Whole Wheat Sandwich Bread

loaf of wheat sandwich bread on cutting board.

A whole wheat sandwich bread that you won't hate. Honey, wheat gluten, and long rises help you overcome whole wheat's shortcomings.

Prep Time30

Cook Time30

Rising time2

Total Time3

Course: Bread

Cuisine: American

Keyword: Sandwich Bread, whole wheat sandwich bread

Servings: slices

Calories: 132kcal

Author: Katie

Equipment

Loaf pan

Ingredients

3 cups whole wheat flour
1¼ cups water warm or room temperature
2¼ teaspoons instant or active dry yeast
2 tablespoons honey or maple syrup
2 tablespoons vegetable oil or melted unsalted butter
1 teaspoon salt
1 tablespoon vital wheat gluten optional, for improved rise and texture

Instructions

Mix Ingredients: In a large mixing bowl, whisk together the whole wheat flour and salt. If using, add the vital wheat gluten and mix well. Pour in the oil, water, yeast, and honey. Mix until a shaggy dough forms. If it is dry and not forming a ball, add a small amount of water. If it is too wet and sticking to the bowl, add a small amount of flour.
Knead the Dough: Knead by stand mixer, bread machine or by hand, until the dough is smooth and elastic. This will take longer than white bread recipes. I let my mixer knead for about 10 minutes, and you need about 15-20 minutes if kneading by hand. When the dough is smooth and stretchy, shape into a ball.
First Rise: Place the kneaded dough in a lightly oiled bowl, turning once to coat. Cover with a damp cloth or plastic wrap. Allow it to rise in a warm place for 1 to 1 1/2 hours, or until it has doubled in size. Again, this will be slower than with white bread recipes.
Shape: Shape the dough into a loaf by folding it into thirds and then rolling it gently. Pinch the seams closed. Place it into a greased 9x5 inch loaf pan, seam side down.
Second rise: Cover again with a damp cloth or plastic wrap and allow to rise for 45-60 minutes. Towards the end of the rising time, preheat your oven to 350℉.
Bake: Once the dough has risen for the second time, place the loaf pan in the preheated oven. Bake for 30-35 minutes, or until the bread has a golden-brown crust and sounds hollow when tapped on the bottom. Remove the bread from the oven and transfer to a wire rack to let it cool completely before slicing.

Notes

This bread can be stored in an airtight container at room temperature for up to 3 days. For longer storage, consider slicing and freezing.

Adding vital wheat gluten will provide a better rise and softer crumb, but it does not affect the flavor.

Nutrition