Bake-Your-Own Sandwich Loaf

If you follow a Gluten-Free diet, I suggest you high-tail it in the other direction right away. Just hit that little X in the corner screen, and QUICK! ‘Cause this is gonna be a doozey.πŸ˜‰

gluten

Today, I’m going to share with you the BEST EVER sandwich loaf. But don’t let the name fool you. This bread makes excellent toast, croutons, and breadcrumbs as well! You can also bake it outside the loaf pan to form a baguette, boule, or simple homemade dinner rolls! By substituting whole wheat or white wheat for some of the flour, you can make this bread a bit healthier too. I have tried a combination of flours and oils in this recipe, which I’ll include in the baker’s notes below!πŸ™‚

Bake-Your-Own Sandwich Loaf

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You need:

  • 1 1/3 cup filtered water
  • 1/3 cup oil (your choice; see notes below)
  • 4 cups organic flour (white, whole wheat, or white wheat; see notes)
  • 2 tbs vital wheat gluten
  • 2 tbs + 2 tsp organic brown sugar
  • 2 tsp pink sea salt
  • 3 tsp dry active yeast

Makes one large or two smallish sandwich style loaves.

I use a stand mixer, but you could easily use a bread machine or do it by hand! Just make sure it’s mixed well and kneaded a few times. Let rest for about an hour or until doubled in size. Punch the dough and knead again, briefly. Now sprinkle some flour on a clean, flat surface and get to work! Roll the dough into a long oval shape. Then, roll it up into itself and pinch the ends closed. Yes, I just said to pinch your loaf. LOL! (Robin, that one’s for you!πŸ˜‰ )

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After the pinching process, place your dough in a bread pan. Let rise again until the top is about half the height (above the pan) you want for your end result. After it rises, place into an oven pre-heated to 350 degrees Fahrenheit. Bake for 30-35 minutes, until the top is a deep brown.

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Allow to cool about 10 minutes before removing from the pan. Otherwise, you’ll risk the bottom of the bread getting soggy. Now, let cool on a baker’s rack or parchment paper. (I usually lay mine on it’s side until the bottom is cooled down.) Now, you can slice and enjoy! Like I said, this bread makes amazing sandwiches and the absolute best Texas toast!! YUM!!!

breadpostcollage1

Baker’s Notes:

  • As far as oils go, I recommend organic olive, avocado, walnut, or unrefined coconut oil.
  • Thus far, I’ve tried a few combinations of flours. Generally, I use all organic, unbleached white flour. Sometimes, I like to mix it up and throw in half whole wheat or white wheat. The whole wheat will of course be more dense and hardy. I don’t recommend doing the entire loaf with whole wheat. White wheat would be an acceptable substitute though, as it is not as robust as 100% whole wheat. Feel free to adapt as needed and please let me know how it goes!! Update: I’ve been using half Bob’s Red Mill Organic whole wheat & half unbleached white and it makes the best bread ever!! Super soft and perfect sliced thick or thin! 2016 Update: My favorite combination, bar none, is 1 cup Einkorn flour, 1 cup Stone Ground Wheat flour, and 2 cups AP flour.
  • There are a variety of sugar substitutes you can use in this recipe. My favorites are maple syrup, honey, sucanat, and coconut sugar!
  • To make your loaves extra special, I recommend sprinkling the dough with herbs before rolling it up and placing in the pan. I like to use oregano, basil, and garlic & onion powders, but I’m sure rosemary and thyme would be equally delicious! Have fun! (This step also makes lovely little swirls once the bread is baked. Truly artisan loaves!!)
  • Make this dessert bread by buttering the dough and sprinkling with cinnamon and sugar before rolling up and baking. Just do it, and thank me later!πŸ˜‰

Have fun and enjoy! Namaste!!!

*This post was shared on Frugal Days, Sustainable Ways & Wildcrafting Wednesday!
Wildcrafting Wednesday Featured Blogger Award

41 comments

  1. Namrata · September 6, 2013

    The bread looks absolutely perfect.

    • samantha · September 6, 2013

      Thank you! It’s a great recipe! Makes an amazing grilled cheese!!!πŸ™‚

  2. Janet RΓΆrschΓ₯ch · September 6, 2013

    Love the meme!

    • samantha · September 6, 2013

      Me too! I have a lot of GF friends, so I found this extremely amusing!! ^_^

  3. Andie G. · September 17, 2013

    What is “vital wheat gluten” and is it the same gluten that makes people irritable, fatigued, hyperactive, etc. – in other words can you make this bread without it?

    • VG · September 17, 2013

      Pretty sure if you read the very beginning of the post, your question will be answered…

    • samantha · September 17, 2013

      Vital Wheat Gluten is the natural protein found in wheat. This would be the same gluten you’ve been hearing about in the health food realm, and is to be avoided for celiacs and people whom are gluten intolerant. As per the disclaimer at the top of the post, this bread does not have a gluten-free option. Even if you were to omit the VWG, the flours in this recipe also contain gluten. I do not have a gluten-free substitute for this bread, as I am not a gluten-free baker!πŸ™‚

  4. Kamiko · September 17, 2013

    I absolutely love homemade bread. i even tried to make bread by omitting raisins and cinnamon from my cinnamon raisin bread recipe, and it was good! you just cant beat even the simplest homemade recipes over the store bought with all the chemicals!

    • samantha · September 17, 2013

      I agree! No store-bought loaf wrapped in plastic can compare to fresh-from-the-oven bread baked with love! (AND whole-food, organic ingredients!)πŸ™‚

  5. Diana Robison · September 17, 2013

    I am going to try to make this today with GF flour mix and with out the VWG.

    • samantha · September 17, 2013

      Please let me know how it turns out! I failed at gluten-free baking in my first attempts, but would love to have another option for my GF friends!πŸ™‚

  6. lee engle · September 17, 2013

    awesome, thanks. as a Dad that is trying to cook and bake for the family every trick and tip helps. not a lot of cooking went on at the job sites wrenching & welding, so these hints are really appreciated.

  7. ellemarz · September 17, 2013

    What size is your loaf pan and where did you buy it? Thanks!

    • samantha · September 17, 2013

      The Pyrex glass loaf pan I have is 4.5 x 8.5 in (1.5 QT), though I’ve also seen 4 x 8 and 5 x 9. Anything around that size would be perfect! You should be able to find one at your local grocery or home goods store! If not, there’s always Amazon.com!πŸ™‚

  8. Pam · September 17, 2013

    Is it possible to also bake the bread in a bread machine and have it come out like this?

    • samantha · September 17, 2013

      I use my bread machine on the dough setting to mix this loaf. I am particular about the shape of my bread, though, and am not keen on the shape my bread maker bakes loaves. They come out too square and not as pretty, in my opinion. You can feel free to bake it in the machine, should work fine if you aren’t as aesthetically OCD as I am!!!πŸ˜‰

  9. Staci S · September 17, 2013

    Where do you find wheat gluten? I’ve made lots of breads and have never added it, interested to try!

    • samantha · September 17, 2013

      I get mine in the bulk section at my health food store! Bob’s Red Mill also sells it, though it’s kinda pricey. Bulk is the way to go if you can find it! By adding the gluten, you’re essentially creating your own bread flour. 1 cup All Purpose Flour + 1 Tbs Gluten = 1 cup Bread Flour! Don’t ever buy ‘bread flour’ again!πŸ™‚

      • Staci S · September 17, 2013

        Awesome, thank you! So if you use wheat flour is the gluten still necessary?

      • samantha · September 17, 2013

        Yes! You would still want to use the gluten. I found this article on flour types interesting, and it says, “Whole-Wheat Flour (also called graham flour) is made from the whole kernel of wheat and is higher in dietary fiber and overall nutrient content than white flours. It does not have as high a gluten level, so often it’s mixed with all-purpose or bread flour when making yeast breads.” http://whatscookingamerica.net/Bread/FlourTypes.htm

      • Staci S · September 18, 2013

        Thank you again for your help!

      • samantha · September 18, 2013

        No problem! Enjoy!!!πŸ™‚

  10. donni · September 17, 2013

    I have some sourdough starter (that I’ve been growing and feeding faithfully!) and I tried half white and half wheat and ended up with this very hard bread that I almost had to fight to cut (forget sandwich size slices….) so next time I’m using your recipe with the oil. Maybe I’ll not use the wheat for my next loaf. Thank you for this recipe!!

    • samantha · September 17, 2013

      My pleasure! You might try ‘white wheat’ flour instead of whole wheat. I find it’s a lot more similar to white, hence the name I suppose! I’ve been wanting to try sourdough for a while! Do you have an easy recipe for the starter?

  11. JC Allen · September 17, 2013

    Can’t locate any vital wheat gluten locally and shipping costs are too high for this old senior. What store(s) carry it? Or what else can I use?

    • samantha · September 17, 2013

      Most health food stores should carry it, if your local grocery store does not. Otherwise, you can substitute 2 cups bread flour in the recipe. (The VWG added to the regular flour creates bread flour. I buy mine in bulk because I go through way too much flour to be buying specialty kinds. Easier to buy bulk AP and make my own!)

  12. Diana Marie · September 17, 2013

    Do you know what the weight of each loaf is? Also what do you use to get thin slices. Mine always come out thick even with my electric knife.

    • samantha · September 17, 2013

      I don’t know off hand, but I will weigh them next time and get back w/ ya! Also, I used to have issues with getting my homemade bread sliced super thin… UNTIL I was gifted a Smokey Mountain Bow Knife! Here’s an article about it you might find interesting. I’m sure you can find a distributor of some type of bow knife on the web, if you can’t find one locally! These knives are seriously the best thing since sliced bread!! (Sorry, couldn’t help myself! HAHA!) http://www.asimplehomecook.com/bow-bread-knife-how-did-i-ever-live-without-you/

  13. queen of string · September 17, 2013

    I made this today. Decided to risk it and omitted the VWG as Canadian all purpose flour has more gluten than most places to begin with. I have to say this is the best soft white bread I have ever made. It’s like the holy grail of white bread. I have made a lot of bread looking for this result. This is it. I and my family are so happy!

    • samantha · September 17, 2013

      I’m so glad it worked out perfectly!! This is my favorite recipe, to date. I make 2 loaves at least once a week! It makes the best sandwiches, especially grilled cheese!πŸ™‚

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  15. Vera · September 18, 2013

    looks interesting!! Can the result be frozen and unfrozen without loosing its texture? Are the added gluten vital in the recipe? Can it be made with spelt?

    • samantha · September 18, 2013

      I haven’t attempted freezing it yet, as we eat them up way too quickly! LOL However, I’m sure it would be fine. The added gluten is necessary, unless you want to use 2 cups bread flour in the recipe. (Bread flour has a higher gluten content. I am basically just making my own bread flour by adding gluten to the AP.) I have not tried this bread with spelt. Feel free to give it a shot and let me know how it goes!πŸ™‚

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  18. cjsunflower00 · September 29, 2013

    I just made this tonight, but I must have rolled it weird. How do you divide it and form it into a loaf?

    • samantha · September 30, 2013

      You want to roll it out into a long oval or rectangle shape. Then roll it up, starting on either of the short sides, making sure the roll is tight. Once you have the log shape, you want to be sure to pinch the dough together along the entire opening.. Then place it pinched seam side down into your loaf pan.πŸ™‚

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