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.
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for the first few years I made this bread, it turned out great. The last three times I made it has deflated. Can you help me?
That is so odd, Linda? Have you moved -maybe your kitchen is warmer? Since deflating makes me think over proofed (risen), that’s all I can think of.
Mine are currently in the oven. I have struggled with finding a good whole wheat recipe that isn’t super dense! I can already tell that this is a keeper! The rise seemed to go perfectly, the texture of the dough is amazing! Can’t wait to pull it out of the over.
Yay – I hope you enjoyed them!!
Good morning! I’m wondering if it would be ok for me to not cut the dough in two and bake the whole amount in a long loaf pan – like 12×5. Or if not, do you have any suggestions for how to make it so that I can use a larger pan? Thanks so much!
I’ve no idea about how this would fit in a pan that large. If that size pan takes 6 cups of flour, then this recipe would fit. If it’s 5 cups, you can always remove a bit of the dough and bake them up as a mini loaf or rolls. This article from King Arthur explains more about bread and pans: https://www.kingarthurbaking.com/blog/2016/02/12/choosing-right-bread-pan
Jamie, can oat flour be substituted for all or part of this recipe?
While I haven’t tried that I can say it definitely wouldn’t work as a substitute for all the flour. Since oats don’t have gluten, the bread wouldn’t rise or have the texture we expect from sandwich bread. It may work for some of the flour, but you’d have to go slowly – using only a 1/2 cup or 1 cup at first to see how it affects the bread.
Can I reduce the salt? I am trying to lower my salt intake because of blood pressure.
Thanks!
Sure, it’s totally up to you! Be careful to not go too low, though – bread becomes tasteless without salt (which I discovered when I forgot salt one time, lol).
Hi Jami,
I have been making a batch of this bread about every two weeks since the beginning of the year, and it has enabled me to keep my goal of no store-bought bread for 2025 thus far..I’m super grateful. Best whole wheat sandwich bread (or ANY sandwich bread!) recipe I have ever used.
I did want to mention that on my third-to-last baking, I completely forgot the oil in the recipe. Realized it after the dough was rising, and there was the 1/3 cup of oil sitting on the counter. I was completely devastated and thought my bread would be ruined but it came out AMAZING and the best ever! During this third-to-last baking, I had also experimented adding a 1/2 teaspoon of white vinegar to the dough. It was about 2 more inches (not kidding) of a rise than the previous bakings.
Now, every time I make it, I have been leaving out the oil entirely, AND adding 1/2-1 teaspoon of white vinegar in with the wet ingredients. Amazing bread with great rise, light yet substantial enough for peanut butter sandwiches, every time.
Thank you!
Wow, that’s super interesting Nicolette! So the bread is as soft without any oil at all? That’s amazing – it would never occur to me to experiment with that, lol. Also love hearing about the vinegar – I’ll have to try that, too!
I’m so, so glad this has helped you on our goal to not buy bread. 🙂 And I’m glad you shared your experience with the variation – thanks!
Love this recipe! Thanks so much for it
I was just curious what whole wheat flour brand you use?
Thanks!!!!
I use Bob’s Red Mill the most and really like it – the texture of some other brands of whole wheat just aren’t as smooth. King Arthur is another good brand, but it’s more expensive than Bobs.
I’ve made this recipe countless times, each loaf a perfection! Is it possible to convert this into a single-loaf recipe for a bread machine? Thanks!
I’m so glad, Jerri!
I haven’t used it with a bread machine, though I know there are comments from people who have. I would guess you’d cut it in half to fit your machine (making sure you check the amount of flour your machine loaves use).
Today 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. I basted the top crust with butter as soon as I took it out of the oven, too. 😋 So overall, my experiment worked pretty good!
I’m so glad that worked out, Jerri! Thanks for letting me know – I’m often asked about making this in a bread machine.
Great recipe, delicious!
So glad you enjoyed this, Beth – thanks so much for the review!
Can I sub agave for the honey? I’m vegan. Thanks
Sure! Cane sugar would work, too.
I tried recipe but my bread isn’t rising very much. I used warm water with my yeast. What else could have been the problem?
It could be that your kitchen isn’t warm enough – do you have a proof setting on your oven? 100 degrees is the best temp for oven proofing, if you have it.
Mine didn’t rise well and is dense:(. I did put it in a warm place. I see others had that issue also. Has anyone tried again and then it worked?
The majority of people who’ve left reviews have had resounding success with this recipe, so you can be sure it is a recipe that works. 🙂 Since this recipe does’t require a lot of kneading, it is a wetter dough and dense loaves are usually the result of adding too much flour. That would also affect the rise.
I’m really interested to try this recipe, but I would be much happier if there were weight measurements so I don’t have to guess! Would you be able to provide that? Thanks a bunch!
I’ve only made this bread with the volume measurements listed – and it’s turned out for 1000’s written like this. You can use the photos to help you read the dough with the volume measurements, which is a really valuable skill to hone as you bake bread as there are a lot of variables that aren’t measurements, like type of flour, humidity, heat of kitchen, etc.
First time bread maker!! I believe I followed this recipe to a T except for 2 things: I forgot salt and I didn’t have a swirly kneading hook so I used the true hook kneading attachment. My bread came out very dense and heavy. Any tips?!
Good for you for tackling bread making, Emily! So the biggest reason for dense texture in this recipe is adding too much flour, which is easy to do when working with whole wheat (I did in the beginning, too!). The dough in your bowl as it’s kneading should still be sticking to the bowl some at the bottom, but if you touch it your fingers won’t stick. Another way is to do the “window pane test” to see if it’s been kneaded enough – grab a small portion and flatten and pull it apart with your fingers – it should stretch so you can almost see through it, but not break. That’s how you know you’ve got good gluten development.
The kneading attachment you use is fine! It’s just the different types that come with the sizes of kitchenaid mixers.
Let me know how the next loaf turns out!
Wow. I can’t believe it i made what looks like gorgeous bread! I’m a good baker that’s been baking since pre teen ( a long time) but have only recently again tried baking bread. With some failures. I’m impressed with all of your recipes, they can be trusted. But I’m really impressed with this bread recipe. Thank you Jami
YAY!! I’m so glad to read this, Lori, and I know you will be making this bread a lot in the future. 🙂
Thank YOU for your sweet encouragement – I appreciate it!
I’ve been making this for my family for almost a year, we no longer buy bread at the store! Quick question – thinking ahead for when my 3 month old starts to eat solid food…what can I substitute for the honey since honey is not recommended for children under 1?
I’m SO happy to hear that, Becca!! Yay for leaving the bread at the store. 🙂
Sure – just use the same amount of sugar (although I now use only 1/4 cup which I need to note in the recipe, ha!).
I made this today for the first time and it’s so good! I reduced the yeast to 1 tablespoon–which made a longer rise time, but not significantly so–and used 2 cups of einkorn flour and 4 cups whole wheat. Thank you; it’s a keeper!
I’m so glad you like this and that those adaptations worked well! It’s good to know – thank you for the review.
Perfect loaf, even for beginners! Delicious and soft!
Thank you – I’m so glad you liked it!
I just made this bread and it is so yummy. A couple of question. If I were to make this in to buns. How long to bake ?? And also what kind of oil to use. I used canola is there a better one to use?? Olive oil avocado oil? Thanks
I’m so glad you enjoyed this recipe, Susan! I’ve never made it into buns (I have other recipes – one for rolls and one for hamburger buns that work well), but buns typically bake in 15-25 minutes, depending on the size, so I’d start with the lower end.
As for the oil, I wouldn’t advise olive oil – with it low smoke point I just make a point of not baking with it or doing anything other than a low saute. Avocado oil would be good as would an expeller pressed sunflower oil (pressing this way is not like the “industrial oils” and there is oil I can see in sunflower seeds, unlike with corn and canola, so that’s just my take on it – I get it from Trader Joes).
I think in your nutrition facts, the fiber is showing a little low. If you are using 100% whole wheat, that’s about 12g per cup. With 6 cups and 15 slices per loaf, I get 2.4g per slice ♡
I used 4 cups whole wheat and 2 cups bread flour (cause I ran out of ww). I also didn’t follow recipe correct at beginning and got a really sad rise. But flavor is ON POINT! THANK YOU!!!!
Thank you – glad you liked the flavor of the bread! I’ll have to check the nutrition (it’s an auto thing that uses the recipe card ingredients and servings).
Is there a reason behind there only being an initial proof? I am about to put the bread in the oven, but did the normal rise, then punch down and shape, then proof and bake. I hope it doesn’t alter the recipe.
It should’ve turned out fine for you, Sam – the first sponge acts as the first proof in this recipe, which is why there is only one rise after. There could be a potential for over-rising with another rise, but the main reason I like the sponge-one-rise method is that it takes less time. 🙂