Step-by-step tutorial to make soft 100% whole wheat sandwich bread with a 15 minute sponge and only 1 rise. This may be the recipe that finally frees you from store-bought bread!
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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 and 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 .75 cents each (and I'm probably over-estimating).
- It just makes you feel good.
- It tastes WONDERFUL.
Convinced? Me, too!
I want to encourage you that you, too, can make bread... I promise. 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. Make The Sponge
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 it sit 15 minutes to create a sponge.
*Note: 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!
PRO 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, since it does the work of mixing and kneading (as well as being used for other baking recipes).
2. Add oil and then add the 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. Add salt and 4 cups of the flour
You can also add the vital gluten here, if using. You'll mix until the dough starts to look like this:
4. Change to the dough hook and knead
Remove the paddle attachment and change to the dough hook to knead (or for those doing it by hand, turn out on floured surface).
5. Knead for 6-7 minutes (or 10 minutes by hand)
After about 6 minutes, the dough should be cleaning the sides of the bowl. If it is sticking to the sides 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 feel tacky to your finger when you touch it, but not slick to it. It's okay if the dough still sticks to the bottom of the bowl- in fact with whole wheat it usually will.
BIGGEST TIP: Don't add too much flour - the dough should not roll out of the bowl on its own.
6. Prepare The Pans
Grease two 9 x 5 inch pans* while the dough is kneading. You can use oil, butter, or even line with parchment.
I use a Mr. Misto filled with olive or avocado oil (so I don't have to buy a spray from the store) reusable and frugal! In order to get it in the corners I use a small silicone brush- no stray pieces left like from a regular brush.
*Update TIP: If your loaves aren't rising as much, try making the bread in smaller pans. I now use these 8.5x4.5 USA loaf pans which I love because they don't stick at all!
7. Turn the kneaded dough out onto a floured surface and cut in half
On counters that can't be used for dough, 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 with a dough scraper or regular long knife.
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...
- so that it looks like d) when shaped.
9. Place Shaped Loaves into Pans
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. Let The Dough Rise
Set the pans 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 did have a cupboard right above our heating vent that was always warm in the winter, so I'd often use that. But when it's warm out, the counter works fine.
Timing: Set a timer for 50 minutes, then turn the oven to 350 degrees to preheat for the last 10 minutes of rising time.
11. Bake
When the loaves have risen 1/2 inch to 1 inch above the pans (1 hour for the loaves pictured above), 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!
12. Take the loaves out of the oven
Remove the loaves after 30 min. To make sure they are done 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.
Let the loaves cool in the pans for 10 minutes and then run a spatula around the edges right away to loosen any sticking parts.
PRO 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.
13. Let Cool On Racks
Turn the loaves out onto racks and let cool at least 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!
Cool the loaves completely before storing or freezing.
Soft Whole Wheat Sandwich Bread FAQs
The standard answer is to store bread wrapped in a bag (linen or plastic) at room temperature for 2-3 days and to never refrigerate it because that makes it go stale faster.
However, it will often mold before we eat it, so I do regularly refrigerate our bread! It's perfectly fine for toast and will soften up with a warming in a toaster oven.
Also, a tip is to separate the loaves into halves if your household doesn't eat that much bread and freeze the parts you aren't using for later.
Double wrap each loaf in plastic bags (reused from produce bags work) and freeze until you need them, up to 4 months. You can freeze whole or cut before freezing (I always cut before so the slices are easy to remove). They freeze beautifully and you'll never have to run to the store for bread again!
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.
Update on Using Vital Gluten: As of November of 2010, I no longer add the extra gluten listed in my original recipe. I've read that 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.
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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Kay Sockol says
I've been making this lovely bread ever since I discovered your recipe in January, when we were living in our 30' camper. It's so easy and absolutely yummy! I've used this recipe about 2x a week since then without any problems! Now in late November, as soon as it has been getting cold here in Georgia, it is difficult to get my bread to rise. The house is warm, I'm careful with the water temp, the yeast is not old. It's a lot colder there in Oregon! so I can't understand the problem. I've tried to keep the house warm, no luck. I've warmed up our bathroom to make it more toasty, and it barely reaches the top of the pan and then falls as soon as I head for the oven! Please help!
Jami says
Wow, and you've had a lot of practice making the loaf! That's curious that it worked in January in your camper, but not as well in Nov. in your home. Have you tried using a warm oven setting? If you have a new stove, there is often a proofing setting that may work.
Falling usually indicates over-proofing, which may happen if it rises too fast or is left too long.
Fingers crossed you figure it out!!
Jasmine Welch says
Just made this recipe today because I told myself no more store bought. I followed recipe to the without added gluten and it is scrumptious! Soft, flavorful, moist bread perfect with a slathering of butter. Will be making this OFTEN. So quick and easy.
Jami says
I'm so glad, Jasmine!! Yay for easy, fresh bread. 🙂
Jasmine Welch says
I shared some with my mom and grandmother, both who said before trying “I never really like whole wheat, but maybe yours will be better.” They LOVED it! Proselytizing whole wheat bread🤣
Jami says
I love this! 🙂
Carlos J Curtis says
I grind my own wheat berries to make WW flour will that work to make the 100% WW bread and rolls. Thank you.
Jami says
Yes, I've had people tell me it does! A current comment on the rolls is "I made this recipe using fresh ground hard spring wheat...it turned out great."
Nella says
I am excite about this recipe! I have made homemade 100% whole wheat bread for many many years. I have never found a recipe this nice. The bread itself is soft, it lasts and has a good taste and texture for days after it's baked. I stuck to the recipe not changing anything. I plan to use it years to come. Thank you.
Jami says
Oh, this is a wonderful review, Nella - thank you so much!! I'm so glad this is a keeper recipe for you. 🙂
Michelle says
This is my first time making bread! Currently the loaves are rising, but I am a little worried because the dough turned out really really sticky. I don’t have a mixer so I did it all by hand, but it definitely was not a dough that could be rolled out. Is that normal for whole wheat?
Jami says
It's normal for this whole wheat - adding too much flour produces a heavy wheat bread with denser crumb. They should turn out great!
Andrea says
Wondering if you or anyone else has tried this recipe with fresh-milled whole wheat flour? Any suggestions? I'm thinking I will need to use less flour.
Jami says
Yes, there are some comments from those who've used fresh milled and I think it was 1:1, but you can always use a couple tablespoons less at first to see what the dough looks like!
Andrea says
Thank you! 🙂
Hanna says
I typically use metric measurements when baking, but really want to try this recipe. How do you measure the flour with the measuring cups? Do you sift it in with a fork or do you scoop it up with the measuring cup? These would result in two very different amounts of flour so I want to make sure I am doing it the same as you are. Let me know I am excited to try it! Thanks!
Jami says
I spoon the flour into the cup until overfull and then use a knife to level the top.
Hope you enjoy this easy bread!
Connie says
I added one tablespoon vinegar and 1/2 tbsp lemon juice instead of adding dough enhancer or gluten. The bread turned out lovely and I will definitely be using this recipe again! I made one loaf plain and one cinnamon raisin swirl and also used this recipe for pizza crust and it was wonderful! thank you Jami!
Jami says
Oh, nice ideas for natural dough enhancers, Connie!
I'm so glad you like this and the variations. 🙂
Christine N says
Have you ever frozen the dough before baking? If so would you recommend to freeze the bulk and then shape and finish rising before baking?
Jami says
I'm sorry, I haven't ever tried that so I don't know any specifics about that. 🙂
Shirley says
I have a Bosch mixer. I would like to make four loaves at once. Would it work to double this recipe, or would it be too much for a mixer?
Jami says
I'm not familiar with the Bosch mixer, though I do know that whole wheat flour taxes motors more than white.
You may have a flour limit in cups in your mixer booklet? I'd go with their recommendation.
Dvdb says
ok. I'm going to start with I've been baking bread since 1970. I was skeptical, to say the least, about this recipe working with 100% whole wheat. AND only one rise. But, throwing caution to the wind, I proceeded because I want a healthier bread than what is available in the stores. I am now a believer. I still need to adjust for my climate, but your recipe worked!! Hands down it is a keeper. It is soft. It is tastey. It is great!! Thank you. Thank you. Thank you. I had a piece plain, then I had a piece toasted. OMG. It is worth it.
I ended up adding about 4 additional tablespoons of flour, but it was a pretty humid day.
I used the smaller pan and incorporated your notes. Kept it at about 1 inch above the pan rim before cooking. I think I will try add 5 minutes more bake time. It truly is a marvelous recipe. I used sugar instead of honey because I usually do not like honey whole wheat bread, but next time I will use the honey. I can see where it will add tremendous flavor and texture to the bread.
Love learning at 70 years old!!!
Jami says
Oh, wow, I lOVE this review - thank YOU for taking the time to share your experience and rate the recipe!
I'm so glad you discovered it, because I felt the same way and it's why I wanted to share. 🙂
Andee says
Not sure if you will get this, but thank you for sharing. I haven't been baking bread for as long as you, but I have been for 20 years. I was also apprehensive about just one rise and was on the fence of trying the recipe. So thank you for the reassurance and I will be trying it out now.
Kayla says
The flavor of the bread is so good! I am very new to bread making, and I would love some insight. It seems my issue is with the rise. The bread is coming out very dense. I let it rise for 1 hour (and then some), and it seemed to just quit rising. Is this because I am using the larger pan size? Or am I doing something else wrong?
Jami says
I'm glad you liked the flavor, Kayla!
If the temperature in your kitchen is warm, you will only need 45 min to 1 hour raise - any more and it will overproof which could cause it to collapse when baked.
You will get a higher raise with the smaller pan I talk about in the article.
But you mentioned "dense" which leads me to think you may have added too much flour? Try to add as little as possible while still being able to shape it. Hopefully these tips will help with your next loaf (I made many dense loaves before I got the "feel" of what the dough should look and feel like, so don't give up, it will come with practice!).
Kate G says
Turned out very well! I had been trying to find a whole wheat recipe that didn't turn my bread into a dense brick, with no eggs in it.
I was curious to know though, does it work just as well if I substitute with all-purpose flour?
Jami says
Great!
I haven't tried it with all-purpose flour, but I think I read some comments where people tried it and said it worked?
Amy says
This is my go to whole wheat bread! I've been making it for quite a while, and there's a chance I've already reviewed it, but it's worth updating! I've found this recipe works very well with fresh milled flour, too, which not every whole wheat recipe does. It's also the one I send to everyone interested in starting making bread. The directions are detailed and great for beginners! My method is a little different, but not in any way that really matters.
It's a good base dough, too. I've made rolls brushed with butter, and today, my kid was asking to make cinnamon rolls, so half the dough made a loaf of sandwich bread, and the other half was rolled out for cinnamon rolls! They turned out delicious. It also takes well to simple substitutions. Sometimes I mill hard white white, sometimes hard red, or a mix. I'll use brown sugar, molasses, date syrup, coconut sugar, or whatever I have on hand that I fell like using in place of honey. Since it's just 1/3 cup, it's good for using up what I have left over. Sometimes I'll make it with melted butter, though I usually use canola oil. I've also found if I start the sponge and something comes up, I can add the salt, cover it loosely, pop it in the fridge, and come back to it the next day. All around, this is a great, flexible recipe, which is my favorite kind!
Jami says
So glad to know this, Amy! Makes my heart happy to know you send it along, as my goal was to give people all the steps to become bread bakers.💜
Thank you for detailing your adaptations and how they work for you - very helpful for me and other readers. 🙂
Tyler says
If I made four loaves would I be able to bake all four at the same time?
Jami says
If your oven is big enough!