Easy Sandwich Bread Recipe

If you're looking for a sandwich bread recipe that’s dependable and absolutely delicious, you’ve found it! This is my go-to easy Homemade Sandwich Bread that's incredibly soft, fluffy, and flavorful. It's been tested to perfection, so you can be confident it’ll turn out great every time! I love this easy bread loaf recipe because it’s made with whole grains and has 4 grams of protein per slice. My kids enjoy it too, which is always a win!

Course Side Dish, Snack

Cuisine American

Diet Vegan

Prep Time 35

Cook Time 35

Rise Time 2 15

Total Time 3 25

Servings Slices

Calories 173kcal

Author Christine McMichael

Equipment

8.5 x 4.5-Inch Loaf Pan

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.

Nutrition