Super Soft 100% Whole Wheat Sandwich Bread

There’s nothing quite like the delicious smell of bread wafting through the house as this whole wheat sandwich bread recipe bakes to golden perfection. This healthy wheat bread recipe creates a wonderfully soft, moist loaf that’s 100% whole wheat yet rivals any store-bought sandwich bread in texture and taste. Unlike dense, heavy whole grain breads, this homemade whole wheat bread delivers the perfect balance of nutrition and comfort, making it ideal for everything from morning toast to afternoon sandwiches.

What makes this recipe truly special is how it transforms nutritious whole wheat flour into an incredibly tender, fluffy loaf without any preservatives or artificial ingredients. This easy whole wheat bread recipe requires just basic pantry ingredients and simple techniques that guarantee success every time.

The Inspiration Behind This Loaf Whole Wheat Sandwich Bread

Over the last couple of months, I’ve been on a mission to create the perfect homemade sandwich loaf to replace commercially prepared bread in our household. My goal was ambitious: develop a healthy wheat bread recipe that would deliver the soft, tender crumb my family loves while providing the nutritional benefits of 100% whole wheat flour.

After countless trials and taste tests, I discovered the secret lies in understanding how whole wheat flour behaves differently than all-purpose flour. This breakthrough led to the whole grain sandwich bread recipe I’m sharing today – one that produces consistently beautiful loaves with an incredibly soft texture that stays fresh for days.

The journey taught me that creating exceptional homemade whole wheat bread isn’t about complicated techniques or specialty ingredients. Instead, it’s about understanding the simple adjustments that allow whole wheat flour to shine while maintaining the light, airy texture we all crave in sandwich bread.

Second, I incorporate a small amount of oil and honey, which work together to create incredible softness while adding just a hint of natural sweetness. The honey also acts as a natural preservative, helping your homemade whole wheat bread maintain its fresh texture longer than store-bought alternatives.

Why 100% Whole Wheat?

Choosing whole wheat flour over all-purpose flour transforms your daily bread into a nutritional powerhouse. Unlike refined white flour, whole wheat flour retains all three parts of the grain – the bran, germ, and endosperm – delivering significantly more fiber, protein, and essential nutrients.

Each slice of this healthy wheat bread recipe provides approximately 3 grams of fiber and important B vitamins, iron, and magnesium. The fiber content not only supports digestive health but also helps maintain steady blood sugar levels, making this bread a smart choice for sustained energy throughout the day.

Whole wheat flour also contributes a subtle, nutty flavor that enhances rather than overwhelms the bread’s overall taste profile. This natural complexity makes each bite more satisfying, often meaning you’ll feel fuller with less, supporting healthy portion control naturally.

The Secret to a Soft, Moist Loaf

The key to achieving bakery-quality texture in this whole grain sandwich bread lies in three crucial adjustments that accommodate whole wheat flour’s unique properties. First, I use slightly more liquid than traditional white bread recipes require. Whole wheat flour absorbs moisture differently, and this extra hydration ensures the crumb stays tender and moist.

Finally, the proofing environment makes all the difference. I place the dough in an unheated oven along with a pot of hot water to create a warm, moist environment that encourages optimal rise. This technique ensures your bread achieves the light, airy texture that makes this easy whole wheat bread recipe so exceptional.

100% Whole Wheat Sandwich Bread Recipe

Prep Time: 20 minutes
Rise Time: 2 hours
Bake Time: 35-40 minutes
Total Time: 3 hours
Yield: 1 loaf (12-14 slices)
Calories: 110 calories per slice
Fiber: 3g per slice

Equipment Needed

• 9″x5″ loaf pan
• Large mixing bowl
• Kitchen scale (optional but recommended)
• Clean kitchen towel
• Measuring cups and spoons

Ingredients

• 3 cups (360g) 100% whole wheat flour (Gold Medal or King Arthur recommended)
• 1 packet (2¼ teaspoons) active dry yeast (Red Star)
• 1 teaspoon salt
• 2 tablespoons honey
• 2 tablespoons olive oil or vegetable oil
• 1¼ cups (295ml) warm water (110°F)
• 1 tablespoon vital wheat gluten (optional, for extra rise)

Notes on Substitutions:

• Flour: Stone-ground whole wheat flour works beautifully
• Sweetener: Maple syrup or brown sugar can replace honey
• Oil: Melted butter or avocado oil are excellent alternatives
• Yeast: Instant yeast can be substituted using the same amount

Method

1. Activate the yeast: In a large mixing bowl, combine warm water and honey, stirring until honey dissolves. Sprinkle yeast over the surface and let stand for 5-10 minutes until foamy and active.
   
2. Create the dough: Add oil to the yeast mixture, then gradually stir in 2½ cups of whole wheat flour and salt. Mix until a shaggy dough forms. Add remaining flour gradually until dough pulls away from bowl sides but remains slightly sticky.
   
3. Knead to perfection: Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky. Tip: Whole wheat dough will feel different from white bread dough – embrace the slightly denser texture.
   
4. First rise: Place dough in a greased bowl, turning once to coat all sides. Cover with a damp towel and place in a warm, draft-free location. Tip: I place the dough in an unheated oven along with a pot of hot water to create a warm, moist environment. Let rise for 60-75 minutes until doubled in size.
   
5. Shape the loaf: Punch down dough gently and turn onto a lightly floured surface. Roll into a rectangle approximately 9″x12″. Starting from the short end, roll tightly into a log, pinching seams to seal. Place seam-side down in a greased 9″x5″ loaf pan.
   
6. Second rise: Cover loaf with a damp towel and return to warm environment. Let rise for 45-60 minutes until dough crowns about 1 inch above pan rim. Tip: Check on the dough after 30 minutes, as rising time can vary based on climate.
   
7. Bake to golden perfection: Preheat oven to 375°F. Bake for 35-40 minutes until golden brown and internal temperature reaches 190°F. Tip: Every oven is different and whole wheat can often brown more quickly than all-purpose flour. If it’s over-browning, cover the loaf pan with aluminum foil for the final 10-15 minutes.
   
8. Cool completely: Remove from pan immediately and cool on a wire rack for at least 1 hour before slicing. This cooling period allows the crumb to set properly.
   

Baker’s Tips & Tricks

For Bread Machine Users: This recipe adapts beautifully to bread machines. Add ingredients in your machine’s recommended order (typically liquids first, then dry ingredients, with yeast last). Use the whole wheat setting if available, or the basic setting with a medium crust.

Achieving the Perfect Crust: For a softer crust, brush the hot loaf with melted butter immediately after removing from the oven. For a crisp crust, skip this step and let the bread cool naturally.

Storage Secrets: Store completely cooled bread in an airtight container or bag at room temperature for up to 5 days. For longer storage, slice and freeze portions for up to 3 months. Toast frozen slices directly from the freezer.

Troubleshooting Dense Bread: If your loaf turns out dense, the most common causes are expired yeast, water that was too hot (killing the yeast), or insufficient kneading. Always check yeast expiration dates and test water temperature with a thermometer.

• Recommended Products & Supplies

 To achieve the best results with this healthy wheat bread recipe, I recommend these tried-and-tested products:

👉Check Our Best Kitchen Tools

Frequently Asked Questions

Q: Can I use sprouted whole wheat flour? A: Absolutely! Sprouted whole wheat flour works wonderfully in this recipe and may produce an even lighter texture. Use the same measurements as regular whole wheat flour.

Q: Why is my bread gummy inside? A: This typically happens when bread is sliced before completely cooling. The cooling process allows the crumb structure to set properly. Always wait at least 1 hour after baking before cutting.

Q: Can I make this recipe dairy-free? A: Yes! This recipe is naturally dairy-free when using oil instead of butter. All other ingredients are plant-based.

Q: How do I know when my bread is fully baked? A: The bread should sound hollow when tapped on the bottom, have a golden-brown crust, and register 190°F on an instant-read thermometer inserted into the center.

Q: Can I add seeds or nuts? A: Certainly! Add up to ½ cup of seeds (sunflower, pumpkin, sesame) or chopped nuts during the last few minutes of kneading. This adds wonderful texture and nutrition.

More Delicious Bread Recipes

If you loved this whole wheat sandwich bread recipe, you’ll definitely want to try these other favorites from our bread collection:

• Italian Bread Recipes: Find the Art of Authentic Rustic Italian Bread – Master traditional techniques for crusty, aromatic loaves
• No Yeast Cheese, Herb & Garlic Quick Bread – Perfect when you need fresh bread without the wait
• Quick & Easy Chocolate Bread: A Foolproof Loaf for Beginners – Transform your baking skills with this sweet, simple recipe
• Delicious Pineapple Bread Recipe from Scratch – A tropical twist that brings sunshine to your kitchen

This easy whole wheat bread recipe proves that healthy eating doesn’t require sacrificing flavor or texture. With its incredibly soft crumb, subtle nutty flavor, and impressive nutritional profile, this homemade whole wheat bread will quickly become a household staple that everyone requests again and again.

Have you tried this recipe? tag us on social media – we love seeing your beautiful homemade loaves!