Simple Heritage Sandwich Bread
Best with: Amber of Eden™ Wheat and Turkey Red Wheat
There’s something so satisfying about a simple homemade loaf, especially when it’s made with fresh-milled heritage grain flour. Adapted from Generation Acres Farm’s original recipe, this sandwich bread is soft, flavorful, and perfect for everyday use, whether you’re making toast in the morning or sandwiches for lunch. It’s a dependable, wholesome loaf that lets the rich character of the grain shine through.
Thanks to our friend Becky of Richland, WA for sharing this recipe with us!
Ingredients
360g very warm water
12g salt
112g olive oil
170g honey
600-720g fresh milled Amber Eden™ or Turkey Red flour
9g instant dry yeast
10g lemon juice
3g vital wheat gluten (optional but recommended)
Method
In the bowl of a stand mixer fitted with the paddle attachment, combine the water, salt, oil, honey, lemon juice, and 540g of heritage grain flour.
Mix until everything is well combined.
Turn off the mixer and let the dough rest for 10 minutes. This gives the heritage grain flour time to fully absorb the liquid and helps improve the dough’s texture.
After the dough has rested, turn the mixer back on and add the yeast.
Check the dough carefully. If it has started to gather in the center of the bowl and looks slightly fuller, it is ready for kneading.
If the dough still looks very wet, add a little more flour at a time until it begins to pull away from the sides of the bowl. Try to keep the total flour at about 600g, though up to 660g is fine if needed. In general, the less flour you add, the softer the finished loaf will be.
Switch to the dough hook attachment and knead the dough for 7 to 10 minutes, or until it is smooth and elastic.
Place the dough in a warm spot and let it rise until doubled in size.
Once the dough has doubled, divide it in half and shape each half into a loaf.
Grease your loaf pans with nonstick spray, then place the shaped loaves into the pans.
Cover the pans and let the loaves rise again until doubled in size.
Once the loaves have finished their second rise, preheat the oven to 350 degrees.
Bake for 25 to 35 minutes, depending on your oven and loaf size.
The loaves are done when the tops are golden brown and the bread is fully baked through.
Let the loaves cool before slicing and serving.
Notes
You can also split 50% of the Turkey Red Wheat or Amber Eden™ Wheat with 50% White Sonora Wheat
