FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
1 Enter your email below.
2 Confirm from the email we send (double opt-in).
3 Download your PDF instantly.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
Get the printable PDF for this recipe.
healthy sandwich bread recipe
- Total Time: 173 minutes
- Yield: 1 loaf (12 servings) 1x
- Diet: Vegetarian
Description
This healthy sandwich bread recipe yields a soft, flavorful loaf infused with Mediterranean herbs like oregano and za’atar. It is perfect for busy families, offering a nutritious homemade alternative to store-bought bread.
Ingredients
Scale
- 450 g (3.5 cups) whole wheat flour
- 50 g (0.5 cup) all-purpose flour
- 10 g (1 tablespoon) instant dry yeast
- 5 g (1.5 teaspoons) fine sea salt
- 5 g (1 tablespoon) granulated sugar
- 10 g (2 tablespoons) dried oregano
- 5 g (1 tablespoon) za’atar seasoning blend
- 400 ml (1.67 cups) lukewarm water (105-115°F)
- 30 ml (2 tablespoons) extra virgin olive oil, plus 5 ml (1 teaspoon) for brushing and extra for greasing
- 30 g (0.25 cup) toasted sesame seeds
- Flaky sea salt, for garnish
Instructions
- Activate Yeast: In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, instant dry yeast, fine sea salt, granulated sugar, dried oregano, and za’atar seasoning blend until well combined.
- Combine Wet and Dry: Pour in the 400 ml (1 2/3 cups) lukewarm water and 30 ml (2 tablespoons) of extra virgin olive oil. Mix with a sturdy spoon or a Danish dough whisk until a shaggy dough forms and no dry flour remains. (If the dough appears too dry after mixing, add an extra tablespoon of water, ensuring it’s just shaggy.)
- Knead Dough: Turn the dough out onto a lightly floured surface. Knead the dough for 8-10 minutes, using a push-and-fold motion, until it is smooth, elastic, and pulls away cleanly from your hands. The dough should be slightly tacky but not sticky when fully kneaded.
- Allow First Rise: Lightly grease a clean, large bowl with extra virgin olive oil. Place the kneaded dough in the bowl, turn it once to coat, then cover with a clean kitchen towel or plastic wrap. Let it rise in a warm place for 60-90 minutes, or until it has visibly doubled in size and looks puffy.
- Shape Loaf: Gently punch down the risen dough to release the air. On a lightly floured surface, gently shape the dough into a tight log, ensuring it is roughly the length of a standard 9×5 inch (23×13 cm) loaf pan. This compact shape helps create an even crumb.
- Allow Second Rise: Lightly grease a 9×5 inch (23×13 cm) loaf pan with olive oil. Carefully transfer the shaped dough log into the prepared pan. Brush the top surface with 5 ml (1 teaspoon) of extra virgin olive oil. Generously sprinkle the 30 g (1/4 cup) toasted sesame seeds over, gently pressing them into the dough to ensure they adhere and create a golden crust. Cover the loaf pan with a clean kitchen towel and let it rise in a warm place for another 30-45 minutes, or until it has nearly doubled in size.
- Preheat Oven and Bake: During the last 15 minutes of the second rise, preheat your oven to 190°C (375°F). Bake the bread in the preheated oven for 35-40 minutes, or until the crust is deep golden brown and sounds hollow when tapped on the bottom. An instant-read thermometer inserted into the center should register 93-96°C (200-205°F).
- Cool Bread Completely: Immediately remove the baked bread from the loaf pan and transfer it to a wire rack. Let it cool completely for at least 1-2 hours before slicing. This crucial step allows the interior crumb to set properly and prevents gumminess, ensuring a perfect slice of your healthy sandwich bread.
Notes
Cool bread completely for 1-2 hours after baking to prevent gumminess. If bread is dense, yeast might not have been active enough; if crumbly, you might have added too much flour during kneading; if the flavor is bland, adjust salt or sweetener slightly next time. A stand mixer or bread machine can ease kneading.
- Prep Time: 135 minutes
- Cook Time: 38 minutes
- Category: Bread
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice (approx. 60 g)
- Calories: 170 calories
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg