Whole Wheat Sandwich Bread
A soft everyday wheat loaf with honey, a tender crumb, and enough structure for clean sandwiches.
- Measurements grams + cups
Why You'll Like This Recipe
- Bread flour alongside the whole wheat keeps it light rather than heavy.
- Honey rather than sugar, which suits the wheat flavour.
- Slices cleanly for sandwiches instead of crumbling.
A soft everyday wheat loaf with honey, a tender crumb, and enough structure for clean sandwiches.
Recipe
Whole Wheat Sandwich Bread
A soft everyday wheat loaf with honey, a tender crumb, and enough structure for clean sandwiches.
Ingredients
Ingredients scaled. The method below still refers to the original quantities.
Instructions
- Step 1. Combine the warm water, honey, and yeast.
- Step 2. Add the whole wheat flour, bread flour, and salt. Mix until a shaggy dough forms.
- Step 3. Knead 5 minutes, then add the softened butter and continue kneading 5 to 7 minutes.
- Step 4. Cover and rise 60 to 75 minutes, until noticeably puffy and close to doubled.
- Step 5. Shape into a tight loaf and place in a greased 9 x 5 inch loaf pan.
- Step 6. Cover and rise 35 to 50 minutes, until the dough crowns just above the rim.
- Step 7. Bake at 180 C / 350 F for 35 to 40 minutes, until browned and cooked through.
- Step 8. Cool completely before slicing.
Notes
- The bread flour keeps this loaf lighter than a 100 percent whole wheat loaf while still giving strong wheat flavour.
- Slicing a warm loaf tears the crumb. Wait until it is fully cool, however tempting it is not to.
- Whole wheat dough absorbs liquid more slowly than white. If it feels stiff after mixing, wait five minutes before adding water — it usually loosens on its own.
- Expect a slightly denser loaf than a white one. That is the flour, not a fault.
Whole Wheat Sandwich Bread — Simple Table Recipes · https://simpletablerecipes.com/recipes/whole-wheat-sandwich-bread/
Ingredient Notes
- Bread flour with the whole wheat
- Whole wheat flour contains bran, and bran cuts through gluten strands as the dough rises. The bread flour restores the structure, which is why a 60/40 loaf rises far better than a 100 percent whole wheat one.
- Honey
- Feeds the yeast, softens the crumb and balances the slight bitterness whole wheat can carry.
Equipment
- 9 x 5 inch loaf pan
Substitutions
- Bread flour
- All-purpose works, giving a slightly softer, shorter loaf. Going to 100 percent whole wheat gives a noticeably denser result.
- Honey
- Maple syrup or brown sugar in the same weight.
Storage & Freezing
Storing: Keep in a sealed bag at room temperature for up to 4 days. Whole wheat stales slightly faster than white.
Freezing: Slice and freeze for up to 3 months, toasting from frozen.
Frequently Asked Questions
Why is my whole wheat bread so dense?
Bran in whole wheat flour physically cuts gluten strands, so a 100 percent whole wheat loaf rises less. This recipe uses 60 percent whole wheat and 40 percent bread flour for that reason. Under-proofing makes it worse again.
Can I use all whole wheat flour?
You can, but expect a shorter, denser loaf. If you do, add about 20 g more water since whole wheat absorbs more, and give it a longer rise.
Why does whole wheat dough feel stiff?
The bran absorbs water more slowly than white flour. Let the mixed dough rest five minutes before judging it — it usually softens considerably on its own.
Can I make this without honey?
Yes. Brown sugar or maple syrup in the same weight work. It is there for the yeast and the flavour rather than for structure.
How do I know when the loaf is done?
Deep brown and hollow-sounding underneath. With a thermometer, the centre should reach 90 to 96 C / 195 to 205 F.
Did you make this?
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