This whole wheat sandwich bread is soft but sturdy, slightly nutty in flavor, and free from preservatives. It slices cleanly and stays fresh for days. The touch of honey and oil keeps it moist and tender — ideal for toast, sandwiches, or even croutons.
Yields 1 Serving Servings Quarter (0.25 Servings) Half (0.5 Servings) Default (1 Serving) Double (2 Servings) Triple (3 Servings) Prep Time 20 minsCook Time 40 minsTotal Time 1 hr1 standard loaf (8–10 slices)
For the Dough
3 cups whole wheat flour
2 ¼ tsp active dry yeast
1 ¼ tsp salt
2 tbsp honey or maple syrup
2 tbsp olive oil or neutral oil
1 ¼ cups warm water (110°F/43°C)
Activate the Yeast
1
In a small bowl, dissolve yeast and honey in the warm water .
Let sit for 5–10 minutes , until the surface is foamy .
Mix the Dough
2
In a large bowl, combine whole wheat flour and salt .
Add in the yeast mixture and oil .
Mix until a rough dough forms, then knead:
First Rise
3
Place the dough in a lightly oiled bowl and cover with a damp towel or plastic wrap.
Let rise in a warm, draft-free spot for 60–75 minutes , or until doubled in size .
Shape the Loaf
4
Gently deflate the dough and turn it onto a lightly floured surface.
Flatten into a rectangle roughly 8x12 inches.
Roll the dough tightly into a log, pinching the seam closed.
Place seam-side down in a greased 9x5-inch loaf pan.
Second Rise
5
Cover loosely and let rise for 30–45 minutes , until dough domes just above the rim of the pan.
Bake
6
Preheat oven to 375°F (190°C) .
Bake for 35–40 minutes , until the top is deeply golden and loaf sounds hollow when tapped .
Cool & Slice
7
Remove from pan and cool on a wire rack for at least 1 hour before slicing.
Store in a bread bag or airtight container at room temp for up to 4 days, or freeze for longer storage.
Tips & Variations
8
For lighter texture: Replace 1 cup of whole wheat flour with bread flour or all-purpose flour .
Add-ins: Try mixing in sunflower seeds, oats, or flax for a multigrain vibe.
No honey? Use brown sugar or maple syrup as a natural sweetener.
Ingredients 1 standard loaf (8–10 slices)
For the Dough
3 cups whole wheat flour
2 ¼ tsp active dry yeast
1 ¼ tsp salt
2 tbsp honey or maple syrup
2 tbsp olive oil or neutral oil
1 ¼ cups warm water (110°F/43°C)
Directions Activate the Yeast
1
In a small bowl, dissolve yeast and honey in the warm water .
Let sit for 5–10 minutes , until the surface is foamy .
Mix the Dough
2
In a large bowl, combine whole wheat flour and salt .
Add in the yeast mixture and oil .
Mix until a rough dough forms, then knead:
First Rise
3
Place the dough in a lightly oiled bowl and cover with a damp towel or plastic wrap.
Let rise in a warm, draft-free spot for 60–75 minutes , or until doubled in size .
Shape the Loaf
4
Gently deflate the dough and turn it onto a lightly floured surface.
Flatten into a rectangle roughly 8x12 inches.
Roll the dough tightly into a log, pinching the seam closed.
Place seam-side down in a greased 9x5-inch loaf pan.
Second Rise
5
Cover loosely and let rise for 30–45 minutes , until dough domes just above the rim of the pan.
Bake
6
Preheat oven to 375°F (190°C) .
Bake for 35–40 minutes , until the top is deeply golden and loaf sounds hollow when tapped .
Cool & Slice
7
Remove from pan and cool on a wire rack for at least 1 hour before slicing.
Store in a bread bag or airtight container at room temp for up to 4 days, or freeze for longer storage.
Tips & Variations
8
For lighter texture: Replace 1 cup of whole wheat flour with bread flour or all-purpose flour .
Add-ins: Try mixing in sunflower seeds, oats, or flax for a multigrain vibe.
No honey? Use brown sugar or maple syrup as a natural sweetener.
Whole Wheat Sandwich Bread
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