Bake-Your-Own Sandwich Loaf

If you follow a Gluten-Free diet, I suggest you high-tail it in the other direction right away. Just hit that little X in the corner screen, and QUICK! ‘Cause this is gonna be a doozey. πŸ˜‰


Today, I’m going to share with you the BEST EVER sandwich loaf. But don’t let the name fool you. This bread makes excellent toast, croutons, and breadcrumbs as well! You can also bake it outside the loaf pan to form a baguette, boule, or simple homemade dinner rolls! By substituting whole wheat or white wheat for some of the flour, you can make this bread a bit healthier too. I have tried a combination of flours and oils in this recipe, which I’ll include in the baker’s notes below! πŸ™‚

Bake-Your-Own Sandwich Loaf


You need:

  • 1 1/3 cup filtered water
  • 1/3 cup oil (your choice; see notes below)
  • 4 cups organic flour (white, whole wheat, or white wheat; see notes)
  • 2 tbs vital wheat gluten
  • 2 tbs + 2 tsp organic brown sugar
  • 2 tsp pink sea salt
  • 3 tsp dry active yeast

Makes one large or two smallish sandwich style loaves.

I use a stand mixer, but you could easily use a bread machine or do it by hand! Just make sure it’s mixed well and kneaded a few times. Let rest for about an hour or until doubled in size. Punch the dough and knead again, briefly. Now sprinkle some flour on a clean, flat surface and get to work! Roll the dough into a long oval shape. Then, roll it up into itself and pinch the ends closed. Yes, I just said to pinch your loaf. LOL! (Robin, that one’s for you! πŸ˜‰ )


After the pinching process, place your dough in a bread pan. Let rise again until the top is about half the height (above the pan) you want for your end result. After it rises, place into an oven pre-heated to 350 degrees Fahrenheit. Bake for 30-35 minutes, until the top is a deep brown.


Allow to cool about 10 minutes before removing from the pan. Otherwise, you’ll risk the bottom of the bread getting soggy. Now, let cool on a baker’s rack or parchment paper. (I usually lay mine on it’s side until the bottom is cooled down.) Now, you can slice and enjoy! Like I said, this bread makes amazing sandwiches and the absolute best Texas toast!! YUM!!!


Baker’s Notes:

  • As far as oils go, I recommend organic olive, avocado, walnut, or unrefined coconut oil.
  • Thus far, I’ve tried a few combinations of flours. Generally, I use all organic, unbleached white flour. Sometimes, I like to mix it up and throw in half whole wheat or white wheat. The whole wheat will of course be more dense and hardy. I don’t recommend doing the entire loaf with whole wheat. White wheat would be an acceptable substitute though, as it is not as robust as 100% whole wheat. Feel free to adapt as needed and please let me know how it goes!! Update: I’ve been using half Bob’s Red Mill Organic whole wheat & half unbleached white and it makes the best bread ever!! Super soft and perfect sliced thick or thin! 2016 Update: My favorite combination, bar none, is 1 cup Einkorn flour, 1 cup Stone Ground Wheat flour, and 2 cups AP flour.
  • There are a variety of sugar substitutes you can use in this recipe. My favorites are maple syrup, honey, sucanat, and coconut sugar!
  • To make your loaves extra special, I recommend sprinkling the dough with herbs before rolling it up and placing in the pan. I like to use oregano, basil, and garlic & onion powders, but I’m sure rosemary and thyme would be equally delicious! Have fun! (This step also makes lovely little swirls once the bread is baked. Truly artisan loaves!!)
  • Make this dessert bread by buttering the dough and sprinkling with cinnamon and sugar before rolling up and baking. Just do it, and thank me later! πŸ˜‰

Have fun and enjoy! Namaste!!!

*This post was shared on Frugal Days, Sustainable Ways & Wildcrafting Wednesday!
Wildcrafting Wednesday Featured Blogger Award


41 thoughts on “Bake-Your-Own Sandwich Loaf

    • Vital Wheat Gluten is the natural protein found in wheat. This would be the same gluten you’ve been hearing about in the health food realm, and is to be avoided for celiacs and people whom are gluten intolerant. As per the disclaimer at the top of the post, this bread does not have a gluten-free option. Even if you were to omit the VWG, the flours in this recipe also contain gluten. I do not have a gluten-free substitute for this bread, as I am not a gluten-free baker! πŸ™‚

  1. I absolutely love homemade bread. i even tried to make bread by omitting raisins and cinnamon from my cinnamon raisin bread recipe, and it was good! you just cant beat even the simplest homemade recipes over the store bought with all the chemicals!

    • I agree! No store-bought loaf wrapped in plastic can compare to fresh-from-the-oven bread baked with love! (AND whole-food, organic ingredients!) πŸ™‚

    • Please let me know how it turns out! I failed at gluten-free baking in my first attempts, but would love to have another option for my GF friends! πŸ™‚

  2. awesome, thanks. as a Dad that is trying to cook and bake for the family every trick and tip helps. not a lot of cooking went on at the job sites wrenching & welding, so these hints are really appreciated.

    • The Pyrex glass loaf pan I have is 4.5 x 8.5 in (1.5 QT), though I’ve also seen 4 x 8 and 5 x 9. Anything around that size would be perfect! You should be able to find one at your local grocery or home goods store! If not, there’s always! πŸ™‚

    • I use my bread machine on the dough setting to mix this loaf. I am particular about the shape of my bread, though, and am not keen on the shape my bread maker bakes loaves. They come out too square and not as pretty, in my opinion. You can feel free to bake it in the machine, should work fine if you aren’t as aesthetically OCD as I am!!! πŸ˜‰

    • I get mine in the bulk section at my health food store! Bob’s Red Mill also sells it, though it’s kinda pricey. Bulk is the way to go if you can find it! By adding the gluten, you’re essentially creating your own bread flour. 1 cup All Purpose Flour + 1 Tbs Gluten = 1 cup Bread Flour! Don’t ever buy ‘bread flour’ again! πŸ™‚

  3. I have some sourdough starter (that I’ve been growing and feeding faithfully!) and I tried half white and half wheat and ended up with this very hard bread that I almost had to fight to cut (forget sandwich size slices….) so next time I’m using your recipe with the oil. Maybe I’ll not use the wheat for my next loaf. Thank you for this recipe!!

    • My pleasure! You might try ‘white wheat’ flour instead of whole wheat. I find it’s a lot more similar to white, hence the name I suppose! I’ve been wanting to try sourdough for a while! Do you have an easy recipe for the starter?

  4. Can’t locate any vital wheat gluten locally and shipping costs are too high for this old senior. What store(s) carry it? Or what else can I use?

    • Most health food stores should carry it, if your local grocery store does not. Otherwise, you can substitute 2 cups bread flour in the recipe. (The VWG added to the regular flour creates bread flour. I buy mine in bulk because I go through way too much flour to be buying specialty kinds. Easier to buy bulk AP and make my own!)

    • I don’t know off hand, but I will weigh them next time and get back w/ ya! Also, I used to have issues with getting my homemade bread sliced super thin… UNTIL I was gifted a Smokey Mountain Bow Knife! Here’s an article about it you might find interesting. I’m sure you can find a distributor of some type of bow knife on the web, if you can’t find one locally! These knives are seriously the best thing since sliced bread!! (Sorry, couldn’t help myself! HAHA!)

  5. I made this today. Decided to risk it and omitted the VWG as Canadian all purpose flour has more gluten than most places to begin with. I have to say this is the best soft white bread I have ever made. It’s like the holy grail of white bread. I have made a lot of bread looking for this result. This is it. I and my family are so happy!

    • I’m so glad it worked out perfectly!! This is my favorite recipe, to date. I make 2 loaves at least once a week! It makes the best sandwiches, especially grilled cheese! πŸ™‚

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  7. looks interesting!! Can the result be frozen and unfrozen without loosing its texture? Are the added gluten vital in the recipe? Can it be made with spelt?

    • I haven’t attempted freezing it yet, as we eat them up way too quickly! LOL However, I’m sure it would be fine. The added gluten is necessary, unless you want to use 2 cups bread flour in the recipe. (Bread flour has a higher gluten content. I am basically just making my own bread flour by adding gluten to the AP.) I have not tried this bread with spelt. Feel free to give it a shot and let me know how it goes! πŸ™‚

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    • You want to roll it out into a long oval or rectangle shape. Then roll it up, starting on either of the short sides, making sure the roll is tight. Once you have the log shape, you want to be sure to pinch the dough together along the entire opening.. Then place it pinched seam side down into your loaf pan. πŸ™‚

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