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Whole Wheat Sandwich Bread

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Serves 12

Yields 1 loaf

  • To learn more, read:
    Make-Ahead Bread
  • by from Fine Cooking
    Issue 139

In addition to sandwiches, this tender loaf is perfect for French toast or bread pudding.

On prep day

Spray a 8-1/2 x 4-1/2-inch loaf pan with cooking spray.

Turn the dough out onto a lightly floured surface and pat it into a rough 8-inch square. Fold the bottom quarter over and press to secure it.

How to make sandwich loaf

Fold over again, leaving a 1- to 2-inch edge on the top, and press to seal. Fold the 1- to 2-inch edge up and over and press to seal.

How to make sandwich loaf

Pinch the ends closed, and place the dough, seam side down, in the loaf pan. Cover the pan with plastic wrap and refrigerate for at least 8 and up to 24 hours.

On baking day

Position a rack in the center of the oven and heat the oven to 350°F. Meanwhile, let the dough sit, covered, at room temperature.

Remove the plastic and bake the bread until the top is browned and the internal temperature reads 205°F on an instant-read thermometer, about 55 minutes. Remove the bread from the pan and let cool completely on a rack before slicing.

nutrition information (per serving):
Calories (kcal): 150, Fat (kcal): 2.5, Fat Calories (g): 20, Saturated Fat (g): 1.5, Protein (g): 5, Monounsaturated Fat (g): 0.5, Carbohydrates (mg): 26, Polyunsaturated Fat (mg): 0, Sodium (g): 150, Cholesterol (g): 5, Fiber (g): 1,

Photo: Scott Phillips

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