Whole Wheat Sandwich Bread

There’s something incredibly rewarding about baking your own bread, and that’s why I love making Whole Wheat Sandwich Bread. I remember the first time I pulled a loaf from the oven; the warm aroma filled my kitchen, wrapping around me like a comforting hug. This bread is not just a side dish, it becomes part of my family’s meals, whether it’s a simple sandwich for lunch or a toast slathered with butter for breakfast. The texture is soft yet hearty, making it the perfect foundation for any filling. I often find myself reminiscing about my childhood, where the smell of freshly baked bread filled the air whenever my mom was in the kitchen. That feeling of home inspires me every time I bake Whole Wheat Sandwich Bread.

Ingredient List for Whole Wheat Sandwich Bread

When it comes to baking bread, the ingredients you choose can significantly impact flavor and texture. For this Whole Wheat Sandwich Bread, each component plays a vital role in creating the perfect loaf. The key players include bread flour for structure, whole wheat flour for fiber, and honey for a touch of sweetness. Together, they create a deliciously balanced bread that’s not only wholesome but utterly satisfying.

• Bread Flour: 2 cups (312g) – This flour provides necessary structure to your bread, resulting in a chewy texture.
• Warm Water: 1 cup (240ml) – The warmth activates the yeast, helping the dough rise beautifully.
• Instant Yeast: ½ teaspoon – This helps the bread rise quickly, ensuring a light and airy loaf.
• Whole Wheat Flour: 3 cups (468g) – Adds fiber and nutrients, making it a healthier option.
• Wheat Germ: ½ cup (57g) – Packed with vitamins, it also adds a lovely nutty flavor.
• Whole Milk: 2 cups (480ml) – Adds richness and moisture to the dough.
• Honey: ¼ cup (85g) – A natural sweetener that enhances flavor and aids in browning.
• Salt: 4 teaspoons – Essential for flavor and controlling yeast activity.
• Unsalted Butter: 6 tablespoons – Provides a tender crumb and rich flavor.
• Vegetable Oil: 2 tablespoons – Keeps the bread moist and helps in kneading.
• Bread Flour (for work surface) – To prevent sticking when kneading the dough.

Preparation Steps for Whole Wheat Sandwich Bread

Now, let’s roll up our sleeves and get started on this delightful baking journey. Making Whole Wheat Sandwich Bread is an enjoyable process, and the end result is so rewarding. Here’s how to do it in a few simple steps.

1. Prepare the Biga: In a large bowl, combine bread flour, warm water, and instant yeast. Use a wooden spoon to mix until you have a uniform mass, and no dry flour remains, about 1 minute. Cover tightly with plastic wrap and let it stand at room temperature overnight, allowing the flavors to develop.
2. Prepare the Soaker: In another bowl, mix the whole wheat flour, wheat germ, and whole milk. Stir with a wooden spoon until a shaggy mass forms, about 1 minute. Turn the dough onto a lightly floured work surface and knead until smooth, about 2 to 3 minutes. Return the soaker to its bowl, cover tightly with plastic wrap, and refrigerate overnight.
3. Prepare the Dough: Tear the refrigerated soaker into 1-inch pieces and place them in the bowl of a stand mixer fitted with the dough hook. Add in the biga, honey, salt, instant yeast, butter, and vegetable oil. Mix on low speed until a cohesive mass forms, about 2 minutes. Increase the speed to medium and knead until the dough is smooth and elastic, for about 8 to 10 minutes. It will be very soft and slack. Transfer it to a lightly greased bowl, cover tightly with plastic wrap, and allow it to rise at room temperature for about 45 minutes.
4. After the initial rise, gently press down on the dough’s center to deflate it. Lightly flour your fingertips and begin folding the dough over itself, lifting and folding edges toward the center. Turn the bowl 90 degrees and repeat this process until you’ve completed 8 folds. Cover the bowl again and let it rise until it has doubled in volume, about 45 minutes.
5. Preheat your oven to 400 degrees F (200 degrees C). Adjust the oven racks to middle and lowest positions, placing a baking stone on the middle rack. Spray two 9×5-inch loaf pans with non-stick cooking spray. Divide the dough into two equal pieces, shaping each into an 8×17-inch rectangle. Roll each piece tightly into a cylinder, seam side down in the prepared loaf pans, pressing gently into the corners.
6. Cover the loaves loosely with plastic wrap and let them rise again at room temperature until almost doubled in size, 60 to 90 minutes. The dough should rise about 1 inch above the edge of the pan.
7. To create steam for a perfect crust, place an empty baking pan on the bottom rack of the oven. Boil 2 cups of water on the stove and set aside. Use a sharp knife to make a ¼-inch-deep slash lengthwise down the center of each loaf. Pour the boiling water into the empty baking pan before placing the loaves on the baking stone.
8. Reduce the oven temperature to 350 degrees F (177 degrees C). Bake until the crust is deep brown and the internal temperature reaches 200 degrees F (93 degrees C), about 40 to 50 minutes, rotating the loaves halfway through baking for even color.
9. Once baked, transfer the pans to a wire rack and cool for 5 minutes. Remove the loaves from the pans and place them back on the wire rack to cool to room temperature for about 2 hours. For storage, wrap the bread in plastic wrap for up to 3 days, or wrap in aluminum foil and freeze for up to 1 month.

Customization Ideas

One of the joys of baking is the ability to customize recipes according to your preferences. Here are some ideas for personalizing your Whole Wheat Sandwich Bread:

• Add Seeds: Incorporate sunflower or flax seeds into the dough for an extra crunch and nutrition boost.
• Herbs and Spices: Enhance flavor by mixing in herbs like rosemary or spices like cinnamon for a unique twist.
• Sweet Alternatives: Swap honey with maple syrup or agave for a different sweetness profile.
• Texture Variations: Mix in oats or bran for added texture and nutritional benefits.
• Different Flours: Experiment with spelt or rye flour while maintaining the primary ingredients for a unique flavor.
• Shape it Up: Instead of loaf pans, shape into rolls for sliders or buns for a different presentation.

Great Combinations for Whole Wheat Sandwich Bread

Serving Whole Wheat Sandwich Bread opens up a world of possibilities. Here are some great ideas for enjoying your freshly baked bread:

• Sandwiches: Perfect for hearty sandwiches filled with your favorite deli meats, veggies, or spreads.
• Toast: Toast slices and top with avocado or nut butter for a nutritious breakfast or snack.
• Soup Pairing: Serve alongside a warm bowl of soup, where the bread acts as a vehicle for scooping up every bit!
• Brunch Delight: Use it as the base for French toast or bread pudding during special occasions.
• Healthy Snacking: Try it with hummus or a spread made from roasted vegetables for a healthy afternoon snack.
• Seasonal Favorites: During the fall, serve with pumpkin soup, or in the summer, pair with fresh tomato sandwiches.

FAQ

Conclusion

Baking Whole Wheat Sandwich Bread is a delightful experience that fills your home with warmth and comfort. The combination of wholesome ingredients and the joy of making something from scratch creates a special bond with your food. I encourage you to try this recipe; it’s easier than you think and incredibly satisfying. You’ll not only enjoy the delicious bread but also the pride that comes with baking it yourself.

Whole Wheat Sandwich Bread

The ultimate comfort food, Whole Wheat Sandwich Bread is wholesome and delicious! This easy weeknight bread recipe will fill your kitchen with an irresistible aroma. Perfect for sandwiches, toasts, or simply enjoying with butter. Make it tonight for a delightful homemade experience!

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Breakfast, Side Dishes

Cuisine American

Servings 16 servings

Calories 150 kcal

Equipment

• Wooden Spoon
• Mixing Bowl
• Frying Pan
• Large Pot
• Baking Sheet
• Oven

Ingredients

  

• 2 cups Bread Flour
• 1 cup Warm Water
• 0.5 teaspoon Instant Yeast
• 3 cups Whole Wheat Flour
• 0.5 cup Wheat Germ
• 2 cups Whole Milk
• 0.25 cup Honey
• 4 teaspoons Salt
• 6 tablespoons Unsalted Butter
• 2 tablespoons Vegetable Oil
• 1 cups Bread Flour for work surface

Instructions

 

• Prepare the Biga: In a large bowl, combine bread flour, warm water, and instant yeast. Use a wooden spoon to mix until you have a uniform mass, and no dry flour remains, about 1 minute. Cover tightly with plastic wrap and let it stand at room temperature overnight, allowing the flavors to develop.
• Prepare the Soaker: In another bowl, mix the whole wheat flour, wheat germ, and whole milk. Stir with a wooden spoon until a shaggy mass forms, about 1 minute. Turn the dough onto a lightly floured work surface and knead until smooth, about 2 to 3 minutes. Return the soaker to its bowl, cover tightly with plastic wrap, and refrigerate overnight.
• Prepare the Dough: Tear the refrigerated soaker into 1-inch pieces and place them in the bowl of a stand mixer fitted with the dough hook. Add in the biga, honey, salt, instant yeast, butter, and vegetable oil. Mix on low speed until a cohesive mass forms, about 2 minutes. Increase the speed to medium and knead until the dough is smooth and elastic, for about 8 to 10 minutes. It will be very soft and slack. Transfer it to a lightly greased bowl, cover tightly with plastic wrap, and allow it to rise at room temperature for about 45 minutes.
• After the initial rise, gently press down on the dough's center to deflate it. Lightly flour your fingertips and begin folding the dough over itself, lifting and folding edges toward the center. Turn the bowl 90 degrees and repeat this process until you’ve completed 8 folds. Cover the bowl again and let it rise until it has doubled in volume, about 45 minutes.
• Preheat your oven to 400 degrees F (200 degrees C). Adjust the oven racks to middle and lowest positions, placing a baking stone on the middle rack. Spray two 9×5-inch loaf pans with non-stick cooking spray. Divide the dough into two equal pieces, shaping each into an 8×17-inch rectangle. Roll each piece tightly into a cylinder, seam side down in the prepared loaf pans, pressing gently into the corners.
• Cover the loaves loosely with plastic wrap and let them rise again at room temperature until almost doubled in size, 60 to 90 minutes. The dough should rise about 1 inch above the edge of the pan.
• To create steam for a perfect crust, place an empty baking pan on the bottom rack of the oven. Boil 2 cups of water on the stove and set aside. Use a sharp knife to make a ¼-inch-deep slash lengthwise down the center of each loaf. Pour the boiling water into the empty baking pan before placing the loaves on the baking stone.
• Reduce the oven temperature to 350 degrees F (177 degrees C). Bake until the crust is deep brown and the internal temperature reaches 200 degrees F (93 degrees C), about 40 to 50 minutes, rotating the loaves halfway through baking for even color.
• Once baked, transfer the pans to a wire rack and cool for 5 minutes. Remove the loaves from the pans and place them back on the wire rack to cool to room temperature for about 2 hours. For storage, wrap the bread in plastic wrap for up to 3 days, or wrap in aluminum foil and freeze for up to 1 month.

Notes

• Nutritional values: Based on one serving.

Keyword Easy Bread Baking, healthy bread recipe, homemade sandwich bread, whole wheat bread