Step-by-step tutorial to make soft 100% whole wheat sandwich bread with a sponge and only 1 rise. This may be the recipe that finally frees you from store-bought bread! Want more amazing bread recipes? You can find 28 more on our Best Bread Recipes page.
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Welcome! I’m so glad you’re here – let’s finally make perfect, whole wheat sandwich bread!
A number of years ago, before there were blogs, I taught myself to make bread. Through those few years of trying to get it right, my family ate many leaden loaves of bread without complaints (for which I’m eternally grateful!) in my quest for an easy, 100% whole wheat loaf that made great sandwiches as well as toast.
I’ve experimented with many different flours (Barley-Rye-Spelt bread, anyone?) and in the end adapted a great recipe that’s quick and easy and turns out a consistently good loaf. This is the recipe that allowed me to stop buying our sandwich bread – really.
I don’t want you to have to go through all that, though, so I’m sharing a step-by-step tutorial so that you can start turning out great loaves right away – and free you from store bought sandwich bread forever!
First, though, why bother learning to make your own bread?
- It tastes WONDERFUL.
- You know exactly what’s in it.
- It takes less hands-on time than running to the store (a revelation to me, like most of our other pantry basics!)
- It’s cheap – these two loaves cost about .65 cents each (and I’m probably over-estimating).
- It just makes you feel good.
- It tastes WONDERFUL.
Convinced? Me, too! And I want to encourage you that you, too, can make bread… I swear. Just give it a try and DO NOT be discouraged by any loaves you may turn out that aren’t perfect (they’re still good for toast and breadcrumbs)- it’s all a part of the learning. Trust me on this – I know. Just keep practicing.
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How to Make Soft 100% Whole Wheat Sandwich Bread
1. Combine warm water*, yeast, and 2 cups of flour in the bowl of a stand mixer (this can, of course, be mixed in a bowl by hand- I’ve just never done it that way!) and let sit 15 minutes to create a “sponge.” *I use warmest tap water without a problem, but if you’re unsure, you want to use a thermometer and have your water between 105 and 110 degrees – hotter than this will kill the yeast!
Note: this is the Kitchenaid mixer I use, after burning out my Artisan lift-top with all the whole wheat loaves I was making weekly. It is an investment, but the benefits are worth it to me. You can, of course, chose to knead by hand using the option provided in the recipe.
2. Add oil and then add honey. Look at how all the honey just slides right out of the cup when added after using it for the oil – no scraping needed. A lovely little trick.
3. Now add the salt, (add gluten here, if using) and 4 cups of the flour and combine well.
4. When it’s mixed together and looks like this, it’s time to change to the dough hook on your machine (or for those doing it by hand, turn out on floured surface to knead). Knead for 6-7 minutes (or 10 by hand).
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5. After about 6 min., it will be cleaning the sides of the bowl. If it is sticking at all during the kneading process, you can add a little flour, a TB at a time. Be careful not to add too much – the dough should stick slightly to your finger when you touch it, but not cling to it. It’s ok if the dough still sticks to the bottom of the bowl (biggest tip: don’t add too much flour – the dough should not roll out of the bowl on its own).
6. Prepare two 9 x 5″ pans while dough is kneading. Grease them anyway you like. I love my Mr. Misto – I just fill it with whatever oil I want and never have to buy a spray from the store – reusable and frugal! In order to get it in the corners I use a silicone brush– no stray pieces left like from a regular brush. Oh, and I think I’m due for new pans, don’t you? (Update: Yes! I got these pans and love them).
7. Turn the kneaded dough out onto a floured surface and cut in half. I use a tea towel dusted with a bit of flour- the dough doesn’t stick as much, so you use less flour, plus it’s easy clean-up. Smoosh the dough down into an even-looking oval shape that you can cut in half. I used a fancy-pants dough scraper, but a regular long knife works just as well.
8. Shape the loaves:
- a) pat each half into a fairly even oval the length of the pan. I used to sweat over trying to shape a loaf – using a rolling pin and making it big, then I realized its not rocket science it only needs to be big enough to roll up a bit.
- b) roll up gently.
- c) pinch the seam together and then pinch the ends and bring them in toward the seam…
- d) so that it looks like this when shaped.
9. Fit the shaped loaf into your prepared pan and repeat with the other loaf. Another reason I like using a towel to shape them: I simply take the tea towel, shake it off gently over the sink, and use it to cover the pans. You can get out a new towel or use plastic wrap if you shaped them on a cutting board.
10. Set them in a warm place. Don’t worry too much about this – the counter is fine, even the top of the fridge – just no cold drafts. I do have a cupboard right above our heating vent that is always warm and since we keep our house on the cool side in the winter, I will put the loaves in there. But when it’s warm out, I just use the counter.
11. Set a timer for 50 minutes, then turn the oven to 350 degrees to preheat for the last 10 minutes of rising time.
12. When the loaves have risen 1/2-1″ above the pans (1 hr. for these loaves), put them in the preheated 350 degree oven for 15 minutes, then turn them around for even cooking and bake another 15 minutes, for 30 minutes total. Notice one is bigger than the other? It really isn’t about perfection around here – the bigger one seems to have a growth on the side, too – it’s a bubble and I just don’t worry about these things!
13. Take the loaves out of the oven after 30 min. (you can do a test, turning them out and knocking on the bottom for a hollow sound, but if your oven is truly at 350 they will always be done at 30 min. – I never test with this recipe anymore). Run a spatula around the edges right away to loosen any sticking parts.
Oh, and see that completely flat spatula? It’s one of my favorite cooking tools – this spatula is just the BEST. It’s plastic, but sorta sharp for a spatula, so it gets EVERY last bit of dough from a bowl and is better at loosening things out of pans than knives because it’s not sharp enough to actually cut through anything. They are hard to find (I got my first set as a gift and I can’t imagine cooking without them anymore!) though I found them on Amazon and also from King Arthur Flour.
14. Let cool 30 min. to 1 hour before cutting – or you’re going to smush the bread down when you try to cut it! I know it’s hard, but have patience, it will be worth it in the end. Then, if you’re like me, cut off one of the lovely ends, spread it with just a bit of real butter and bite into that soft, crispy wonderfulness…there’s just something about fresh-out-of-the-oven bread!
15. Cool them completely before storing or freezing. To freeze, double wrap in plastic bags (reused from produce bags, of course) and freeze until you need them. They freeze beautifully and you’ll never have to run to the store for bread again! Update: As of November of 2010, I no longer add the extra gluten listed in my original recipe. I’ve read that we Americans get too much gluten in our daily diets and I just feel better not using it. My loaves are still fine for our family, but are probably not quite as high as the loaves pictured here. I’ve listed it as optional now in the recipe.
**Find the link to the full, printable recipe below!**
Click the arrow to go to the full printable whole wheat sandwich bread recipe!
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Ash.. says
May 12 at 8:05 pmExtremely happy with the whole wheat bread. It came out super soft and delicious. Its just the 2nd time tat I’m baking one, nd looks like I’m already a pro. My family loves it. 1/2 of the bread got over by the 1st day. Haha
★★★★★
Jami says
May 13 at 4:23 pmYay!!
Parezade Mama says
April 24 at 11:32 amIts perfect….this recipe. Makes such wonderfully soft and tasty whole wheat bread. Thank you
★★★★★
Kelly Sue says
March 31 at 5:34 pmThis is hands down the best whole wheat recipe I have found. I have been searching for years for a good recipe, most I found being mediocre, sometimes tasting great but always either too heavy, dry, dense, or raw in the middle and hard as a rock on the outside. I am so happy i found this site!!!
Jami says
April 1 at 11:43 amWow, I’m so glad you found the site, too! And that you liked the bread. 🙂
★★★★★
Brenda J Dodd says
March 21 at 1:48 pmI baked your recipe today called “Soft 100% Whole Wheat Sandwich Bread”, it turned out beautifully, great crust and soft and lofty inside. Thank you, I have tried other internet recipe and youtube but yours is the winner! I made this recipe as written, no changes.
Thanks again, This is a keeper and will use it for years to come
Sincerely,
Brenda Dodd
★★★★★
Jami says
March 21 at 9:21 pmYay – super glad to hear this, Brenda! Thank you for leaving a review!
Elizabeth says
March 20 at 6:58 amThis recipe worked great! Very good bread! Good flavor. You step by step pictures were very helpful! I have tried a handful of wholewheat bread recipes that turn out way too dry. This is the best! I do have a question though. I put the loaves in gallon size ziptop bags. How do you store your bread? And about how long does the bread stay fresh?
★★★★★
Jami says
March 21 at 9:28 pmI’m so glad you like this, Elizabeth. I use the gallon freezer ziptop bags, too. I slice the loaves and then fit the slices in – not all will fit in the loaf size, so I put the last two in the open area of the bag near the top, if that makes sense. Homemade bread doesn’t stay as fresh as long as the preservative breads, so will grow mold at room temp after a week. It tends to start drying out after a couple days. It can last longer in the fridge, but it does make it a bit tougher than room temperature.
Twinkle says
March 17 at 2:44 pmCould I halve this recipe to bake just one loaf?
Jami says
March 18 at 10:17 amI never have, but you can certainly try!
F Sethman says
March 17 at 9:38 amSecond time making these loaves. Only thing I’m worried about it rising. The 60+ min of rising, only is rising till top of loaf pan, also making it look as though I should punch it down and let it rise agai . Am I doing something wrong? It is NOt rising the extra inch or inch and a half. Thanks for responding
★★★★
Jami says
March 18 at 10:29 amTo be honest, I get a much more consistent rise out of this recipe in the warmer months, so I look for warm places in my house to rise the loaves when it’s colder. You can certainly try punching it down and rising again. Sometimes with yeast breads we have to try different things. I’m also almost exclusively making this with white whole wheat bread now, as the lighter flour gives it a better rise (and texture according to my family). You may want to try that, too.
F Sethman says
March 18 at 12:03 pmI also use white wheat flour. No one complains about it of course. Would it rise better if I added vital gluten? I used it w other wheat bread but didnt really help. Next week baking I will punch and let it rise again. Thank you for your reply and of course this post.
Jen says
March 21 at 3:16 pmAbout how many slices do you get from each loaf?
Jami says
March 21 at 9:21 pmI get about 12.
F Sethman says
March 10 at 6:48 amMaking these loaves today and I cant wait to try them tomorrow!! I added corn oil instead of olive oil, and didnt add vital this time. but other than that I followed the recipe to a T. I loved how you let rise only once also! Thanks for posting a great wheat bread recipe.
Brittany says
February 20 at 12:04 pmQuick question before I try this recipe, what kind of oil do you use? I was going to try coconut oil..?
Jami says
February 26 at 11:02 amI’ve used melted coconut oil, olive oil, and even walnut oil. Most of the time I use cold pressed sunflower oil now.
Sasha says
February 14 at 12:13 pmThis turned out really great! I didn’t have the extra gluten to add, but still wanted a nice rise so I added an egg. (Make sure the egg is at room temp, and put it into the measuring cup when adding the hot water in the very beginning – it replaces part of the water!) The dough was a bit sticky, but I added flour (a tbsp) at a time until I was able to handle it without it sticking too much. I’m not sure whether the egg caused it to be so much stickier, or if my cups of flour were a bit too scant, but I ended up adding about 1/2 cup more flour. No issues with rising (got about 1″ above the top the pan), and the bread didn’t come out super dense either.
★★★★★
Jeremy says
February 12 at 6:43 amI have tried this recipe about 4 times now, each time varying where I let it rise and other slight changes. Last night I did my best to follow everything to the T except I put it in a warm oven to rise. It rose a bit during that but fell flat during backing. I am grinding my own wheat and adding gluten. It tastes great but I have not figured out what is prohibiting it from having a normal bake.
I am letting the sponge go for 20 minutes and the rise for 60 minutes. I am using olive oil and instant yeast. Help!
Jami says
February 15 at 10:30 amShoot, I’m sorry to read this Jeremy. The warm oven technique often does that for me – it’s just too much too fast and causes over-proofing. Though I wonder if you let it rise for less in the oven it might’ve worked?
Try cutting back on your 60 minute rise to 45 – when bread deflates, it usually means the yeast is spent.
And I don’t know if the home ground flour is making a difference (I don’t use it), but here’s an article that has tips for baking with home ground flour: https://melissaknorris.com/grinding-flour-6-fresh-flour-baking-tips/
Sure hope this helps!
Linda Marzullo says
February 9 at 1:09 pmJust took these bad boys out of the oven-they are beautiful! Did not heed your warning and immediately cut a thin slice for tasting. Delicious!
Jami says
February 11 at 3:08 pmYeah, that’s a hard one – I, too, usually slice an end off while they’re cooling.
Preeti says
February 9 at 6:28 amAbsolutely Loved this recipe…Thank you very much.
I made it and the family and neighbors absolutely loved it.
★★★★★
Jami says
February 11 at 3:17 pmThank you – loved that you shared with your neighbors. 🙂
Stephanie says
February 7 at 12:20 pmDo you use table salt or kosher salt?
Jami says
February 7 at 7:46 pmTable salt.
Jami says
February 7 at 7:46 pmYou can also adjust to your taste.
Shannon says
February 2 at 5:59 pmI have made this every week for the last three months and give away the second loaf to a neighbor or friend in need of a lift. Thanks!
★★★★★
Jami says
February 5 at 10:15 amWhat a sweet thing to do, Shannon!
angie says
January 29 at 10:35 amSo many ads on your mobile site that I can’t even read the ingredients list… disappointing!
★★★
Jami says
January 30 at 9:48 amI’ll talk to my ad company about it, Angie.
Max C. says
January 28 at 4:53 pmThis recipe has been my go-to for months. My partner and I have adapted it in so many ways to make it suit our needs and it was perfect when we had work and school. I would knead and shape before work and he would bake after class.
We adapted this into rolls for thanksgiving and they were incredible. This bread even bakes well a second time for croutons. I have a loaf in the oven right now. Thank you, thank you for such a simple and delicious recipe!
★★★★★
Jami says
January 30 at 9:55 amWonderful! And I love how you guys do this together – resourceful and sweet. 🙂