Whole Wheat Sandwich Bread

Whole wheat sandwich bread – soft, chewy and it stays fresh for days thanks to the tangzhong or water roux.

Whole wheat sandwich bread - soft, chewy and it stays fresh for days thanks to the tangzhong or water roux.

Nothing beats the taste and smell of homemade freshly baked bread!

This whole wheat sandwich bread has a soft, chewy crumb and a hearty flavor thanks to the whole wheat flour. It’s perfect for sandwiches, toasted and slather with butter and jam or to use for french toast.

I experimented with various ratios of whole wheat/white flour and I’ve got the best result with a 50:50 blend of the two flours. You can try and use 100% whole wheat, just keep in mind that the bread will be denser.

The recipe uses a tangzhong (or water-roux) which gives a tender crumb and a longer shelf life. One part of flour is cooked with five parts of water at 65 degrees C or 149 degrees F to form a roux. If you don’t have a candy thermometer, cook, stirring constantly, until the mixture thickens to a pudding-like consistency and your spoon forms lines in the pan.

Store the whole wheat sandwich bread at room temperature in an airtight container for 3-4 days or slice it, wrap it well and freeze for up to 1 month.

If you try this whole wheat sandwich bread let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #aseasyasapplepie on Instagram!

Whole wheat sandwich bread - soft, chewy and it stays fresh for days thanks to the tangzhong or water roux.
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5 from 1 vote
Whole Wheat Sandwich Bread
Prep Time:
25 mins
Cook Time:
25 mins
Total Time:
50 mins
 
Author: as easy as Apple Pie
Course: Bread

Whole wheat sandwich bread - soft, chewy and it stays fresh for days thanks to the tangzhong or water roux.

Prep time doesn't include rest time

Tangzhong can be kept for a day or two in the fridge.

Ingredients
  • For the Tangzhong:
  • 175 grams (2/3 cup+1 tablespoon) water
  • 35 grams (1/4 cup+1/2 tablespoon) all-purpose flour
  • For the Dough:
  • 225 grams (1 3/4 cup + 1 1/2 tablespoons) all-purpose flour
  • 225 grams (1 3/4 cup + 1 1/2 tablespoon) whole wheat flour I used Bob's Red Mill organic whole wheat flour
  • 240 ml (1 cup) lukewarm milk I used skimmed milk. You can replace the milk with water
  • 3 grams (1 teaspoon) active dried yeast
  • 135 grams (4.7 ounces) Tangzhong
  • 2 tablespoons granulated sugar
  • 3 tablespoons extra virgin olive oil
  • 8 grams (1 teaspoon) salt
  • Optional: rolled oat
Instructions
  1. Make the water roux. Whisk together the flour and water until there are no lumps.
  2. Cook over medium heat, whisking constantly with a wooden spoon until the mixture has thickened and it has a pudding-like consistency. If you have a candy thermometer check the temperature, it should be 65 degrees C (149 degrees F).
  3. Whole wheat sandwich bread - soft, chewy and it stays fresh for days thanks to the tangzhong or water roux.
  4. Remove from heat, place the tangzhong into a small bowl and cover with cling film (make sure that the cling film touches the surface of the water roux to prevent a skin from forming).
  5. When the water roux is cool, make the dough.
  6. Dissolve the yeast in half of the milk.
  7. In the bowl of a stand mixer, add the tangzhong and all the other ingredients except for the extra virgin olive oil and salt.
  8. Start mixing and, when all the ingredients come together, add the oil and salt.
  9. Continue to mix until the dough becomes soft and smooth. This will take about 10/15 minutes.
  10. Make a ball, put it in a bowl covered with cling film and let it proof until it’s doubled in size, about 1 hour and 30 minutes.
  11. Whole wheat sandwich bread - soft, chewy and it stays fresh for days thanks to the tangzhong or water roux.
  12. After the dough has doubled in volume, oil a 22x12 cm (9"x5") loaf pan.
  13. Turn the dough onto a lightly floured surface, divide it into 3 equal pieces and form each piece into a tight ball.
  14. Put the balls seam sides down into the loaf pan.
  15. Whole wheat sandwich bread - soft, chewy and it stays fresh for days thanks to the tangzhong or water roux.
  16. Cover with cling film and place in a warm place to allow to rise until doubled ( about 1 hour).
  17. Preheat the oven to 220 degrees C (425 degrees F).
  18. Brush the top of the whole wheat sandwich bread with water and sprinkle with rolled oat.
  19. Bake for about 25 minutes. If the top of the bread is browning too fast, cover it with aluminum foil.
  20. Let the sandwich bread cool in the pan for 5 to 10 minutes before turning out onto a wire rack to cool completely.
  21. Enjoy!
Notes

© as easy as Apple Pie. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe

 

Calories: 140, Fat: 2.9g, Sodium: 154mg, Carbohydrates: 24.6g, Fiber: 0.8g, Sugar: 2.1g, Protein: 3.4g

Did you make this recipe?

Leave a comment or share a photo on Instagram with the hashtag #aseasyasapplepie. We’d love to see what you come up with!

Whole wheat sandwich bread - soft, chewy and it stays fresh for days thanks to the tangzhong or water roux.

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Whole wheat sandwich bread - soft, chewy and it stays fresh for days thanks to the tangzhong or water roux.

4 comments on “Whole Wheat Sandwich Bread”

  1. Very tastefull bread! And it’s so easy to make… Thank you for sharing your recipes!

  2. HUGE success!! Absolutely loved this bread recipe. Made in a smaller loaf pan, and used the extra to make pull apart buns. I live up north and because of the lower temperature, I will sometimes let my bread rise ovenight, but I find some breads are too yeasty. I let this one rise overnight for the second proofing and it turned out perfect!! I also used water in place of milk 🙂
    Thanks so much!

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