Whole Wheat Sandwich Bread
Soft, sliceable whole wheat bread with a tender crumb and nutty flavor, perfect for everyday sandwiches and toast. This loaf uses 100% whole wheat flour with a touch of honey and butter for richness, yielding slices that hold together beautifully without crumbling.
For 8 servings
- prep · ~8 min
Activate the yeast.
1.Pour lukewarm water into a small bowl (ensure it's 105-110°F — warm to the touch but not hot).2.Stir in honey until dissolved, then sprinkle yeast evenly over the surface.3.Let sit undisturbed for 5-8 minutes until the mixture is foamy and bubbly on top.TIPIf the yeast doesn't foam, the water was too hot or the yeast is expired. Start again with fresh yeast. - mix · ~1 min
Mix the dry ingredients.
1.In a large mixing bowl or the bowl of a stand mixer, combine whole wheat flour, milk powder, and salt.2.Whisk together until evenly distributed. - knead · ~10 min
Knead the dough.
1.Pour the foamy yeast mixture and softened butter into the dry ingredients.2.Mix with a wooden spoon or dough hook on low speed until a shaggy dough comes together.3.Knead by hand on a lightly floured surface for 8-10 minutes, or with the dough hook on medium-low for 6-8 minutes, until the dough is smooth, elastic, and slightly tacky but not sticky.TIPWhole wheat dough will feel slightly denser than white bread dough. Resist adding too much extra flour — a slightly tacky dough yields a softer loaf. - rest · ~75 min
First rise — let the dough double in size.
1.Shape the dough into a smooth ball and place it in a lightly greased large bowl, turning once to coat all sides.2.Cover tightly with a clean kitchen towel and place in a warm, draft-free spot.3.Let rise until doubled in volume, about 1 to 1.5 hours.TIPA turned-off oven with the light on creates the perfect warm environment for rising. - prep · ~3 min
Shape the loaf.
1.Gently punch down the risen dough to release the air.2.Turn it out onto a very lightly floured surface and pat into a rectangle roughly 8x6 inches.3.Roll the dough tightly from the short end, pinching the seam and tucking the ends under to seal.4.Place seam-side down in a greased 9x5 inch loaf pan. - rest · ~55 min
Second rise — proof the shaped loaf.
1.Cover the loaf pan loosely with a kitchen towel.2.Let rise in a warm place until the dough crowns about 1 inch above the rim of the pan, roughly 45-60 minutes. - bake · ~35 min
Bake the bread.
1.About 20 minutes before the loaf finishes proofing, preheat the oven to 350°F (175°C).2.Bake the loaf on the center rack for 30-35 minutes until deeply golden brown on top.3.The bread is done when it sounds hollow when tapped on the bottom, or the internal temperature reaches 190°F.TIPIf the top browns too quickly, tent loosely with foil during the last 10 minutes of baking. - rest · ~60 min
Cool the loaf completely.
1.Remove the bread from the oven and immediately turn it out of the pan onto a wire cooling rack.2.Let cool completely before slicing, at least 1 hour, to prevent a gummy interior.TIPSlicing warm bread may be tempting, but it will squish and tear. Patience gives you clean, perfect sandwich slices.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Check the temperature of your water with a thermometer; too hot (over 115°F) will kill the yeast.
- 2Don't over-flour the dough during kneading; a slightly tacky dough yields a soft, tender crumb.
- 3Use the oven light method to create a consistently warm, draft-free environment for rising.
- 4The loaf is fully baked when the internal temperature hits 190°F or it sounds hollow when tapped on the bottom.
- 5Let the bread cool completely—at least 1 hour—before slicing to avoid a gummy, dense interior.
- 6To keep the crust soft, brush the hot loaf with a little melted butter after baking.
- 7If the top darkens too quickly, tent the loaf loosely with foil for the final 10 minutes of baking.
Adapt it for your goals.
Seeded Whole Wheat
Add 1/4 cup each of sunflower seeds, flaxseeds, and sesame seeds to the dry ingredients for extra crunch, fiber, and nuttiness.
Oatmeal Honey BreadOatmeal Honey Bread
Replace 1/2 cup of the flour with old-fashioned oats and increase honey to 3 tablespoons; the oats add a hearty texture and mild sweetness.
Vegan Whole Wheat BreadVegan Whole Wheat Bread
Swap butter for coconut oil or a neutral vegetable oil, and use maple syrup or agave in place of honey for a fully plant-based loaf.
Cinnamon Raisin SwirlCinnamon Raisin Swirl
After rolling the dough into a rectangle, spread with softened butter, sprinkle with 1 tbsp cinnamon and 1/2 cup raisins, then roll up; perfect for sweet breakfast toast.
Why this is on our healthy list.
Rich in Fiber
Whole wheat flour retains the bran and germ, providing more dietary fiber than white flour, which supports digestion and helps maintain steady blood sugar levels.
Source of B Vitamins
Whole wheat naturally contains B vitamins like niacin and thiamine, which aid energy metabolism and nervous system function, and these are preserved in this gently baked loaf.
Lower Glycemic Impact
The combination of whole grains and a small amount of honey (instead of refined sugar) helps moderate the bread's effect on blood sugar compared to standard white sandwich bread.
Contains Healthy Fats
Butter provides a small amount of saturated fat and fat-soluble vitamins; for a healthier twist, swap in olive oil or avocado oil to add heart-friendly monounsaturated fats.
Frequently asked questions
Whole wheat flour absorbs more moisture than white flour, so under-kneading or not enough water (dough too stiff) leads to a dense loaf. Ensure the dough is tacky, not dry, and knead until it passes the windowpane test.
