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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I have made this once and shared the recipe. Would it be possible to include the measurements in grams? I think this would help everyone get consistent results and hopefully not waste too much flour. I used one degree sprouted wheat the entire bag with good results. I’m trying Bobs for my next trial today since that’s what you use. I also started following you on instagram. I hope to make your zucchini muffins soon!
I do have this on my list to test, Ashley, since I need to get the measurements of what I use. I’m glad you’ve had good results with this!
If you are using traditional yeast do you punch it down after the first rise like white bread, or do you cook it?
Thank you
Pat
I’m not sure what you’re asking, Pat – this recipe doesn’t have a first rise, just a first sponge. The second rise is after shaping in the pans, so there isn’t any punching the dough.
I’ve been making bread for years. IMO, this one was not good. Way too dense. I feel as though there might be a step missing. There should be a rise time before the shape and rise prior to baking.
I’m sorry this was your experience, Susan! I literally just made a couple loaves and took it with us on a road trip and we were commenting how wonderful the sandwiches were and how lovely the bread held up. This is my go-to bread (and many others). The sponge accounts for a rise, but you can of course try it with a third rise if you’d like.
This is only the 3rd time I’ve made bread and this recipe by far was the easiest and the best tasting! I will definitely be making this again.
Yay! I’m so glad you think so, Angie – even after all these years I’m still amazed by this bread. 🙂
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. I was asked by the organizers to give a presentation on baking whole wheat bread! I will be sure to give you a shout out!
Sadly, in the interim, I have been diagnosed with celiac disease and diverticulitis so I’ll never be able to enjoy it again, but my family loves it.
This makes me so happy, Betsy – wow, Grand Champion, I love it!! Do not love that you now can’t eat it due to celiac though – so sorry about that. You completely made my day by sharing this – thank you. 🙂
Made this for the first time this morning! I love how quick it is and super easy. I usually do sourdough but didn’t want today, I wanted bread for lunch! This was the perfect choice, thank you!
Your so welcome – that’s what I love this for, too, when you’d like some great, soft bread in a few hours. 🙂
I’m new to bread making and most recipes I’ve tried just haven’t worked out for me for some reason. I had to come back to this page to say this one turned out SO well first try! Made the most perfect sandwich bread for my husband and I, and was so simple. Will be making weekly now, thank you! <3
Oh, yay, I’m thrilled to know this, Maura! Thank you so much for taking the time to let me know and review the recipe. 🙂
Can you please give gram amounts? This absolutely does not work with the standard 120g per cup of flour. Can you weigh it and post the weights?
I will make a note to weigh the ingredients, Henry. Though I completely disagree with your statement that it “absolutely does not work” as written, since I have been making this for 20 years (and thousands of readers have also successfully made it as written). A key to good bread making is to learn to read the dough and not rely only on exact measurements since other factors like the type of flour, temperature, and humidity all play a role.
What brand of flour do you use?
I want my first time to be as successful as possible and different brands will behave differently.
Not sure if you’re asking me or Henry, but I typically use Bobs Red Mill Whole Wheat.
Question before baking.
Would you recommend convection for baking or no?
And also would it be ok to bake both breads on medium rack the whole time or would u recommend to start on a low rack until have way and moving both to the top or one on the bottom one on the top and then flipping then half way?
I’ve only baked regular – I think you have to reduce the temp and I’ve read it’s not recommended for breads and cakes because it can dry them out more.
Baking both loaves in the middle of the oven is best.
Has anyone tried a second rise?
I banged one of my loaves when moving it from it’s first rise. It completely deflated :(. I decided to experiment with a rise but managed to deflate it again. Booo! Of course the loaf came out dense. I have started looking into the science behind one rise versus two but didn’t know how this recipe will do a second rise.
That’s discouraging, Kayla – sorry! I’m wondering if it was overproofed – it shouldn’t have deflated with a bang like that, it’s not that sensitive usually. If your kitchen is warm, you may need a shorter rise – go by the height of the bread and not a time frame (just barely an inch over the pan).
That said, you can do two rises with this if you want. Technically the initial proofing of the sponge is considered a rise, which is why there’s only one after shaping. I hope you try it again and experiment to see what works in your kitchen!
I have a question about the recipe. Can one add a can of pumpkin puree to the bread mix without having to add more flour?
I have no idea, Sarah – you’re the first one who’s ever asked that!
I’m having trouble with the bread rising – The second time around, I used almost half a cup of flour less than the recipe suggested to see if that would make a difference. It is cold where I live at the moment, so I allowed for more proofing, around 90 minutes, but maybe it was too long?
I would play around with adding closer to the normal amount of flour and then really try to proof the dough in the warmest area you have (a new oven may have a proofing option, an older one should have a lightbulb that you could turn on to warm the oven while rising). Hope this helps some!
I have tried twice and the bread isn’t rising as much as yours and seems dry. What can I do?
Sorry you’re having issues, Ali – it sounds to me like you’re adding too much flour. This should really be a slightly sticky dough, tacky to touch and sticking to the bottom of the bowl even after kneading.
I love this recipe for whole wheat bread. It is moist and still strong enough for sandwiches. We keep it in a Tupperware cake container and it lasts and is very fresh even after several days of baking. Thank you for helping us out with amazing bread!
Thank you so much, Scott, for the review and storage tip – that’s good to know!
Was wondering. Can I use half ww/ and half ww bread flour?
Yes!
Hello! Can I reduce the honey without changing the texture of the bread too much? I made this a few weeks ago and my husband found it too sweet, but I’m trying to problem solve because this bread is so beautiful!
Yes! You could start by cutting it in half (about 3 TB) and even go to 1 TB if you’d like. The honey is for the flavor and to feed the yeast, and maybe some texture. I’ve had people tell me they have cut it and not noticed a texture difference.
How do you keep the bread from getting hard when you bake
The crust comes out hard, but softens as it cools. You can put the almost-cool loaf in a bag and the steam will soften the crust further.
I’ve made this twice and it does not seem to rise. I blamed it on the yeast the first time, but today I bought fresh yeast and it still did not rise. Why? What am I doing wrong? I am grinding my own wheat to make the flour. Please help me!!
I know how frustrating that is, Jackie! Let’s see if we can’t brainstorm some things.
-Warmth is a big thing for me – my kitchen is cold most of the year and I need to use the proofing setting on my oven to get a rise (before I had a stove with this setting I’d turn the light on in the oven).
-When you cover the loaves, are they staying moist or have the tops dried some?
-Sometimes it’s a combo of things – maybe with your fresh flour since I know it soaks up liquid more? Maybe increase the water a bit?
-One reader said she forgot to add the oil one time and it rose better than before so now she leaves it out (she still says the texture is good) – you can try that!
Let me know how it goes 🙂
Hey Jami, do you know if whole wheat pastry flour would work for this sandwich bread?
No, it won’t work well. Pastry flour has a lower protein content (which is great for baking powder/soda raised things) and we need a higher protein level for yeast (and sourdough) breads to help with the natural gluten development (which we actually don’t want in lighter pastries and cookies). That’s why specifically labeled “bread flour” has a higher protein content than regular whole wheat or all purpose.
I recently found this out (again – ha! I seem to have to keep learning…) when I only had ww pastry flour for a pizza dough. I thought it was basically a flat bread so it should work, but it split all over the crust which allowed cheese and sauce to ooze out onto my oven floor! It just isn’t able to make a nice, elastic dough like regular or higher protein flours do.
Suggestions:
Bake in cast iron. Lodge makes wonderful pans and no more baking in aluminum, non-stick or whatever coating of the day is around.
Completely skip the shaping part. Not necessary. The dough will fill the nooks and crannies as it rises.
Use a scale for measuring ingredients. Measuring cups and spoons are inaccurate as best. This is especially true with dry items such as flour, yeast, salt, etc.
Use a thermometer to measure the temp in the middle of the bread. Whole wheat is done when the middle reads 200-205F. Baking times can vary a lot from oven to oven.
Spinning the loaf around halfway through baking is unnecessary, unless the oven being used does not heat uniformly.
Add 1sp of vinegar for each loaf being made. The acetic acid will act as a sour. Making the bread more acidic will extend its shelf life from a couple days to 3-5 depending how warm the ambient air temp is where the bread is stored. Vinegar will also provide a little tang to the bread, similar to sourdough, but not quite as strong.
Thanks for those tips, Matt. I don’t agree with the shaping one, though – I find bread (even yeast bread) needs tension development to have that nice shape and oven spring. Otherwise it comes out looking more like a batter bread.
And yes, I’ve never met an oven that heats evenly. 🙂
My ride or die sandwich bread! This is the most simple recipe and is so hard to mess up! I live at a really high elevation so I typically have to adjust the flour because of that but that’s the situation with everything I bake!
Awesome – so glad to know this!!
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!
So glad to know this, Nani – thank you so much for the review and rating!