Whole Wheat Sandwich Bread
- Vegetarian
- Energy Kcal 310
- Carbohydrates g 49.1
- of which sugars g 2.7
- Protein g 9.4
- Fats g 8.4
- of which saturated fat g 4.35
- Fiber g 4.4
- Cholesterol mg 21
- Sodium mg 503
- Difficulty: Average
- Prep time: 30 min
- Cook time: 40 min
- Serving: 8
- Cost: Low
- Note + rising time (at least 3 h ½)
PRESENTATION
And whole wheat sandwich bread, honestly, just takes breakfast up a notch. Especially when you make it at home. Using a water roux starter—just flour and water—this whole wheat bread recipe ends up really soft and tender. Like, way way better than your usual loaf. This little roux trick? It’s old-school bread magic you might've seen in brioche or flax seed breads. What you get is a homemade sandwich bread with a rustic vibe and a deep, nutty taste. So different from white bread. For real.
Folks who want something heartier in the morning will love how this whole wheat sandwich bread does double duty. Perfect for butter and jam, or as the foundation for a big American breakfast—like avocado toast with eggs Benedict and bacon. And the sauce? Yep, perfect. There’s just something about the moist inside and golden crust combo. It really holds up to whatever you stack on top.
Some say this bread's best fresh. Truthfully, it stays soft for days, thanks to the water roux, making it a go-to for easy whole wheat bread all week. It's amazing how a loaf that feels so hearty can be so tender, not dry at all. People usually worry about that with whole grain breads. Pretty simple.
Whether you're making PB&J sandwiches, setting up a breakfast plate, or just grabbing a quick slice with coffee, this whole wheat sandwich bread delivers. The crispy edges after toasting, the sweet aroma wafting through the kitchen—can't beat it. Pairs with both simple and fancy toppings. And look, that’s why folks come back to this whole wheat bread recipe again and again. It’s a solid choice.
The homemade sandwich bread experience isn’t just about taste. It’s about the warm, inviting feeling it brings to your breakfast table. Whether you're enjoying it fresh out of the oven or days later, it stays a staple that adds a touch of hominess. Perfect for any meal, really really comforting.
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INGREDIENTS
- Ingredients for a 9.8 x 3.9 x 3.9 inch loaf pan
- Whole grain flour 2 cups (250 g)
- Manitoba flour 2 cups (250 g)
- Whole milk 0.6 cup (150 g) - warm
- Water 0.42 cup (100 g) - at room temperature
- Butter 4 tbsp (60 g) - softened
- Malt 0.5 oz (15 g)
- Fresh brewer's yeast 0.25 oz (7 g)
- Fine salt 1 ¾ tsp (10 g)
- For the water roux
- Water 1 cup (250 g)
- Whole grain flour 0.3 cup (50 g)
- To grease the pan
- Extra virgin olive oil to taste
How to prepare Whole Wheat Sandwich Bread
To make whole wheat sandwich bread, first prepare the whole wheat water roux: pour the whole wheat flour into a saucepan 1, add room temperature water 2, and stir gently over low heat with a whisk or spatula, being very careful to avoid lumps 3.
After about 5 minutes, the mixture will have reached a gelatinous consistency with an opalescent appearance 4, so remove the saucepan from the heat and transfer the mixture into an airtight jar 5. Allow the water roux to cool, covered with the lid or with plastic wrap in contact 6, then take a portion weighing 4.2 oz that you will use to make the rest of the recipe.
Pour the fresh yeast into room temperature water 7 and stir to dissolve it completely. In a stand mixer fitted with a dough hook, pour in the whole wheat flour and bread flour 8, the 4.2 oz of water roux prepared earlier 9,
the malt (you can alternatively use honey) 10, the lukewarm milk 11, and the yeast previously dissolved in water 12.
Start the stand mixer on low speed to mix all ingredients well until you have a smooth and homogeneous mixture 13. At this point, add a piece of butter at a time, keeping the mixer running and ensuring that it is completely absorbed before adding the next 14. Finally, add the salt 15
and continue mixing until the dough almost completely detaches from the sides of the bowl 16. Turn the dough out onto a lightly floured work surface and work it quickly to shape it into a ball 17, then place it in a bowl, cover with plastic wrap 18, and let it rise at room temperature for about 1.5 hours.
After the rising time, oil a 9.8 x 3.9 x 3.9 inch loaf pan 19 and its lid well 20. Turn the risen dough out onto a lightly floured work surface 21
and work it briefly with your hands to roll it up without flattening it 22, forming a loaf of the same length as the pan 23. Place the loaf in the pan 24, close it with the lid, and let it rise in the oven turned off with the light on for about 2 hours.
When the dough has reached the edge of the pan 25, bake in a preheated static oven at 374°F for about 40 minutes with the lid closed. The bread will be ready when it reaches a core temperature of 205°F, measured with a probe. Once baked, remove the pan from the oven and let it cool without the lid 26, after which your whole wheat sandwich bread will be ready to be sliced and enjoyed as you prefer 27!