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
Some links in this article are affiliate links and if you click on them I will receive a small commission at no cost to you.
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!
Want to save this?
Enter your email below and you’ll get it straight to your inbox. Plus you’ll get easy new recipes, gardening tips & more every week!
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.
So, only one rise? I have read this 3 times and I see mix dough, shape, put in pans and rise for 50 minutes, then bake. Is this correct? This is the first time I bake bread with only 1 rise. Just making sure, thanks.
Yes, just one rise, Valerie – it’s one of the reasons I like this recipe! The 15 min. sponging acts as a first rise.
This bread is SO DELICIOUS!!! My kids and I made bread yesterday for the first time and am glad to have found this recipe. It made the process much easier and quicker than I anticipated. Although it tasted amazing and we’ve almost finished one loaf, it’s very crumbly. More like cornbread. Any tips how to keep it put together? I hand kneaded it, used avocado oil and used one glass loaf pan and one dark metal pan. The glass pan loaf actually was the fluffiest.
Thank you for such yumminess. The hardest part of this recipe is going to be learning how to limit myself with just one piece!
I’m glad you liked it! I’m almost wondering if it’s your knife, Andrina – do you have a really sharp, serrated bread knife? If not, I used an electric knife for years to get smooth slices. But it’s never been like cornbread, so I’m only guessing here. Maybe make sure to carefully measure your flour?
Thank you for this recipe. I used 4 cups whole wheat and 2 cups white flour. The taste and texture was perfect. I am only using this recipe for now on. It was quick and easy!
Happy to know this, Janell – thank you for letting me know!
Hi jami, im a mother from Bali, indonesia.
You saved me and my family lives,
If only i can say more than lots and lots of thank you here…
I’ve been trying and looking good bread recipe endlessly and ended in dissapointment..until i found yours..
Finally..finally after 2 years of searching i can declare that yours is the best…of all!
Now me and family can eat healthy bread…no more bread full of chemical from local stores..
For sure i will share your recipe to anyone i know, once again, thank you, thank you very much for sharing with us
From: indah
Padang sambian kelod
Desa kerobokan
Bali
Indonesia
I’m so happy to read this, Indah!! Thank you for sharing – it blessed my heart that I was able to help you through this recipe. 🙂
This might be a silly question, but do you just let the bread sit on the counter until it’s defrosted and then eat as normal? I’ve only ever put frozen bread in the toaster. Also, do you cut it before you freeze it?
Thanks!!
No silly questions here, Jennifer. 🙂 You can defrost it on the counter – if you remember which is the hard part (at least for me!). I cut it before freezing so I can pry a few pieces out to toast – which you can do easily, it just takes a bit longer to brown. If the pieces won’t come apart, I’ll put it in the microwave for 30 seconds first.
I was having problems with this recipie because the bread wouldn’t rise very well. My mother in law told me to add a pinch of sugar when activating the yeast and it work amazing! I also use coconut oil.
Love this recipie. So easy!
Thanks for the tip, Lisa!
I loved your bread.Its so easy to bake Although my bread was veru moist and tasty but it didnt rise up much ?
Adding the vital wheat gluten that I don’t use anymore will help it rise more with the heavier whole wheat, also proofing in a warm environment (but not too warm, which would make it overproof and then collapse when baked). Sometimes it rises great and other times (usually in the winter) not so much. I’ve found that substituting a couple cups of spelt flour sometimes helps the rise – play around with it and see what works most consistently for you!
Thank you so much.I will try it for sure.
I bake whole wheat bread all the time. This recipe is nearly identical to what I use. Here are some of the things I do and get a great loaf.
I use Saf yeast, and can get away with just one rise. I also use a Bosch compact mixer. This is a great one if you only want to do one or two loaves. If you want a bigger batch, get a Bosch Universal. (up to five loaves)
For those of you who prefer to not use a mixer, here is what is handy for helping to get most of that flour incorporated… danish dough whisk ….
https://www.amazon.com/Original-Danish-Dough-Whisk-Stainless/dp/B00HQQJ3N6/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1465660688&sr=1-1&keywords=danish+dough+whisk
For rising the bread, I now consistently put it into the dehydrator on a low temp, this is especially helpful in the cold months. Also, have done the hot water in the microwave to help it rise.
Be sure you are using an appropriate size pan for your amount of bread dough. This one is what i use for a medium size loaf … https://www.amazon.com/dp/B000SSV61G/ref=twister_B00CC3HOIO?_encoding=UTF8&psc=1 This pan is a little narrower than some of the pans you often see at many stores. Sometimes with the wider pans, the bread would fall in the middle. Also, if you do not have enough volume of bread dough, it will never rise above the pan.
One more thing i learned to do, if you want a soft crust…..take a spray bottle with water and spritz the top of the loaf of bread right at the end of the baking.
Not sure if you bread is all the way baked? get a thermometer. and test internal temperature. Also, you can tap on the bottom of the loaf, it should have a hollow sound.
I have turned my “bread” dough into pizza crust, cinnamon rolls, buns, bagles and pita.
I love this recipe! Could I make this recipe with just sourdough starter? How would this change the recipe?
Just made it for the first time…first time making bread ever…it is delicious!! My question is how do you store the loaf you are eating on?
Yay- so happy to see this, Amy- good for you! We store it in an airtight baggie kept in a bread box. This lasts for 3-4 days. For longer storage (though the texture suffers a bit), store in the fridge.
Do you slice as you go Jami? Or slice it all & store? Thanks! #newbie
I slice it all at once, Amy, and store in a ziplock baggie. I used to leave it thinking it would stay fresher and cut as we needed – I never could figure out if it did keep it fresher, but it certainly wasn’t convenient for our family!
Instead of splitting the dough in half into two pans… can I leave it all together and put it in a bigger loaf pan? My pan is 13″ x 4″…
Wow, I’ve never seen a pan that big, Audie! So I have no idea. 🙂 But I think it should work – you’ll have to give it a try.
Thanks for your quick reponse! 🙂 It’s a USA pan with a lid I got from BBB. So, is there a reason you split it into two pans? And is it true to say more flour is a bigger loaf or does that just depend on the success of rising?
Thanks for your quick response! 🙂 It’s a USA pan with a lid I got from BBB.
So, is there a reason you split it into two pans? And is it true to say more flour is a bigger loaf or does that just depend on the success of rising?
The split into two pans is because the recipe is sized for standard 9×4 loaf pans, Audie. If you just add more flour to a recipe, you’ll just end up with a heavier loaf – not necessarily bigger. 🙂 If this recipe didn’t fill your pan, I’d up all the quantities – you’ll have to do a bit of experimenting.
So is the rising process what makes a bigger loaf? How do you get that to happen? More yeast?
I think it’s that you’d need more of the entire recipe – like 1-1/2 recipes or something. I always just make standard loaves, so I’ve never experimented with that.
Ok, I’ve been on a quest to find the perfect homemade sandwich bread (actually cut-able and not crumbly or crusty) and you did it! This is fabulous. And hooray for no sugar or butter as well. This has been the highlight of my week and I’m shouting this great news from the rooftops (others are not quite at my level of enthusiasm). Thank you!
Yeah! I’m so happy to hear this, Honja. 🙂
I’m wondering if I could replace the honey with sugar or molasses for an alternative. Thank you and keep up the great work! Blessings of health and wellness… Aaron Jones LMT
Yes – either of those work fine, Aaron!
How long do you have to mix. My mix looked way too wet to come together and I got frustrated after 5 minutes of mixing. I have a Kitchenaid. And what speed do you mix with the paddle and the dough hook?
I mix with the paddle at a 2-3 speed and use a 2-speed for the dough hook (which you are never supposed to exceed when using a dough hook with a Kitchenaid). I included photos of each stage so you can adjust your dough accordingly – add more flour as needed (a bit at a time) to get the consistency I show. There are a lot of variables when baking yeast breads, so don’t be afraid to adjust accordingly.
Hi!! I’m excited to try this ? I’m just wondering what kind of oil to use? Thanks!!!!
I’ve used olive oil (a light version, though, with lighter flavor) and melted coconut oil (refined, since I didn’t want my bread tasting like coconut), but now prefer Cold Pressed Sunflower Seed Oil or Avocado oil, both of which have neutral flavor and are good for you. 🙂
The link to the pans you said you got keeps bringing me to the silicone brush. What pans do you enjoy using? I’m hoping to get new pans soon and would love to know your favorite! Thanks.
Sorry, Aubree, wrong link! I fixed it now to go to http://amzn.to/1Uc6IPI 🙂
(Oh, these prove you don’t always have to pay a lot for good quality!)
Hi Jami!
Loved the recipe! My bread turned out wonderful. I did use stone-ground unbleached flour in a 50/50 mixture of cake & brown bread flour (whole wheat). I am so glad I found your website.
Thanks!
Wonderful to hear, Janna – and I’m glad you found me, too. 🙂
Is there any way to adapt this for a bread machine?
I know some comments have said they’ve made it in a machine – maybe a quick scroll through would provide specifics? I’ve never used a machine, so I don’t even know how they work. 🙂
Hello from Seoul,Korea!~ Finally finally FINALLY! After forcing my family to eat phone books for so long I finally got it right! Thank you so much. The loaves were amazing. I can’t believe I’m actually writing that ❤️❤️
Hello, Pupora! I’m SO glad to read this – and I know exactly what you are talking about, since my family ate their share of phone books, too. 🙂
I tried this recipe with 1/3rd white flour sincenter I didn’t have gluten. My load didn’t even rise till the pan. Stayed somewhere halfway even after couple of hours. Any idea where I can be going wrong?
Sorry! It’s really hard to know with yeast breads because LOTS of things can make it not perform as well – cool room temperature, too hot water, too much flour, etc. I do know that using some white flour wouldn’t make it do that, though, and I never use the gluten anymore and it always rises at least to the top of the pans. Sorry I can’t be more help, but I would just encourage you to keep at it – it takes a lot of practice and even now I get loaves that don’t rise as well and some that shoot way over the tops and I don’t know what I did different!
Has anyone tried doubling this recipe? Have been making for a few weeks now and love it! With a family of 6 though I seem to making it every other day so I would love to be able to make a double batch and freeze some.
I think a few readers have told me they have, Paula, but I never have, since it would overwhelm my Kitchenaid mixer. If you can, go for it!
Thanks for quick reply! I have a Bosch mixer that can handle a big batch. I am new to bread making. Would I double all of the ingredients including the yeast?
Yes, I would double it all.