100 Percent Whole Wheat Sandwich Bread Recipe

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Photo by Fotolia/Jiri Hera
This 100 Percent Whole Wheat Sandwich Bread Recipe makes an easy to make bread that is a great choice for any meal.
Prep 15 minutes from master recipe, bake loaves for 50 to 60 minutes DURATION
Bake loaves for 50 to 60 minutes COOK TIME
Prep 15 minutes from master recipe PREP TIME
Makes 3 1 1/2 pound loaves. SERVINGS


  • Creating delicious wheat bread is easy using this 100 Percent Whole Wheat Sandwich Bread Recipe made from a refrigerated bread dough technique.

    100 Percent Whole-Wheat Sandwich Bread Recipe

    Whole wheat flour has a nutty, slightly bitter flavor, and it caramelizes easily, yielding a rich, brown loaf. Milk and honey are tenderizers, and their sweetness complements the bitter notes. Although we’ve showcased a loaf-pan method here, this dough also makes lovely free-form loaves on a baking stone.

    1 1/2 tbsp granulated yeast (1 1/2 packets)
    1 tbsp plus 1 tsp salt
    1/2 cup honey
    5 tbsp neutral-flavored oil, plus more for greasing the pan
    1 1/2 cups lukewarm milk
    1 1/2 cups lukewarm water
    6 2/3 cups whole wheat flour


  • • Mix the yeast, salt, honey, oil, milk and water in a 5-quart bowl or other container. • Mix in the flour using a spoon, high-capacity food processor with dough attachment, or a heavy-duty stand mixer with dough hook. • Cover loosely, and allow to rest at room temperature until the dough rises and collapses (or flattens on top); about 2 to 3 hours. • The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next several days. • On baking day, lightly grease a 9-by-4-by-3-inch loaf pan. Using wet hands, scoop out a 1 1/2 pound (cantaloupe-sized) hunk of dough. Keeping your hands wet (it’ll be sticky!), quickly shape it into a ball following the method in Step 5 of The Master Recipe (see above). • Drop the loaf into the prepared pan. You’ll want enough dough to fill the pan slightly more than half-full. • Allow the dough to rest for 1 hour and 40 minutes. Flour the top of the loaf and slash, using the tip of a serrated bread knife. • 5 minutes before baking time, preheat the oven to 350 degrees, with an empty broiler tray on another shelf. • Place the loaf in the center of the oven. Pour 1 cup of hot water into the broiler tray and quickly close the door. Bake for 50 to 60 minutes, or until deeply browned and firm. • Allow to cool completely before slicing in order to cut reasonable sandwich slices. Makes 3 1 1/2 pound loaves. Highly Recommended by the MOTHER EARTH NEWS editors: Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoë François (Thomas Dunne Books, an imprint of St. Martin’s Press, LLC, Copyright 2007). The MOTHER EARTH NEWS editors whole-heartedly offer a big fat stamp of approval to this incredible cookbook, which proves hands-down that there is enough time in life for baking, and that baking at home can save you hundreds every year. The recipes reprinted here give you just a taste of the numerous treats you’ll be able to create — deftly! — by mastering one simple technique. Check it out for all kinds of troubleshooting tips and many more mouthwatering recipes (Almond Cream Pastry, Chocolate-Raisin Babka or Homemade Beignets, anyone?).
    Find the Master Boule Bread Recipe used in this recipe here: Master Boule Bread Recipe.
    Read about the five minute homemade bread recipe here: Five Minutes a Day for Fresh-Baked Bread.

This 100 Percent Whole Wheat Sandwich Bread Recipe uses an easy no-kneed refrigerated bread dough that can be used for a variety of different recipes.