All Whole-Wheat Sandwich Bread
- Total Time
- At least 3 hours, largely unattended
- Rating
- Notes
- Read community notes
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Ingredients
Yield:1 large loaf
- 3½cups whole-wheat flour, plus more as needed
- 2tablespoons vital gluten
- 2teaspoons salt
- 1½teaspoons instant yeast
- 1tablespoon sugar or honey, or more to taste
- 2tablespoons neutral oil, like grapeseed or corn, or softened butter, plus more for the bowl and the pan
- Scant 1⅓ cups cool milk, preferably whole or 2 percent (warm the milk to at least 70 degrees if you’re working by hand)
- All purpose flour for dusting and kneading as needed
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)
1791 calories; 22 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 6 grams polyunsaturated fat; 344 grams carbohydrates; 47 grams dietary fiber; 32 grams sugars; 81 grams protein; 1870 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Put the whole wheat flour and vital gluten in a food processor, add the salt and yeast, and process for 5 seconds. With the machine running, add the sweetener, the oil or butter, and most of the milk through the feed tube (you’ll need a little less milk if you’re using a liquid sweetener). Process for about 30 seconds, then remove the cover. The dough should be in a well-defined, barely sticky, easy-to-handle ball. If it’s too dry, add milk 1 tablespoon at a time and process for 5 or 10 seconds after each addition. If too wet, which is unlikely, add a tablespoon or two of flour and process briefly.
- Step 2
Use a little more of the oil to grease a large bowl. Shape the dough into a rough ball, place it in the bowl, and cover with plastic wrap or a damp towel. Let rise for at least 2 hours, until nearly doubled in bulk. Deflate the ball and shape it once again into a ball; let rest on a lightly floured surface for about 15 minutes, covered.
- Step 3
Using only enough white flour to keep the dough from sticking to your hands or the work surface, flatten it into a rectangle as described in the headnote; let it rest for a few minutes. Use the remaining oil or butter to grease an 8½ by 4½-inch loaf pan. Place the loaf in the pan, flattening the top of it with the back of your hand. Cover and let rest for 1 hour, or until the top of the dough is nearly level with the top of the pan.
- Step 4
Heat the oven to 350 degrees. Brush the top of the loaf lightly with water, then put in the oven. Bake for about 45 minutes, or until the bottom of the loaf sounds hollow when you tap it (it will fall easily from the loaf pan) or the internal temperature reads about 210 degrees. Remove the loaf from the pan and cool on a wire rack.
Private Notes
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Cooking Notes
faye49
I used 1 cup of bread flour and 2 1/2 cups whole wheat (both King Arthur Brand) and the bread was fantastic. It took 3 hours in a proof box at 75 degrees for the first rise and 1 1/2 hours for the second rise but definitely worth the time and when I preheated the oven I put a sheet pan in the bottom and threw in 1/2 cup of ice when I put the bread in for steam. Great flavor and none of the 'cardboard' texture whole wheat usually has.
jek
Made as directed, was unfortunately leaden.
betsy
I’m going to try and based on comments make it at least 2 tsp of yeast, 2 tablespoons of honey and do 2/3 wheat to white flour. And I’m going to let the bread machine do it…yes. I cheat. (Only to mix and rise…I always form, let rise again and bake in the bread pan). The additional gluten should help the texture. I’ll let you know how it does.
Andrea Swanson
I just made this bread and it is very good! I added about a 1/3 cup of sugar and made a round loaf which I baked in my round Pyrex bowl. I also used 25 grams of solid yeast, which is how yeast is sold in Spain. I'll try to paste a photo.....didn't work, sorry!
John Yearwood, Austin Tx
I added 1/4 cup Bob’s Red Mill gluten flour, suspecting my whole wheat would not produce enough gluten to trap the CO2 from yeast. I also used a stick of melted butter and a sprinkling of kosher salt. I started the yeast in a cup of warmed milk to which I’d added a tablespoon of sugar. When it was foamy, I stirred all this together with a fork then finished with flour dipped hands. I let rise for an hour then kneaded and let rise again. Good result.
Danielle
I just made this with 2tsp yeast and warm milk, mixed by hand, and proofed in the instant pot (bowl-in-pot, turned on ‘keep warm’ low for about 20-30 min, then turned off and kept the lid on to rise for about 90 min maybe?). It rose beautifully! I only have a smaller loaf pan so I cut some dough off and made mini cinnamon rolls so the rest of the dough would fit in the pan. It was soft like regular bread dough, I’ll definitely make it again! Oh and I added a little millet for crunchies.
betsy
I’m going to try and based on comments make it at least 2 tsp of yeast, 2 tablespoons of honey and do 2/3 wheat to white flour. And I’m going to let the bread machine do it…yes. I cheat. (Only to mix and rise…I always form, let rise again and bake in the bread pan). The additional gluten should help the texture. I’ll let you know how it does.
A.S.Horvath
After reading all the notes about the minimal rise of the dough, I decided to use a trick from the Instant Pot community and used my 3 qt on the 'keep warm' setting to proof the dough. I placed the dough in a greased metal bowl on top of a trivet in the pot, set the 'keep warm' temp to the middle temp setting and let it proof for 2 hrs. The dough behaved exactly as described in the recipe when done this way, and turned out really well!
Paige
Mine didn’t rise either. I thought that the warmth of food processor would work but I should have followed my gut and added yeast to warm milk. Will try again because I’m really bored.
Lynne Sagalyn
made as directed--was a disaster. the recipe, even when i read it, i feared was not right. Whether it was the temperature of the water or mix of ingredients, it is a poor recipe. not sure how much it was tested before being sent out to the world. A waste of scarce resources in this stay-at-home COVID-19 situation.
Mark
What the recipe (faithfully followed) produced was by no means a sandwich bread. Very dense; little if any rise. Banished. Adding injury to insult, I burned my forearm removing the pan from the oven. Can’t blame the recipe for that.
Buffy
Three hours and NO rise at all. I know it wasn’t my yeast as I made white bread at the same time. Disappointed.
jek
Made as directed, was unfortunately leaden.
faye49
I used 1 cup of bread flour and 2 1/2 cups whole wheat (both King Arthur Brand) and the bread was fantastic. It took 3 hours in a proof box at 75 degrees for the first rise and 1 1/2 hours for the second rise but definitely worth the time and when I preheated the oven I put a sheet pan in the bottom and threw in 1/2 cup of ice when I put the bread in for steam. Great flavor and none of the 'cardboard' texture whole wheat usually has.
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