Baking Great Bread at HomeA Softer, Sweeter Whole Grain Loaf
BeginnerWhite Whole Wheat SandwichBread
by Henry Hunter Jr.
All the nutrition of whole wheat, none of the heaviness.
Rise Time
3-3.5 hours
Bake Time
35-40 minutes
Yield
1 loaf (about 12 slices)
Perfection is not required
"Great bread isn't about perfect technique—it's about understanding the dough."— Henry Hunter Jr.
Authentic Bread Flavor
White whole wheat flour comes from white wheat berries instead of red, giving you a milder, slightly sweeter flavor while keeping all the fiber and nutrients. This soft, fluffy loaf is perfect for sandwiches, toast, or just slathered with butter. Your family won't believe it's 100% whole grain.
Equipment Needed
Ingredients
Dough
Pro Tip
White whole wheat flour behaves differently than red whole wheat. It absorbs liquid more slowly, so resist adding extra flour during . The dough should feel slightly tacky but not sticky.
Day 1
Hydrate the Flour
25 minutes
Whole wheat flour needs time to absorb water. This rest period () softens the bran and makes the dough easier to work with.
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Combine wet ingredients
In your stand mixer bowl, whisk together warm water, honey, and dry milk powder until dissolved.
Add flour
Add the white whole wheat flour and mix on low speed until no dry flour remains, about 2 minutes. The dough will look shaggy.
Rest
Cover the bowl and let it sit for 20 minutes. This is your .
20 minutes
Let the flour hydrate before continuing
Pro Tip
Don't skip the rest. Whole wheat flour transforms dramatically when given time to hydrate.
Precise Timers
Use these interactive timers to track your stages.
Autolyse Rest
Day 1
Mix and Knead
10-12 minutes
Now we add the remaining ingredients and develop the dough structure.
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Add yeast and salt
Sprinkle the and salt over the rested dough.
Add butter
Drop in the softened butter pieces.
Knead
Using the dough hook, mix on medium-low speed for 8-10 minutes. The dough will come together and become smooth but will never look as silky as white bread dough. That's normal. See .
Check the dough
It should feel slightly tacky, pull away from the bowl sides, and pass a basic (you can stretch a small piece thin enough to see light through it, though it may tear slightly).
Pro Tip
Whole wheat dough feels denser than white bread dough. If it seems too stiff, add 1 tablespoon of water at a time.
Precise Timers
Use these interactive timers to track your stages.
Kneading
Day 1
Bulk Rise
1-1.5 hours
The first rise develops flavor and structure through .
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Shape into a ball
Lightly oil a large bowl. Shape the dough into a ball and place it seam-side down in the bowl.
Cover
Cover with plastic wrap or a damp towel.
Rise
Let rise in a warm spot (75-80°F) until doubled in size, about 1-1.5 hours.
1-1.5 hours
Dough should double in size
Pro Tip
Whole wheat rises slower than white bread. Don't rush it. The dough is ready when you can poke it with a floured finger and the indent slowly springs back about halfway.
Precise Timers
Use these interactive timers to track your stages.
Bulk Rise Check
Day 1
Final Rise (Proof)
45-60 minutes
The second rise brings the loaf to its final height through .
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Cover
Loosely cover the pan with plastic wrap or a damp towel.
Rise
Let rise until the dough crowns about ¾ inch above the rim of the pan. This takes 45-60 minutes at room temperature.
Preheat
About 20 minutes before baking, preheat your oven to 375°F (190°C).
45-60 minutes
Dough should rise above pan rim
Pro Tip
Press the side of the risen dough gently with a floured finger. If the indent springs back slowly and partially, it's ready. If it springs back quickly, give it more time. If it doesn't spring back at all, it's slightly overproofed but still bakeable.
Precise Timers
Use these interactive timers to track your stages.
Final Rise Check
Preheat Oven
Shaping
Shaping Options
Choose your preferred loaf shape based on your needs.
Standard Sandwich Loaf
Classic loaf pan shape, perfect for even slices.
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Pat dough into rectangle
Shape the dough into an 8x12-inch rectangle.
Roll from short end
Roll tightly from the short end to build .
Pinch seam
Pinch the seam to seal.
Place in pan
Place seam-side down in greased 9x5-inch loaf pan.
Braided Loaf
A beautiful presentation for special occasions.
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Divide dough
Divide dough into 3 equal pieces using a .
Roll into ropes
Roll each piece into a 12-inch rope.
Braid loosely
Braid the ropes together, tucking ends under.
Place on sheet
Place on a parchment-lined baking sheet (not in loaf pan).
Proof Test: The : Press the side of the risen dough gently with a floured finger. If the indent springs back slowly and partially, it's ready. If it springs back quickly, give it more time. If it doesn't spring back at all, it's slightly overproofed but still bakeable.
The Final Step
Baking Methods
Choose based on your equipment and desired .
The classic method for perfect sandwich slices.
Equipment: 9x5-inch loaf pan
Grease pan
Grease the loaf pan with butter or nonstick spray.
Add dough
Place shaped dough seam-side down in the pan.
Bake as directed
Bake at 375°F for 35-40 minutes until internal temp reaches 190-195°F. Use an to check.
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Troubleshooting
Baker's Notes
Common questions and solutions for perfect results
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