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.
Hi! I am trying your recipe for the first time today. I used to make bread all the time, but haven’t in years. I am trying to figure out why my bread didn’t get the rise. I filled all the tutorials and recipe directions to a T. And I am using yeast for bread machines or not. Can I let them rise for more then an hour or will that change the flavor and structure?
You can let them rise more, Frances, probably another 30 minutes would be okay without hurting the texture. I can tell you that I get all different raises depending on how cold/hot the kitchen is, how much humidity, and how fresh the yeast is even after making it for years. I think it’s just the variability of working with yeast in a home kitchen. It’s still good, though. 🙂
Hi, I’d love to try this recipe. But do you think I could substitute some bread flour for part of the whole wheat?
Yes, I have done that.
I made it with maple syrup instead of honey…..it’s awesome not to sweet hint of maple but it’s more for flavor than anything:) love this recipe!!!!!
Good to know, Tala, I’ll have to try that!
This bread turned out AMAZING. I’ve been trying to find a whole wheat recipe that actually turns out like store bought bread. My kids were like wow, it looks like bakery bread!! The taste matches the look. Thank you so much. This will be a staple in our house now.
Wonderful, Sara! Super happy to know this – thanks for leaving a comment.
In your picture your pans have dark spots, this is because you actually use them. I also make homemade bread and some of my pans are quite old and discolored, a number of friends want me to discard them and buy shinny bright clean one. In my experience the burnt pans made a better load, its just a weird science thing. I am 76 years old and have been making bread for over 25 years. My mother taught all her children (5) how to cook and baking bread was included.
What a wonderful mother you had, Jim, to take the time to teach you all how to cook! Really cook, it seems, if bread was included. 🙂
Great recipe! First time baking bread turned out to be a success! Bread was yummy but still dense… Is there a way to make it lighter? I don’t have a stand mixer so I hand-knead the dough (likely with beginner’s poor technique). Suggestions? Thanks 🙂
Congrats, Jamie – and welcome to the world of bread-making!! Here’s my not-so-secret: practice, practice. 🙂 You will find your own technique – plus sometimes yeast breads just come out different depending on the weather, temperature in you house, etc.
Just wondering why you don’t use the wheat gluten anymore? I’ve been making ww bread for awhile. I find without it the texture is weird and one loaf weighs 10lbs lol. I find the gluten really lightens it up. Just wondering why you stopped?
Just not wanting to add more gluten to our already gluten-heavy American diets. I found it didn’t make a difference to us that we cared about. The bread didn’t raise quite as much, but the texture was the same. You can certainly use it!
Hi Jami,
I always want to make bread but I am not comfortable to try because the yeast rising part and knead part. My kids love toast and sandwich so I would like to give a try. I can have more time to do more experiment since the kids are in school now.
I have looked for the good recipe and I found you today. After I saw all the good reviews from your recipe, I decide to make it. But I have one question, how do you check the temperature for the warm water? I guess the accurate temperature is very important for activing the yeast.
Thanks a lot.
You can use an instant-read thermometer, but I simply use the hot water from the tap which is never hot enough to kill the yeast (which is why you don’t want to boil water and use that). I’ve never had a problem.
Over the years I’ve tried many whole wheat bread recipes and they were hard, dry or just awful. I decided to give it one more shot. After a quick google search I came upon your blog and what will now be a regular addition to my bread baking. This is not only the best whole wheat bread I’ve ever made, but the best I’ve ever tasted. Thank you for sharing, I am looking forward to spending more time exploring your site. 🙂
SO wonderful to read this, Janet – thank you for letting me know! And welcome to our little AOC community. 🙂
Hello, I was so happy to find your recipe. Been looking for one that I can use all white whole wheat flour. I did it today and it was so very sticky. I added all 6 1/2 cups and ended up using a whole cup more. I checked over my recipe and thought I did too much water, but I didn’t. It was a humid day, but can’t imagine it needs that much more flour that you specify. I never got it unsticky, I ran out of flour. So it is in pans and rising now. Ok, I baked it and it turned out pretty yummy. Just was hard to manage into pans since it was so sticky. I will try again, not sure what to do different. Thank you!
I’m sorry, I don’t know what to tell you, either. 🙁 The photos I share are how it works for me – I’ve never had to add that much more flour, though depending on the time of year I may have to add another 1/4 cup or so. Well, glad it still tasted good. All I can do is encourage you to keep trying, yeast breads just seem to have a learning curve!
Hi can we make a smaller batch by cutting the ingredients to half …. will the result be same
It’s hard to cut these ingredients in half and those I’ve heard from who tried said they didn’t turn out as well. It’s better to make the whole amount and freeze what you don’t need – they freeze well.
I meant to say I was all out of “instant yeast” not rapid rise. ☺
I just made this. It was about a 1/2″ over the top of the pans when rising, then I placed it in the oven (I didn’t add the extra 1/2 cup flour, it didn’t need it) It didn’t rise much more while baking but it still looks and smells amazing.
I was being stingy with my brand new jar of raw honey so I used Molasses instead! It has such a beautiful color and smell! Time will tell of it tastes good. I will definitly make again, maybe adding some oats or seeds to the top and letting it get a bit taller before placing it in the oven.
Also, I used regular active dry yeast (in the jar) 1 1/2 TB. I was all out of rapid rise yeast.
Sounds wonderful, Emily. Yes, I have used both regular and instant through the years of making this – they both work because of the sponge. 🙂
I love your recipe, I substituted wheat germ instead of seeds and it turn out wonderful. Love the soft texture of it. Thank you for sharing your recipe.
My family really enjoyed the taste of this bread. As so many others have said, thanks for the simple and delicious recipe. I have a question about storage. Where do you store the bread that you are currently using? Counter? Fridge? How long will a loaf last on the counter (in a plastic container)?
Also, where do you store your second loaf? Fridge? Freezer? Once you start using it, do you leave it on the counter or stick it back in the fridge or freezer?
Thanks!
Glad you’re enjoying the bread, Debbie! I slice both loaves and put both in ziplock freezer baggies (thicker than regular), getting out as much air as possible. One goes into the freezer and the other into a breadbox on the counter.
When both our kids were home, the loaf would get eaten within 5 days or so, which was fine. Now that it’s just the two of us mostly (when our daughter is home from college is different), we need to keep the current loaf in the fridge or it gets moldy before we can eat it (about 2 weeks). The texture suffers in the fridge, but at least there’s no mold! I don’t eat much bread, so it’s up to Brian to eat most of it. 🙂
Thanks for you reply!
Hi Jami ~ I made this bread today & not only were the directions great, but the bread is scrumptious!! Thank you.
Wonderful, Laurie – I’m so glad you liked it!
can I double the batch?
I’ve never tried it Steph, since it would be too much for our mixer. You may be able to if you’re doing it by hand, but sometimes yeast recipes don’t double well and since I haven’t personally tried it I can’t say for certain. If you try and have success, please let me know!
Hi! I’m obsessed with fresh baked bread and this recipe is so great!! Question – can the dough be frozen prior to baking? At what point? Would be great to have the dough ready to thaw and bake!
Most bread dough can be frozen easily, Emily, though I haven’t tried it with this bread. Make it to right before the rise in the pans, line the pans with plastic wrap and put the dough in the freezer (in the pans), let them harden and then remove them from the pans and place in airtight baggies.
Defrost & bake: unwrap the bread completely, place in a greased pan, cover lightly with plastic wrap that has been greased and put the dough in the refrigerator overnight to defrost. In the morning, remove pan of bread and allow to rise as you normally would except allow 2 1/2-hours for the rise instead of just 1 hour.
100% worth 10 minutes of my life hand kneading!! I am just getting started learning about bread baking and I as looking for a good sandwich loaf. This totally hit the spot! So good I am just eating it plain too. Thank you for sharing!
hello,
i am looking for a whole wheat bread recipe to replace what my family buys! i am interested in trying your recipe, however, i don’t see a list of ingredients with measurements. i have read the blog post about 3 times, so i don’t think i am missing it. can you tell me where i would find this information?
Sorry you’re having trouble, Blair! There is a green arrow at the bottom of the first page that says “take me to the recipe” and it will open a page with the printable recipe in it that’s easy to follow.