This 100% whole wheat bread is perfect for sandwiches or toast. Harness the power of whole-grain baking at home.
Many people avoid baking 100% whole wheat bread because of its reputation for making dense, dry loaves. Whole wheat flour is so-called because it’s milled from the entire wheat berry, including the bran and germ, which are sifted out of white flour. The bran and germ add extra nutrients, flavor, and texture. But, they absorb more water and can hinder gluten development, leading to loaves that are, well, drier and denser.
I’ve found that with a few extra ingredients, some simple techniques, and a little more time, you can avoid these pitfalls to achieve a 100% whole wheat bread that’s soft, light, and full of flavor. Milk, honey, and a splash of apple cider vinegar help tenderize and soften the dough. Allowing the dough to rest immediately after mixing enhances its ability to develop gluten during kneading. Using a moderate amount of yeast allows enough time for the breakdown of starches, strengthening of the dough, and development of flavor.
This whole wheat sandwich bread has a bold, honey, and graham-like flavor. Where store-bought breads have one bland texture all the way through, this loaf has a crisp, chewy crust with a soft and airy crumb. Plus, nothing beats the smell of freshly baked bread, and whole wheat bread smells even more heavenly.
Table of Contents
Ingredients
All you truly need for a good loaf of bread is flour, yeast, salt, and water. But just a few extra ingredients give this whole wheat bread recipe a soft, light texture and a bold whole grain flavor without bitterness.
- Whole wheat flour includes the bran and germ of the wheat berry, providing more fiber, nutrients, and a robust, nuttier flavor than white flour. If you still want 100% whole wheat sandwich bread, but prefer a lighter flavor and even softer texture, try golden wheat flour (also known as white whole wheat flour).
- READ MORE: Why You Should Eat Whole Grains
- Milk makes a softer dough than using just water. To make this bread dairy-free or vegan, substitute soy milk or water; however, the dough may not be quite as soft.
- Honey tones down some of the bitterness of whole wheat flour and complements its nutty flavor. Honey is also a humectant, making the dough softer and slowing down the staling process. To make this vegan, substitute the honey with another liquid sweetener, such as maple, date, or agave syrup.
- Extra virgin olive oil tenderizes the dough, yielding a loaf with a soft, fluffy crumb.
- Apple cider vinegar: The acidity in apple cider vinegar improves the texture of the crumb.
- Instant yeast: I prefer to use Saf Red Instant Yeast because it doesn’t require activation before mixing the dough. You may substitute it with the same amount of active dry yeast. More on this below.
- Kosher salt lifts the flavor of the bread. I use Diamond Crystal. If you’re using Morton’s, sea salt, or table salt, reduce the amount to 1 1/2 teaspoons.
How to Make Whole Wheat Bread
After mixing but before kneading the dough, I like to let the dough rest for 20 to 30 minutes. This gives the flour a chance to hydrate first, softening the bran, breaking down starches, and making gluten development during kneading easier, all for a softer loaf. Here’s how to make it:
- Mix the dough: To the bowl of a stand mixer fitted with the dough hook attachment or a large mixing bowl, add 3 3/4 cups (425g) whole wheat flour, 3/4 cup (180ml) hot water (105 to 115°F), 1/2 cup (120ml) milk, 3 tablespoons (63g) honey, 3 tablespoons (45ml) extra virgin olive oil, 1 teaspoon apple cider vinegar, 2 1/4 teaspoons instant yeast, and 2 1/2 teaspoons (8g) kosher salt. Mix on low speed until no dry streaks of flour remain. Turn off the mixer and let the dough rest for 20 to 30 minutes.
- Knead the dough: Knead the dough on medium speed (speed 2 on a KitchenAid mixer) until it becomes elastic and somewhat smooth. If kneading by hand, turn the dough out onto a floured work surface and knead for 10 minutes. It will be sticky at the beginning, but avoid adding too much flour, as it will make the loaf dry. If the dough sticks to your hands and the countertop, let it be and reincorporate it into the dough once it loses some of its stickiness.
- First rise: Shape the dough into a taught ball. Grease a clean bowl lightly with olive oil and place the ball of dough in the bowl seam-side down. Cover and leave it in a warm spot to rise until nearly doubled in bulk, about 1 1/2 to 2 hours.
- Shape the dough: Grease an 8 x 4-inch loaf pan with olive oil and set it aside. Lightly dust the countertop with flour. Place the dough upside down on the surface so the smooth side is facing down. Gently press and stretch the dough into a square that’s roughly the same length as the loaf pan. Roll the dough into a log and pinch the seam. Place the loaf, seam-side down, in the greased pan.
- Proof: Cover the pan loosely and leave it in a warm place to rise for 1 to 1 1/2 hours until the dough rises to about 1 inch above the rim. Towards the end of the rising time, preheat the oven to 350°F.
- Bake: Bake the loaf in the preheated oven until it’s golden brown. If you have a digital thermometer, the loaf is done when the interior reaches 190°F.
- Cool: Remove the loaf from the pan and place it on a rack to cool. For the best texture, let the loaf cool completely before slicing.
Tips for Baking with Yeast
Saf Red Instant Yeast is my preferred choice when baking yeasted breads. I love that I don’t need to worry about the extra step of dissolving it in liquid first, and so far, I’ve never had it fail. I bought a big bag and I store it in an airtight jar in my fridge.
To Use Active Dry Yeast
- Substitute the same amount in this recipe.
- Dissolve the active dry yeast in 1/3 cup of the warm water and let it bloom for 5 minutes until frothy.
- Then, add the remaining dough ingredients and continue with step 1 of the recipe.
- Active dry yeast works a bit slower than instant yeast, so extend the rising and proof times by 15 to 20 minutes.
How to Know When the Dough is Proofed
The temperature in your home can impact rise times and cause them to vary significantly. As a result, knowing when a loaf is done rising and ready to bake can be a challenge. My favorite method to check whether the dough is done proofing is the poke test.
- Gently poke the dough with a flour-coated finger. If the indent springs back slowly, it’s perfectly proofed and ready for the oven.
- If the dough feels firm and springs back quickly, it needs more time.
- If it doesn’t spring back at all, it’s over-proofed.
Don’t quit if it’s over-proofed. Get it baking in the oven as soon as possible. It will begin to lose structure and won’t rise as much during baking, but it won’t be a bad loaf by any means.
What to Serve with Whole Wheat Sandwich Bread
With its bold and nutty flavor, this whole wheat sandwich bread is perfect for your favorite sandwiches and toasts. For breakfast or a quick snack, I love this bread toasted with a spread of pistachio butter and fresh raspberries.
Come lunchtime in the summer, there’s nothing better (or easier) than this upgraded tomato sandwich. For an easy work lunch, I like to meal prep this fresh, protein-packed chickpea salad to use in a sandwich. This rich and tangy salmon sandwich feels fancy enough for a meal al fresco.
After a couple of days, the bread is better used for toast or French toast, either sweet or savory.
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100% Whole Wheat Sandwich Bread
Ingredients
- 3 3/4 cups whole wheat flour (425g)
- 3/4 cup hot water (105 to 115°F) (180ml)
- 1/2 cup milk (120ml)
- 3 tablespoons honey (63g)
- 3 tablespoons extra virgin olive oil (45ml)
- 1 teaspoon apple cider vinegar
- 2 1/2 teaspoons instant yeast
- 1 tablespoon kosher salt (9g)
Instructions
- Mix the dough. To the bowl of a stand mixer fitted with the dough hook attachment or a large mixing bowl, add the flour, water, milk, honey, olive oil, vinegar, yeast, and salt. Mix on low speed until no dry streaks of flour remain. Turn off the mixer and let the dough rest for 20 to 30 minutes.
- Knead the dough. Knead the dough on medium speed (speed 2 on a KitchenAid mixer) until it becomes elastic and somewhat smooth. If kneading by hand, turn the dough out onto a floured work surface and knead for 10 minutes. It will be sticky at the beginning, but avoid adding too much flour, as it will make the loaf dry. If the dough sticks to your hands and the countertop, let it be and reincorporate it into the dough once it loses some of its stickiness.
- First rise. Shape the dough into a taut ball. Grease a clean bowl lightly with olive oil and place the ball of dough in the bowl seam-side down. Cover and leave it in a warm spot to rise until nearly doubled in bulk, about 1 1/2 to 2 hours.
- Shape the dough. Grease an 8 1/2×4 1/2-inch loaf pan with olive oil and set aside. Lightly dust the countertop with flour. Place the dough upside down on the surface so the smooth side is facing down. Gently press and stretch the dough into a square that’s roughly the same length as the loaf pan. Roll the dough into a log and pinch the seam. Place the loaf, seam-side down, in the greased pan.
- Proof the dough. Cover the pan loosely and leave it in a warm place to rise for 1 to 1 1/2 hours until the dough rises to about 1 inch above the rim. Towards the end of the rising time, preheat the oven to 350°F.
- Bake the bread. Bake the loaf in the preheated oven until it’s golden brown. If you have a digital thermometer, the loaf is done when the interior reaches 190°F.
- Cool the bread. Remove the loaf from the pan and place it on a rack to cool. For the best texture, let the loaf cool completely before slicing.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and honey used in this recipe.
- On Salt: I use Diamond Crystal. If you’re using Morton’s, sea salt, or table salt, reduce the amount to 1 1/2 teaspoons.
- To use active dry yeast in place of instant yeast: Dissolve the yeast in 1/3 cup of the warm water and let it bloom for 5 minutes until frothy. Then, add the remaining dough ingredients and continue with step 1 of the recipe. Active dry yeast works a bit slower than instant yeast, so extend the rising and proof times by 15 to 20 minutes.
Nutrition
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