Whole Wheat Sandwich Bread From Scratch
This easy, home made Whole Wheat Sandwich Bread From Scratch recipe is a go-to in our home and is usually made in double batches so that the second loaf can go in the freezer. It is perfectly suited for slicing for sandwich bread and is one of the easier dough methods with all of the ingredients added at once after a couple of minutes dissolving your yeast.
As one of our three favorite wheat bread recipes, the smell of fresh baked bread with a hint of the molasses featured in this whole wheat sandwich bread is frequently the amazing aroma in our home! The only downside? I usually have to resist the temptation to make Grandma’s oatmeal molasses raisin cookies while the dough rises…or just give in and make the cookies, there’s a 50/50 chance any given day!
To Get Your Whole Wheat Sandwich Bread Started…
In the bowl of your stand mixer, dissolve 3 tsp active dry yeast in 2 Tbsp of the water (1 1/4 c total) for 3-5 minutes. Add all of the other ingredients. I start with my liquids, beginning with the oil and then pour the molasses into the same measuring cup so that it slides right out (no scraping needed!).
Mix all of the ingredients thoroughly, then use your dough hook to knead the bread for 6-8 minutes and transfer to a lightly oiled bowl. Cover with greased cling wrap or a dampened towel, then allow the dough to rise for 1-2 hours.
Transfer the dough to a lightly floured work surface after the first rise and shape into a loaf to fit your lightly greased loaf pan, being careful to not work much additional flour into the dough.
Cover with greased cling film or a damp towel again, and allow the dough to rise again for an additional 1-2 hours. When the dough is almost completely risen, preheat your oven to 350 degrees F (175 degrees C).
Bake for 20 minutes, then cover with aluminum foil and bake for an additional 15-20 minutes or until the internal temperature of the bread is 190 degrees F (88 degrees C). Remove from the oven and transfer out of the loaf pan to a wire cooling rack. Allow to cool completely before serving. Slice and enjoy!
*Optional, you can rub the crust with butter before it cools if desired.
Last Updated: April 1st, 2017
This perfect whole wheat sandwich bread is easier than you think!
- 1 1/4 cup lukewarm water (1 portion of 2 Tbsp for dissolving the yeast)
- 3 tsp active yeast
- 1/4 cup safflower oil (or vegetable oil)
- 1/4 cup molasses
- 3 1/2 cup whole wheat flour
- 1/4 cup nonfat dried milk
- 1 tsp salt
In your stand mixer bowl, dissolve the yeast in 2 Tbsp of the lukewarm water for 3-5 minutes. Once dissolved, add all of the remaining ingredients and mix thoroughly.
With the dough hook attachment, knead the dough for 6-8 minutes then turn into a lightly greased bowl. Cover with greased cling wrap or a damp towel and allow to rise for 1-2 hours.
Once the dough has roughly doubled in size, punch down the dough approximately half way and turn out onto a lightly floured surface (the dough will be relatively wet and sticky). Be careful not to work too much flour into the dough, just dust the dough with the flour enough so that is no longer tacky to the touch.
Shape into a log or loaf to fit your loaf pan (8 1/2 x 4 1/2 inches) then transfer into your lightly greased loaf pan. Cover loosely with your greased cling film or damp towel and allow to rise for an additional 1-2 hours.
When the dough is almost done rising, preheat your oven to 350 degrees F (175 degrees C). Bake for 20 minutes (I usually rotate halfway for even cooking), then cover with aluminum foil and continue to bake for an additional 15-20 minutes or until the internal temperature is 190 degrees F (88 degrees C).
Remove from the oven and transfer the baked whole wheat loaf to a wire cooling rack to cool completely before serving. (optional, you can rub the crust with butter before it cools if desired)