This homemade Whole Wheat Sandwich Bread is made with 100% whole wheat flour, but it’s still light and fluffy. It’s great for sandwiches!
I love a good sandwich. In fact, I’d say that sandwiches are my preferred choice for lunch every day. I’ve recently been in a kick of scrambling up two eggs and putting them between two lightly buttered pieces of toast (yup, that’s still a sandwich in my book). I think the cold weather has made me crave warm food at lunch. In the summer, I usually go with a standard cold-cut sandwich, but I load it up with all sorts of toppings…like a tasty Olive Spread or Pickled Banana Peppers. But here’s the thing about making sandwiches every day…I go through a lot of bread in my house! (But that’s fine since I love to bake bread, and I’m usually looking for any excuse possible to bake a fresh loaf!) I recently baked a couple batches of this Whole Wheat Sandwich Bread…and it’s definitely a new favorite in my house!
A sandwich is only as good as the bread it’s made on. I’ve heard this little saying before, and I couldn’t agree more! I’ve really grown to love the flavor of whole wheat breads, but homemade whole wheat bread is often dense and heavy. How do they make whole wheat bread at the store seem so much lighter? (I suspect the answer has something to do with all of those ingredients on the side of the package that I can’t pronounce…) So you can imagine my excitement when I came across this Whole Wheat Sandwich Bread from King Arthur Flour! It’s light, flavorful, and a perfect bread for sandwiches.
This bread features a bit of honey, molasses, or maple syrup…but just enough to give it a slightly sweet taste. (I’ve tried both honey and maple syrup when making this bread…and the honey is way better in my opinion.) Like any bread, you’ll need to make this on a day when you’re going to be around for a couple of hours. After all, you’ve got to give the yeast time to throw a party! Depending on how much bread you eat in your house, you could easily double this recipe and freeze one of the loaves. In fact, I’ve got a loaf sitting in the freezer right now…and I’m about to go pull it out for lunch today! (Check out this previous post for a White Sandwich Bread recipe, too.)
Whole Wheat Sandwich Bread
- 1 to 1¼ cups lukewarm water
- ¼ cup vegetable oil
- ¼ cup honey molasses, or maple syrup
- 3½ cups Whole Wheat Flour
- 2½ tsp instant yeast
- ¼ cup nonfat dried milk
- 1¼ tsp salt
- Add all of the ingredients to the bowl of a countertop mixer fitted with the dough hook. Mix for 3-4 minutes on low speed, or until the ingredients are fully combined and no longer sticking to the bowl. Increase the speed to medium and continue mixing for 3-4 more minutes.
- Transfer the dough into a large bowl, cover it, and place in a warm location (85-90°F) for 1-1.5 hours, or until the dough has almost doubled in size.
- Flip the dough onto a lightly oiled countertop and shape it into an 8" log. Place the dough into a lightly oiled loaf pan, cover it, and place it back in a warm location for another 1-1.5 hours.
- Bake the bread at 350°F for 35-40 minutes. (Tip: After 20 minutes, place a piece of aluminum foil on top to prevent the loaf from over-browning.)
- Remove the bread from the pan and allow it to cool on a baking rack. Cool completely before slicing.