Easy, Soft 100% Whole Wheat Sandwich Bread Tutorial
Step-by-step tutorial to make soft 100% whole wheat sandwich bread with a 15 minute sponge and only 1 rise. With 1000’s of comments and 5-star ratings, this fan-favorite may be the recipe that finally frees you from store-bought bread!
✩ What readers are saying…
“I have stumbled upon your recipe years ago, and it has been my go-to bread recipe ever since. Hands down, the best recipe I’ve ever used. Both for taste and for ease in making!” -Tiffany
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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.
Recipe Ingredient Notes
- Flour: You can use any type of whole wheat flour for this recipe, regular, bread, or white whole wheat. Many have asked what brand of flour I use and it’s typically Bob’s Red Mill.
- Yeast: Since this recipe starts with a sponge, both active dry and instant yeast work.
- Honey: I love the flavor of honey and how it compliments the whole wheat, but if you can’t do honey you can use cane sugar. Some have told me they’ve used maple syrup as well. You can lessen the sweetener if you want, but I’d always keep at least a tablespoon to help feed the yeast.
- Oil: I use an expeller pressed sunflower oil and occasionally avocado oil – both oils are more neutral tasting than olive oil. Some have told me they’ve used melted butter with good results.
- Update on Using Vital Gluten: As of November of 2010, I no longer add the extra gluten listed in my original recipe. 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.
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.
2. Add oil and then add the honey.
Adding the oil first and then the honey causes the sticky honey to just slide right out – no scraping needed. A lovely little trick.
*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).
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 the photo above. Remove the paddle attachment and change to the dough hook to knead (or for those doing it by hand, turn out on floured surface).
4. Knead 6-7 minutes (or 10 minutes by hand).
After kneading, the dough should be cleaning the sides of the bowl, though sticking to the bottom. If it is sticking to the sides during the kneading process, you can add a little flour, a tablespoon at a time.
BIGGEST TIP: Be careful not to add too much flour – 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 (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 spray with oil and use a small silicone brush (no stray pieces left like from a regular brush) to get into the corners.
7. Turn dough out onto a floured surface and cut in half.
Smoosh the dough down into an even-looking oval shape that you can cut in half with a dough scraper or regular long knife. TIP: 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.
*Update TIP: If your loaves aren’t rising as much, try making the bread in smaller pans. I now use these 8.5×4.5 USA loaf pans which I love because they don’t stick at all!
8. Shape the loaves
- a) Pat each half into a fairly even oval the length of the pan. (I used to stress 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 and create tension.)
- 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. TIP: 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. Otherwise, cover with a plastic shower cap or other type of cover.
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. Timing: Set a timer for 50 minutes, then turn the oven to 350 degrees to preheat for the last 10 minutes of rising time.
TIP: Depending on the warmth of your kitchen, time of year, and freshness of your yeast, you may need more OR less time rising. Go with the 1/2-inch or so above the pan as your guide and not necessarily the exact time I use in my kitchen.
11. Bake
When the loaves have risen 1/2 inch to 1 inch above the pans (1 hour for the loaves pictured above, but check yours sooner), 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 risen loaf is bigger than the other in the photo above right? 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.
To make sure they are done you can turn out a loaf and knock on the bottom for a hollow sound, but if your oven is truly at 350 degrees I’ve found they will always be done at 30 minutes. TIP: When you first make the loaves in your oven, I suggest you check the internal temperature with an instant read thermometer – it should be between 200-220 degrees Fahrenheit in the center of the loaf. Then you’ll know how long your oven will take. 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.
13. Let cool on a rack.
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 slicing, storing or freezing.
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.
Reader Raves
“THE BEST BREAD I HAVE EVER MADE!!!! Omg I absolutely love this recipe!” -Janet D.
“My ride or die sandwich bread! This is the most simple recipe and is so hard to mess up!” -Codie
“This is our go to bread—made it at least a dozen times. Easy. Soft. Delicious. We grind our own whole wheat flours out of wheat berries. Retains nutrients and has more fiber!” -Nani
“I’ve been making this for my family for almost a year, we no longer buy bread at the store!” -Becca
“I recommend your recipe to everyone I know who is looking for a no-fail 100% whole wheat. I’ve been baking and tweaking this recipe for a couple years. Last year, my dad said “this bread is so good, you should enter it in the State Fair.” Not only did I win the Grand Champion in the Washington State Fair in 2024, I won the Washington Wheat Growers Association Award.” -Betsy
I hope you love this whole wheat sandwich bread as much as I do and that it helps you to not have to buy loaves anymore!
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Soft 100% Whole Wheat Sandwich Bread
Equipment
- Two 9×5 inch OR 8.5×4.5 inch loaf pans (highly recommend the smaller loaf pans to get a consistent rise)
Ingredients
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 9×5 pans (or 8.5×4.5 inch pans for a better rise). Allow to rise in a warm place for 50-60 minutes, until 1/2 to 1-inch above pans. TIP: You may need 15-30 minutes longer if your kitchen is cold – or less time if it's warm – but don't let it overproof (rise too much) 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
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.
Or try Jerri H’s tips from the comments: “I dove in and experimented with making one loaf of this delicious bread in my bread machine, using the “dough cycle” and baking it in the oven after letting it rise in the bread pan for 75 minutes. I cut all the ingredients in half, and added 1/4 cup of bran flakes to give it a little extra fiber boost. I also used a tablespoon of vital wheat gluten. The bread turned out just as good as ever, however it didn’t seem to rise as high as when I made the full recipe by hand.”
More Easy Bread Recipes
This recipe has been updated – it was originally published in the first year of the website, 2009.
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.
Hi Jami
I’m baking this like now and I just realised I ran out of honey. What i have in hand is Demerara sugar and granulated sugar. Can i sub honey for either?
Thanks.
Yes.
Second review! Given the shortage of groceries in my town, I’ve now made this multiple times. It’s consistently delicious! I’ve made it with just WW and a combination of WW/AP – always perfect. I had to reduce the rise time to 45 minutes to avoid it collapsing in the oven. I guess my kitchen is on the warm side given our central heating? Either way, this is my go-to recipe. Now I just need to track down more yeast, because apparently the hoarders need both yeast and toilet paper up here in Ontario 🤣
SO happy to know this is becoming a staple recipe for you, Laura! Sure helps in times like these (except for the yeast shortage, that’s for sure!).
Hi. I’ve used this recipe several times and the bread is delicious. It does come out a little flat on top instead of rounded. I use 9 x 5 pans, but would 8 1/2 x 4 1/2 work better? Also, can I use cane sugar in place of honey if I need to? Thanks
Yes, I’m experimenting with smaller pans to have a more consistent rise, so try the smaller size. And you can use sugar instead of honey!
Without a doubt one of the easiest bread recipes ever! I was skeptical about a recipe with only one rising, but it turned out beautifully and tastes great. Thanks!
Glad you gave this a shot, Anne!
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!
Your comment wasn’t removed, David, I just hadn’t had time to moderate the comments yet. 🙂
I’ll answer under your original comment!
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?
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.
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!
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!
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
That yeast is what I use, so that should be good. Fingers crossed!
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
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?
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.
I don’t use the gluten anymore, so you should be fine!
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.
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. 🙂
Hi Jami, what kind of oil do you use?
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.
Is there a specific type of oil you recommend or mainly use for this recipe?
I’ve updated the recipe to list the oils I’ve used for this.
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!
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.
I use a pullman pan for sandwich bread and it looks very much like store-bought loaves. Try it!
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!!!
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!
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!
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. 🙂
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!
You, too!
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.
So glad, Charlie – thanks for the review!
I was wondering if I could use normal bread flour instead? Will it still work?
I haven’t tried it, but it should.
How to make this in a bread machine would be very helpful
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!
Hi. Can I leave out the honey/sugar?
You can lower it, but I wouldn’t take it out completely as it helps to feed the yeast and get a better rise.
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.
So happy to hear that, Debbie!
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!
Oh, I love reading comments like this, Dora – thank you for writing about your experience!