Homemade Whole-Grain Bread Recipe for Back-to-School Sandwiches

Emily Monaco |

Aug 28, 2014

Back-to-school time is nearly here. Everyone’s already picked out their favorite new lunchbox, and as much as you hate to admit it… you’re very ready for them to be eating lunch at school again. But if you’re packing lunches — and many parents are — you’re probably on the lookout for a few ideas that go past the basic peanut butter and jelly sandwich. But before you forego sandwiches entirely, consider how different the humble sandwich becomes when made with a homemade whole-grain bread recipe.

Our whole-grain bread recipe uses several different organic grains for a bread that’s rich in flavor and in nutrients. Quinoa flour adds protein to the bread itself, which makes lunchtime sandwiches even more satiating. Once you’ve mastered the bread recipe, it’s up to you how you’d like to use it!

Whole-Grain Sandwich Bread Recipe

Ingredients

1 Tbsp. active dry yeast
2 Tbsp. water, heated to 110 degrees F
1.5 ounces honey

6 ounces bread flour
3 ounces spelt flour
2 ounces whole wheat bread flour
1 ounce rye flour
1 ounce quinoa flour
1/2 ounce coconut flour
1/2 ounce cracked rye

2 tsp salt
9 ounces milk, room temperature
1 egg yolk, room temperature

2 ounces butter, melted
1 handful old fashioned rolled oats
1 handful flax seeds

Directions

Place the yeast in a bowl. Add the warm water and honey and stir to combine. Allow to sit for five minutes.

Combine the flours in a bowl. Add the milk and mix until the dough is shaggy. Add the yeast and water mixture.

Flour a surface with bread flour and knead the flours together until they just start to come together. Form a well and add the egg yolk. Knead until dough is elastic, about 5-10 minutes.

Place the butter in a glass bowl and add the ball of dough. Roll to coat, then cover the bowl with a dish towel and let rise until doubled, about 1 1/2 hours. Punch down the dough, then cover again and allow to rise a second time for about 1 -1 1/2 hours.

Place the dough in a sandwich loaf pan. Sprinkle with the flax seeds and rolled oats, pressing down as needed so that they stick to the dough’s surface. Place in the oven with the light turned on for approximately 1 hour.

Remove the dough from the oven and pre-heat the oven to 350 degrees F. Bake the bread for 30 minutes.

Turn the bread out onto a cooling rack. Allow to cool completely before slicing.

How to Use Your Homemade Bread

Use your bread to make any of your favorite sandwiches. Here are just a few ideas to get you started.

Try your homemade bread topped with our avocado sandwich spread
Use it in a play on a PB&J with organic nut butter
Use it as the base to a perfect BLT
A special ham and cheese is even more special on homemade bread
Roasted beets, caramelized onions and goat cheese are the perfect combo with a slice of this loaf
On Meatless Monday, send the kiddos to school with a yummy veggie sandwich