If you’re looking for a very basic whole wheat sandwich bread, this bread recipe never fails me. Every time I try a new one, and fail spectacularly…. I just come back to this one. Every time!
It’s quick, it’s easy, and it never has trouble rising! Keep in mind your climate zone may differ from mine. You always want a slightly warm place for you dough to rise. If your house is cold, you can always place the dough in the oven to rise with the light on.
Another thing to note, everyone’s flour is different. You may need a little less or little more flour than this recipe calls for. A good way to tell is if the dough comes out too sticky or too stiff.
It does need to be sticky, but not so sticky that you can’t handle or knead it properly. If you need more info on how to properly knead bread, click here!
PRO TIP! Please don’t use all Whole Wheat flour for this bread. The all purpose flour included in this recipe helps give it that fluffy texture you look for in a Sandwich bread.
Using just the whole wheat flour can cause it to come out very dense and not at all appropriate for sandwiches, unless of course that’s how you like them. I won’t judge!
Very Basic Whole Wheat Sandwich Bread
Ingredients
- 2 c all purpose flour
- 1 1/3 c whole wheat flour
- 1 1/2 tsp salt
- 1 1/2 tsp sugar or honey
- 1 1/2 tsp active dry yeast
- 2 tbsp olive oil
- 1/2 tbsp butter
- 1 1/4 c warm water (about 110°F/45°C)
Instructions
- In a large mixing bowl or stand mixer, add both flours and salt and mix. Then in another bowl or liquid measuring cup mix warm water, sugar and yeast. Let sit for 5 minutes to bloom yeast. (If you don't see it foaming at the top after 5 minutes you will need to start over with a brand new package of yeast. Throw out the package that didn't bloom, it's dead unfortunately.)
- Once yeast is bloomed add that to the flour mixture along with the Olive Oil. Mix well. You can let your stand mixer knead the dough for a few minutes or you can do it by hand. I find this recipe doesn't actually require a lot of kneading (although more kneading would make the texture of the bread better). If the dough seems too sticky, add a little bit more flour while kneading. Once you are done kneading, roll the dough into a smooth ball.
- Put a small amount of oil in a large bowl. Then place the dough in the bowl and turn dough to coat. Cover with plastic wrap or a damp cloth. Place in a warm spot to rise for about 1 hour.
- Once your dough has doubled in size, gently deflate it with your hand. Remove dough from the bowl and place on a flat surface. Gently shape into a square and then roll the dough into a rectangular shaped loaf. Place in a lightly greased bread pan seam side down. Use the same plastic wrap from earlier or a damp cloth to cover. (I like to to spray the underside of the plastic wrap with cooking spray so it doesn't stick to the pan and prevent the dough from rising).
- Place in a warm spot to rise for 45 min to 1 hour. I like to place mine in the oven with the light on.
- Once dough has risen about 1/4 in above the top of the bread pan, preheat oven to 375°F (if you placed bread in over to rise, remove it while oven is preheating).
- Once oven is done preheating, uncover dough and place in oven. Bake 50-55 minutes.
- Remove from oven and use pastry brush to coat the top of your loaf in butter (this will help soften the crust). Let bread cool for at least 1-2 hours before cutting into. Enjoy!!
If you like this recipe or you want to save it for later, be sure to save this pin to your Pinterest Baking board!
this looks delicious and I am going to try this bread tonight!
Let me know how it tastes! 🙂