Go Back

Whole Wheat Sandwich Bread

Warm, delicious, fresh baked bread great for sandwiches or slathered with your favorite topping.
Servings 1 loaf


  • 1 cup warm milk use 1 and 1/8 cup in winter when dry outside
  • 1/4 cup olive or vegetable oil
  • 1/4 cup honey, molasses or maple syrup or mixture of them
  • 397 grams white whole wheat flour about 3 1/2 cups
  • 2 1/2 tsp instant yeast
  • 1 1/4 tsp salt


  • In a great big bowl or in the mixing bowl, add all of the ingredients at once. Just stir until combine. Cover and rest 20-30 minutes.
  • Knead the bread by hand 6-8 minutes on a floured or oiled surface. Using the mixer? Use the dough hook to knead for 5-7 minutes. Cover and rest 1-2 hours.
  • Knead the bread again into the shape of the 8.5"x4.5" loaf pan. Place the dough in the pan, cover and rest for 1-2 hours.
  • Take the cover off of the bread and bake in the oven at 350 degrees for 15 minutes. COVER with foil loosely! Then bake another 15-20 minutes.
  • After taking the bread out of the oven, immediately put it onto a cooling rack. The safest way is to turn it upside down gently.
  • Allow to cool a little while for nice warm slices of bread to slather in butter! Allow to cool all the way down for nice, clean slices of sandwich bread for sandwiches.


Recipe was adapted slightly from King Arthur Flour
Recipe was tested many, many times in our test kitchen.
I highly recommend using a kitchen scale to weigh the flour when baking.  It is the best way to make sure the correct amount of flour has been added.