Soft 100% Whole Wheat Sandwich Bread

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4.93 from 347 votes

Soft 100% Whole Wheat Sandwich Bread

An easy, soft 100% whole wheat sandwich bread with only one rise that will free you from buying loaves at the store!

Prep Time1 30

Cook Time30

Total Time2

Course: Bread

Cuisine: American

Servings: loaves

Calories: 110kcal

Author: Jami Boys

Equipment

Two 9x5 inch OR 8.5x4.5 inch loaf pans (highly recommend the smaller loaf pans to get a consistent rise)

Ingredients

6 to 6½ cups whole wheat flour*
2½ cups warm water between 105-110 degrees
1½ tablespoons instant active dry yeast OR regular active dry yeast
1/4 to 1/3 cup honey or sugar or molasses**
1/3 cup oil***
2½ teaspoons salt
1½ tablespoons vital wheat gluten OPTIONAL (I don't use this anymore)

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 9x5 pans (or 8.5x4.5 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

*Regular whole wheat, whole wheat bread flour, or white whole wheat flour all work great.

**You can add less sweetener, but I wouldn't recommend lower than 1-2 tablespoons to feed the yeast - I routinely use 1/4 cup now.

***I most often use Trader Joe’s cold expeller pressed sunflower oil or avocado oil. I have used light olive oil in the past, as well as melted butter or refined coconut oil (use refined to not impart a coconut flavor to the bread).

****I usually get 14-15 slices from a loaf using a good serrated knife or electric knife.

Updated pan sizes: I'm now recommending the smaller pan size for a consistent rise. The flour amounts are on the edge of using the bigger vs. smaller pan and I think it would be more consistent in the smaller pan size.

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