Save A soft, wholesome sandwich bread made with whole wheat flour—perfect for everyday sandwiches and toast.
This bread quickly became a household favorite because of its soft texture and simple ingredients.
Ingredients
- 3 cups whole wheat flour: 375 g
- 2 tablespoons granulated sugar: 25 g
- 1 1/2 teaspoons salt: 7 g
- 2 1/4 teaspoons instant yeast: 7 g (1 packet)
- 1 cup warm water: 240 ml, about 110℉/43℃
- 1/4 cup milk: 60 ml, dairy or unsweetened plant-based, lukewarm
- 2 tablespoons neutral oil: 30 ml, e.g., canola or sunflower
- 1 tablespoon honey or maple syrup: 15 ml, optional for extra flavor
Instructions
- Step 1:
- In a large bowl, combine whole wheat flour, sugar, salt, and instant yeast. Mix well.
- Step 2:
- In a separate bowl or large measuring cup, mix warm water, milk, oil, and honey (if using).
- Step 3:
- Pour the wet ingredients into the dry ingredients. Stir until a shaggy dough forms.
- Step 4:
- Knead the dough by hand on a lightly floured surface or in a stand mixer with a dough hook for 8–10 minutes, until smooth and elastic.
- Step 5:
- Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp towel or plastic wrap. Let rise in a warm place until doubled in size, about 1 hour.
- Step 6:
- Punch down the dough and shape it into a log. Place into a greased 9x5-inch (23x13 cm) loaf pan.
- Step 7:
- Cover and let rise until the dough crests about 1 inch (2.5 cm) above the rim of the pan, about 30–45 minutes.
- Step 8:
- Meanwhile, preheat the oven to 350℉ (175℃).
- Step 9:
- Bake for 30–35 minutes, until the top is golden brown and the loaf sounds hollow when tapped. If it browns too quickly, tent loosely with foil in the last 10 minutes.
- Step 10:
- Remove from the oven and let cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing.
Save Making this bread has brought my family together for weekend breakfasts and cozy sandwiches.
Notes
Add seeds such as sunflower, flax, or sesame for extra fiber and flavor. Best enjoyed within 3 days; freezes well for up to 2 months.
Required Tools
Large mixing bowl, measuring cups and spoons, loaf pan (9x5-inch / 23x13 cm), stand mixer with dough hook (optional), kitchen towel or plastic wrap, wire rack.
Allergen Information
Contains wheat (gluten) and may contain dairy if using cow's milk. For dairy-free, use plant-based milk. Always check ingredient labels if you have allergies.
Save This bread is a versatile, healthy staple that complements any meal or snack perfectly.
Recipe FAQs
- → What type of flour is best for this bread?
Whole wheat flour provides a wholesome flavor and texture, but you can swap up to half with bread flour for a lighter crumb.
- → How long should the dough rise?
Let the dough rise in a warm place for about an hour until doubled, then again after shaping for 30 to 45 minutes.
- → Can I use plant-based milk?
Yes, plant-based milk can replace dairy milk without affecting the rise or texture significantly.
- → How do I achieve a softer crust?
Brushing the loaf with melted butter right out of the oven softens the crust and adds flavor.
- → What is the best way to store the bread?
Store cooled bread in a sealed container at room temperature for up to three days or freeze for up to two months.