Whole Wheat Sandwich Bread Recipe | Soft & Easy Homemade

There’s no reason whole wheat bread should be heavy or dry. This everyday sandwich loaf is soft, lightly sweet, and full of warm, nutty whole-grain flavor. It bakes up with a tender crumb and a gentle chew, making it just as good for toast as it is for sandwiches. Time & Yield Makes one loaf. Prep time is about 15 minutes, rise time is approximately 2½ to 3 hours, and bake time is 35 to 40 minutes. Total time is roughly 3¼ to 3½ hours. Ingredients 1 cup to 1¼ cups lukewarm water, using the higher amount in dry or cold conditions and slightly less in humid weather.¼ cup neutral vegetable oil.¼ cup honey, molasses, or maple syrup.3½ cups whole wheat flour.2½ teaspoons instant yeast, or 1 packet active dry yeast dissolved in 2 tablespoons of the measured water.¼ cup dry milk powder.1¼ teaspoons fine salt. Method In a large bowl or the bowl of a stand mixer, combine all ingredients and mix until a rough dough forms and begins to pull away from the sides. Cover the dough and let it rest for 20 to 30 minutes. This rest allows the flour to fully hydrate and softens the bran, making the dough easier to knead and improving the final texture. Knead the dough until smooth and supple. If kneading by hand, work on a lightly greased surface for 6 to 8 minutes. If using a stand mixer, knead with a dough hook on low speed for 5 to 7 minutes. Add small amounts of flour or water only if necessary. Transfer the dough to a lightly oiled bowl, cover, and let rise for 1 to 2 hours, until puffy but not necessarily doubled. Gently deflate the dough and shape it into an even log about eight inches long. Place it into a greased 8½ × 4½ inch loaf pan and cover loosely. Let the dough rise again for 1 to 2 hours, until the center domes about one inch above the rim of the pan. Toward the end of the rise, preheat the oven to 350°F (175°C). Bake for 35 to 40 minutes, loosely tenting the loaf with foil after about 20 minutes if the top browns too quickly. The bread is done when the internal temperature reaches at least 190°F. Remove the loaf from the oven, turn it out onto a rack, and cool completely before slicing. For a softer crust, brush the warm loaf lightly with butter. Storage Store well wrapped at room temperature for several days, or freeze for longer storage. Grounded Kitchen Notes Molasses produces the darkest loaf with the most traditional flavor, honey keeps the loaf lighter and milder, and maple syrup creates the least sweetness. If whole wheat tastes slightly bitter, replacing ¼ cup of the water with orange juice helps soften the flavor. For extra softness and longer freshness, this dough adapts well to a tangzhong-style method.

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