New Sandwich Bread Recipe
In the last few months, we have come up with a new sandwich bread recipe using our existing mix. This new recipe is just as easy to use and produces amazing results. The only difference with added ingredients is more psyllium husk, which we are sending with each mix, and extra water. We thought it would be good for the new recipe to have a home on our blog. The added psyllium husk and extra water make this bread rise quite a bit more. So much that one of our customers calls it franken bread, ha ha. That is your warning, the bread rises very well, especially when it is warm out. This allows you to use either a 9x4 inch pan or an 8x5 inch pan. You get to choose whether you want a tall loaf or a wide loaf. The size of these pieces of bread are like traditional gluten filled slices. They make a nice big sandwich, just like you remember. Other than that, the extra psyllium husk gives this bread the perfect crumb and chew that you remember from traditional bread. We look forward to you trying this new recipe and falling in love with it like so many others have.
Here is what you will now get when you order our Rustic Scoop™ Sandwich Bread Mix. It includes the extra psyllium husk.
New Sandwich Bread Recipe
1 Rustic Scoop™ Sandwich Bread Mix
2-1/2 Cups Very Warm Water (110°F)
1/3 Cup Whole Psyllium Husk (included for you when you purchase)
1 Tablespoon Instant Active Dry Yeast
1 Tablespoon Honey or other sweetener of choice
1/2 Cup Egg Whites, 6 Tablespoons Aquafaba (garbanzo bean water), or powdered egg replacer for 2 eggs
1/4 Cup Oil (light tasting is best)
2 teaspoons White Vinegar
Preheat oven to 350° F. Prepare a 9x4 inch or 8x5 inch bread pan with non-stick cooking spray (avocado oil does not work for this) and set aside.
In a bowl mix together water, yeast, and honey. Set aside to proof for about 5 minutes (until foamy). While the yeast mixture is proofing, add the Rustic Scoop™ Sandwich Bread Mix into an electric stand mixer bowl fitted with a paddle attachment. Once yeast mixture has proofed, add it to the dry mix ingredients bowl and briefly mix on medium speed. Then add egg whites (or egg alternative of choice), oil, vinegar, and beat on medium speed until all ingredients are well combined and smooth. Continue mixing on medium speed for about 3 minutes.
The dough should be thick and not too sticky. Transfer the dough into a greased bread pan and then smooth the top. Gently pull the long edges of dough in towards the top middle with a spatula so the bread rises nicely with a rounded top. Place the bread pan with a warm damp cloth over it to rise for 40 minutes in a draft free area. Once the dough has risen (it should rise to the top of the pan), gently pull the edges in towards the middle again if needed. Then place the bread pan in the oven and bake for 1 hour at 350° F.
Once the bread is done baking, immediately take the loaf out of the pan and place on a cooling rack. Once fully cool, turn the loaf upside down and cut into slices. Makes 21 slices. Eat fresh or freeze in an airtight container. Use within 3 months of being frozen for best taste and texture. Enjoy!
Ovens and altitude are different so baking times may vary.
We would love to hear your thoughts once you make this new bread. Be sure to give us a quick review with a photo. This gets you 15% off your next order and helps all of our other customers as well.