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?
Love bread? You can find 28 more of our Best Bread Recipes here.
Some links in this article are affiliate links and if you click on them I will receive a small commission at no cost to you.
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).
Want more recipes like this? Sign up for AOC’s weekly newsletter and get simple dinner menus in this ebook full of 20+ weeks of seasonal menus and shop lists:
Subscribe & Get Simple Real Food Dinner Menus + Shopping Lists
Subscribe to AOC's popular weekly Newsletter full of useful information, behind-the-scenes updates, and occasional offers AND get access to this Seasonal Menu Ebook with 20 weeks of dinner menu ideas in the VIP Subscriber Library! The Library also includes notebooks, checklists, organizing helps, and recipes - with more added regularly. We'll never send spam - read our Privacy Policy here.
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 not rapid rise - regular active dry yeast can be used as well
- 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
Disclosure: affiliate links in this article will earn commission based on sales, but it doesn’t change your price. Click here to read my full disclaimer and advertising disclosure.
Subscribe to Organize, Plan, Cook & Beautify Your Home with Free Printables
Subscribe to AOC's popular weekly Newsletter full of useful information, behind-the-scenes updates, and occasional offers AND get access to this printable in the VIP Subscriber Library that also includes eBooks, checklists, organizing helps, and recipes - with more added regularly. We'll never send spam - read our Privacy Policy here.
David H Mader says
I just posted a comment yesterday that has been removed today! I’m just trying to find out why the the bread failed, never “rose”. Looking for advice, I’m a novice bread maker. Help!
Jami says
Your comment wasn’t removed, David, I just hadn’t had time to moderate the comments yet. 🙂
I’ll answer under your original comment!
Casey says
Have you ever frozen this bread or dough? I rarely would have a need for two loaves at once. If you have ever successfully frozen it, would you freeze the finished bread, or the dough – and at which step?
Jami says
I always freeze one of the loaves and it works great! I do bake them both and slice them before freezing because it’s easier for us to use, but it freezes without slicing, too.
David H Mader says
I just tried this recipe and something went wrong. I followed the recipe very precisely. The dough never rose after sitting in the bread pans for nearly 70 minutes in our kitchen; never came more than 1/2 way up the pan. Just took them out of the oven and they look exactly the same, not a bit of rise! I used a brand new package of “Saf-Instant” yeast, which King Arthur prefers.(I’ve actually tested the yeast after making the bread and it bubbled up perfectly in water w/sugar). I added it dry to the water and 2 C of flour just as in the instructions and let it “sponge” for 15 minutes. Any thoughts/ideas of what went wrong. I’m new to bread baking so have no experience to fall back on. Thanks!
Jami says
Shoot, I know how frustrating that is David. Let’s see if we can’t troubleshoot this. We know the yeast was good. Did the sponge have bubbles? How hot was your water? How warm/cold is your kitchen?
Lastly, I’m going to add in a recommendation to the recipe that smaller loaf pans be used – 8.5 x 4.5 instead of the 9 x 5 stated. I’m not sure what’s happening, but in the last few years my rise has been up and down with this recipe, too (and that’s YEARS after making it this way and having it rise like the photos). I wonder if something is happening with flour milling, it’s so strange. I do know that the things I’ve listed above all affect the results with yeast bread, so make sure those are okay and then use a smaller pan.
Let me know how it goes!
David H Mader says
So, I don’t think I did the sponging properly; don’t remember any bubbling th0ugh I waited the prescribed time.. And my water might have been just a bit hotter then 110 degrees. I will try again. I’m using the Saf-Instant yeast. Should that make any difference? I’ll check the pan size I have. Let you know what results. Really appreciate your responding
Mahira says
Hi I am looking for a recipe which will make my bread light and airy just like the ones we get in store. Does this recipe yield that bread? Also I don’t have gluten at home? What will happen if I leave it out? I just started baking bread this week any helpful tips you have for a good rise would be very much appreciated? Can’t wait to try this recipe tomorrow
Mahira says
Hi I tried this recipe today without gluten. Every stage went fine the bread rose before putting in the oven to 0.5-1 inch but in the oven I noticed that it collapsed and did not rise further? Can you tell me what went wrong?
Jami says
Sometimes that happens when it’s over risen a bit or risen too fast in a hot kitchen. Try next time putting it in at just over the edge and see if that helps.
Jami says
I don’t use the gluten anymore, so you should be fine!
Amy says
Hi, I just made this recipe the other day and it turned out great. I ve made a lot of different bread recipes but they all have called for two rises and I’m curious why this only calls for 1 rise? I ended doing two rises because that’s what I’m used to but I’m curious if it makes a difference.
Jami says
If it worked for you how you did it, that’s great, Amy. The 15 minute sponge takes the place of a rise in this recipe. Though adding one does’t hurt as you’ve found out. 🙂
Jacquie says
Hi Jami, what kind of oil do you use?
Jami says
I use Trader Joe’s cold expeller pressed sunflower oil. I’ve used light olive oil in the past. And sometimes I use melted butter.
Dee says
Is there a specific type of oil you recommend or mainly use for this recipe?
Jami says
I’ve updated the recipe to list the oils I’ve used for this.
Reisa Kersting says
Thank you for sharing your recipe. I’ve been making bread only for about 4mons now, but make a couple loaves a week. What we cant eat I give away to friends and the neighbors. They all say it tastes great, I agree but I think it’s a bit dense inside. Seeing the remarks on this recipe, hopefully I will have found the bread I’m looking for..
I do actually have an question. I have 2, 9×5 bread pans as well as I picked up a couple of Wilson’s 12×5 pans. I’m wondering if I used the larger pans if the bread would come out okay? I was looking more for a store looking loaf.
I’ll review and comment after I make it. I’ll make it now using my smaller pans and wait your reply. Sorry for the long post. Great site!
Jami says
I think you’d have to use all the dough in the 12×5 pan, Reisa, as I think you need 5 cups of flour for a pan that size and this recipe calls for 6-6-1/2. You could roll most of the dough for the pan, but cut off a couple inches at the end and make them into rolls or something.
Tracy says
I use a pullman pan for sandwich bread and it looks very much like store-bought loaves. Try it!
Jessica C says
So I’ve tried to make this twice so far, and it is delicious! But I can’t get that nice round rise to stay =( They look like yours when I put them in the oven, but then they come out sunken… I tried once using the dough hook to knead, and the second time kneading by hand instead. The dough both times was still super sticky, and I probably ended up adding 6-7 more Tbsp of flour. I’m using Bobs Redmill Whole Wheat Pastry flour…
Even flat its delicious and helping make our shelter in place in CA a little easier.
Any tips?
Thanks!!!
Jami says
I’m so glad you mentioned the type of flour you’re using, Jessica! Pastry flour is for quick rising things like biscuits, cookies, and cakes (using baking soda and powder) – it has less protein content because you’re looking for a lighter texture in those items and not gluten development.
With yeast doughs, you want a good gluten development for a good rise, so you want to use a hard wheat flour – regular whole wheat flour is made from hard red wheat. You can also use whole wheat white flour if you can find it – it is made from a hard white wheat (pastry flour is made from soft red wheat) and results in a lighter loaf (both in color and texture).
So use regular whole wheat flour next time and if it’s “super” sticky, go ahead and add more flour. The dough should be tacky but not sticky (like I show in the photos).
Hope this helps!
Laura says
Taste and texture are absolutely amazing, but I have two very flat loaves. I didn’t have pans so I know part of the issue is that I made them in loaf shape and left them on parchment paper, but I still think they came out much flatter than anticipated. I did not use the extra gluten and I made it using my stand mixer. Dough was pulling away perfectly clean from the bowl and it sat for 55 minutes on my counter in a 20C room before into the oven for 30 min.
I kneaded for 6 minutes in the mixer and the loaves were very puffy before baking – they probably more than doubled in size. I’ve got plenty of time to keep experimenting given that we are trapped at home for the foreseeable future. Should I knead longer? Should I cut the time for rising? Would love any suggestions to make these perfect. Thanks!
Jami says
If they were very puffy before baking, they could’ve over risen a bit, so cutting back on the rise might help. Making in a pan that will help them keep their shape and rise up instead of out will also help. 🙂
Laur says
Wonderful, thanks! I’ve got nothing but time to keep experimenting….until I run out of flour and have to brave the grocery store! Thanks for replying so quickly. Stay safe!
Jami says
You, too!
Charlie says
This bread recipe is the best…tastes just like the Wegman’s whole wheat bread. I used yeast that was a little past it’s prime so only got about 3/4 of the rise, but that didn’t take away from taste or texture. This will be my go-to bread recipe.
Jami says
So glad, Charlie – thanks for the review!
Lilian says
I was wondering if I could use normal bread flour instead? Will it still work?
Jami says
I haven’t tried it, but it should.
Brandy says
How to make this in a bread machine would be very helpful
Jami says
I don’t have a machine and everyone has a different capacity, so that’s difficult for me. Here’s an article on converting recipes to bread machines from King Arthur Flour: https://www.kingarthurflour.com/blog/2018/04/30/how-to-convert-recipes-to-a-bread-machine
I’ll link to it in the recipe, too. Hope that helps!
Jem says
Hi. Can I leave out the honey/sugar?
Jami says
You can lower it, but I wouldn’t take it out completely as it helps to feed the yeast and get a better rise.
Debbie says
Tried quite a few bread recipes which didn’t work out well for me (heavy, dense brick like) but this one was wonderful! Followed recipe exactly and it turned out beautifully light and so tasty! Thank you for sharing this great recipe.
Jami says
So happy to hear that, Debbie!
Dora says
First time ever making bread and this turned out so deliciously ahh!!! I’m so happy! It’s so moist and lovely I can’t keep eating bits on its own (and now I’m so full). I kneaded by hand because my hand mixer wasn’t strong enough. Also made half a batch so I wouldn’t waste all those ingredients in case I messed up.
Kneading was tricky because it was very sticky, but I stopped adding flour when it was pretty manageable but still sticky. I’m glad I stopped then. Can’t wait to let my diabetic dad try this!
Jami says
Oh, I love reading comments like this, Dora – thank you for writing about your experience!