A common complaint I hear about making sandwiches with 100% whole wheat bread is the toughness of the bread. Whole wheat bread can be dense and chewy, and what most people want for a sandwich is light and tender. Yet there is little nutrition in white bread, and almost no fiber.
After experimenting in the Hasty Tasty Meals Kitchen, I’ve found a way to make whole wheat bread with the right texture for sandwiches. Whether you have a bread machine or you use a Vitamix or your hands, try this recipe. You’ll need a 12 oz. can of beer (and no, it’s not for the cook! :D)
Whole Wheat Beer Bread
- 12 oz can beer, room temperature (pull the tab so it goes flat)
- 2 Tbsp. honey
- 2 Tbsp. molasses
- ½ stick unsalted butter, cut into cubes
- 3 cups whole wheat flour
- 1 tsp. salt
- 3 Tbsp. wheat germ
- ½ cup gluten
- 2½ tsp. yeast
Add all ingredients in order listed to the bread machine pan. Select “Wheat” setting and hit “Start.” Approximately three and a half hours later, you’ll have tasty whole wheat bread. Remove immediately from the bread pan and allow to cool before slicing.
If you don’t use a bread machine, make the dough (I’ve omitted dough making instructions, but if you have a Vitamix, follow the directions in your Vitamix book) and let it rise. Knead and let it rise again. Bake in a buttered loaf pan at 350° for about 40 minutes or until done. Loaf is fully baked when you thump it and it sounds hollow. Remove loaf from pan and allow it to cool at least 20 minutes before slicing.
You will be delighted with the airy softness of this whole wheat bread. Enjoy!