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?
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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.
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!
TIP: 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 minutes, 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 tablespoon 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 inch 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.
*Update: If your loaves aren’t rising as much, try making the bread in smaller 8.5 x 4.5 pans like these.
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 inch to 1 inch above the pans (1 hour for the loaves pictured), 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.
TIP: 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 on the gluten: 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.
Can I make this recipe with a bread machine?
This is one of the most-asked questions I’ve gotten over the years. Since I don’t have a machine and the machines all have different capacities, I’m pointing you to this article from King Arthur Flour:
How to convert your favorite recipes to a bread machine.
Soft 100% Whole Wheat Sandwich Bread
Equipment
- Two 9x5 inch OR 8.5x4.5 inch loaf pans
Ingredients
- 6 to 6½ cups whole wheat flour*
- 2½ cups warm water between 105-110 degrees
- 1½ tablespoons instant active dry yeast OR regular active dry yeast
- 1/3 cup honey
- 1/3 cup oil**
- 2½ teaspoons salt
- 1½ tablespoons vital wheat gluten OPTIONAL (I don't use this anymore)
Instructions
- Combine water, yeast and 2 cups of the flour in a mixing bowl. Set aside to sponge for 15-20 minutes, until risen and bubbly (warmer weather takes 15 min, cooler temps usually needs 20).
- Add honey, oil, salt, (plus gluten, if using), and 4 cups of flour. Mix until dough starts to clean sides of bowl. Change to dough hook (or turn out to knead by hand), and knead 6 to 7 minutes (10 by hand). Add only a few tablespoons of flour at a time if dough sticks to sides, being careful not to add too much.
- Form into two loaves and place in greased 9x5 pans (or 8.5x4.5 inch pans for a better rise). Allow to rise in a warm place for about 60 minutes, until 1/2 to 1-inch above pans (you may need 15-30 minutes longer if your kitchen is cold, but don't over rise or the loaf will fall when baked). Preheat oven to 350 degrees ten minutes before rising time is done.
- Bake for 30 minutes, rotating halfway through if needed.
- Immediately remove from pans to cool on a rack. Allow to completely cool before slicing.***
Notes
Nutrition
More bread recipes you might like:
The Original Soft 100% Whole Wheat Rolls
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Laura says
Wonderful bread! Thank you!
Jami says
You’re so welcome, Laura – glad you liked it!
Allison says
I have made whole wheat bread several times (different recipes) and it is always dense. What is the secret to prevent that from happening?
Jami says
Whole wheat will always be a bit denser than white flour, that’s true. Keeping the moisture level high like this bread helps it be softer than other recipes I’ve tried. You can add the gluten, too, if you’d like – that helps whole wheat breads rise better, creating a lighter crumb (though still not like white flour – it has all the kernel of the wheat, where the nutrition is, and so is a heavier flour by nature).
chris says
I added 2 cups of seeds that had been soaked in water overnight- poppy, flax, sesame, pumpkin, sunflower, and I also spread some on top after an milk and egg wash. (inspired by whole foods seeduction bread) I also used a flour/water roux to ensure a good rise. The result was fantastic- great for sandwiches, or morning toast. Cuts easily, soft and chewy. THANKS
Jami says
What lovely additions, Chris – I love a good seeded bread, so I should try that!
I haven’t thought to try the roux with this – I’ll have to do that, too.
Aimee says
I made it! It’s delicious. My question is how do you store it? I don’t want to store it in the fridge because I want it to stay soft for sandwiches. I’ve been told if I leave it out like store bought bread it will mold because it doesn’t have preservatives.
Jami says
Yes, homemade bread doesn’t last as long as store-bought. I store it in a plastic baggie at room temperature for a couple days. Some people use a linen bag for bread, which I want to try. After day 3 it’s kind of drying out, more than mold I’ve found. What I like to do is freeze it sliced, then you can pull a couple slices out and heat them in a toaster oven until thawed and it’s almost like day one again!
Anjali M says
Hi, I need a recipe for one loaf, if I halve the ingredients will the recipe work?
Jami says
I think so, though I’ve always made the two loaves since one freezes so well.
Susan says
Made it last night. Super easy and delicious.
Jami says
Yay!
Jesse says
For some reason, my loaves started falling almost immediately after I put them in the oven. Everything worked exactly as described in the recipe (except my loaves didn’t rise nearly as much as hers), yet I’m left with two very flat loaves of bread.
Jami says
That sounds like overproofing, even if the rise wasn’t as much. Either that or a longer knead was required.
Jesse says
Tried a shorter rise time, tried a longer knead time, the loaves still fall as soon as I get them into the oven. Tried using instant yeast, active dry yeast, smaller loaf pan, makes no difference.
Jami says
Sorry, without being there with you I don’t know what to tell you.