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Easy Whole Wheat Sandwich Bread

This Easy Whole Wheat Sandwich Bread is the perfect simple whole wheat bread recipe that's delicious and hearty and easy for beginners!
Course Baking, Bread
Cuisine American, Canadian, Western
Keyword Easy Whole Wheat Bread, Whole Wheat Sandwich Bread
Prep Time 40 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours
Servings 20 slices
Calories 140kcal
Author Chrissie (thebusybaker.ca)

Ingredients

  • 2 1/4 cups lukewarm water
  • 1 tablespoon instant yeast (or use active dry yeast)
  • 2 tablespoons honey or other vegan honey substitute
  • 3 cups all purpose flour
  • 3 cups whole wheat flour
  • 1 teaspoon salt

Egg Wash (optional):

  • 1 egg
  • 1 tablespoon water
US Customary - Metric

Instructions

  • Add the water, yeast and honey to the bowl of your stand mixer and mix with a fork just until the yeast is moistened and the honey is dissolved. If making by hand, use a large mixing bowl.
  • Let sit for about 4-5 minutes.
  • Add the all purpose flour and the whole wheat flour to the bowl of the stand mixer on top of the water and yeast mixture and then add the salt.
  • Turn the mixer on low speed and mix until a soft dough forms. If mixing by hand, use a wooden spoon to combine the ingredients until a rough dough forms.
  • If you're using a stand mixer, let the dough rest for about 15 minutes before you set the mixer to knead the dough. If making by hand, form the dough until the flour almost disappears and let the dough rest in the bowl for about 20 minutes before kneading.
  • Let the mixer knead the dough for about 4 minutes. The dough should have formed a soft ball and the sides of the bow should be clean. Only if the dough is too wet and sticking to the side of the bowl, add a tablespoon or two more flour as it kneads. If kneading by hand, knead the dough for about 8 to 10 minutes, adding as little flour as possible to prevent the dough from sticking (a few tablespoons of flour is ok).
  • Shape the dough with your hands into a ball and place it back into the bowl (oil the bowl, if you wish). Cover the bowl with plastic wrap and let rise for 90 minutes in a warm, draft-free place.
  • Grease 2 loaf pans with butter or a high-quality non-stick baking spray.
  • After the dough rises, punch it down and turn it out onto a floured work surface and divide it in half.
  • Roll each piece of dough into a ball with your hands, eventually shaping it into an oblong round shape following the steps below:
    1. Shape the dough into a rectangle (with the short end about the same length as the long side of your loaf pan).
    2. Fold one short end into the middle and press with your fingers to seal. Fold the other short end into middle and press with your fingers to seal.
    3. Pinch the sides and pull them in slightly.
    4. Flip the whole thing over and tuck the ends under again.
  • Place each shaped loaf into one of the greased loaf pans and cover the pans with a clean kitchen towel.
  • Let them rise again in a warm, draft-free place for about 25 minutes.
  • Preheat your oven to 400 degrees Fahrenheit.
  • Whisk together the egg and water to make the egg wash (if using).
  • Brush the egg wash over the tops of the loaves and bake at 400 degrees Fahrenheit for about 25-30 minutes until the tops of the loaves are a deep golden brown colour.
  • After baking, remove the loaves from the pans and place the loaves on a wire rack to cool completely.
  • Slice after the loaves have cooled completely to room temperature and use to make your favourite sandwiches or serve alongside soups or stews.

Notes

Store each loaf of bread in a plastic bag or airtight container to keep fresh. 
This bread freezes well in a plastic bag for up to one month.
After punching down the dough after the first rise, flour your work surface and let the dough rest on the work surface in a ball for about 5-10 minutes. This will allow the gluten in the dough to relax, and it'll make the dough SO much softer and easier to shape! It's a simple trick that works every time!

To shape the loaf perfectly for sandwiches, follow these steps:

  1. After letting it rest, shape the dough into a rectangle (with the short end about the same length as the long side of your loaf pan).
  2. Fold one short end into the middle and press with your fingers to seal. 
  3. Fold the other short end into middle and press with your fingers to seal.
  4. Pinch the sides and pull them in slightly.
  5. Flip the whole thing over and tuck the ends under again.
  6. Place the loaf into the greased loaf pan and let rise a second time. 

Nutrition

Serving: 1slice | Calories: 140kcal | Carbohydrates: 29g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 120mg | Potassium: 90mg | Fiber: 2g | Sugar: 2g | Vitamin A: 12IU | Calcium: 10mg | Iron: 2mg