Super Soft Whole Wheat Sandwich Bread in Your Bread Machine

Super soft whole wheat sandwich bread in your bread machine from freshly milled flour might seem like a challenge, but Lovely Bell Bakes and I cracked the code. Inspired by requests from our vibrant Facebook group and guided by valuable member tips, we’ve revamped our recipe. Now, we use my quick and easy yudane method instead of vital wheat gluten, ensuring optimal results every time.

Our delightful whole wheat sandwich bread is crafted entirely in the bread machine, making the process wonderfully convenient. Specifically, we love using the Home Bakery Virtuoso Plus for this recipe. The tantalizing aroma of freshly baked bread has filled my home for the past few hours. I couldn’t help but pace around in anticipation, eagerly awaiting the moment when I could finally savor the fruits of my labor—and let me tell you, it was absolutely worth the wait.

And look how beautifully bendy this bread is!

Conclusion: Baking super soft whole wheat sandwich bread with freshly milled flour is a gratifying experience that transforms your kitchen into a bakery. Embrace the aroma, savor the taste, and delight in the joy of homemade bread. Join us on this flavorful journey and elevate your baking game with this super soft fresh milled whole wheat sandwich bread for the bread machine.

Try this recipe today and enjoy homemade goodness! Share your baking success with us in the comments.

Super Soft Sandwich Bread for the Zojirushi Bread Machine

This is an adaptation of Lovely Bell Bakes Super soft sandwich bread, swapping vital wheat gluten for my easy, no wait yudane method.

4 from 1 vote

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Course: Bread

Cuisine: American

Keyword: bread machine, enriched dough, sandwich bread

Prep Time: 5 minutes minutes

Cook Time: 45 minutes minutes

Bread Machine Time: 2 hours hours 15 minutes minutes

Total Time: 2 hours hours 55 minutes minutes

Servings: 16 slices

Calories: 119kcal

Author: Just Mill It

Cost: 1.90

Equipment

• 1 Zojirushi Bread Maker
• 1 gram scale

Ingredients

• 440 g wheat berries, hard white hard red will work equally as well
• 299 g water
• 31 g olive oil
• 47 g honey
• 35 g boiling water to mix with 17 g of your flour
• 8 g sunflower lecithin powder
• 8 g yeast (instant)
• 8 g sea salt, celtic grey

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Instructions

• Boil some water.
• Mill the flour.
• Mix 17g of flour with 35g of boiling water to make a paste (known as yudane) and set it to the side.
• Place your zojirushi bread pan on your scale and zero it out.
• Add the yudane to your bread pan, and zero out the scale.
• Add all the other ingredients to your pan EXCEPT theflour, salt and yeast, and zero out the scale between measuring each of the ingredients.
• Add your flour, and level it out on top.
• Knead your dough in the Zojirushi bread machine for 10 minutes. I program one of my homemade settings to ONLY KNEAD, with all other settings off.
• Level out the dough, sprinkle the salt and yeast on top, and start your homemade bread cycle.
• After the bread cycle ends, remove the bread from the pan and let cool on a wire rack before slicing.

Homemade Cycle Settings

• Rest: 30 minutes
• Knead 20 minutes
• Shape: OFF
• Rise 1: 45 minutes
• Rise 2: 23 minutes
• Rise 3: OFF
• Bake: 55 minutes
• Keep Warm: OFF (unless you won't be home when it's done)

Video

Nutrition

Serving: 54 g | Calories: 119 kcal (6%) | Carbohydrates: 22 g (7%) | Protein: 4 g (8%) | Fat: 2 g (3%) | Saturated Fat: 0.3 g (2%) | Polyunsaturated Fat: 0.2 g | Monounsaturated Fat: 1 g | Sodium: 195 mg (8%) | Potassium: 6 mg | Fiber: 4 g (17%) | Sugar: 3 g (3%) | Vitamin B1: 0.1 mg (7%) | Vitamin B2: 0.02 mg (1%) | Vitamin B3: 0.2 mg (1%) | Vitamin B5: 0.1 mg (1%) | Vitamin B6: 0.01 mg (1%) | Vitamin B12: 0.001 µg | Vitamin C: 0.02 mg | Vitamin E: 0.3 mg (2%) | Vitamin K: 1 µg (1%) | Calcium: 13 mg (1%) | Iron: 1 mg (6%)