This sandwich bread recipe will be your weekly go-to for bread. Simple and easy to make with only 6 ingredients! Bakes right in your bread machine.
I’ve been making my own bread for over three years now. At first the thought of baking bread seemed very tedious and intimidating. Kneading dough and letting it rise and repeating the process before finally baking it was time consuming.
That’s when a friend introduced me to bread machines. I could just add the ingredients and press start. This seemed like a no brainier so I borrowed her bread machine for a couple weeks and fell in love with homemade bread!
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Trial and Error = Yum!
This sandwich bread recipe came about through trial and error. I began with trying to make a whole wheat loaf and found it to be too dense for sandwiches. Next I tried mixing whole wheat and white flour and presto- best sandwich bread ever! Now every Sunday or Monday I will make a loaf to use through out the week for breakfast toast and sandwiches.
I’m excited to share the recipe with you! Try it out for yourself and see how easy it is to make a loaf of homemade bread. If you don’t own your own bread machine ask friends and family if you can borrow theirs for a couple weeks so you can try out making your own fresh baked bread. I think you will fall in love, too!
Here are my top recommendations for baking the best sandwich bread:
I had this bread machine for over 4 years. It did an excellent job and had 3 crust settings.
- 1 cup warm water
- 3 Tblsp honey
- 1 1/2 tsp sea salt
- 3 Tblsp extra virgin olive oil
- 2 cups Bob's Red Mill Unbleached White All-Purpose Flour (may sub with bread flour)
- 1 cup Bob's Red Mill 100% Stone Ground Whole Wheat Flour (may sub with 100% whole wheat flour)
- 2 1/4 tsp active dry yeast
- Place ingredients into bread machine according to manufactures recommendations. (Mine has me put all wet ingredients in first and then dry ingredients)
- Set bread machine on the Basic menu setting and choose the 2lb loaf setting.
- Press start and let the machine do the work!
- Using Bob's Red Mill flour is a personal preference. But I have had the best results with this brand of flour.
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Could you use White Wheat instead of regular Whole Wheat??
Donna, yes you can use 3 cups of white wheat also. I just prefer the texture using the 1 cup 100% wheat. Both turn out well for sandwich bread.
I wish I had found this recipe sooner!!!! It makes perfect wheat sandwich bread!!!! Exactly what I’ve been looking for…perfect density! Thank you for sharing. I will definitely be making this one weekly.
Raquel, so glad you enjoy this recipe!
I’m so glad I found this recipe when getting back into bread making. This is my number one go to for bread. I wanted to stop buying processed food and bread was on the top of my list to replace. This is even better then the store bought. My kids love it and are even helping make it now. I have done it in my bread machine, but have also just made it the traditional way and baked it in my oven. We go through 2-3 loaves a week. We also harvest our own honey so I feel even better about all the ingredients going into it.
So glad this bread recipe is a hit with your family. That’s great the kids like to help you make it too!
Love the recipe and most importantly my kids do too! I have an old school bread maker that doesn’t have a “standard” setting. I used the “White” setting and it worked, but I wasn’t happy with the crust. Do you think I could try the “Whole Wheat” setting? Thanks!
Stephanie, glad to hear you enjoy the recipe! Does your machine have a “light crust” setting? Or if you are wanting the crust to be more firm then I would try your “Whole Wheat” setting.
Hope you find the best setting to use on your machine after some trial and error!
Thank you for posting this, I absolutely love this recipe, I make it a few times a week! Is there a way to make this recipe salt free?
Hi Nicole! Glad you enjoy this recipe. Ommiting the salt will change the structure of your bread. Salt helps to control fermentation and give bread it’s volume and rise. Without it you’ll get soft sticky dough that doesn’t puff up as much as you want in the oven or bread machine.