February 26, 2014 - 11:20am
Is wheat the only thing you can make a decent sandwich bread from?
I have been trying to make a non-wheat sandwich bread for awhile and have even experimented a lot using gluten flour and other flours to see if I could make a good sandwich bread. Most of the breads I make are too dense and don't rise, even with the addition of the gluten flour. I have basically just given up and gone back to using wheat. I am just curious if anyone else has had success. There are many recipes out there, but I find that my breads just wind up being too dense, and wind up being more rustic or like a loaf bread.
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It would be difficult to make a good sandwich loaf without any wheat flour, but you can always include non-wheat flour as an adjunct to wheat. I regularly make sandwich bread with 20% spelt flour (along with 2.5% vital wheat gluten), with good results.
Bob
is Jewish Deli Rye with between 30 and 40% whole rye in it. Last Friday I made a 60% whole rye sandwich bread that I've been making all kinds of sandwiches with it this week - just delicious. White sandwich bread made from white wheat is really pretty terrible tasting stuff in my book - but to each their own. 60% whole grain Mutigrain breads with about 7 different grains are also some of my favorite sandwich breads too.
I do like the flavor of wheat and do put about 20% -40% of the total flour is usually wheat.
Happy baking
it's about half spelt (200g) and AP white wheat (225g) and needs no vital wheat gluten and some rye. It is a sourdough loaf. http://www.thefreshloaf.com/node/37265/olympic-loaf-come-join-party
It has a sweetness from the spelt. Or this one (of many):
http://www.thefreshloaf.com/node/28855/spelt-beach