The most delicious soft and fluffy healthy sandwich bread ever! This recipe is so easy to make and can be customized with the ingredients you have at home.
Ingredients needed
- White flour: Use any white flour you have. Cake flour, All purpose or Bread flour will work.
- Whole wheat flour.
- Quick-cooking oats. If you only have rolled oats, give it a quick pulse in the food processor to break it up a little.
- Seeds. I used a mix but any seeds you have will do. Pumpkin, sesame, flax, chia, poppy and sunflower seeds are all delicious in this bread.
- Salt + Sugar.
- Instant yeast.
- Water
- Butter / oil.
How to make sandwich bread
- Make the dough: Combine yeast, warm (not hot) water and sugar in a bowl/measuring jug and mix well. Allow to stand for 5 minutes until foamy. Combine the flours (start with only 2 cups of white flour), oats, seeds and salt in a large bowl and mix. Pour in the yeast mixture and bring together into a rough dough. Mix in the room temperature butter or oil and knead. Add the remaining flour, a tablespoon at a time, and knead until the dough is smooth and soft. You might not need all the flour. It should be slightly tacky but not overly sticky.
- Allow to rise: Cover the dough with plastic wrap or a damp kitchen towel and allow to rise for 1 hour or until doubled in size. Transfer the dough to a loaf pan and cover again. Allow to rise for 30 minutes in the pan while the oven preheats.
- Bake the bread: Brush the top of the loaf with a beaten egg then sprinkle on some extra seeds and oats. Place in the oven and bake for 30-40 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom. Remove from the oven and allow to cool completely before slicing.
How to make sandwich bread soft
The trick to getting a really soft sandwich bread is to add butter or oil to the dough. This will create a much softer crumb. But also to brush the loaf with a little melted butter as it comes out of the oven. This softens the crust and makes it much easier to slice into.
How to use sandwich bread
The most obvious use is for delicious sandwiches. It’s also amazing served with soup as a side dish.
- The ultimate BLT sandwich
- Easy tomato soup with grilled cheese
- Curried chicken salad sandwiches
- Creamy chicken pot pie soup
Easy bread recipes
Easy healthy sandwich bread
The most delicious soft and fluffy healthy sandwich bread ever! This recipe is so easy to make and can be customized with the ingredients you have at home.
Print
Pin
Rate
Servings: 12
Calories: 175kcal
Ingredients
- 1½ cups warm water
- 10 g instant yeast
- 1 tsp sugar
- 2½ cups white flour
- 1½ cups wholewheat flour
- ½ cup quick-cooking oats
- 3 tbsp seeds of your choice (pumpkin/flax/chia/sesame/poppy/sunflower)
- 1 tsp salt
- 1/3 cup butter / olive oil
For the topping
- 1 egg beaten
- 1 tbsp seeds
- 1 tbsp oats
- 2 tsp melted butter for brushing
Instructions
- Combine yeast, warm (not hot) water and sugar in a bowl/measuring jug and mix well.
- Allow to stand for 5 minutes until foamy.
- Combine the flours (start with only 2 cups of white flour), oats, seeds and salt in a large bowl and mix. This can also be done in the bowl of a stand mixer fitted with a dough hook.
- Pour in the yeast mixture and bring together into a rough dough. Add the butter or oil and knead.
- Add the remaining flour, a tablespoon at a time, and knead until the dough is smooth and soft. You might not need all the flour. It should be slightly tacky but not overly sticky.
- Cover the dough with plastic wrap or a damp kitchen towel and allow to rise for 1 hour or until doubled in size.
- Transfer the dough to a loaf pan and cover again. Allow to rise for 30 minutes in the pan while you preheat the oven to 200°C/390°F.
- Brush the top of the loaf with a beaten egg then sprinkle on some extra seeds and oats.
- Place in the oven and bake for 30-40 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Remove from the oven, brush with melted butter and allow to cool completely before slicing.
Nutrition
Calories: 175kcal | Carbohydrates: 33g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 211mg | Potassium: 101mg | Fiber: 3g | Sugar: 1g | Vitamin A: 83IU | Calcium: 19mg | Iron: 2mg
It’s such a tasty and healthy bread ..though i find it is too crumbly and breaks easily .. is it because i don’t have a bread mixer and mixing by hand ( it’s too sticky to knead conventionally ?
Cheers, Victoria
It could be that your flour has a higher absorbency rate, but if the dough is sticky, that shouldn’t the case. Not entirely sure why your loaf came out crumbly, to be honest.
So easy and it tastes great!!
How long should you be kneading this in a stand mixer? Approximately.
Around 3-5 minutes should be sufficient.
Is it OK to use 500 grams of wholewheat flower?
You could, I just prefer the softness the white flour adds.
You’ve left out the oil or butter measurement from the ingredients list. Please confirm.
Thanks for notifying me, I’ve amended the recipe.
The amount of butter/oil is still not showing up. I see it as a ?
Oh dear, the internet is against me today. Fixed!
Thanks! A third of a cup it is.
I don’t see the amended butter/olive oil amount. Would you mind editing it again? Thank you so much ?
Many thanks! I have all the other ingredients at the ready. Now happy to try it.