Whole Wheat Sandwich Bread Recipe
Whole Wheat Sandwich Bread is the perfect homemade staple, yielding soft slices that stay fresh and flavorful for days. Make two golden loaves and enjoy toast or sandwiches all week.
This easy Whole Wheat Sandwich Bread brings wholesome flavor with a tender crumb and a hint of sweetness. It’s ideal for everyday lunches, breakfast toast, or a cozy snack with butter.
Must-Have Ingredients for Whole Wheat Sandwich Bread
- Warm water – Activates the yeast and gives the dough moisture for a soft texture.
- Active dry yeast – Essential for a good rise and airy crumb.
- Milk – Adds richness and tenderness to balance the hearty wheat flour.
- Honey – Sweetens naturally and helps the crust brown beautifully.
- Canola oil – Keeps the crumb moist and tender for days.
- All-purpose flour – Lightens the whole wheat, giving the loaf a softer bite.
- Whole wheat flour – The star ingredient, bringing nutty depth and wholesome goodness.
- Salt – Enhances flavor and strengthens the dough structure.
How to Bring Your Whole Wheat Sandwich Bread to Life
Start by combining warm water and yeast in your mixer bowl and wait until the yeast dissolves. Blend in the milk, honey, and oil to form a rich base.
Add part of the all-purpose flour and salt first, stirring until smooth, then gradually add the remaining flours to create a rough dough. Rest this dough to let the flour fully hydrate.
Knead with a dough hook or by hand until smooth and elastic, adding small amounts of flour if needed to prevent stickiness. Once kneaded, shape the dough into a ball, lightly oil it, and let it rise in a warm spot until puffed and airy.
Turn the dough onto a floured surface, divide it in two, and let each half rest before shaping into tight loaves. Place the shaped loaves into greased pans and allow them to rise again until they crown the edges.
Preheat the oven, score the tops for even baking, then bake until deep golden and hollow-sounding when tapped. Let the loaves cool fully on a rack to ensure the crumb sets perfectly before slicing.
Tips & Tricks for Whole Wheat Sandwich Bread Success
Use warm—not hot—water to avoid killing the yeast. If kneading by hand, resist adding too much extra flour; a slightly tacky dough bakes up softer. For a chewier crust, brush the tops with water before baking.
For a touch of variety, swap honey with maple syrup or add a handful of seeds for extra texture. If you like a slightly richer flavor, try using whole milk instead of skim.
Storing Your Homemade Loaves
Whole Wheat Sandwich Bread stays fresh for a few days at room temperature when wrapped in a clean kitchen towel or stored in a bread box. For longer storage, wrap the loaves tightly in foil and plastic wrap and freeze for up to three months.
Thaw frozen bread at room temperature, then refresh slices in a toaster or warm them in the oven for a few minutes to bring back that just-baked taste.
Whole Wheat Sandwich Bread Recipe
Ingredients
- 2 tablespoons canola oil
- 2 teaspoons active dry yeast
- 1 tablespoon salt
- 2 3/4 cups 13 3/4 oz all-purpose flour, plus extra for kneading
- 2 3/4 cups 13 3/4 oz whole wheat flour
- 1/4 cup 3 oz honey
- 1 cup 8 oz milk — whole, 2%, or skim
- 1 1/4 cups 10 oz warm (not hot) water
Instructions
- Pour the warm water into the bowl of a stand mixer and sprinkle the yeast over it, allowing it to sit until the yeast dissolves. Stir in the milk, honey, and canola oil until well combined. Incorporate two cups of the all-purpose flour along with the salt, stirring to form a cohesive mixture. Add the remaining all-purpose flour and the whole wheat flour, then stir until a rough dough comes together. Leave the dough to rest for 20 minutes, permitting the flour to fully hydrate. Using a stand mixer fitted with a dough hook, knead for 8–9 minutes, or knead by hand on a lightly floured surface until the dough is smooth, supple, and springs back when gently pressed. If excessively sticky, add more flour gradually, one tablespoon at a time. Clean the mixing bowl and lightly oil it, shaping the dough into a ball and turning it to coat with oil. Cover and allow to rise in a warm place until noticeably puffed and nearly doubled, about 1 to 1 1/2 hours. Dust the counter with flour, transfer the dough, and divide it evenly in half. Shape each portion into a loose ball and let them rest for 10 minutes. Grease two 8×4-inch or 8 1/2 x 4 1/2-inch loaf pans. Shape each dough ball into a taut loaf and place into the prepared pans, ensuring the surface is smooth and tight to encourage a good rise. Leave the loaves to rise a second time until they dome just above the rims of the pans, approximately 30–40 minutes. Midway through the final rise, preheat the oven to 425°F. With a serrated knife, gently slash the tops of the loaves, then place them in the oven, immediately lowering the temperature to 375°F. Bake for 30–35 minutes until the crust is deep golden and the loaves sound hollow when tapped underneath. Remove from the pans and cool completely on a wire rack before slicing.
