With step-by-step pictures and plenty of helpful tips, learn how to make soft whole wheat bread with this easy-to-follow recipe. You can make this bread 100% whole wheat, or you can use a combination of whole wheat and bread flour for a slightly taller, fluffier loaf. It’s wonderfully soft and flavorful either way! If you’re new to working with yeast, reference my Baking with Yeast Guidefor answers to common yeast FAQs.
I know there’s major convenience with store-bought bread, but I encourage you to try making it from scratch at least once. (You might be hooked after that!) This whole wheat bread takes a few hours, but most of the work is hands-off while the dough rises. Fresh-baked bread smells incredible and tastes even better—store-bought sandwich bread just can’t compare! Wait until you smell a slice popping up in the toaster.
I experienced both issues in my initial attempts at this recipe. I found that adding a little acid to the dough helped offset the bitterness, and introducing a preferment “sponge” helped give the loaves better flavor, as well as more height. Obviously whole wheat bread will never be as soft, tender, and chewy as white sandwich bread, but this one comes pretty close with my careful recipe & solutions.
Easy Whole Wheat Bread
For the sponge, you’ll use all of the liquid (both the water and milk) and yeast in the dough, plus some of the flour. Mix this all together with a spatula, cover it lightly, and let it double in size for about 60 to 90 minutes.
While this step does extend the total time of the recipe, the sponge is crucial for producing a more complex flavor, and gives the bread a lighter texture. By skipping this step, your bread will be a little flat. (In taste
Once the sponge doubles in size, add the remaining ingredients and begin mixing, which will deflate the air and make way for the final dough.
Paprika: Sponge Bread
At this point, the process follows my sandwich bread pretty closely. You’ll knead the dough, and if you’re new to bread baking, my how to knead dough post and video can help. After kneading, let the dough rise twice. Lesson you’ll learn today: making a delicious whole wheat bread is not a race. We must have some patience here! (A hard ask when homemade bread is the reward…)
Make the dough: I recommend using a stand mixer with a dough hook attachment (most stand mixers are sold with it). If you don’t have a stand mixer, mix the dough together with a spatula or wooden spoon (and a little arm muscle!).
1st rise (about 2 hours): After you knead the dough, cover it and let it rise in a relatively warm spot. Whole wheat dough requires a slightly longer rise time than white sandwich bread because it’s weighed down with wheat germ and bran.
Tangzhong 100% Whole Wheat Milk Bread
Roll it up tightly starting with the 8-inch side, so you have an 8-inch roll to fit into your greased 9×5-inch loaf pan. (Unlike cinnamon rolls, where you roll up the dough starting with the larger side.)
2nd rise (about 1 hour): Let it rise until it’s about an inch above the rim of the pan. Don’t rush this second rise, unless you want a flat loaf.
Before baking, feel free to top the bread with oats. You’ll need to brush beaten egg white on top of the dough before adding the oats, so they stick. The oat topping is optional.
Einkorn Bread With Sponge
This whole wheat bread is phenomenal when sliced and served warm. The exterior is crisp and crusty, and the interior is hearty, yet soft.
You need just 8 simple ingredients to make this whole wheat sandwich bread. It’s soft yet hearty and oh-so-flavorful, and store-bought sandwich bread just doesn’t compare! You can use 100% whole wheat flour, or you can swap in some bread flour for a taller, fluffier loaf. See recipe Notes for freezing and overnight instructions. You can also reference my Baking with Yeast Guide for answers to common yeast FAQs.
Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured onSoft Airy 100% Whole Wheat Bread. This Sandwich bread is 100% whole grain, no refined flour and is soft and delicious. Vegan RecipeJump to Recipe
Mad Dog's Ultimate Whole Wheat Semolina Bread 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!
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.
We Knead To Bake #10
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.
Remove from the pan after 10 minutes. Then cool completely before slicing with a serrated knife. Adapted from Dave’s Whole wheat bread.
Whole Wheat Sourdough 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.
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.
Whole Wheat Quinoa Bread Recipe
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