From the roundup: 12 Easy Homemade Bread Recipes for Beginners

This whole wheat sandwich loaf is the bread I come back to when we run out of the store-bought stuff and I actually have two hours at home. Most of that time is hands-off rising, so the active work is closer to 30 minutes. The rest is just waiting and doing other things around the house.

The recipe uses equal parts whole wheat and bread flour. Going all whole wheat gives you a loaf that tastes great but slices like a brick, and nobody in my house will eat a sandwich that falls apart. The bread flour keeps the crumb open and the texture soft enough that even my pickiest kid will eat it with peanut butter.

You need one standard loaf pan, one packet of instant yeast, and about eight minutes of kneading. If you have a stand mixer, six minutes on the dough hook. That is really it.

Why I started making this

A few years ago I bought a bag of whole wheat flour with good intentions and then ignored it for two months. It was almost past its best-by date and I did not want to waste it, so I started testing sandwich loaves on the weekends. The first one was too dense to slice without it crumbling. The second one I forgot to let rise long enough and it baked up short and tight. The third one, with half bread flour and a proper second rise until it crowned over the pan, was the one that actually got eaten at lunch that week.

I still make a loaf most Sunday afternoons. I mix everything before the kids get back from whatever activity, and by the time dinner is cleaned up the bread is cool enough to slice.

Why you will love this

The half-and-half flour blend gives you whole grain flavor without the dense, crumbly texture that comes from 100 percent whole wheat
One standard packet of instant yeast, no blooming step required, no special equipment needed
Slices cleanly and holds together with wet sandwich fillings like tuna salad or sliced tomatoes
The dough is forgiving enough for beginners, and the five-minute rest after mixing does most of the texture work for you
Freezes well sliced, so one bake covers school lunches for a couple of weeks

Tips for success

Do not skip the five-minute rest after mixing. Whole wheat flour absorbs water slowly, and that short rest makes the dough noticeably smoother before you even start kneading. I skipped it once and spent twice as long kneading a sticky mess.
Check the second rise by looking at the pan, not the clock. The dough should crown about one inch above the rim before it goes in the oven. If your kitchen is cold it can take closer to 60 minutes, and an under-risen loaf bakes up tight in the center.
Use a thermometer if you have one. Pull the loaf when the center reads 195 to 200 degrees F. The top will look done before the inside is, and cutting into an underbaked loaf gives you gummy, gluey crumb.
Cool for at least 30 minutes before slicing. I know it is hard to wait, but cutting into a hot loaf compresses the crumb and you lose that soft, even texture you just spent two hours building.

Common questions

Can I use active dry yeast instead of instant? Yes. Dissolve it in the warm water with the sugar and let it sit for five minutes until foamy, then add to the flour and butter.
My dough did not rise much. Is it ruined? Check your water temperature first. Above 120 degrees F kills yeast. If the dough is just slow, give it more time in a warmer spot before giving up.
Can I double the recipe? You can, but you will need two loaf pans and your oven time may run a few minutes longer. Bake them on the same rack and check the internal temperature on both.
Why does my loaf have a crack along the side? That usually means the second rise was a little short. The dough kept expanding in the oven after the crust set. It still tastes fine, just let it rise a bit longer next time.

Substitutions

If you do not have bread flour, all-purpose flour works as a straight swap. The loaf will be slightly less chewy but still slices well. Honey works in place of the granulated sugar in the same one-tablespoon amount. For dairy-free, replace the butter with the same amount of neutral oil. The crumb is very slightly less rich but nobody at my table has ever noticed.

Active dry yeast works if that is what you have. Just dissolve it in the warm water with the sugar and wait five minutes for it to get foamy before adding it to the flour. Everything else in the recipe stays the same.

Make-ahead and storage

You can do the first rise, shape the loaf, put it in the greased pan, cover it tightly with plastic wrap, and refrigerate it overnight. The next morning, set it on the counter and let it finish the second rise at room temperature. Depending on how cold your fridge runs, that can take 60 to 90 minutes. Bake as directed once it crowns above the rim of the pan.

Store the cooled loaf wrapped tightly at room temperature for up to three days. To freeze, slice the whole loaf, tuck small squares of parchment between the slices, and seal in a zip-top bag for up to three months. Toast slices straight from the freezer, no thawing needed.

Brittany Stage