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Four slices of vegan whole wheat sandwich bread on chopping board.
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5 from 27 votes

High-Protein Whole-Wheat Sandwich Bread

This vegan sandwich bread is all whole wheat, higher in protein, and delicious. It has the fluffiest, softest crumb and the perfect, slightly chewy crust. I designed this bread to be really light, not dense and heavy as all-whole-wheat breads can often be, and each slice has 105 calories and 6 grams of protein. The recipe makes two loaves of bread and freezes nicely, but you might have a hard time not finishing it up in a day or two!
Prep Time20 mins
Cook Time40 mins
Proofing time1 hr 45 mins
Total Time2 hrs 45 mins
Course: Bread
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: Whole Wheat Sandwich Bread
Servings: 24 slices (approx)
Calories: 105kcal

Ingredients

  • 4 teaspoons active dry yeast
  • 2 tablespoons maple syrup (or sugar)
  • ¾ cups water (warm)
  • 2 tablespoons vegetable oil (I used olive. Avocado or any vegetable oil is fine)
  • cup nondairy milk (warm)
  • ½ cup vital wheat gluten flour
  • 4 cups whole wheat flour (you might not need all 4 cups)
  • 1 teaspoon salt

Instructions

  • Mix the yeast, maple syrup and warm water in a large bowl or in the bowl of a stand mixer. Set aside for the yeast to bloom, about five minutes.
  • Add the milk, oil, vital wheat gluten and 2 cups of whole wheat flour to the bowl. Mix thoroughly, then mix in the salt.
  • Continue to mix in the flour, a quarter cup at a time and then, as the dough gets dryer, a tablespoon at a time, until the dough is no longer sticky. I needed about 3 ¼ cups this time, but on more humid days I've needed as much as 4 cups.
  • Continue kneading the dough for another 10 minutes. You should have a really smooth, supple dough. Form the dough into a ball. Oil the bowl and place the ball of dough in it, coating the top with some oil or cooking spray so it doesn't dry out.
  • Cover the bowl and set it aside in a warm spot. After 45 minutes it should have more than doubled.
  • Remove the dough and punch it down, then form into a smooth ball. Divide into two pieces. Roll out each into an approximate rectangle, then roll each rectangle into a cylinder. Tuck the ends into the bottom and place the loaves in two oiled standard (6 cup) loaf pans, seam side down.
  • Cover loosely (I use clean shower caps) and set aside in a warm spot for another hour or until they dome over the loaf pans. About 15 minutes before the bread has finished proofing, preheat the oven to 450 degrees.
  • Place the loaves into the oven and bake 10 minutes. Turn down heat to 350 degrees and contine baking another 30 minutes.
  • Cool on a rack for about about an hour, then remove the loaves from the pan and continue cooling on the rack.

Notes

  • For loaves that rise even higher you can make this bread with 1 cup vital wheat gluten, as I had in the original recipe. The crust is chewier, but the bread tastes great and toasts wonderfully.
  • Before you bloom the yeast make sure you check the date on the package of yeast to make sure it's not expired. Also make sure the water you use is warm but comfortable to the touch (between 100 and 110 degrees Fahrenheit).
  • Make sure you knead the dough, by hand or in a stand mixer, for the full 10 minutes. This will give you the best rise and texture.
  • Don't overproof the bread dough. Stick with recommended times and go only slightly over if necessary. Overproofed bread can fall flat in the oven.
  • The bread will keep wonderfully at room temperature for a day or so, after which you should place it in a plastic bag and refrigerate it for 3-4 days. Warm before eating. For longer term storage place in a freezer safe bag and freeze. You can also slice the bread before freezing. Thaw and reheat.

Nutrition

Serving: 1slice | Calories: 105kcal | Carbohydrates: 17g | Protein: 6g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 107mg | Potassium: 119mg | Fiber: 3g | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg