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:

Quickview
1039k Calories
28g Protein
33g Total Fat
164g Carbs
81% Health Score
Limit These
Calories
1039k
52%

Fat
33g
52%

  Saturated Fat
3g
21%

Carbohydrates
164g
55%

  Sugar
24g
28%

Cholesterol
0.0mg
0%

Sodium
1338mg
58%

Get Enough Of These
Protein
28g
58%

Manganese
6mg
317%

Selenium
99µg
143%

Vitamin B1
2mg
133%

Folate
354µg
89%

Vitamin B2
1mg
72%

Fiber
17g
72%

Vitamin E
8mg
60%

Vitamin B3
11mg
57%

Phosphorus
565mg
57%

Magnesium
194mg
49%

Vitamin B6
0.69mg
35%

Copper
0.66mg
33%

Zinc
4mg
33%

Iron
5mg
29%

Vitamin B5
2mg
26%

Calcium
248mg
25%

Potassium
703mg
20%

Vitamin K
2µg
2%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Slow Cooker Chicken Mole
Thai Red Curry with Butternut Squash and Chickpeas
Roasted Red Pepper Soup
Healthy Gluten Free Paleo Sweet Potato Pancakes
Strawberry Cheesecake Chimichangas
Maple Walnut Sweet Potato Loaf
Quinoa Egg Salad with Grilled Asparagus
Spiced Sweet Potato Caramels
Ultra Thick and Soft Peanut Butter M&M Cookies
Ultimate Portobello Mushroom Pizza
Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

Popular Recipes
Shrimp and Avocado Salad

Foodista

S'Mores Frozen Coffee

Will Cook for Smiles

Braised Short Ribs

Foodnetwork

Black and White Chocolate Chip Cookies

Bake or Break

Warm Pesto & Cranberry Potato Salad // DF & GF

Nutritionist in the Kitchen