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.
I love this recipe!!! Thank you so much!! I have been searching for a good sandwich whole wheat recipe for a while. I am also strapped for time most days with a quadriplegic mother in law and toddler som, both needing my care. I also hate to hand knead bread. Bad shoulders.
This is far and away the best and easiest I have tried. It’s easy to put together quickly. It’s also super simple to augment with nuts and seeds! I absolutely adore the smell of it baking when I use peanut oil in it.
I have even shared your recipe link with a few friends who can’t get their kids to eat whole wheat bread. They love it!! Thank you so much. We are a household that rarely eats anything that isn’t whole wheat so this is amazing and I really appreciate it. I’ve made twice a week now for the last month.
Grilled cheese sandwiches are simply insane on this bread. I might even try making a cinnamon raisin version this weekend. I might even try making it without the vital wheat gluten because it doesn’t sit around long enough to need the boost to shelf life.
Thank you, thank you, thank you.
Seriously.
Thank you.
Wow, I’m thrilled to know how much this has helped you, Mary! It is truly a recipe that can allow most everyone to have homemade ww bread. And I totally agree with you on the grilled cheese – SO nutty and yummy. 🙂
Thank you for letting me know this – made my day!
Would this recipe work with maple syrup instead of honey? I have a 9 month old — so we can’t use honey for another few months!
Yes, and regular sugar, too (which won’t leave as much flavor as maple) – any sweetener will give the yeast something more to feast on to work their magic. 🙂
Loaves* (Sorry! Voicetext)
Hi!! Excited to try this recipe! I wanted to know if you thought I could bake these Lowe’s on a cookie sheet in baguettes rather than in the loaf pans? And if so what I need to change the baking time at all? I simply don’t have a loaf pans at the moment and I was hoping to make sandwich bread for my kids. I definitely failed in the preparation department. Whoops! ????????♀️????
Golly!! Forgive all my grammatical errors. I promise to proof read my posts in the future.
I’m not sure the loaves would form the right way baked on a sheet pan, Bryna, since it’s a softer dough. I haven’t tried it and wouldn’t be able to give direction for that. Maybe a 13×9 pan to make a foccocia-style loaf that you could slice sideways?
I ran out to get the ingredients for this today and realized I only have one loaf pan. Do you recommend halving it? Or could I just freeze the other half of the dough?
I’m not sure if it could be halved, but I think so. Though if I were you, I’d refrigerate the dough half while the other is rising/baking and then repeat (adding a few minutes to the rising for the dough to warm up again) because this bread is just that good. 🙂
Thanks! I actually got an extra loaf pan from my neighbor who sent me this recipe. It came out PERFECT! 🙂
Yay!!
Looking for an honest answer! My 15-year-old has stopped eating his sandwiches. He begs for soft bread like wonder bread. I want him to eat but I hate all the ingredients in store bought bread. Is this bread SOFT like store bought? I tried Great Harvest honey whole wheat bread and it was crumbly and the kids refused it. This kind of looks like that. Before I make it I’m looking for some advice on either to give up or if you have suggestions how to make it soft. thank you so much!
This is definitely not crumbly, Nikki, which is why I titled it soft. 🙂 It’s not soft like wonder bread, though, mainly because no bread that’s sat around will be like that unless a lot of additives have been included along with the nutrition less flour.
This is softer (and SO good) warm from the oven – make sure your kids try some of it like that first. 🙂 It gets drier as it sits. Here’s what I did with my kids: made sure they got some fresh, soft bread and then sliced and froze the loaves in whole or halves (depending on how quickly you go through it). Have them make their sandwiches on frozen bread and it was thawed by lunch – and soft. The key is keeping it as fresh as you can and the freezer is the best for that.
Hope that helps some!
it doesn’t tell me how much water and yeast to add to the two cups of flour.
Click the arrows to get the full, printable recipe format, Heather.
Wow! I have made this bread now at least 15 times, and it has never been anything but perfect. Everyone loves it! The only problem is that it tastes soooo good, that it doesn’t last. Thanks for so many amazing recipes!!!
I did want to add that what I meant by “it doesn’t last” is that it gets eaten…not that it goes bad! We have 3 teens and they usually want white bread, but they will ALL eat this and LOVE it! Thank you again!!!!
I’m so glad to hear this, Brenda – yay!!
Moreover do I need special flour or Indian flour can be used?????
This should work with most flours – you’ll have to experiment to see what flour you like it best with.
Hi
Being an Indian I was searching for veg. Bread thx a looooooooooooooooooot for the recipe. But can suggest me what temperature should be kept if using microwave.
Plzzzzz reply.
I do not know how to bake bread in a microwave, Tina – sorry. I haven’t even heard of this. 🙂
Hi Jami, thanks so much for this recipe! I’ve been using it for a couple months, and my family loves it! Haven’t bought bread from the store since we tried it.
Really happy to hear this, Dennis – thanks for letting me know!!
Made a loaf of Whole Wheat today, no gluten! Delicious, we love it.
I’m glad you liked it! How did you make it without gluten if it was whole wheat?
I’ve made this a few times now, it’s wonderful! Any thoughts on how to keep this fresh? Would slicing, freezing and thawing as needed be best?
Thanks and God bless!!
Jessica
I’m so glad, Jessica! Yes, I always slice it after cooling and then portion it out in freezer baggies to freeze and use as needed. When my kids were taking sandwiches every day, I’d leave the whole loaf out and it was used within 3-4 days, but now we need to keep it fresher longer, so freezing is the way to go.
Hi Jami, I have a few quick questions, what kind of oil do you use in your bread recipe? And, what does gluten do to the bread?
I am really excited about using your recipe this week to make bread. I am planning to grind my own wheat to use in the recipe (that’s why I’m asking about the gluten)?
Do you recommend I use gluten to get a better rise?
From where do you recommend buying gluten?
Thank you,
Suzanne
Hi Suzanne – I’m excited for you to try this recipe, too! I’ve used various oils over the years, but I don’t want strong flavors, so now I mainly use expeller pressed sunflower oil (from Trader Joe’s), expeller pressed refined coconut oil (no flavor to this), or avocado oil. I occasionally use walnut oil, but it’s expensive and gives a slightly different flavor (that I like!), so not often.
You don’t need extra gluten in this recipe, I’ve found. The gluten that forms when the wheat flour is kneaded is plenty. For a better rise, make sure you don’t add too much flour, have a warm place to rise and don’t be afraid to let it raise longer to get it to just above the pan level, up to 30 minutes longer. This accounts for differences in temperature, humidity, etc. that can all affect rise. Hope that helps some!
Hi Jami, sorry for just now getting back to you about my bread making experience. The bread turned out wonderful! I think I should have taken your advise regarding the adding of the gluten to the recipe. I had a terrible reaction to the gluten and got sick from the gluten. Ill never add additional gluten ever again.
My daughter and I are baking bread today, using your recipe (without adding the gluten of course) and I am so excited!
I’ll let you know how it goes.
Thank you for your wonderful recipe!
Suzanne
Oh, sorry to hear that, Suzanne! At least now you know I guess. The bread will not rise as much, but we still like it. 🙂
I baked this last night just before bed, and all night I got to smell fresh bread. Ah! I could not wait to eat it this morning, and it did not disappoint. Is it the sponge that makes this bread so soft?
Thank you for a stupendous recipe; will make again!
So happy you enjoyed this recipe, Kate! I’m not sure if it’s the sponge, though I do know keeping the dough moist is key. Whatever it is, we love it, too. 🙂
Hi, Karen. I’ve made this bread twice now. The first time it didn’t rise much and was extremely dense. This time I checked the temperature of the water, turned the oven on really low (200) to create extra heat in the kitchen, and let it rise for almost two hours. One loaf was rising much better than the other, but it still took almost two hours for that loaf. The other loaf I let continue to rise while the other loaf was baking. The second loaf never got more than half an inch above the sides of the pan. Any suggestions?! I’m using a brand new container of yeast, so I don’t think the yeast is old. Have you had any issues with the type of flour you use? Have you found a flour brand that works best? The flavor is awesome so I’d like to get the texture right. Thanks so much!
Sorry. You’re Jami! I was reading comments and I guess the last name I read was Karen! Oops.
No worries!
I’ve found when the weather is warmer, the bread rises better. Also white whole wheat makes a lighter loaf. Spelt sometimes made a lighter loaf (half spelt-half ww). Honestly, I just get different loaves all the time, depending. Of course adding some unbleached white flour helps, but then that defeats the purpose, doesn’t it? 🙂 Also adding the original gluten does seem to help, and that’s totally up to you. Play around with it and see what you like best!
Hi Jamie,
I haven’t baked bread in a while and I want to try your recipe. I only have the Rapid Rise Instant Yeast. How can I use this in your recipe? Or should I find one that is Rapid Rise specific?
I think Rapid Rise is the same as Instant Yeast, Nickole, which I’ve used in the recipe many times. Go ahead with it, it should work fine since this is a short sponge + full rise recipe (vs. a 2 full rise recipe).
Can this be cut in half and make in a bread machine? My machine makes a loaf shaped loaf, but just one of course.
I have trouble with my arm so would not be able to knead much. Hence the bread machine.
I can’t say from experience, Karen, but I do know that people have used a bread machine for this. Experiment to see if it works for you!
My dough was so sticky but I had added additional flour and was worried to add too much. Any other tips?
You can add more flour to get to the stage I show in the photos, RaeAnn, to be able to handle it. You’re right, though, the less you add the more light and airy it will be.
hey lady thsi was a good ratio. I also used almond milk (like another commenter) and it turned out good.