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BREAD RECIPE: Iowa State Fair Blue Ribbon Contest

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Fleischmann’s Yeast “Sensational Sandwich Bread” Contest

Kathleen Olesen of Des Moines, 1st Place, 2012 Iowa State Fair

Multi-Grain & More Bread

“Best for a delicious Ham Sandwich”


1-1/2 cups bread flour

1-1/2 cups white whole wheat flour

3 tablespoons dry milk

2 teaspoons salt

1/2 cup 8-Grain rolled cereal

1/4 cup wheat germ

1/4 cup oat bran

2 tablespoons cracked wheat

1 package Fleischmann’s Yeast

2 tablespoons wheat gluten

1-1/2 cups water

2 tablespoons butter

6 tablespoons honey


1/4 cup water

1/2 teaspoon cornstarch


Toasted cracked wheat*

Sandwich Filling:

Butter, to taste

Ham, sliced, desired amount

6 Cheese, sliced

Lettuce, desired amount

6 Tomato, sliced

 For Bread: In a large bowl, thoroughly mix 1-1/2 cups whole wheat flour, 1/2 cup bread flour, dry milk, salt, 8-grain rolled cereal, wheat germ, oat bran, cracked wheat, Fleischmann’s yeast and wheat gluten. Combine water, butter and honey in a saucepan. Heat over low heat until liquid is warm, about 120 to 130 degrees (butter does not need to melt). Gradually add the wet ingredients to the dry ingredients. Beat 2 minutes at low speed with electric mixer, scraping bowl occasionally. Add in remaining one cup of bread flour or enough to make a thick batter. Beat at medium speed for 2 minutes, scraping bowl occasionally. Turn dough out onto lightly floured surface; knead until smooth and elastic, about 8 minutes. Place in greased bowl, turning once to grease top. Cover, let rise in warm draft free place, until doubled in bulk, about one hour. Punch down dough. Roll to a 14 x 7 inch rectangle. Place in an 8-1/2 x 4-1/2 inch bread pan and let rise for about 45 minutes. Bake in a 375 degree oven for about 30 to 35 minutes, or until center reads 200 to 210 degrees when measured with an instant-read thermometer. While bread is baking, prepare the glaze. *1 loaf of bread yields 12 slices.

 For Glaze: Put water and cornstarch in small saucepan. Heat to boiling and let boil for a short time. Brush on loaf 5 minutes before end of baking. Sprinkle toasted cracked wheat on top of loaf. Return loaf to oven for 5 minutes or until glaze is glossy and loaf sounds hollow when tapped. *Toast cracked wheat on a jelly roll pan in a 350 degree oven for 5 minutes, then stir and bake for 5 more minutes.

For Filling/Assembly: Take two slices of bread and spread with butter (if desired). Layer on top of one slice of bread slices of ham, cheese, lettuce and tomato. Top with second slice of bread to make sandwich. Repeat to make remaining sandwiches.

Yields 6 sandwiches.