This homemade multigrain sandwich bread is absolutely perfect for toast and – you guessed it – sandwiches. Naturally vegan, it's easy enough for beginning bread makers, but delicious enough for the whole family.
This healthy homemade multigrain sandwich bread recipe is really quite easy to make, yet tastes as rich and complex as a loaf you'd buy fresh from a bakery. If you're just learning how to bake bread, this recipe is a great one because it's not too hard, but it's still delicious!
The buckwheat flour in this recipe gives it a nice rich, nutty flavor, and the all-purpose flour keeps it from tasting too strong. It's absolutely delicious to use for sandwiches during the week or great toasted with vegan butter and jelly on top.
📋 Ingredients
- warm water
- all-purpose flour
- active dry yeast
- organic cane sugar
- buckwheat flour
- salt
- coconut oil or unsalted vegan butter
🔪 Instructions
Proof the yeast
In a stand-mixer bowl (or just a large bowl), add a cup of water, yeast, and sugar, then mix well. Add ½ cup of the all-purpose flour and mix again. Cover the bowl with a plate and leave it in a warm place for 40 minutes.
Add flours
After the time is up, add the remaining ½ cup of water, the rest of the all-purpose flour and all of the buckwheat flour and mix the ingredients. If you're using a stand-mixer, like a KitchenAid, mix on speed 1 with the hook attachment, about 3 minutes.
If you're mixing by hand, first use a spoon to mix the ingredients together, then your hands. Cover the bowl with a clean kitchen towel and let the dough rest again for 20 minutes.
Knead the dough
When 20 minutes is up, the dough should be more elastic and easier to work with. Remove the towel, then add the salt and oil or butter. Use speed 2 or 3 with the stand-mixer and the hook attachment, or knead by hand until the dough is elastic, about 10 minutes.
Let the dough increase in size
Form a ball with the dough and place it into a lightly greased bowl. Cover the bowl with a towel or plastic wrap and place it in a warm place until the dough doubles in size. This will take about an hour to an hour and a half.
Place the dough into a loaf pan
Place the dough on a lightly floured working space, then knead for 30 seconds. Slightly flatten the dough with your fingers and shape it into a roll the length of a loaf pan. (The exact size doesn’t matter.) Place the roll into an oiled loaf pan fitted with a lid and close the lid.
Let the dough rise again
Leave the dough to rise for about 40 minutes. After about 30 minutes, go ahead and preheat your oven to 460º F. At this point, try to slide off the lid. If it’s hard to move, the bread is ready for baking!
Bake
Place the loaf pan with the lid still on in the oven and bake for 10 minutes. Then reduce the temperature to 360º F and bake for 30 more minutes.
Remove bread from the oven and carefully slide off the lid. Flip the loaf over onto a cooling rack and let the bread cool.
Enjoy the bread when it’s no longer hot!
🍞 Similar Recipes
- Quick No Knead Bread (Ready in 2 Hours)
- Vegan Flatbread Recipe (No Yeast)
- Healthy Vegan Oatmeal Bread
Recipe
Homemade Multigrain Sandwich Bread Recipe
Ingredients
- 1 ½ cup warm water 105-115 F, divided
- 3 cup all-purpose flour divided
- 1 teaspoon active dry yeast
- 1 teaspoon organic cane sugar
- ½ cup buckwheat flour
- 1 teaspoon salt
- 1 teaspoon coconut oil or unsalted vegan butter
Instructions
- In a bowl of stand-mixer (such as Kitchen Aid) or large bowl, add 1 cup of the water, yeast, sugar and mix well. Add ½ cup of all-purpose flour and mix again. Cover a bowl with a plate and leave in a warm place for 40 minutes.
- Add the remaining ½ c of water, 2 ½ cups of all-purpose flour and buckwheat flour and mix the ingredients, about 3 minutes. (Speed 1 on stand-mixer fitted with a hook) (See Note 1). If you’re not using a stand-mixer, just mix the ingredients together first with a spoon and then with your hands. Cover the bowl with a clean kitchen towel and leave it to rest for 20 minutes.
- After 20 minutes, the dough will be more elastic and easier to work with. Remove the towel, add salt, oil or butter and knead for 5 minutes (Speed 2-3 on stand-mixer fitted with a hook). If you’re not using Kitchen Aid, knead for about 10 minutes until the dough is nice and elastic. (See Note 2)
- Form a ball and place into a lightly greased bowl. Cover the bowl with a towel or plastic wrap and place in a warm place until the dough doubles. This will take approximately 60 to 90 minutes.
- Invert the dough on a lightly floured working space, knead for 30 seconds, slightly flatten with your fingers and shape it into a roll the length of a loaf pan. The exact size doesn’t matter. Place the roll into an oiled loaf pan fitted with a lid and close the lid.
- Leave the dough to rise for about 40 minutes. 30 minutes into the rising process, preheat the oven to 460º F. At this point, you can try to slide off the lid. If it’s hard to move, the bread is ready to bake.
- Place bread in the oven, bake for 10 minutes. Then, reduce the temperature to 360º F and bake for 30 more minutes.
- Remove bread from the oven, carefully slide off the lid, invert the loaf on a cooling rack and let the bread cool. Enjoy the bread when it’s no longer hot.
Notes
If during this step, the dough comes out overly dense, you can add 1 tablespoon of water. Note 2
The dough may be slightly sticky but you should be able to form a ball. If not, you can add 1 heaping tablespoon of flour and knead again, for 3 to 5 minutes.
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Carol says
I love it when I get excited about a recipe. This recipe sounds delicious, is very healthy and I cannot wait to make it! I REALLY love it when I learn of a new product, or method, and this recipe contains both! I had never heard of a loaf pan with lid. It is so genius, I ordered one immediately and it was also a great opportunity to order the white miso paste. So both those items will be in my greedy little hands within the next 2 weeks so I am hoping to get a bit of a break to make some delicious fall-ish recipes. I just cannot wait.
Iryna says
Hi Carol! I'm happy that you're excited to make this recipe and try new products that I recommend. Loaf pan with lid is very convenient for bread making, but I think you can also make a banana or pumpkin bread in it, just in time for the pumpkin season:)