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Whole Wheat Sandwich Loaf, easy homemade bread recipes for beginners
Brittany Stage

Whole Wheat Sandwich Loaf

This beginner-friendly whole wheat sandwich loaf uses a mix of whole wheat and bread flour so you get a hearty, slightly nutty flavor with a soft crumb that actually slices well. Two rises and a single loaf pan are all you need.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 2 hours 35 minutes
Servings: 12 servings
Course: Bread
Cuisine: American
Calories: 175
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups whole wheat flour
  • 1 1/2 cups bread flour plus a little extra for kneading
  • 2 1/4 tsp instant yeast one standard packet
  • 1 tsp fine salt
  • 1 tbsp granulated sugar
  • 1 cup warm water around 110 degrees F, warm but not hot to the touch
  • 2 tbsp unsalted butter softened to room temperature
  • 2 tbsp neutral oil vegetable or canola, for greasing the bowl and pan

Equipment

  • 9x5 inch loaf pan
  • large mixing bowl
  • stand mixer with dough hook (optional)
  • kitchen towel or plastic wrap
  • instant-read thermometer (optional but helpful)

Method
 

  1. In a large bowl, combine both flours, the instant yeast, salt, and sugar. Whisk them together so the yeast and salt are evenly distributed throughout the flour. Pour in the warm water and add the softened butter. Stir with a wooden spoon or spatula until the dough comes together into a shaggy ball.
  2. Let the dough rest in the bowl for five minutes without touching it. Whole wheat flour takes longer to absorb water than white flour, and this short rest makes the dough noticeably smoother and easier to knead. You will see the texture improve on its own.
  3. Turn the dough out onto a lightly floured surface and knead for about eight minutes by hand. Push the dough away from you with the heel of your hand, fold it back toward you, give it a quarter turn, and repeat. The dough is ready when it feels smooth and slightly tacky but does not stick to your hands or the counter. If you have a stand mixer, use the dough hook on medium speed for six minutes.
  4. Lightly oil the large bowl, place the dough inside, and turn it once to coat. Cover the bowl with a kitchen towel or loosely draped plastic wrap and set it in a warm spot. Let the dough rise for 60 to 75 minutes, until it has roughly doubled in size. If your kitchen is cold, place the bowl in a turned-off oven with just the oven light on.
  5. Grease your 9x5 inch loaf pan with oil or butter. Punch the risen dough down gently, then turn it out onto a lightly floured surface. Flatten it into a rough rectangle about as wide as your loaf pan. Roll it up tightly from one short end, pinch the seam closed along the bottom, and place it seam-side down in the prepared pan.
  6. Cover the pan loosely and let the dough rise again for 40 to 50 minutes. It should crown about one inch above the rim of the pan. While it rises, preheat your oven to 375 degrees F.
  7. Bake for 30 to 35 minutes, until the top is deep golden brown. If you have an instant-read thermometer, the center of the loaf should read between 195 and 200 degrees F. Tip the loaf out of the pan and tap the bottom. It should sound hollow. Cool on a wire rack for at least 30 minutes before slicing so the crumb can set properly.

Notes

Whole wheat flour can vary by brand in how much water it absorbs. If the dough feels very stiff after mixing, add warm water one tablespoon at a time. If it feels sticky after the rest period, add flour one tablespoon at a time while kneading.