Honey-Wheat Sandwich Bread
If you have roughly 55 minutes to spend in the kitchen, Honey-Wheat Sandwich Bread might be a great dairy free recipe to try. One portion of this dish contains approximately 29g of protein, 34g of fat, and a total of 1040 calories. This recipe serves 2. For $2.31 per serving, this recipe covers 41% of your daily requirements of vitamins and minerals. 543 people found this recipe to be delicious and satisfying. A mixture of instant yeast, bread flour, maple syrup, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Go Dairy Free. Overall, this recipe earns a spectacular spoonacular score of 99%. Similar recipes are Whole Wheat Milk and Honey Sandwich Bread, Honey Wheat Sandwich Bread: Tackling the lunchbox, and Honey Whole Wheat Bread : Cracked Wheat.
Servings: 2
Preparation duration: 15 minutes
Cooking duration: 40 minutes
Ingredients:
1-1/4 cups lukewarm original or unsweetened almond milk (or plain milk alternative)
1-1/2 cups bread flour
1/4 cup grapeseed oil
2-1/4 teaspoons instant yeast
1/4 cup honey (can sub agave nectar or maple syrup for vegan)
1-1/2 teaspoons salt
2 cups whole wheat flour
Equipment:
mixing bowl
plastic wrap
loaf pan
bowl
oven
frying pan
wire rack
Cooking instruction summary:
Pour the milk alternative into a mixing bowl and add the yeast. Allow the yeast to “proof” for 5 minutes. It should foam a bit if still active.Stir in the oil, honey, salt, and wheat flour, until well combined.Gradually add the bread flour, and when it gets too difficult to stir, start kneading the dough with your hands. Knead until it is smooth and elastic.If the dough is too dry, add a splash or two of milk alternative, if it is still too sticky, add a little more flour. It should feel slightly sticky to the touch, but not actually stick to your hands as you knead.Transfer the dough to a large bowl, cover lightly with a lid, damp towel or plastic wrap, and let rise in a warm, draft-free spot for 1 hour.Grease and flour an 8×4-inch loaf pan.Punch the dough to get the air out (The fun part). Roll dough into a loaf shape to fit in your prepared pan, place it in the pan and cover lightly with a damp towel or plastic wrap, and let it rise for another 30 to 60 minutes, or until it is peaking out over the pan and looks like a loaf of bread.Preheat your oven to 350ºF. Bake the bread for 35 to 40 minutes or until the top is a nice golden brown.Let cool for 5 to 10 minutes in the loaf pan, before popping it out to cool completely on a wire rack.
Step by step:
1. Pour the milk alternative into a mixing bowl and add the yeast. Allow the yeast to “proof” for 5 minutes. It should foam a bit if still active.Stir in the oil, honey, salt, and wheat flour, until well combined.Gradually add the bread flour, and when it gets too difficult to stir, start kneading the dough with your hands. Knead until it is smooth and elastic.If the dough is too dry, add a splash or two of milk alternative, if it is still too sticky, add a little more flour. It should feel slightly sticky to the touch, but not actually stick to your hands as you knead.
2. Transfer the dough to a large bowl, cover lightly with a lid, damp towel or plastic wrap, and let rise in a warm, draft-free spot for 1 hour.Grease and flour an 8×4-inch loaf pan.Punch the dough to get the air out (The fun part).
3. Roll dough into a loaf shape to fit in your prepared pan, place it in the pan and cover lightly with a damp towel or plastic wrap, and let it rise for another 30 to 60 minutes, or until it is peaking out over the pan and looks like a loaf of bread.Preheat your oven to 350ºF.
4. Bake the bread for 35 to 40 minutes or until the top is a nice golden brown.
5. Let cool for 5 to 10 minutes in the loaf pan, before popping it out to cool completely on a wire rack.
Nutrition Information:
covered percent of daily need
