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Whole Wheat Sandwich Bread

Whole wheat sandwich bread is another type of brown bread. Like the classic sandwich bread, it is also perfect for sandwiches, grilled cheese sandwiches, toast and French toast. It is enriched with butter, milk and honey for soft, chewy crumb and barely firm deep golden brown crust. It’s nutty flavor is complemented with the sweetness of honey and creamy butter taste.



  • Oven - Preheat to 350⁰F
  • Stand Mixer with Dough Hook
  • 8 ½ by 4 ½ Loaf Pan - Greased
  • Large Glass Bowl - Greased
  • Medium Glass Bowl
  • Digital Kitchen Scale



  • Servings: 3
  • Cooking Time: 35M
  • Total Time: 35M
  • Difficulty: Easy 


INGREDIENTS: (All measurements are by weight except TBS and tsp.)

  • 9 oz bread flour
  • 4½ oz whole-wheat flour
  • ⅗ oz instant nonfat dry milk
  • 2½ tspsinstant or rapid-rise yeast
  • 1½ tsps salt
  • 6 oz whole milk
  • 2 oz water
  • 2 oz unsalted butter, melted
  • 1½ oz honey




In a stand mixer bowl, whisk flour, dry milk, yeast, and salt. In a medium glass bowl, whisk whole milk, water, butter and honey. Set the stand mixer with a dough hook on low. Mix by adding slowly the milk mixture into the into dry ingredients until flour is fully incorporated for about 2 minutes.


Knead on medium-low for 8 minutes or until dough is smooth and elastic and does not stick on the side of the mixing bowl.


Transfer the dough on a kneading board lightly dusted with flour. Knead by hand for 30 seconds using stretch and fold method until dough is smooth and can formed into a ball.


Place the dough into a lightly greased large glass bowl seam side down, cover the bowl with plastic wrap. Let rise for 1 ½ to 2 hours or until nearly doubled in size.


Press down the dough to deflate large air bubbles. On a lightly floured surface, press and stretch dough to 8 by 6 inch rectangle. Roll dough into a tight cylinder (roll away from you, tucking as you go) and press seam to seal the dough.


Transfer dough into a greased pan seam side down, pressing gently into each corner. Cover the pan loosely with greased plastic wrap and let rise for 1 to 1 ½ hours or until the dough rises 1 inch above the tip of the pan.


Bake for 35 to 40 minutes at 350⁰F or until deep golden brown in color. Remove loaf from the oven, lightly brush with melted butter the top of the hot loaf for a softer crust, if desired. Allow the bread to cool completely before slicing.

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