Homemade & Sugar Free healthy Sandwich Bread – Recipe
Who does not want to enjoy a PBJ or BLT sandwich at home? But please on a fresh loaf of homemade and healthy sandwich bread. Well, we have you covered – choose your base of our artisan bread mixes and make the pan loaf you desire. How about the hearty Almweck for a mouthwatering grilled cheese sandwich or the half-white Wurzelbrot that goes with everything? Or maybe you prefer the white Ciabatta for a fluffy crumb?
All three make a tasty loaf of sandwich bread. Our secret for a fluffy crumb is a loooong fermentation with very little yeast and of course no sugar. Each BIG-pack makes two pan loaves in the size of 8″ x 5″ (best for ALMWECK Loaf) or 9″ x 5″.
How to make a healthy sandwich bread with our bread mixes
For the following loaves you need half a bag of ALMWECK, WURZELBROT or Ciabatta to make make 1 individual loaf.
1] Mix half of the bag with the amount of filtered water at room temperature and the oil as mentioned below, until all flour is incorporated; use a fork, spatula or your hand.
ALMWECK – 350g (11.84 fl.oz) + 1 TBS Olive Oil
WURZELBROT – 320g (10.8 fl.oz) + 2 TBS Olive Oil
CIABATTA – 310g (10.5 fl.oz) + 1 TBS Olive Oil
(Taste-Tip: Add 0.5 TBS Caraway Seeds to the Almweck or 2-3 TBS Sunflower Seeds to the Wurzelbrot)
2] Let the dough rest for 25 min (Almweck 40 min), covered.
3] Now make coil folds: Grab the dough with wet hands, lift it and fold it back into the bowl. Check out this coil fold video.
ALMWECK – Make one coil fold, rest 20 min, fold a 2nd time, cover and rest in fridge for 10-12 hours.
WURZELBROT – Make one coil fold, cover and rest in fridge for 10-12 hours.
CIABATTA – Make coil fold #1, rest 20 min, fold a 2nd time, cover and rest in fridge for 8-10 hours.
4] Grease the baking pan with cold butter and shape the loaf:
ALMWECK – Flour your workspace, stretch the dough from below gently into a rectangle shape. Fold and roll it into a log as shown in the pictures. Cover losley with cling foil and let it rest on the counter for ~60 min and then in the fridge for 8-10 hours.
WURZELBROT – Make another coil fold and let the dough rest for another 15 min, covered. Lightly flour your workspace and stretch the dough from below gently into a rectangle shape. Fold and roll into a log as shown in the pictures. Cover losley with cling foil and let it rest on the counter for 30-40 min and then in the fridge for 8-12 hours.
CIABATTA – Make another coil fold and let the dough rest for another 20 min, covered. Lightly flour your workspace and stretch the dough from below gently into a rectangle shape. Fold and roll into a log as shown in the pictures. Cover losley with cling foil and let it rest on the counter for ~90 min and then in the fridge for 8-10 hours.
5] Take the loaf pan out of the fridge when the dough has just risen above the rim of the pan. Cut the top with a serrated knife in one smooth movement.
Then preheat the oven to 450°F and make sure the temperature is really reached. Spray or brush the dough with water, bake the loaves for 12 min before turning down the heat to 420°F. Spray with water 1-2x during the first 5 min. Bake the ALMWECK and CIABATTA loaf for ~30 min in total (Wurzelbrot for ~35 min). Bake until golden brown and the core temperature reaches 195-200°F (92-95°C). Eventually rotate the pans for even baking and browning in the last ~5 min.
Let the loaf cool down in the pan for ~5 min before you take it out and cool it fully on a rack.
Your bread is now ready to become a perfect grilled cheese sandwich
Nothing beats a healthy version of a homemade sandwich loaf. Our extra tip: spread the soften butter on a plate or parchment paper before you smear it on your bread to not tear the crumb. That way you can also better control how much butter you’re using. And, to make it even tastier, grease your pan with olive oil instead of using more butter and fry it on slow heat until golden brown. Ooh, another tip: towards the end cover your pan with a lid or big baking sheet to get a perfect melt of your cheese. (see first picture at the top)
Enjoy homemade no-knead sandwich loaves for a PBJ sandwich or loaded with everything that’s in your fridge. Just don’t forget to show us your results! – #breadistaworld
Our BIG-pack sugar free bread mixes for Almweck, Ciabatta & Wurzelbrot are all perfect for making a tasty healthy sandwich bread at home. Click here: more recipe ideas to see what else you can do with our bread mixes.
