Home Whole Wheat Breads Miga Bread With Whole Wheat Flour Recipe. For Sandwiches With Argentine Style

Miga Bread With Whole Wheat Flour Recipe. For Sandwiches With Argentine Style


This week I suggest you make this miga bread with whole wheat flour recipe in simple steps! A bread to prepare the best miga sandwiches you can ever imagine! An exquisite bread, easy to make, super cheap and also much healthier! An ideal recipe for parties, birthdays or simply enjoying with the family!

Miga bread is a type of bread characteristic of Argentina, with compact and flexible crumb. The crust is removed and cut into very thin slices. Which are used as tapas or walls in sandwiches. Depending on the amount of these bread tops that are used, the sandwiches are called single or triple.

The different tapas or walls of bread are spread with different ingredients, such as butter, margarine, or a mixture of mayonnaise with milk or water to lighten it. In this way, a better adherence of all the ingredients used is obtained. Thus the sandwiches are compact and easy to consume.

These miga sandwiches are a classic of any Argentine coffee store that, in general, are roasted. In this way they acquire the famous name “Tostado” or “Carlitos”. These are usually sandwiches cut into a triangular shape of ham and cheese. There is also the version that also has tomato and lettuce known as “Primavera”.

However, miga sandwiches can be prepared with endless ingredients according to personal taste. As well as different types of cold cuts or different kinds of meat (chicken, beef, pork) and fish. Similarly, raw or cooked vegetables, legumes, hard boiled eggs, salads, etc.

Let’s talk about the recipe:

Making this miga bread with whole wheat flour reecipe is very simple to make and does not require a lot of experience to do it. The ingredients are simple and easily accessible in any store. But unlike other bread recipes, this one needs a particular mold to make homemade miga bread (also called english bread or crub bread).

This mold has a rectangular shape with a lid and is available at any gastronomy store. This type of special mold makes it possible to obtain a uniform loaf in the shape of a block, with abundant compact crumbs and internal humidity. Being block shaped, the crust can be removed evenly and without waste.

It is a simple preparation but it requires a little effort in its kneading. Whole wheat flours have a lower amount of gluten than the rest of the flours. Therefore, it takes a little more effort to knead it and develop it. Having a kneading machine is a good way to save time and effort.

The dough of this whole wheat miga bread has two rising moments, one when the dough is ready and the other when the dough is placed in the mold and thus acquires its shape. In this last, it is very important to degassify the dough very well to avoid gaps in the crumb of bread.

Another way to avoid gaps in the bread is to place the dough as explained in the instructions. Also, don’t forget to poke with a knife or skewer stick. In this way, if there are air bubbles in the dough, they will be eliminated by having an escape route.

About Cooking:

Its cooking takes a few minutes and it is recommended to be punctual to prevent it from drying out. So you can enjoy a soft, fluffy, moist and flexible whole wheat miga bread. It is very important that at the end of baking it is removed from the mold immediately to prevent the bread from becoming damp.

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Miga Bread With Whole Wheat Flour Recipe

Miga Bread With Whole Wheat Flour Recipe

Serves: 5 Prep Time: Cooking Time:
Rating 5.0/5
( 1 voted )


  • Whole wheat flour 650 g / 22.92 oz / 5 ½ cups
  • Whole cane sugar 30 g / 1.06 oz / 1 ¼ tbsp
  • Powdered milk 20 g / 0.71 oz / 1 tbsp
  • Salt 10 g / 0.35 oz / 2 tsp
  • Butter 50 g / 1.76 oz / 1 ¼ tbsp
  • Water 500 ml / 2 ½ cups
  • Instant dry yeast 10 g - 0.35 oz / Fresh yeast 30 g / 1.06 oz
  • Lemon / White Vinegar 20 ml


  1. Place the dry ingredients on the table in the shape of a crown, bowl or kneading machine.
  2. Add the water. Knead until all the ingredients are united. Incorporate the butter. Knead until you get a smooth, soft and elastic dough.
  3. Make a bun with the dough, cover and leave to rise until doubled in volume.
  4. Degas the dough. Roll out the dough with a rolling pin in a rectangular shape. Roll up by pressing well with the fingers.
  5. Close the roll by pinching the dough with the fingers. Then squeeze and roll with the hands to smooth. Cut the dough roll into 3 or 4 portions.
  6. Spread the mold with butter (including the lid). Place each portion of dough vertically.
  7. Crush the dough with the hand. Prick the dough with a toothpick or knife. Cover with plastic kitchen wrap.
  8. Let it rise until it reaches half a centimeter below the edge. Remove the plastic kitchen wrap. Put the lid on.
  9. Cook in a preheated oven at 160-180 °C / 320-356 °F for 30-40 minutes. Remove from the oven, unmold on a rack at the moment. Once cold, store in a suitable food bag. Wait 24 hours to cut.


  • Add lemon juice or white vinegar to achieve a clearer bread crumb.
  • Whole wheat flours depending on their brand can absorb more or less amount of liquid. Be sure to incorporate gradually.
  • Can be used butter, margarine or any other type of cooking oil. Its flavor and texture can change accordingly.
  • Replacement of butter for sunflower oil: 30 ml / 2 tbsp.
  • Store food in a suitable bag so it does not dry out.
  • Cut the bread the next day for neater results.
  • Consume preferably before 3 days.
  • Can be frozen (3 months).
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