Wheat Belly Sandwich Bread Recipes

WHOLE WHEAT SANDWICH BREAD RECIPE BY TASTY

Steps:

• In a large bowl, whisk the water, honey, and yeast. Let sit for 5 minutes, until the yeast has bloomed.
• NOTE: It may be tempting to use all whole wheat flour in this recipe, but, in our testing, that method resulted in dense, tough, squat breads that barely rose when we tried to proof them. Using some all-purpose flour was necessary to give us the rise and soft, pillowy texture we wanted in a good sandwich bread.
• Pour in the wheat flour, all-purpose flour, oil, and salt, and mix until the dough comes together in a ball that does not stick to your fingers.
• NOTE: You can also do the first 2 steps in a standing mixer fitted with a dough hook attachment, mixing on low speed until the dough no longer sticks to the sides.
• On a lightly floured surface, knead the dough a few times until it really starts to form a tight ball.
• Form the dough into a ball shape and transfer to a greased bowl, turning the dough to coat it in grease. Cover the bowl with plastic wrap or a wet towel and store in a warm place for 1 hour.
• Allow the dough to proof until it has doubled in size. Save the plastic wrap or towel as you'll be using it again.
• Transfer the proofed dough to a lightly floured surface and press the dough - don't stretch - into a 7x7-inch (18x18 cm) square.
• Fold the top 3rd of the square down, and the bottom 3rd up to form an even rectangle. Pinch the top fold to seal the dough.
• Roll the dough over so that the seal faces upward and fold both ends up toward the center, so that the dough has formed an even log shape about the size of your loaf pan.
• Transfer the dough to a greased loaf pan and cover with with the same plastic wrap or towel used before.
• Let the dough rise for 1 hour, until it has poofed over the edge of the loaf pan about 1½ inches (4 cm).
• Preheat the oven to 375°F (190°C).
• Remove the plastic wrap or towel and transfer to the oven and bake for 50-55 minutes, until the dough has browned slightly and formed a light brown crust.
• Immediately remove the loaf from the pan and set aside to cool for at least 1 hour before slicing.
• Store in an airtight container or bag. The bread can be stored in freezer up to 6 months.
• Enjoy!

BASIC BREAD (WHEAT FREE)

Steps:

• Preheat oven to 350°F.
• Prepare 8 ½ x 4 ½ inch loaf pan by greasing.
• Using a food processor, combine the almond flour, garbanzo bean flour, flaxseeds, baking soda, the optional cinnamon, and salt. Pulse until well blended. Add the egg yolks, butter, buttermilk, and xylitol or stevia and pulse just until blended.
• Add the egg whites to a large mixing bowl and beat on high with an electric mixer until soft peaks form. Pour into the flour mixture and pulse until the egg whites are evenly distributed, avoiding running the machine at a constant speed. Spread into the pan and bake for 40 minutes, or until a wooden pick inserted in the center comes out clean.
• Cool in the pan for 10 minutes. Transfer to rack and cool completely.

WHEAT BELLY BREAD

Steps:

• Preheat oven to 350°F. Grease 8.5" x 4.5"loaf pan.In a food processor, combine the almond flour, garbanzo bean flour, flaxseed, baking soda, cinnamon, and salt. Pulse until well blended. Add the egg yolks, butter, buttermilk and Stevia and pulse until just blended.In a large bowl and using an electric mixer on high, beat the egg whites until soft peaks form. Pour into the flour mixture and pulse until the egg whites are evenly distributed, but do not run the machine at a constant speed. Spread into the pan and bake for 40 minutes, or until a wooden pick inserted in the center comes out clean.Cool in the pan for 10 minutes, remove and cool completely on a rack.

WHEAT BELLY SANDWICH BREAD

Steps:

• Preheat oven to 350 degrees. Grease an 8 1/2" X 4 1/2 " loaf pan. In a food processor, combine the baking mix, baking powder and salt. Pulse until well blended. Add the egg yolks, butter or coconut oil, and buttermilk or coconut milk and pulse until well blended. In a large bowl, with an electric mixer on high speed, beat the egg whites until soft peaks form. Pour into the flour mixture and pulse until egg whites are evenly distributed, but do not run the machine at a constant speed. Spread into the pan and bake for 40 minutes, or until wooden pick comes out clean.

RYE BREAD (WHEAT FREE)

Steps:

• Preheat oven to 350°F.
• Prepare 8 ½ x 4 ½ inch loaf pan by greasing.
• Using a food processor, combine the almond meal/flour, garbanzo bean flour, flaxseeds, baking soda, salt, and ground caraway seeds. Pulse on low speed until well blended. Add 2 teaspoons of the whole caraway seeds, the egg yolks, butter, buttermilk, and xylitol or stevia and pulse just until blended.
• Add the egg whites to a large mixing bowl and beat on high with an electric mixer until soft peaks form. Pour into the flour mixture and pulse until the egg whites are evenly distributed, avoiding running the machine at a constant speed. Spread into the pan and sprinkle with the remaining 1 teaspoon caraway seeds. Bake for 50 to 60 minutes, or until a wooden pick inserted in the center comes out clean.
• Cool in the pan for 10 minutes. Transfer to rack and cool completely.

WHEAT BELLY BREAD(WHEAT FREE, GLUTEN FREE)

Steps:

• Preheat oven to 350F. Grease 8.5" x 4.5" loaf pan with either coconut oil or butter.
• In a food processor, combine the almond flour, garbanzo bean flour, flaxseed, baking soda, cinnamon, and salt. Pulse until well blended. Add the egg yolks, butter, buttermilk and Stevia and pulse until just blended.
• In a large bowl and using an electric mixer on high, beat the egg whites until soft peaks form. Pour into the flour mixture and pulse until the egg whites are evenly distributed, but do not run the machine at a constant speed. Spread into the pan and bake for 40 minutes, or until a wooden pick inserted in the center comes out clean.
• Cool in the pan for 10 minutes, remove and cool completely on a rack.