Soft Airy 100% Whole Wheat Bread. This Sandwich bread is 100% whole grain, no refined flour and is soft and delicious. Vegan RecipeJump to Recipe
A good sandwich bread is a like a dream. Soft, airy, gorgeous crumb, all whole grain, no unknownadditives, dough conditioners and most importantly great tasting. Now the last part is the most difficult of the lot.
Most whole grain or grain and seed breads from the market fall a bit short on the taste factor. I don’t know what they do, but the breads are just too sweet tasting and generally have an odd after taste. And they never work out great to make sweet or savory french toasts (they get so soggy). Its not like they make great sandwiches. Grill them, and taste cardboard. On the other hand some of the artisan style breads dislike my teeth. I mean can you ever bite into them without breaking something!
White Whole Wheat Bread
Or maybe I am too finicky. :). Anywho, some of those problems are non-existent with this gorgeous loaf of bread. This bread has just 3 main ingredients, whole wheat flour, water, yeast! No other flour. And it is soft and delicious! And not dense.
Makes perfect sandwiches and french toasts. I add lemon juice and cumin to change up the flavor a bit from the earthy wheat. Try it. Add orange juice instead of lemon.You can add some vital wheat gluten so the bread doesnt make too many crumbs when sliced.
Make the sponge mixture (see recipe instructions below). Let it sit for an hour. Knead with the rest of the flour. Press the dough into a rectangle, fold the edges. Then fold into a jelly roll. Place in bread pan.
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Remove from the pan after 10 minutes. Then cool completely before slicing with a serrated knife. Adapted from Dave’s Whole wheat bread.
100% whole wheat bread recipe. All Whole wheat flour sandwich Bread. 100 percent wheat flour bread. Easy, soft, moist, not dense. Dairy-free Vegan
Variations: Add 1 Tbsp vital wheat gluten to the flour (2 cups flour under bread) for quicker gluten formation and less crumbs when slicing. Add 2 tsp molasses for deeper flavor and color. Add 2 tbsp orange juice instead of water and omit lemon juice. Note: If using other flours like white whole wheat flour or chapati atta, you might need a bit more or less water. If kneading by hand. Knead a few minutes longer. Throw the dough onto the counter a few times between kneading to help with the gluten formation.
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For Softer, more moist bread, add a bit more oil. Let the dough rise for half an hour before shaping into a loaf. Knead the dough really well for good gluten formation, which will help hold the bread structure with more air.
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This homemade whole wheat bread recipe yields soft, flavorful whole wheat sandwich bread. It’s delicious with butter right out of the oven, or for toast and sandwiches throughout the week!
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I talked about my first bread making experience in our Homemade Multigrain Bread recipe a while back. To give you the short version of the story, the resulting “bread” was more akin to a blackened lump of coal when all was said and done. Obviously, not one of my shining moments.
But years later, I have somehow become the bread-maker of our family. Or perhaps more accurately, the dough maker. Whenever a recipe involves any kind of dough—whether that’s breads, buns, dumplings, or dim sum—Bill, Sarah, and Kaitlin will innocently start to talk to me about it, and the project somehow always firmly lands in my lap.
Case in point, Bill has been asking me about making a classic homemade whole wheat bread as a follow-up to our recipe for Homemade Multigrain Bread.
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When I came across a “Perfect Whole Wheat Bread” recipe from Beth Hensperger’s Beth’s Basic Bread Book , I had to give it a try, with fingers crossed that the outcome would indeed be that perfect whole wheat loaf. Beth’s whole wheat bread recipe ended up being a great start, but I did take the liberty of making a few adjustments:
This homemade whole wheat bread makes for great sandwiches and toast, and the taste is rich and complex. Best of all, this recipe is very easy to follow and execute.
One great thing about this is that the proofing can be done at room temperature, which, for anyone who has ever tried finding an elusive and vague “warm spot” in your home, is kind of a big deal.
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While the yeast is working, whisk together the melted butter, light brown sugar, egg, milk, and salt. Make sure everything is dissolved and thoroughly combined.
Now add the foamy yeast liquid to the dough, keeping the mixer on low speed until you get a well combined wet dough mixture (see the photo). This process will take a few minutes. Now it’s time to add the all-purpose flour, ½ cup at a time, with the mixer still at low speed. Added on 4/12/2018: Change to adding 1 tablespoon at a time with the last 1/2 cup of all-purpose flour until the dough “lifts” away from the sides of the mixing bowl, because you might not need all 3 cups of all-purpose flour in the drier months.
If the dough is still wet, add one tablespoon of flour at a time, until the dough “lifts” from the sides of the mixing bowl. Try not to add too much flour, though. The dough should be soft without sticking to your hands or the mixing bowl. Once the dough ball is formed, knead the dough for another 5 to 7 minutes. The additional kneading helps generate more gluten, and gluten is what gives the bread its signature texture!
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Cover the dough with a clean kitchen towel, and let it proof at room temperature for 1 hour, or until it doubles in size.
While the dough is proofing, grease two loaf pans with butter, and set them aside. I usually just rub a cold stick of butter along the sides and bottoms of the pans.
Once the dough is done with the first hour of proofing, punch it down, and put it back in the mixer. Mix the dough on low speed for 3 to 5 minutes to get rid of any air bubbles. Divide the dough in half. Shape each half into a loaf, and place into each of your greased loaf pans.
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Cover the loaves once again with your clean kitchen towel, and let them proof for another 30 minutes at room temperature, until almost doubled in size. (The dough will continue to rise during baking as well.)
While the dough is proofing, preheat the oven to 375° F and place a rack in the center of the oven. Before putting the loaves in the oven, quickly brush the tops with oil.
After baking, carefully take the loaves out of the baking pan, and let them cool on a rack. If not, hot steam will moisten the crust, which you don’t want! Once your whole wheat bread is completely cooled, store them in zip-top bags.
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Calories: 152 kcal (8%) Carbohydrates: 26 g (9%) Protein: 4 g (8%) Fat: 4 g (6%) Saturated Fat: 2 g (10%) Cholesterol: 13 mg (4%) Sodium: 220 mg (9%) Potassium: 94 mg (3%) Fiber: 2 g (8%) Sugar: 4 g (4%) Vitamin A: 85 IU (2%) Calcium: 23 mg (2%) Iron: 1.3 mg (7%)
Is written and produced for informational purposes only. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.
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Judy is the mom of The Woks of Life family. Born in Shanghai, she arrived in the U.S. at age 16. Fluent in both English and three separate Chinese dialects, she's our professional menu translator when we're eating our way through China. Dedicated to preserving disappearing recipes and traditions, her specialty is all things traditional, from mooncakes to home-style stir-fries.This easy Whole Wheat Bread is perfect for sandwiches, toast, or just enjoying with some softened butter. You will love this soft homemade bread recipe!
This whole wheat bread recipe is perfect for beginning bread bakers. The
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