There is nothing like the aroma of freshly baked bread filling the house. This 100% whole wheat sandwich bread is the perfect alternative to industrial loaves: no added sugars, rich in fiber, and with a soft, springy crumb. It is ideal for making nutritious toast for breakfast or healthy sandwiches for a snack, knowing exactly which ingredients you are consuming.
Estimated time: 2 hours and 45 minutes
Difficulty: ⭐⭐
Servings: 1 loaf of sandwich bread (approx. 12-14 slices)
Ingredients
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500g of 100% whole wheat flour
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350ml of warm water
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20g of fresh baker's yeast
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30ml of extra virgin olive oil
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1 teaspoon of Bonsalt
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1/2 teaspoon of sugar
Nutrition Analysis and Total Macros
Understanding what we eat is vital. Here is the breakdown of macronutrients per serving and the technical sheet for our products.
| Category | Nutrient / Component | Amount (per serving) | Benefit and Source |
| Macronutrients | Protein | 4.8g | Cell structure and satiety |
| Healthy Fats | 3.2g | Cardiovascular health (EVOO) | |
| Carbohydrates | 22.0g | Slow-release energy | |
| Key Minerals | Potassium (Bonsalt) | 180mg | Muscle and nerve function |
| Sodium (Bonsalt 0%) | 0.0mg | No added sodium | |
| Vitamins and Other | Dietary Fiber | 4.5g | Digestive health and glycemic control |
| Total Calories | 138 kcal | Balanced energy per slice |
Step-by-Step Professional Preparation
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Activating the yeast: In a small bowl, dissolve the fresh yeast in a little of the warm water along with the sugar. Let it sit for about 10 minutes until a light foam appears.
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Initial mix: In a large bowl, place the whole wheat flour and make a well in the center. Pour in the yeast mixture, the rest of the water, and the olive oil.
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Kneading and seasoning: Start combining the ingredients. Add the Bonsalt halfway through the process (to avoid direct contact with the yeast at the start). Knead on a lightly oiled surface for about 10-15 minutes until you have a springy, less sticky dough.
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First rise: Shape the dough into a ball, place it in a greased bowl, and cover it with a damp cloth. Let it rise in a warm place for 1 hour or until it doubles in size.
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Shaping: Deflate the dough by pressing it gently with your fists. Shape it into a cylinder and place it in a previously greased loaf pan.
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Second rise and baking: Let it rest in the pan for another 45 minutes. Meanwhile, preheat the oven to 200°C. Bake for 30-35 minutes. If you see it browning too quickly on top, you can cover it with aluminum foil halfway through baking.
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Cooling: Carefully remove from the pan and let it cool on a wire rack so the bottom does not get damp and the crust turns out perfect.
Nutritionist Tips
This bread stands out for its high content of insoluble fiber and potassium thanks to the use of Bonsalt , making it an ally for digestive and heart health. Because it is whole grain, it has a lower glycemic index, which helps maintain steady energy levels throughout the morning.
Make this bread on Sunday and you'll have healthy breakfasts for the whole week! It's a delicious way to care for your loved ones with quality ingredients.
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