Delicious Whole Wheat Sandwich Bread {Made with Pumpkin Puree}

Whole Wheat Sandwich Bread {Made with Pumpkin Puree}

I have a couple recipes for simple whole wheat bread that I love. However, because they are made with 100% whole wheat flour, the bread is a little crumbly and doesn’t work so well for sandwiches. Sad face.

This recipe = problem solved! This recipe is the bomb for sandwiches. It isn’t 100% whole wheat but it is over half whole wheat and it has the added healthiness of pumpkin. My family loves it! Most whole wheat sandwich bread recipes need added gluten, not this one my friends!

This recipe came from a friend who has six children and makes her own bread almost weekly. They go through a lot of bread! The original recipe is twice this big and makes 4-5 large loaves. I half it and get three small loaves. I also made a couple very minor tweaks to the ingredients to make it better fit our families taste. The recipe is very easy to make and turns out wonderfully!

You can make this bread with or without a mixer and still get excellent results.

Delicious Whole Wheat Sandwich Bread {Made with Pumpkin Puree}

 

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Prep time

2 hours

Total time

2 hours

 

If you choose to double this recipe, do not double the eggs, leave it as just one egg. If you do not have powdered milk, just use two cups warm milk and ½ cup water in place of the 2½ cups water and ⅓ cup powdered milk

Author: Maria (adapted from a recipe from my friend Emily)

Recipe type: Bread

Serves: 20

Ingredients

• 2½ warm water
• ⅓ cup oil
• 3 tbsp honey
• 1 tbsp yeast
• ½ cup pumpkin puree
• 1 egg
• ⅓ cup powdered milk
• 1 tbsp salt
• 4 cups whole wheat flour
• 3½ cups all purpose white flour

Instructions

1. Add water, yeast, oil, pumpkin and honey in large mixing bowl (I use my kitchen-aid bowl)
2. Let sit for 5-10 minutes until yeast is frothy
3. Add egg, powdered milk, salt and 1 cup wheat flour, mix well
4. Add remaining wheat flour and mix until well combined, let mixture rest for 3-4 minutes
5. Using a dough hook on your mixer or by hand, add one cup of white flour at a time and knead until dough is smooth, elastic and not too sticky. (you may need to add a tiny bit more flour, I sometimes add ¼ cup more whole wheat flour) It is okay for it to be a little sticky though.
6. Cover and let rise in a warm place for an hour or until dough has doubled in size
7. When dough has doubled, punch it down and divide into two or three loaves (if you want really large loaves do two if you want smaller loaves do three)
8. Form and place the loaves into greased bread pans, cover and let rise 30-40 minutes or until doubled
9. While loaves are rising preheat oven to 350. If baking three small loaves cook bread for 30-35 minutes, if making large loaves cook bread for 45 minutes or until bread is a nice light brown on top and you can also lift a loaf out of the pan carefully to see if the bottom is browned as well.
10. When bread is finished cooking, take out of pans and place on a cooling rack. You can rub a little butter on the top of the loaf if you want.

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Yeast mixture after it has set for 5 minutes.

Dough after all flour is added and it is ready to rise.

This is what your dough should look like after it has risen in a warm place for about 1 hour.

Cooled off and ready to slice for some awesome sandwiches!

**Bread will be freshest consumed with in a day or two of making. I freeze extra loaves and pull them out as needed for optimum freshness.

Enjoy!

Keep it Real!!!

Maria