Whole Wheat Sandwich Bread Recipe

Name: Whole Wheat Sandwich Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup White Wheat Whole Wheat Flour; 4 cups Whole Wheat Bread Flour; 1-1/2 Tablespoon Active Dry Yeast; 1/4 cups Vital Wheat Gluten; 1/2 Tablespoons Kosher Salt; 1/4 cups Instant Dry Milk; 1/2 cups Potato Flakes (instant Potatoes); 3-1/2 Tablespoons Butter, Softened; 2 Tablespoons Vinegar; 1/4 cups Honey, Or More; 2-1/2 cups Hot Tap Water; 1 Tablespoon Butter, Melted

Servings: persons

1 cup White Wheat Whole Wheat Flour
4 cups Whole Wheat Bread Flour
1-1/2 Tablespoon Active Dry Yeast
1/4 cups Vital Wheat Gluten
1/2 Tablespoons Kosher Salt
1/4 cups Instant Dry Milk
1/2 cups Potato Flakes (instant Potatoes)
3-1/2 Tablespoons Butter, Softened
2 Tablespoons Vinegar
1/4 cups Honey, Or More
2-1/2 cups Hot Tap Water
1 Tablespoon Butter, Melted

1
In a mixing bowl, fitted with a dough hook, measure in flours, yeast, gluten, salt, dry milk and potato flakes. Mix for a few seconds until all ingredients are evenly distributed. Add the rest of the ingredients (except the 1 Tablespoon of melted butter) and mix for about 30 seconds. If dough is too dry, add more water, if it is to wet, add a little more flour. The dough at this point should be wet enough to leave a little residue on the sides of the bowl. I added a little more water to my mix. Mix for about 5-7 minutes, until the dough looks smooth and elastic and comes clean off of the side of the bowl. Cover the bowl with a clean, damp towel, and let dough rise until doubled. This time varies, but for me it was about an hour.
2
After it has doubled in size, punch down and separate into 2 dough balls. For a perfect looking loaf, roll the dough ball out the width of your loaf pan, and just slightly longer than your loaf pan, getting all the air bubbles out. Then, tightly roll the dough up, pinch each side closed and tuck them under a bit and lay it in a greased loaf pan. (Don't worry about the dough touching all the sides yet, it will expand during the second rise. Repeat with remaining dough ball. Cover with damp cloth and let dough rise again until about doubled; it should rise just above the top of the pan. The second rise doesn't take as long, about 30 minutes for me. Near the end of the second rise, preheat your oven to 350 F.
3
Bake for 22-27 minutes. Remove from oven and let loaves cool for 10 minutes, then take the bread out of the pans and completely cool on a wire rack. Brush melted butter on top and sides of loaves for a softer crust. Slice and store in a ziploc bag or air tight container.
4
Makes 2 large loaves. I have made this in a traditional large loaf pan, mini loaf pans, and an small oval casserole dish. It turns out perfect anyway you make it!

1177

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup White Wheat Whole Wheat Flour, 4 cups Whole Wheat Bread Flour, 1-1/2 Tablespoon Active Dry Yeast, 1/4 cups Vital Wheat Gluten, and more.

Yes, Whole Wheat Sandwich Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Whole Wheat Sandwich Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions