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.
- 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.
- 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. (When transferring the dough, I loosen it from the bowl, pick it up and place it in the loaf pan, smooth-side up.) 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 Add to Shopping ListGo to Shopping List
- 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
- 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.
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
I’d like to do my baking for the week on one day, Any suggestions on storing the loaves until we’re ready to use them? Should I freeze the dough at a certain point, or should I freeze it after it’s baked? Thank you for the recipe!
You could freeze the dough after mixing then allow to thaw and proof before baking. Alternatively, bake the loaves and freeze slices for easy toasting.
Can i substitue the whole wheat flour with all purpose flower, in case i don’t have it?
Also, i’m tryna’ figure out weather i should use the top heater (broiler), bottom heater, or both together for baking the bread.
I would use the bottom element. If You use the broiler the top of the bread will burn.
Just made the bread and it looks great. I had to use a 9.5 x 5.5 bread tin but the size and shape of the bread hasn’t been affected. Still rose beautifully. I can’t wait to try it as soon as it cools. Thank you for a wonderful easy recipe.
This bread looks perfect for my family, but I just tried to make it and the dough is way too thick and dense. Should I add less flour? Any tips?
It could be that your flour absorbed more liquid. What was the consistency of the dough before you baked it?
is it 174kcal per slice or for the whole thing? thank you!
I usually slice the bread into 12 slices, so it’s per slice. If you make your slices thinner or thicker, the calories will differ.
Do you have to grease the pan before you put the dough in?
I don’t, but you could if you are worried it will stick. If the bread is baked all the way through, it should have formed a crust that will easily release from the pan. You could also line the pan with parchment paper if you prefer.
can we do it without the sugar?
You could, yes.
Final question: We can’t do egg (or dairy) in the home. What would you recommend for the glazing? Sounds like egg is to get the nuts to stick?
It definitely helps with the topping but you could always just leave it out. The topping is simply for appearance, it doesn’t change the flavor of the bread.
Hi there! Would you tell me what material pan you use? I see 9 x5 may I use silicone? Or must it be glass? I found a bigger metal one that looks amazing for sandwiches it I will stick with 9×5 if you recommend that. Thanks!!!
I would recommend metal. I don’t like baking in silicone or glass as it doesn’t conduct heat as well.
Hi! I’ve tried this twice and both times the bread didn’t dome like yours. It comes with with a flat top. Any suggestions? My yeast foamed properly so I don’t think that’s the issue? Thanks!
It could be that your pan is slightly bigger than mine. Is the texture of the baked bread good?
Same pan size. I realized the issue after googling other recipes. There’s a specific way to fold/shape sandwich bread before putting into loaf pan. I didn’t know as this was my first time making bread. I also used active dry yeast instead of instant/rapid which is better for one rise breads (so I read). I got it right on the third try. I would suggest adding more details/instructions in the recipe. It would be helpful for newbies.
I didn’t do any specific folding or shaping, I simply pick the dough up out of the bowl and place into the loaf pan. As it does the second rise in the pan, it relaxed into the shape of the pan. I do know about the technique you’re talking about but I didn’t do that here. Perhaps I’ll just put a note about that in the post. I always use instant yeast and haven’t had any issues with it before.
Hi! What size loaf pan should I use? 8×4 or 9×5?
Can I make this overnight and bake it in the morning ? What would be the procedure?
You would just leave it to do its first rise in the fridge and then do a second rise in the loaf pan before baking.
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 ?
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.