Here’s a whole-wheat, multi-grain sandwich bread recipe for the books: pillowy soft, yet strong enough to hold up to a sandwich full of crunchy veggie goodness; millet and sunflower seeds add a crunch and a wonderfully nutty flavor that is only enhanced when you toast it up and spread it with butter or jam! This bread is ridiculously good, incredibly simple to make, and has quickly become a staple in my house- in fact, we don’t even bother with that bagged store bought stuff anymore! 🙂
Multi-Grain Sandwich Bread Recipe
Makes 1 loaf; 1 1/2 hr prep, 25 min bake – 2 hrs total
- 2 C whole wheat flour
- 2 C a/p white flour
- 1 1/2 C warm water
- 1/4 C sunflower seeds
- 3 T olive oil or sunflower seed oil
- 1 T millet seeds
- 1 T vital wheat gluten
- 1 T honey
- 1 tsp salt
- 1 tsp rapid rise yeast
Mix all ingredients together and knead until smooth, either by hand or in a mixer or bread machine (10-15min). Let rise in a warm place until doubled in volume, (if using rapid rise yeast, it should only take about 30 min).
When dough has doubled in volume, punch it down and place on a lightly greased surface. Press and stretch with your knuckles into a 12″ by 18″ rectangle and roll into a loaf shape, starting with a narrow end. With seam side down, press very ends of loaf down flat and tuck underneath. Place into a greased bread loaf pan and allow to rise until dough tops pan by 1″ (again, with rapid rise yeast, only about 30 minutes). Preheat oven to 350 f when dough is level with top of pan. When ready to place dough in oven, slash with a sharp knife down the center of loaf, lengthwise (this will give the dough a place to expand as it bakes).
Bake for approx. 25 minutes, or until a medium-golden brown and bread sounds hollow when flicked with a finger. Remove from oven and allow to cool for 10-15 minutes before removing from pan.
Let cool completely before slicing.