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I have discovered the best whole wheat sandwich bread recipe ever! This bread will take all of your sandwiches to the next level. It also makes delicious toast or French toast.
You can assume that I have made A LOT of bread in my day. Some bread recipes just don’t hold up well for making sandwiches with all the fixings. This bread is simple to make, will bake tall and it tastes so good!
Homemade sandwich bread is a recipe that everyone should master and have in their repertoire. It is so satisfying to bake your own bread and serve it to your family.
If you are new to working with yeast, don’t be scared! There is never a better time to learn that right now. I will give you all of the steps you need to create this perfect sandwich bread.
Table of Contents
Why You’ll Love This Whole Wheat Sandwich Bread Recipe
- Whole wheat flour provides more fiber and nutrients.
- Ensures a tender crumb, perfect for sandwiches.
- Enjoy the unbeatable taste and aroma of homemade bread.
Recipe Ingredients
- Orange juice – Adds a subtle tang.
- Lukewarm water –Activates the yeast.
- Yeast –Leavens the dough.
- Honey – Sweetens naturally.
- Plain yogurt – Ensures moisture.
- Olive oil –Adds richness.
- Whole wheat flour –Provides structure.
See the recipe card for full information on ingredients and quantities.
Soft Whole Wheat Sandwich Bread Recipe
Ingredients
Instructions
- In your stand mixer bowl combine the first 7 ingredients (orange juice through salt) and 1 cup of the flour.
- Mix with the dough hook for 5 minutes to get the gluten going. The OJ is important as the acid is supposed to break down some of the roughness of the whole wheat – don’t leave it out!
- Gradually add the rest of your flour, one cup at a time until you have reached 4 cups. Let the dough knead in the bowl for 4 or 5 minutes. After that kneading is through, turn off the mixer and feel the dough. It should be tacky without sticking to your hands. If it is too sticky, add a little more flour until if doesn’t stick.
- Once the proper constancy is reached, place the dough in a lightly greased bowl and tightly cover the bowl with plastic wrap. Allow to rise for 1 1/2 to 2 hours. After dough has risen, form your loaf and place it in a well buttered loaf pan and let it rise for 1 hour.
- Fifteen minutes before dough is done rising, preheat your oven to 350°. Bake for 10 minutes and then lightly cover with foil so that the top doesn’t brown too much. Bake for an additional 20 to 25 minutes with the foil on. Wait at least 30 minutes before slicing.
Notes
- Ensure your yeast is fresh and active. Old yeast can lead to dense bread that doesn’t rise well. Proof it by dissolving it in lukewarm water with a bit of honey to see if it bubbles.
- Use the spoon-and-level method to measure flour accurately. Too much flour can make the bread dense and dry. Start with the minimum amount and add more as needed.
- The acidity of orange juice helps neutralize the slightly bitter taste of whole wheat flour, improving the bread’s flavor.
- Let the dough rise in a warm, draft-free environment. If your kitchen is cool, you can let it rise in an oven with the light on.
- Lightly grease the bowl to prevent the dough from sticking and drying out. Cover tightly with plastic wrap or a damp cloth.
- Store your bread in an airtight container at room temperature for up to a week. For longer storage, freeze the loaf or individual slices.
Nutrition
Recipe FAQs
I am a big fan of making your own bread at home. As with anything homemade, when you cook something yourself, you know exactly what is going into your food. Buying bread from the store typically has more preservatives in order to increase the shelf life.
You will know if your yeast is alive and well if after a few minutes you begin to see bubbles and form start to form on top. Look for your yeast to double in size and it should let off a yeast aroma.
Don’t refrigerate bread! This will cause the bread to go stale quicker than at room temperature. If you aren’t going to be able to eat your bread within 1-3 days, the best way to keep bread fresh is to store it in an airtight container or sack in the freezer. When you are ready to eat it, simple take it out to thaw and enjoy. Another option is to make French toast before the bread turns bad.
Expert Tips
- Ensure your yeast is fresh and active. Old yeast can lead to dense bread that doesn’t rise well. Proof it by dissolving it in lukewarm water with a bit of honey to see if it bubbles.
- Use the spoon-and-level method to measure flour accurately. Too much flour can make the bread dense and dry. Start with the minimum amount and add more as needed.
- The acidity of orange juice helps neutralize the slightly bitter taste of whole wheat flour, improving the bread’s flavor.
- Let the dough rise in a warm, draft-free environment. If your kitchen is cool, you can let it rise in an oven with the light on.
- Lightly grease the bowl to prevent the dough from sticking and drying out. Cover tightly with plastic wrap or a damp cloth.
- Store your bread in an airtight container at room temperature for up to a week. For longer storage, freeze the loaf or individual slices.
What To Serve With Whole Wheat Bread
For delicious sandwiches on your homemade bread, try these combos: classic ham and cheese with lettuce and mustard, club sandwich, the ultimate turkey sandwich and avocado with tomato and mayo, chicken salad with celery and grapes, or a cucumber sandwich with hummus and fresh veggies. Enjoy a tasty variety!
More Bread Recipes To Consider
Sweet Treats
Easy Glazed Donut Recipe {Light & Fluffy}
Bread Loaf Recipes
Homemade Subway Bread Recipe
Roll Recipes
Mom’s Jumbo Dinner Rolls
Homemade Bread
Mom’s 4 Loaf Wheat Bread Recipe
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
With only two of us in the house, I needed a smaller bread recipe. This one was perfect! It fit in my sandwich loaf pan and came out great. As promised, it is delicious and soft. Thanks! I’ll be using this one regularly.
So glad you liked it!
I was searching all over the Internet for a simple zucchini cornbread recipe, and found this perfect recipe!
I have a question: should there be 2 cups of shredded zucchini *before* wringing out the water, or is it 2 cups *after* wringing out the water? I’m excited to make this tomorrow (so much garden squash & zucchini!)–I’ll let you know how it goes.
I measure and then wring out the zucchini!
Wow! It’s amazing how a few little ingredient changes can transform a recipe! This bread is so soft and delicious and it real stays that way for days.