipe
This recipe is so easy to follow and with the recipe notes and tips, it’s easy to successfully make every time. It doesn’t have to be hard to have fresh, homemade sandwich bread at home and available during the week. I am confident feeding this to my family because it’s made with simple, clean, and healthy ingredients. No extra preservatives or bad-for-you filler ingredients!
I know you’ll love this one too. It’s soft, delicious and simple to prepare! You can also make a double batch and freeze for later – I love to do this to save time throughout the week. If you’re wanting an easy homemade sandwich bread recipe, you’ll definitely want to save this one as a go-to!
Why You’ll Love It
- Homemade Bread in 3 hours – That’s it. So easy!
- One Bowl & One Pan – You’ll just need a mixing bowl and a loaf pan.
- 7 Simple Ingredients – The ingredients are easy to find (you may already have them in your pantry)!
- Healthy – Made with an almost 50/50 mix of all-purpose flour and whole wheat flour, refined sugar free, and higher in protein.
You’ll Also Love: Protein Banana Bread
Ingredients in Sandwich Bread
This homemade bread recipe is made with simple, good-for-you ingredients. Here’s what you’ll need:
- Warm Water
- Rapid Rise Instant Yeast: You can easily use Active Dry Yeast instead, it may take longer to rise.
- Avocado Oil: Olive oil is also a great option if you like the taste!
- Honey: I love to use raw honey for extra nutrients!
- Whole Wheat Flour: Whole Wheat grains provide lots of extra nutrients.
- All-purpose Flour: White all-purpose flour is fine.
- Fine Sea Salt
How to Make Sandwich Bread Recipe
This sandwich bread recipe has been tested to perfection and is super simple and easy to make. It’s my go-to bread recipe since it contains clean ingredients, nutritious grains, and 4 grams of protein per slice! Here’s how to make Sandwich Bread:
1. Activate Yeast: Mix warm water and yeast, let sit until foamy (7-10 min).
2. Add Liquids: Whisk in oil and honey.
3. Mix Dry Ingredients: Add both flours and salt, mix until dough forms.
4. Knead Dough: Knead on floured surface for 5 min until soft and slightly tacky.
5. First Rise: Place dough in greased bowl, cover, and let rise until doubled (1.5-2 hrs).
6. Shape Dough: Flatten, fold like an envelope, and form into a loaf shape. Grease loaf pan and place dough inside.
7. Second Rise & Preheat: Cover and let rise for 45 min; preheat oven to 350°F.
8. Bake: Bake for 35-38 min until golden with a crust. Let cool in pan for 15 min, then remove and cool completely.
RELATED: Healthy French Toast (Ezekial Toast)
Tips for Making Easy Sandwich Bread
- Water Temperature – Make sure your water temperature is not too cold or too hot or your yeast will not activate properly and your bread will not rise. A sign you have the right temp is when your yeast and water combine to make a foamy and bubbly mixture.
- Kneading – Don’t skip the kneading step! This is what gives your dough and bread the right texture. Your dough will be difficult to handle and not rise properly if enough kneading is not done.
- Baking – When baking you can use a food thermometer to check your internal bread temp to make sure it bakes to perfection. Insert thermometer into center of bread, internal temperature once fully baked should be around 190 degrees F.
- Pan Size – I used an 8.5 x 4.5-Inch Loaf Pan, but a 9 x 5-inch works great, too!
How to Store Homemade Sandwich Bread
- Cool Completely: After baking, let the bread cool on a wire rack before storing it to prevent moisture from building up and making it soggy.
- Use a Bread Box: If you have one, a bread box is ideal for storing homemade bread as it keeps it cool and dry, allowing the bread to breathe without getting too hard or stale.
- Paper Bag or Cloth Bag: For short-term room temperature storage (2-3 days), you can use a paper or cloth bag to maintain the bread’s texture while still allowing air circulation.
- Refrigerator: Store in an airtight bag for up to 4-5 days!
- Freezing: For long-term storage, slice the bread and wrap it tightly in plastic wrap or foil, then place it in a freezer bag. You can pull out individual slices as needed. Homemade bread can last up to 3 months in the freezer!
Sandwich Bread FAQ
Your yeast and water mixture will be bubbly and foamy. You can always repeat before moving on to next step if it does not look that way.
Your house may be too cold. Cover the dough and place under a microwave or oven light. This will help it keep warm enough to rise properly.
If you’ve done the proper amount of kneading you may need to add a small amount of flour and continue to knead. This typically solves the problem!
Sandwich Recipes to Make With This Homemade Bread
- Honey Pepper Pimento Chicken Sandwich
- The BEST Easy Avocado Toast
- Greek Inspired Sandwiches
- Healthy Avocado Egg Salad
More Bread Recipes You’ll Love
- Healthier Banana Bread
- Chocolate Chip Zucchini Bread
- Cottage Cheese Muffins
- Chocolate Zucchini Muffins
- Blueberry Banana Protein Muffins
- Almond Flour Banana Bread
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Easy Sandwich Bread Recipe
Equipment
Ingredients
- 1 cup warm water (warmed to about 110 degrees F)
- 2 1/4 teaspoons Rapid Rise Instant Yeast (1 standard packet)
- 4 Tablespoons avocado oil
- 3 Tablespoons honey
- 2 cups whole wheat flour (spooned and leveled)
- 1 1/4 cups all-purpose flour (spooned and leveled, plus extra for dusting)
- 1 3/4 teaspoons fine sea salt
Instructions
- Add the warm water to a large mixing bowl. Sprinkle the yeast in and whisk 10 seconds just until combined. Let sit for 7-10 minutes until foamy.
- Add the oil, then add the honey and whisk together.
- Add the whole wheat flour and all-purpose flour followed by the salt on top and mix until a scraggly dough begins to form.
- Turn the dough onto a lightly floured surface and knead for 5 minutes until a soft dough forms. If the dough is too sticky, add a tiny sprinkle of flour and continue to knead.
- Wipe out the large bowl from earlier. Grease the bowl with cooking spray (or some oil) and transfer the ball of dough to it. Cover with plastic wrap or a dish towel and let rise in a warm place for about 1 1/2 to 2 hours, or until doubled in size.
- Dust the counter with a large pinch of flour. Press down the dough with your fingers into a medium oval shape. Fold the dough into three like an envelope to create a rectangle shape similar to the loaf pan.
- Grease a 8.5 x 4.5” loaf pan and transfer the dough into it.
- Cover the pan with plastic wrap or a loose towel and let rise for 45 minutes. Preheat the oven to 350 degrees F towards the end of the rising period.
- Bake the bread for 35-38 minutes until the bread is puffed and golden on top.
- Place the baked bread pan onto a cooling rack and let cool for 15 minutes before turning over and removing the bread from the pan.
Notes
- How to warm water: Microwave water for 20-30 seconds until warm to the touch. If the water is too hot, wait 30-60 seconds until it’s on the warmer side and then proceed with the recipe.
- If your yeast doesn’t become foamy in step 1 it is because your water was too cold or hot, or that the yeast is old and not working. Don’t proceed with step 2 until you have a foamy yeast-water mixture, otherwise your bread will not rise!
- Pro-tip: Measure the oil first in the Tablespoon so that when you measure the honey it will slip right out!
- If your home is cold in the winter, place the rising dough in a microwave or oven (turned off) to create a warmer space to help it rise faster.
Sonja says:
What a lovely easy and delicious sandwich bread recipe! This came out so soft and perfect!
Agnieszka says:
Simple recipe and I love that it’s vegan. I never knew bread is so easy to make. Thank you.
Liz Berg says:
This bread is delicious! And the combination of both AP and whole wheat flour sold me!
Nicole Kendrick says:
I love nice, soft bread with my sandwiches. This is really good!
Paula says:
This homemade sandwich bread was absolutely delicious! Turned out perfectly!