Perfect 100% Whole Wheat Vegan Sandwich Bread

It’s Somer Saturday. I love bread, really really love it. Some of my fondest childhood food memories are of hot, homemade bread straight out of the oven slathered in strawberry freezer jam. Sorry gluten-free friends!

Do you know what’s in your bread? When I buy bread, I typically try to buy the bread with the shortest and most recognizable ingredient list. Last week I was in a small store and there wasn’t a single loaf of bread on the shelf that didn’t contain high fructose corn syrup or dairy in some form, in fact I think ALL of the loaves of bread contained both of those ingredients, plus 20 or so others, most of which were not wheat, but additives, preservatives and fillers. So I left the store, frustrated and without buying bread.

I have been making artisan bread in 5 minutes a day like a mad woman, but the sandwich loaf recipe had eggs in it, 5 of them. No thanks.

I needed a recipe that was quick, easy and soft instead of being heavy as a brick like some whole wheat breads. One that would slice beautifully and be as at home with avocado, lettuce, hummus and tomato as it is with PB&J or toast.Ā I have been experimenting and was unable to come up with one that met all my requirements. Blast.

I pulled out my trusty family cookbook and decided to adapt my favorite recipe from my sister Holly and remove the oil, the honey and the white flour….. I did it and it turned out amazing.

Perfect 100% Whole Wheat Sandwich Bread

3 C. warm water

4 C. whole wheat flour (from hard red winter wheat)

2 C. white whole wheat flour or whole wheat pastry flour (Holly’s ratio was half wheat, half all-purpose white)

1/4 C. agave (her recipe used 2/3 C. honey)

1 heaping T. yeast

1/4 C. vital wheat gluten (great for higher rise, less dense bread)

1 T. salt

1 T. lecithin (I added this ingredient, mine is vegetable based, some are egg based, so double-check your source before buying) makes bread soft without the addition of oil, Holly’s recipe used 2/3 C. of oil. No wonder it was so yummy. Like cake bread or something!

Method:Ā I combined all the ingredients in a big bowl with a wooden spoon, then I dumped all my ingredients into an ancient bread-maker that I bought ages ago at a good will store for $10 bucks, I never use the thing to cook bread, but I use it to knead bread and it does a smash-up job on the dough cycle. If you own a Bosch or other fancy gadget that will knead dough, then by all means, use it! (I love my Cuisinart food processor, but it sucks at kneading dough, it always gets sucked beneath the dough hook vortex and comes out the bottom and gums up the whole machine, sorry, traumatizing). While dough is kneading, preheat oven to 200 degrees. After the bread kneads for about 10 minutes, pull it out, divide in half and plonk dough into 2 lightly oiled bread pans.

If you have silicone bread pans, you can cook without oiling them. Turn the oven off, put bread in on the lowest rack and let rise for 20-30 minutes or until at least doubled

and then turn the oven on to 350 degrees with the bread still in, don’t worry about pre-heating time, just set the timer for 30 minutes and walk away. When the timer goes off, remove bread from oven and let sit in the pan for a few minutes so it will release easier. Cool on cooling racks. I slice my bread once it’s cool then store in a bread bag so I’m not having to slice it every time I want a piece.

27 thoughts on “Perfect 100% Whole Wheat Vegan Sandwich Bread

    • I learned that trick while working at a bakery when I was a teenager šŸ˜‰ It halves your waiting time!

  1. You have no idea how impeccable the timing of this post is. I’ve been looking everywhere for a great whole wheat bread recipe. I’m tired of having to spend so much to get vegan bread. Rudi’s is like six bucks!

    • So glad I could be of service! This particular bread should set you back no more than a dollar a loaf! And it’s EASY!

    • I know! in their defense, the recipe did make a few loaves, but still…. Several of my old bread recipes use eggs. I guess they can add to the richness of the bread. But nowadays I’m all about simplicity. I like that you are too šŸ˜‰

  2. I’ll be trying this … later. Erika said your ww bread was good, so I’m going to have to give it a whirl. I am tempted to try our dehydrator for the warm oven thin and baking on the grill during the summer. I hate heating up my house and hate my A/C even more.

    • Holly’s recipe IS really good. That’s the one Erika has. This one is obviously less….everything, but it’s good too šŸ˜‰ I think using the dehydrator is an excellent idea for bread rising. I need to invest in the excalibur. Maybe for Christmas, but how many food appliances can one person have? My kitchen is humongous and it’s overflowing….

      Are you going to bake bread on the grill?!?

  3. Jealous! Then again, I buy gluten-free vegan bread from a local lady: it’s covered with sunflower and poppy seeds and I can’t even tell it’s gluten-free. Do you think this recipe would work with teff or buckwheat flour?

  4. That’s a good question! To be honest, I’m not sure. From my forays into gluten free baking, I know it’s a bit tricky. You could halve the recipe and try it, then if it doesn’t work out you’re not out as much with cost of ingredients. I would try teff and buckwheat combo and obviously leave out the vital wheat gluten. Let me know if you have success.

    In the meantime, here are some links to GF bread recipes that are sure to be amazing

    And this is the real GF food porn site. Hehe. You will love it.

    Good luck!

  5. I made Holly’s whole wheat bread last week and was thinking of you, wondering how things were going on the bread making front. Love that this is made with agave too! Trying this tomorrow- or Tuesday, depending on how long it takes me to go buy the lecithin. Yum!

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  8. i’ve made this bread a few times now and each time it is so tasty, we eat it right up! however – the dough is always almost liquid, i actually pour it into the pans. it only rises to about half the size of a loaf. when it’s baked it looks like a banana bread or something. does anybody else have this happen?

    • That is really strange….. I haven’t had that problem. Sometimes flour is tricky, especially with differences in humidity. Rise times can also be affected by temperature and altitude. I would try using a 1/4 C. less water and letting it rise for 20 to 30 more minutes than recommended to see if you can get a higher and better shaped loaf.

      • Thanks, Somer. I did omit the small detail that I live at altitude. However, when I made the bread this weekend I added 1/4 cup more flour and used a different yeast which I let proof before adding it in. The dough wasn’t runny anymore, it made a nice ball like it should have. but, it’s still really short! I think I may have a kneading issue. My food processor is kinda weak, so I may not be getting it kneaded properly. This bread is so good and so easy that I will not give up on it. Stay tuned!

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