Homemade Whole Wheat Bread for Sandwiches (No Machine)

Whole wheat bread is a grocery store aisle staple and a must-have for a lot of families when making a good (and sometimes day-altering) sandwich. Have you ever tried and failed to make whole wheat bread? Maybe it turned out too dense, didn’t rise, was as heavy as a brick, or the end product ended up too doughy? Don’t worry, a lot of home bakers and professional bakers have been there also.

My Homemade Whole Wheat Bread for Sandwiches, adapted from this great recipe I found at AmbitiousKitchen.com, follows a simple rule to a perfectly soft, fluffy wheat bread.

As a bonus — this delicious bread is also secretly healthier than regular bread. It’s made with flaxseed, which has omega 3 fatty acids, pumpkin seeds and oats, high in antioxidants, sunflower seeds that pack in vitamins and minerals, and wholemeal flour wheat, which is high in fiber.

Whole Wheat Flour vs. All-Purpose Flour

Wheat kernels are made up of three parts: bran, germ, and endosperm.

White flour is filtered, so only the endosperm, the starchy bit between the bran and germ, is the only part that is used. However, whole wheat flour is processed to include all three parts — making a bread full of vitamins and fibers and helps us feel full for longer.

What You Need To Make Whole Wheat Bread

Measuring Cups and Spoons
Mixing bowls
9×5 inch loaf pan

How To Make Homemade Whole Wheat Bread

One of the major benefits of making your whole wheat bread at home is knowing exactly what ingredients are included. Avoid any unnecessary additives by dodging the bread aisle and making whole wheat bread using the following instructions (and don’t forget to get the full recipe with measurements, on the page down below):

Combine all of your dry ingredients into a large bowl and mix with a wooden spoon until they are combined.
In a separate jug, stir together the milk, butter, and honey. Using either a microwave or a stovetop, heat this mixture until the butter has melted and the milk is slightly warmed.
Add the wet ingredients to the ball of the dry ingredients and mix until your dough has come together and forms a ball. I do this step by hand so I can feel what is going on with the dough.
Place the dough onto a well-floured surface and knead it with your hands for 8-10 minutes. You could also use the dough hook on an electric mixer to knead the dough at this stage.
Grease a large bowl with oil and place the dough inside. Cover with plastic wrap and a kitchen towel. Let the dough rise for around 90 minutes, or until it has doubled in size.
Shape the dough into a 9-inch long log and pinch the seams underneath. Place it into a greased 9×5-inch loaf pan. Cover the loaf with plastic wrap and a kitchen towel and allow it to rise again for 70-90 minutes or until the loaf has risen an inch above the rim. You will want to watch your dough to make sure it doesn’t rise too much, or it may deflate.
Carefully brush the top of the dough with egg wash and sprinkle a few more oats, sesame seeds, and poppy seeds on top of the dough to garnish.
Bake in a preheated 400°F (200°C) oven for 35-40 minutes, or until loaf is golden brown on top and the loaf sounds hollow when tapped.
Transfer the pan to a wire rack to cool for 10 minutes, then remove the bread from the pan and place on the wire rack to finish cooling for at least 2 hours. You will want to wait until it is properly cooled before cutting into it, though it is tempting. Otherwise, the texture will change.

Gemma’s Pro Chef Tips For Making Whole Wheat Bread

Store whole wheat flour in the fridge or freezer to keep it fresh for longer. Otherwise, the oils in it can go rancid.
Double the recipe to make 2 loaves: one for eating now while the other you put in the freezer for later.
Slice and freeze the loaf so you have bread ready for toast.
Add in different seeds for your crust!
Don’t use all whole wheat flour! You will have a very heavy loaf. Do a ratio of roughly 2 white flour to 1 whole wheat flour.

How To Store Homemade Whole Wheat Bread

Bread can be wrapped tightly and stored at room temperature for up to 3 days. However, this recipe freezes wonderfully and makes great toast! Before freezing, slice your loaf, so it is ready to pop into the toaster.

Make More Bread!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Homemade Whole Wheat Bread Recipe for Sandwiches

Perfect for toasting, for sandwiches, and definitely perfect with some Irish butter, you need to try my Homemade Whole Wheat Bread recipe.

Course Lunch

Cuisine American

Prep Time 25 minutes

Cook Time 35 minutes

Proofing 3 hours

Total Time 4 hours

Servings slices

Author Adapted from Ambitious Kitchen

Ingredients

2 cups (10oz/280g) all-purpose flour
3/4 cup (3¾oz/105g) whole wheat flour
1/3 cup (1oz/28g) old-fashioned rolled oats
2 tablespoons ground flaxseed
1 tablespoon pumpkin seeds
1 tablespoon sunflower seeds
1 tablespoon sesame seeds
1 teaspoon poppy seeds
1 teaspoon salt
1 ¾ teaspoons instant dried yeast
1 cup (8floz/240ml) whole milk
3 tablespoons (1½oz/43g) butter
2 tablespoons honey
egg wash to glaze
extra oats and seeds for topping

Instructions

In a large bowl add all of the dry ingredients (everything from white flour — yeast) and mix with a wooden spoon until combined.
In a separate jug, stir together the milk, butter and honey. Heat this mix until the butter has melted and the milk is warmed slightly. You can do this in the microwave or on the stovetop
Add the wet ingredients into the dry and mix with until your dough comes together and forms a ball. I like to do this step with my hands so you can feel what is going on with the dough.
Place dough onto a well-floured surface and knead the dough with your hands for roughly 8-10 minutes. Alternatively use the dough hook on your electric mixer to knead the dough.
Grease a large bowl lightly with some oil and place in the dough. Cover with plastic wrap (or a shower cap) and a kitchen towel and allow the dough to rise for about 90 minutes, or until doubled in size.
Next, grease a 9x5 inch loaf pan. After the dough has risen, shape into a 9-inch long log and pinch the seams underneath. Place in a prepared pan, seam side down.
Cover the loaf with plastic wrap and a kitchen towel and allow it to rise again for 70-90 minutes or until the loaf has risen an inch above the rim. Watch carefully because you don't want the dough to rise too much or it can deflate.
Preheat oven to 400°F (200°C). Carefully brush the top of the dough with egg wash. Sprinkle a few more oats, sesame seeds, and poppy seeds on top of the dough to garnish.
Bake for roughly 35-40 minutes or until loaf is golden brown on top and the loaf sounds hollow when tapped. Transfer pan to wire rack to cool for 10 minutes, then remove bread from pan and place on a wire rack to finish cooling for at least 2 hours. Do not cut the bread before it is completely cooled or the texture will change.
Bread should be wrapped tightly and stored at room temperature for up to 3 days. It also freezes very well and makes great toast.