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, do you think the recipe would work with using half rye flour and half wheat flour?
I haven’t tried half rye, but it’s worth experimenting with! I’ve used half spelt before and that was good.
Wow! I truly didn’t think this would be as easy as it was! And so fresh and delicious! I will never have to buy bread again and for that I’m SO thankful!!
One question I have – we found it to be a bit crumbly to use as regular bread but a quick toasting kept it together better; could this be due to the fact that I decreased the honey to 1/4 cup as per your comment in the comment section? Please know that I am not a baker so I don’t automatically know how substitutions will affect things. I plan to make it today with the 1/3 cup honey as called for in the recipe but if this isn’t what is causing it to be a bit crumbly,I’m wondering if you might know what it is? Thank you!
Oh, I’m so glad this helped you become a bread baker, Rachel!!
So, the crumbly issue is probably from adding too much flour during the kneading stage. Try to use less and let the kneading help the dough be less sticky.
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!
I recently moved and I’m wondering if you know anything about adjusting it for baking at higher altitudes? I used to live around 1000′ and now I live around 6000′ feet. I need to make bread, but I am so worried that I’ll follow the recipe like I’ve done for so long, and it won’t turn out due to change in altitude. Thought I’d ask before I start trial and error!
I’m so glad this has been a go-to recipe for you for so long, Tiffany! I found this on the king arthur website about baking yeast bread at high altitude:
“Yeast Breads
Decrease the amount of yeast in the recipe by 25%, and make water/flour adjustments as necessary to get a dough with the correct texture. Make sure your bowl has plenty of room for the dough to rise in. Since rising times are much shorter at higher altitudes, you have a number of options to help its flavor.
Give the dough one extra rise by punching it down twice before forming it.
Try covering the dough and placing it in the refrigerator for its first rise, to slow the action of the yeast give the dough more time to develop.”
There’s a bit more on this page, too.
Hope that helps you continue to get that great loaf!
Excellent recipe! I just made this for the first time today and I was amazed at how soft the bread was and I didn’t have any of the issues that some other posters have mentioned. Since I live in Las Vegas I always have to hold back some of the flour because it is so dry here that the water won’t hold as much flour. Also, it might help some of your readers to know that I substituted brown sugar for the honey (6 Tablespoons) and the bread wasn’t sweet – just right!
I’m so glad you like this, Terry! And thanks so much for your tips – you bring up a good point that knowing your area and how flour/water reacts and what the dough should look like is much more important than exactly following a recipe with regards to bread. Different times of the year will call for different measurements as well.
I’ve been looking for an easy whole-wheat sandwich bread recipe for several years. I can’t tell you how many I’ve tried, except it’s been a bunch. I kept trying out new recipes and ran across your recipe a few weeks ago. After the first batch came out perfectly, I ordered a stand mixer and started making & freezing bread. I adapted the recipe to make three at a time, and have been sharing this recipe with friends on Facebook. Thank you for this perfect recipe. (I’ve never commented on a recipe in the decades I’ve been on the web, but yours deserves it.)
Thank you so much, Maggie – I’m so honored you left a rating and review! And glad to have ended your search. 🙂
Can this recipe (which I LOVE!) be used to make hoagie roll? a roll with just one rise? Thank you!
I haven’t tried that, Kay – if you do, let us know how it works!
Turned out perfectly – not at all soupy. I will definitely be using the recipe again. Thanks!
Wonderful – so glad to hear it!
Just made this for the first time and it came out lovely. I swapped a half cup of flour for wheat bran. How long will this last on the counter? We could gobble it up quickly, but I’m trying to save for school lunch sandwiches, and I’m wondering at what point I should refrigerate, since it doesn’t have the additives of store bought bread. I’d rather not refrigerate since that dries out bread…
It really only lasts 3-4 days at room temperature, depending on your humidity. I slice and freeze the loaves – then you can remove the slices you need to make sandwiches. For lunches made the night before you can just use the bread frozen and it will thaw by the next day’s lunch. Otherwise, we toast them for sandwiches!
this was a wonderful recipe! i halved it since i only have one loaf pan, and it didn’t rise as much since it’s a larger one. next time, i think i won’t halve it and see what happens (which’ll probably be in a few days with how fast i’m going through it :))
I’m glad you enjoyed this bread, Meagan! Thanks for leaving a review!
Not quite sure what went wrong but I’d love your advice. I made this recipe yesterday and my kids really liked it. However, I encountered two problems: 1) the dough was so wet I couldn’t work with it at all – I had to add a lot more flour 2) when I took them out of the oven, I took them out of the pans to cook. After they cooled, I tried to slice it and found that while the top of the bread cooked nicely, the bottom was dense, doughy, and mushy. I baked it longer in my toaster oven with bottom heat just so it would firm up but it’s still dense and mushy at the bottom.
Any suggestions for how I can avoid these two issues? My daughter really wants me to make it again and often 🙂 Thanks!
This is so odd – you are the third comment in the last week saying the dough was too wet (one even said “soupy”). As you can see from the article and recipe, I’ve been making this regularly for years and years and never had this problem – I have to wonder what is going on? Has wheat changed or something? 6 1/2 cups of flour should be easily workable with this amount of liquid, as it’s always been. I think your second problem is resulting from your first issue, so that’s the one to focus on. (When in doubt, use an instant read thermometer check that the center of the loaf is at 200 degrees Fahrenheit.) I will troubleshoot this to see if it happens to me at all.
When I make this bread it is positively soupy after adding the 4 cups of flour and kneading with the dough hook. I’m sure I added at least another cup to make it just tacky and no longer sticking to my hands. I use King Arthur 100% organic whole wheat flour. Is it the 1/3 cup honey that makes this happen? Any ideas appreciated
That has literally never happened to me in the many years I’ve made this bread regularly- wow! You can try decreasing the honey and maybe let the wheat absorb the water a bit longer. Really can’t figure out why you’d need so much more flour, though.
I am having the exact same problem! I don’t want to overdo the flour but the dough is too sticky and wet to knead!
Mine always falls apart when taking out of the pan even when I spray the pan first. This is incredibly frustrating; how do you keep that from happening?
I bought USA loaf pans – before that I had the same issue as you most times! I would line with a sling of parchment paper before I got the pans – that really helped.
I’m going to try this bread, but looking at the recipe on my iPhone is a freakin’ nightmare with all the ads. I’m looking at your recipe via about two inches of the screen.
Hit the “print” button and it will open in a new window with no ads!
Hi
Can you use spelt mixed with the wheat flour?
Thank you!
Jean
Yes, I’ve done that many times.
Thank you. Can you tell me the ratio of wheat to spelt bread?
Jean
I’m not sure exactly what you’re asking? I’ve made this with 100% spelt in the past and it was fine, though didn’t rise quite as tall. You can use any ratio you’d like.
Have you made it with bread flour and without the gluten before? Just wondering how the rise was. Thank you.
I think I mentioned in the recipe that I don’t use the gluten anymore – I haven’t for years and it’s fine. It may be a smidge less raise, but nothing that makes a difference to us. I’ve made it with whole wheat bread flour which was good, but never with a white flour, bread or otherwise. 🙂
Hi Jami. Have made this bread a few times now and it really is delicious and soft. Thank you. I’m wondering if it is possible to cut back on the honey as it is a bit sweet tasting for some things like a tuna fish salad sandwich and other savoury things. Thanks.
Yes! I usually now use 1/4 cup of honey and I think you could go to 3 tablespoons if you wanted. Some is needed to feed the yeast faster to get the rise and also to condition the dough to be soft (think of artisan breads that typically don’t have sugar and the crumb is quite different from a soft sandwich bread).
How much vital wheat gluten should I add if I want to use it?
The amount is listed in the recipe card. 🙂
Can I activate the yeast in the water before adding the flour?
If you want to.
Have tried several whole wheat bread recipes and they always were too dense or dry. This one my friend,is
fabulous,soft and delicious! I did weigh my flour and kneaded the dough towards the last few minutes by hand just because it felt great to handle the dough! Thank.-you!
Oh, I’m so glad – thank you for rating!
This bread is really good! It is light for a whole wheat loaf. I used freshly milled flour and it is delicious!
I’m glad you liked it! Thanks for taking the time to leave a rating and review!