Sandwich Bread v0.1 (Sep 2025) - 129 cal per 60g slice

Ingredients

  • Water - 131ml
  • 2% Ultra-Filtered Milk - 93ml
  • All Purpose Flour - 320g
  • Red Star Instant Yeast - 8 g
  • Diamond Crystal salt - 6g
  • Granulated Sugar - 15g
  • Vital Wheat Gluten (Anthony’s) - 1.0 tbsp
  • Kerrygold Unsalted Butter - 30g
  • Diastatic malt (Hoosier Farms) - 10g
  • Ascorbic acid powder - 1/8 tsp (very helpful for making the dough stronger)

Equipment

  • Stand Mixer (you could make this with a no-knead process similar to what is described by Chain Baker, but I did not do that here)
  • Scale
  • Thermometer
  • Cutting board/flat surface
  • Rolling pin
  • Loaf pan
  • Parchment paper

Method

  • Mix the water and milk. Microwave for ~10 seconds at a time until the temperature is around ~90F.
  • Add a small amount of sugar to the liquid and then add the yeast. Set aside for ~10 minutes for the yeast to “bloom”
  • Mix all the other dry ingredients (i.e. all except the butter) throughly (use a whisk or a sieve). You can also add it to the stand mixer and run with dough hook for a minute or so to mix it.
  • Add the yeast mixture with the stand mixer on its slowest setting until fully incorporated. Wait for the dough to form. If there are some dry bits at the bottom, add a bit more water about 1/4 tsp at a time until a smooth dough ball forms.
  • Increase the speed of the mixer a couple of notches and run it for ~3 minutes. The dough should have developed a bit now and shouldn’t tear easily if pulled
  • Turn down the mixer’s speed and add the butter about one teaspoon at a time. Once all the butter is added, turn up the speed again. Run it for ~2-3 minutes, or until the dough is a smooth ball again. Adding in the butter will disrupt the gluten in the original dough ball so it might become a shaggy mess at first.
  • Once the dough is a smooth ball again and passes the window-pane test 2, cover the bowl with a towel and place in a warm area. One easy method is to run the oven (gas-fired) for 1 minute at whatever temperature and shut it off. It should then be approximately 90-100F. Let the dough rise for 1.5-2 hours.
  • The dough should now have doubled in size (or more). De-gas the dough by “punching it down”. Roll it out into a sheet about 1/2 inch thick and about the same width as the loaf pan.
  • Spray the loaf pan with some oil, add a piece of parchment paper to cover the interior and place the dough into the loaf pan
  • Let the loaf pan sit in the same warm area as before, for another hour or so. The dough should now puff up again.
  • Pre-heat the oven to 350F (without the loaf-pan/dough in it of course). Brush the outside of the bread with some milk for some extra browning. Bake the dough for ~25-30 minutes. When the bread is done, the interior temperature will be around 190F.
  • As prepared by me, this resulted in a loaf of approximately 700g. Sliced into 12 pieces, thats around 60 grams per slice.

Nutrition Facts

Assuming each slice is ~60g (about 0.25 inches), the macros are the following (for the particular brand of ingredients that I used):

  • Calories: 129
  • Carbohydrates: 22.5g
    • Fiber: 0.8g
    • Sugar: 1.8g
  • Fat: 2.5g
    • Saturated Fat: 1.4g
  • Protein: 3.8g
  • Cholesterol: 6.2mg
  • Sodium: 212mg

Remarks

I adapted this from Joshua Weissman’s bread recipe1. My inital attempts at increasing fiber/protein failed miserably, and so I switched to the original reference recipe. I scaled it down to 75% to cut the calories, added the vitamin C3 (ascorbic acid), hoping it would make the dough stronger and possibly bigger. And it seems to work! The dough, even if it is scaled down, completely filled and puffed up out of my loaf pan.

In the next version, I will try scaling it down further and adding a little bit more gluten and maybe some oat fiber.

References

[1] Joshua Weissman’s Sandwich Bread Recipe

[2] What is the Windowpane Test for Bread Dough? - King Arthur Baking

[3] “This is How Vitamin C (Ascorbic Acid) Affects Bread Dough” - ChainBaker.com

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