Whole Wheat Sandwich Bread Recipe

A soft, fluffy, and wholesome whole wheat sandwich bread recipe made with simple pantry staples. Perfect for school lunches, breakfast toast, and classic sandwiches.

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Course: Bread, Breakfast, LUNCH

Cuisine: American, Healthy Baking, Homemade

Prep Time: 20

Cook Time: 35

Rise Time: 1

Total Time: 1 55

Servings: slices

Calories: 120kcal

Cost: $2

Equipment

1 9x5 inch loaf pan Standard size, ensures even baking and sandwich-friendly slices
1 Mixing bowl Large, for combining dough
1 Wooden spoon For mixing the dough initially
1 Wire cooling rack Prevents soggy bottoms by allowing airflow
1 Instant-read thermometer For checking water temperature (105°F–115°F)
1 Kitchen scale Ensures precise flour measurement
1 Pastry brush For brushing top with butter or oil
1 Damp kitchen towel To cover dough during rising
1 Optional stand mixer With dough hook, saves kneading effort

Ingredients

3 cups whole wheat flour Hearty texture and fiber content
2 tablespoon honey Adds subtle sweetness, helps yeast activate
1 pkt active dry yeast 2¼ tsp, makes the dough rise and creates fluffy texture
1 ¼ cups warm water 110°F (not too hot, not too cold)
2 tablespoon olive oil Adds softness and moisture
1 teaspoon salt Enhances flavor and controls yeast activity
2 tablespoon vital wheat gluten Optional, for a lighter, airier texture

Instructions

Activate yeast
Mix dough
Knead until elastic
First rise
Shape loaf
Second rise
Bake until golden
Cool on rack

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition