Whole Wheat Sandwich Bread & Video!

Whole Wheat Sandwich Bread


Hello Whisk Together Readers!  My daughter has been making this bread every week for over a month now, so I knew I had to share the recipe!  If you want to try moving to whole wheat bread and want to get away from the processed ingredients in the store – this recipe IS IT.  The secret?  White Whole Wheat Flour.  It is not as harsh as regular whole wheat flour.  You can buy it at most grocery stores under the brand name King Arthur Flour or Wheat Montana.

What did we use this recipe for?  Everything!  Sandwich bread slices, breakfast with some butter, a side of bread to go with our dinner or a late night snack for getting something healthy in our tummy (instead of ice cream, leftover Christmas candy, etc.).

Of course since it is whole grains, I store this in a large air-tight tub in my freezer.  Whole grains can go bad and we need them air-tight and frozen to maintain freshness.  Here is a link to all the science behind why King Arthur Flour and others recommend freezing.


Here is our FIRST food video!  I am so excited!  It is definitely something we need to work on, so click HERE for our first attempt!

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.


  1. This may be a dumb question but when you remove the bread from the oven and turn it upside down on the rack you’re removing the baking pan right? And then turning the bread right side up on the rack?

    1. There are no dumb questions. You are right – Yes! I believe this is done to stop the baking process. If the bread sits in the pan, then the bread will continue to keep cooking in the hot pan. By turning it upside down onto the rack (carefully so the top doesn’t squish! 🙂 I’ve done that!), you are stopping the bake and allowing the bread to cool evenly. Then you can use your hands to put the bread right side up.

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