Delicious 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. This recipe = problem solved! Delicious Whole Wheat Sandwich Bread is the bomb for sandwiches! Next, try my mom’s Pumpkin Bread—the best quick pumpkin bread.

This recipe 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!

More Recipes with Whole Wheat You’ll Love

• Crazy Good Whole Wheat Brownies with Fudge Frosting
• How to Make Whole Wheat Tortillas
• Homemade Whole Wheat Waffles
• Whole Wheat Grape Nut Banana Muffins
• Refrigerator Bran Muffins
• Whole Wheat Chocolate Chip Cookies with Oatmeal and Ground Almonds

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 cut it in half and get three small loaves. I also made a couple of very minor tweaks to the ingredients to make it better fit our family’s taste. The recipe is very easy to make and turns out wonderfully!

HOW TO MAKE DELICIOUS WHOLE WHEAT SANDWICH BREAD

• Mix water, yeast, oil, pumpkin and honey in a large mixing bowl. (I use my kitchen-aid bowl.) Let sit for 5-10 minutes until yeast is frothy.

• Next, add egg, powdered milk, salt, and 1 cup wheat flour. Mix well.
• Add remaining wheat flour and mix until well combined. Let mixture rest for 3-4 minutes.
• Using a dough hook in a stand 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 1/4 cup more whole wheat flour. It is okay for it to be a little sticky, though.
• Cover and let rise in a warm place for an hour or until dough has doubled in size.

• When dough has doubled in size, punch it down and divide into two or three pieces.
• Form the dough into loaves and place them into greased bread pans. Cover and let rise 30-40 minutes or until doubled in size.
• While loaves are rising, preheat oven to 350 degrees. If baking three small loaves, bake for 30-35 minutes. If baking two large loaves, bake 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.
• When bread is finished baking, 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.
• Enjoy!

Tips for making Delicious Whole Wheat Sandwich Bread

• You can make this bread with or without a mixer and still get excellent results.
• If you choose to double this recipe, do not double the eggs. Leave it as just one egg.
• You can use 2 cups warm milk and 1/2 cup water in place of the 2 1/2 cups water and 1/3 cup powdered milk.
• Bread will be freshest consumed within a day or two of making. I freeze extra loaves and pull them out as needed for optimum freshness.

Other Delicious Breads

{Copycat} Macaroni Grill Rosemary BreadHow to Make Perfect Artisan Bread {Step by Step Instructions and Pictures}Easy French Bread

5.0 from 1 reviews

Delicious Whole Wheat Sandwich Bread {Made with Pumpkin Puree}

 

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Prep time

2 hours

Total time

2 hours

 

Delicious Whole Wheat Sandwich Bread made with pumpkin puree. Healthy and delicious and simple to make.

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

Recipe type: Bread

Serves: 20

Ingredients

• 2½ cups 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. Mix water, yeast, oil, pumpkin and honey in a large mixing bowl. (I use my kitchen-aid bowl.) Let sit for 5-10 minutes until yeast is frothy.
2. Next, add egg, powdered milk, salt, and 1 cup wheat flour. Mix well.
3. Add remaining wheat flour and mix until well combined. Let mixture rest for 3-4 minutes.
4. Using a dough hook in a stand 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.
5. Cover and let rise in a warm place for an hour or until dough has doubled in size.
6. When dough has doubled in size, punch it down and divide into two or three loaves. (If you want really large loaves, divide into two. If you want smaller loaves, divide the dough into three.)
7. Form into loaves and place them into greased bread pans. Cover and let rise 30-40 minutes or until doubled in size.
8. While loaves are rising, preheat oven to 350 degrees. If baking three small loaves, bake for 30-35 minutes. If making large loaves, bake 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.
9. When bread is finished baking, 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.
10. Enjoy!

3.5.3251

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