Easiest Ever Whole Wheat Sandwich Bread

Easiest Ever Whole Wheat Sandwich Bread

This bread is Whole Wheat, No Knead, Refrigerator Rise, Vegan, and Oil Free. And, best of all, Tasty!

Just measure, stir, wait, form, pop in fridge, wait and bake! It takes about 10 minutes hands-on time - if you're a slow worker : )

And, an added bonus, this same dough can be used to make a variety of other Whole Wheat Breads on this site, like:

Cinnamon Rolls, Easy, No Knead, Vegan, No Oil 

Cinnamon Swirl Raisin Walnut Bread 


Whole Wheat Dinner Rolls, Easy, Soft, No Knead, Oil Free 

OR
 
Whole Wheat Dinner Rolls, Slow Cooker
 

This is my own recipe, but I got the method from Artisan Bread in Five Minutes a Day - whose work I highly recommend!

Easy Soft, No Knead Whole Wheat Sandwich Bread
 (Makes 2 batches - for a one batch recipe, see my Whole Wheat Rolls post)

I prepare a double batch of dough in a plastic shoe box from the dollar store
.
Be sure to add ingredients in this order:

3 Cups Warm Water
5 Cups White Whole Wheat Flour
1/4 Cup Tapioca Starch (you can substitute Cornstarch, if you like)
1 Cup Potato Flakes (yes, the kind people make instant Mashed Potatoes with)
1/2 Cup Sugar*
1 Tablespoon Yeast
1 Tablespoon Salt

Stir well with a spoon till well combined and no floury patches remain. If it is VERY hard to stir, and doesn't look like the picture below, you can add a couple more Tablespoons of Warm Water.

Dough Right after Stirring

Cover loosely (I put the shoe box lid on, but don't snap it down on one corner) and allow to rise for 2-5 hours on counter.

Dough after initial rise - ready to place in fridge or use.

Place in Fridge till needed, or use right away (ideally, use this within a week)

When you're ready to use it, oil a loaf pan. (You may line the loaf pan with parchment paper if you absolutely cannot have any oil.  "Cut" it in half with your hand, then gently form into a ball. This will be approximately a 2# ball of dough. Elongate the ball slightly, and place it in the loaf pan. Allow the dough to rise for 2 hours on the counter, or loosely cover it with plastic wrap and place it in the fridge overnight.

"Cut" Dough with your hand

Gently Shape into a ball and place in oiled loaf pan.

At baking time, preheat the oven to 350, and bake loaf on lower shelf of oven  (place shelf so that the MIDDLE of the loaf is in the MIDDLE of your oven - a middle shelf tends to place the top of a loaf too high, and it darkens too quickly) for about 45 to 50 minutes.

Allow to cool briefly on the counter, then carefully remove from pan and cool thoroughly on a wire rack. This bread will slice best if it is cool, but if you can't wait to enjoy it warm . . . .; )

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When I make this, I thoroughly cool it, then immediately slice it and wrap it and put it in the freezer (any that we didn't eat right away). Then, when you're ready to use it, just warm it up in the microwave, and toast lightly in the toaster oven to give that fresh-from-the-oven taste : )

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