Rustic Loaf, Artz-Style

So many people have asked me for my sandwich bread recipe that I decided I’d better blog it 🙂

When we started to evaluate our grocery expenses, I realized I was spending $10-15 per week on organic bread. I can make it myself for pennies a loaf (especially now that I’m buying flour in bulk!), so I thought this was a good way to cut down our grocery bill. However, my husband is anal particular about his sandwich bread. It took me quite a few tries to get this right and I still change it occasionally, but this is a recipe good enough to pass the Matthew Artz Grilled Cheese test and I think it’s pretty tasty too!

OK, as with so many of my recipes, there are a million subsititutions you can make to this. Here are a few that I’ve tried:

  • Replace the 10-grain flour with whole-grain flour.
  • Add a little yogurt instead of the milk.
  • Use a 1/2 cup of sourdough starter in addition to other ingredients.
  • Try molasses instead of honey.


– 2 cups bread flour
– 1/2 cup rye flour
– 1/2 cup whole wheat flour
– 3/4  cup vital wheat gluten
– 1 cup 10 grain flour
– 1  Tablespoon  yeast
– 1  Tablespoon  oil
– 2 cups water
– 1  tablespoon salt
– 2 tablespoons honey
– 1/4 cup milk


Pitch everything into the bread machine and run on the dough cycle, adding 2 cups of the water at first and the extra half cup as needed to bring the dough together. (If you don’t have a bread machine, mix the dry ingredients, then add the wet, and either use a dough hook or wooden spoon to bring it together into a smooth dough and knead at least 5 minutes until the dough starts to get really stretchy & smooth.) Punch it down when the dough cycle is done and let it rise for another 30 minutes or so (you can skip this step if you’re short on time, but the texture of the bread is better the longer you let it rise!).

Turn the dough out onto a floured surface and press flat. Form into a loaf and put it into a bread tin. Cover with a cloth and let rise until dough looks puffy and rises at least above the edge of the bread tin–30 minutes or so. Preheat your oven to 400 degrees. Put the tin in the oven, and pitch about 1/2 c. water onto the bottom of the oven and close the door quickly to trap the steam–this makes the crust really awesome and chewy. Bake 30-35 minutes or until loaf is brown, crusty and sounds hollow when tapped. Cool thoroughly before removing from the tin and store in a plastic bag or other airtight container.

8 thoughts on “Rustic Loaf, Artz-Style

  1. I know, my Mom looked at me like I was nuts when I dumped water in this week, but it really does make the crust nice and chewy, which I like for sandwich bread 🙂

    I keep thinking I ought to lower the gluten, too, since even the “bulk” bags are tiny and expensive, but I just like the texture it gives the bread. Another thing I’ve been doing recently is throwing a little sour dough starter in–yum!

    I can’t seem to just leave it alone!

  2. I mixed your recipe with a soaked grain recipe and my finicky bread people love it. 🙂

    And after finally trying the recipe aside from lowering the gluten, we love that loaf too.

    Dan freaked when I poured the water in the bottom of the stove. The bottom of our stove looks a whole lot cleaner though!

  3. This looks great! I love to make my own bread and it’s tons cheaper. The only kind that meet my criteria at Safeway are 4 bucks a loaf. However, my husband complains that homemade bread doesn’t hold together well enough for sandwiches. I’ll have to try this.

  4. I finally divided it into two loaves this weekend and the results were fab! It’s lighter (I let it rise a lot longer–until the dough rose above the edge of the two bread tins, which took a lot longer than for it to rise above the single tin!), and Matt, my official toast-taste-tester claims it’s the best yet.

  5. Okay — I’ve made it twice now using Amaranth, Quinoa, Rye & white bread flour. I also used molasses once and agave once, as well as, oat almond milk instead of milk. I think the key for me with this recipe — versus the ones I’ve been trying is the amount of wheat gluten. I’ve been putting in 3 tbsp versus 3/4 cup! The only problem I’ve had is that my loaf pan is too small for the recipe — it doesn’t quite make two loafs, but it does make one really tall one. I’ll have to take a picture as it is pretty funny looking!

  6. Yeah, it would be pretty easy to make this vegan–I’m sure you could just use water instead of the dairy in it and could probably even throw some applesauce in to make it extra moist (or just some extra olive oil).

    I’ve been wanting to make a gluten-free recipe up for some friends of mine that can’t have gluten, so that’s my next challenge 😉

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