Homemade 5-grain sandwich bread is not comparable to industrial versions, which, besides traditional ingredients, contain fats, sugar, preservatives, and additives.
The commonly used additive is ethyl alcohol, which keeps it soft and has an antimicrobial function that prevents mold development.
It’s not the pinnacle of genuineness, but how many times have we bought it for convenience and lack of time?
Since I’ve been eating healthily, I’ve been trying to pay attention to nutritional labels and therefore account for sugars, fats, and preservatives.
Although the weather is not favorable for turning on the oven, I felt the need to prepare it at home, and I must say that in taste and genuineness, it is priceless!
5-grain sandwich bread is excellent for breakfast or to fill sandwiches to take with you to work or the beach, and it stays fresh for a few days when sealed.
I preferred the 5-grain flour because I love tasting the seeds between my teeth, but you can use simple all-purpose flour or whole wheat.
For leavening, I used sourdough, but for those who don’t have it, just replace it with 8/10 g of fresh yeast.
5-grain sandwich bread requires long leavening times, but its genuineness and delicious scent freshly baked are worth the wait!
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 cups 5-grain flour
- 2/3 cup milk
- 1/2 cup water
- 3 1/2 tbsp extra virgin olive oil
- 2 tsp salt
- 1 tsp sugar
- 1 1/4 cups sourdough
- 1/3 cup water for sourdough
Steps
In a bowl, dissolve the sourdough with water. (If not using sourdough, you can dissolve fresh yeast in warm milk)
In another bowl, combine water, milk, and extra virgin olive oil.
Incorporate salt and sugar into the flour. (If using fresh yeast, add salt after starting to knead, yeast should not come into contact with salt)
Add liquids and dissolved yeast to the flour.
Knead with a wooden spoon, cover with plastic wrap and let rise for 3 hours.
After the time has passed, place the dough on a floured work surface and begin folding it.
Let the dough rest for 30 minutes.
After 30 minutes, roll out the dough with a rolling pin and start rolling it onto itself.
Brush a little oil into the mold, I used a loaf pan.
Place the rolled dough in the mold and let it rise for another hour.
Before baking, brush the sandwich bread with some milk.
Bake in a preheated oven at 356°F for 40-45 minutes, before removing, check doneness with a toothpick.
Soft and fragrant 5-grain sandwich bread is perfect for sweet and savory snacks for the whole family.
