Whole Wheat Sandwich Bread
This Whole Wheat Sandwich Bread is SO EASY! Soft, wholesome, and packed with flavor, perfect for sandwiches or simple toast with butter.
Equipment
- Large Mixing Bowl
- Loaf Pan
- Wire Rack
- Mixing Spoon
Ingredients
- 3 cups whole wheat flour
- 1 cup warm water (about 110°F / 43°C)
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 tablespoon instant yeast
- 1 teaspoon salt
Instructions
- Measure all ingredients. Ensure water is warm, about 110°F (43°C) to activate the yeast without killing it.
- In a large mixing bowl, combine warm water, honey, and instant yeast. Stir gently and let sit for 2 minutes to activate the yeast.
- Add olive oil and salt to the mixture, then gradually stir in the whole wheat flour until dough begins to form.
- Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Add small amounts of flour if too sticky.
- Place kneaded dough in a lightly oiled bowl, cover with damp cloth or plastic wrap, and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
- Punch down dough to release air bubbles. Shape into a tight loaf and place seam-side down into a greased 9x5-inch loaf pan.
- Cover loaf pan and let dough rise again for 30 to 45 minutes until slightly puffed and nearly doubled.
- Preheat oven to 375°F (190°C). Bake bread for 30 to 35 minutes until golden brown and hollow sounding when tapped. Tent with foil if browning too fast.
- Remove bread from oven. Cool in pan for 10 minutes, then transfer to wire rack to cool completely before slicing.
Notes
- Use warm water, not hot, to avoid killing the yeast and ensure proper rising.
- Allow the bread to cool fully before slicing to prevent gummy texture.
- For a softer loaf, avoid adding too much extra flour while kneading.
- Store bread in airtight container for up to 3 days or freeze slices for longer freshness.
- Customize with seasonal spices or seeds for added flavor and texture.