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Sally's Baking Addiction
https://sallysbakingaddiction.com/whole-wheat-bread
Whole Wheat Bread (Soft & Hearty) - Sally's Baking Addiction
You need just 8 simple ingredients to make this whole wheat sandwich bread. It's soft yet hearty and oh-so-flavorful, and store-bought sandwich bread just doesn't compare! You can use 100% whole wheat flour, or you can swap in some …

You need just 8 simple ingredients to make this whole wheat sandwich bread. It's soft yet hearty and oh-so-flavorful, and store-bought sandwich bread just doesn't compare! You can use 100% whole wheat flour, or you can swap in some bread flour for a taller, fluffier loaf. See recipe Notes for freezing and overnight instructions. You can also reference my Baking with Yeast Guide for answers to common yeast FAQs.
4.9/5 (1.3K)Total Time: 5 hr 10 minServings: 1
Directions
Directions
Step1In a large bowl or the bowl of your stand mixer, whisk the water, whole milk, and yeast together. Add the 2 cups (260g) flour and stir with a spatula or wooden spoon until a thick batter forms. Cover lightly and allo…
Step2Add the remaining dough ingredients including the honey, butter, lemon juice, remaining flour, and the salt. With a dough hook attachment, or using a spatula or wooden spoon (and some arm muscle!), b…
Step3Keep the dough in the mixer and beat for an additional 8–10 full minutes, or knead by hand on a lightly floured surface for 8–10 full minutes. (If you’re new to bread-baking, my How to Knead Dough video tutorial can hel…
Step4Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl and allow the dough to rise in a relatively warm environment for 1.5–2 hour…
Step5Grease a 9×5-inch loaf pan.
Step6When the dough is ready, punch it down to release the air. Lightly flour a work surface, your hands, and a rolling pin. Roll the dough out into a large rectangle, about 8×15 inches. It does not have to be perfect—in fact, it wi…
Step7Cover shaped loaf. Allow to rise until it’s about 1 inch above the top of the loaf pan, about 45–60 minutes.
Step8Adjust oven rack to a lower position and preheat oven to 350°F (177°C). It’s best to bake the bread towards the bottom of the oven so the top doesn’t burn.
Step9Optional oat topping: If you want to add the optional oat topping, add it right before baking the bread. With a pastry brush, brush the risen loaf with egg white, then sprinkle the oats on top.
Step10Bake for 36–40 minutes, or until golden brown on top. If you notice the top browning too quickly, loosely tent the pan with aluminum foil. (I usually add it around the 20-minute mark.) To test for doneness, if you …
Step11Cover leftover bread tightly and store at room temperature for up to 1 week
Ingredients
Ingredients
1 cupWater (warmed to about 110 F, 43 C)
⅓ cupWhole Milk (warmed to about 110 F, 43 C)
add teaspoonsInstant Yeast (or active dry, 1 standard packet)
2 cupsWhole Wheat Flour (spooned & leveled)
3 tablespoonsHoney
3 tablespoonsUnsalted Butter (softened to room temperature)
1 teaspoonFresh Lemon Juice (or apple cider vinegar)
add cupsWhole Wheat Flour (spooned & leveled, plus more as needed)
add teaspoonsSalt
1 Oat Topping (optional, beaten egg white + 1 Tablespoon whole oats)
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From sallysbakingaddiction.com
Recipe
Directions
Ingredients
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