Whole Wheat Sandwich Bread
About This Whole Wheat Sandwich Bread
There is nothing quite like the satisfaction of slicing into a fresh loaf of homemade whole wheat bread. This recipe creates a soft, tender sandwich bread that is perfect for everything from morning toast to lunchtime sandwiches to dinner table accompaniments. Unlike dense, heavy whole wheat breads that can be dry and crumbly, this loaf is light and springy with just enough whole grain flavor to taste wholesome without being overpowering.
What Makes This Whole Wheat Sandwich Bread Special
The secret is using a combination of whole wheat and bread flour, plus a touch of honey that feeds the yeast and adds subtle sweetness while keeping the crumb incredibly tender. Milk powder creates an extra soft texture and helps the bread stay fresh longer, while butter keeps each slice moist and delicious for days. This bread slices beautifully without crumbling, toasts perfectly to golden brown, and stays fresh much longer than store-bought bread. Once you taste homemade bread fresh from your oven, it is hard to go back to the store-bought version - there is simply no comparison in flavor, texture, or freshness.
Key Techniques for Success
Plus, you control exactly what goes into your bread, with no preservatives, dough conditioners, or additives. Just simple, wholesome ingredients that you can pronounce.
Perfect for Every Occasion
The process is straightforward and mostly hands-off: mix, knead, rise, shape, rise again, and bake. The hands-on time is minimal, making it perfect for weekend baking that provides fresh bread all week long.
Ingredients
- 240g (2 cups) Whole wheat flour
- 240g (2 cups) Bread flour
- 300ml (1¼ cups) Warm water
- 3 tbsp Honey
- 3 tbsp Unsalted butter, softened
- 2¼ tsp Instant yeast
- 3 tbsp Milk powder
- 1½ tsp Salt
Quick Info
- Total Time:
- 180 min
- Difficulty:
- Medium
- Servings:
- 16
Instructions
- 1
In a large bowl or stand mixer, combine warm water (105-110°F), honey, and yeast. Let sit 5 minutes until foamy.
- 2
Add both flours, milk powder, salt, and butter. Mix with dough hook or by hand until a shaggy dough forms.
- 3
Knead for 8-10 minutes by machine or 12-15 minutes by hand until dough is smooth and elastic. It should be slightly tacky but not sticky.
- 4
Place in a greased bowl, cover with a damp towel, and let rise in a warm place for 1-1½ hours until doubled in size.
- 5
Punch down dough and turn onto a lightly floured surface. Shape into a rectangle about 8x12 inches.
- 6
Roll up tightly from the short end, pinching seam to seal. Place seam-side down in a greased 9x5 inch loaf pan.
- 7
Cover and let rise 45-60 minutes until dough crowns about 1 inch above the pan rim.
- 8
Preheat oven to 350°F (175°C) during final rise.
- 9
Bake for 32-37 minutes until golden brown and internal temperature reaches 190°F. The loaf should sound hollow when tapped.
- 10
Remove from pan immediately and cool on a wire rack for at least 1 hour before slicing. Slicing too soon will result in gummy texture.
Pro Tips
- •Do not skip milk powder - it makes bread incredibly soft and helps it stay fresh
- •Water temperature should be 105-110°F for best yeast activation
- •Proper shaping creates tight crumb perfect for sandwiches
- •Bread is easier to slice once completely cooled
- •Store in plastic bag at room temperature for 3-4 days
- •Freeze slices for up to 3 months for easy toast
Variations
Add seeds (sunflower, sesame, flax) for seeded bread. Use all bread flour for white sandwich bread. Add herbs and garlic for savory bread. Mix in raisins and cinnamon for cinnamon raisin bread.
