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Soft & Golden Sandwich Bread Kids Love

This loaf has become our go-to for school lunches and Saturday morning toast. It’s sturdy enough to hold a sandwich together but soft enough for my kids to actually eat the crust. I love knowing every slice came from grains I milled myself — and that something so simple can feel like a little piece of home.
Prep Time 20 minutes
Cook Time 25 minutes
Rest/Rising Time 1 hour 45 minutes
Total Time 2 hours 30 minutes
Serving Size 10 slices

Equipment

  • Grain mill if using whole berries
  • Digital kitchen scale
  • Measuring cups and spoons
  • Mixing bowl or stand mixer
  • Dough hook or sturdy spoon
  • Clean kitchen towel or plastic wrap
  • Pastry brush
  • Cooling rack

Ingredients

  • 1 cup warm milk (lactose-free or regular) 237 grams
  • 1½ tsp 5 g active dry yeast
  • 1½ tbsp 20 g honey or sugar
  • 2 tbsp 28 g butter or olive oil
  • ¾ tsp 4 g salt
  • ¾ cup 90 g hard red wheat flour
  • ½ cup 60 g kamut flour
  • 1¼ cups 150 g all-purpose flour
  • 1½ tsp 6 g vital wheat gluten
  • Optional: milk wash for brushing top

Instructions

Autolyse for softness:

  • Combine water, milk, all flours, and vital gluten in your Bosch mixer. Mix until just combined and shaggy. Cover and rest for 20–30 minutes to let the flour hydrate.

Add remaining ingredients:

  • Sprinkle in yeast, honey, oil, and salt. Knead on speed 2 for 6–8 minutes, until dough is smooth and slightly tacky.

First rise:

  • Cover and let rise in a warm spot until doubled, about 60–75 minutes.

Shape:

  • Gently press out air, roll into a log, and place in a greased loaf pan seam-side down. Cover and rise again until dough crowns 1 inch above the pan (about 30–45 minutes).

Bake:

  • Brush with milk for a soft brown crust. Bake at 350°F (175°C) for 25–28 minutes, until golden and internal temp is about 190°F.

Finish:

  • Brush warm loaf with butter. Cool fully before slicing.

Notes

Notes & Swaps

    • Don’t skip the autolyse — it’s key for that soft, fluffy texture with whole grains.
    • If your kitchen is cool, place the loaf in a turned-off oven with the light on to rise.
    • For extra richness, swap half the water for milk.
    • Want to make it a little sweeter? Add an extra teaspoon of honey.