First Time Visiting? Start Here!

Simple Whole Wheat Sandwich Bread – No Bread Machine Needed

A simple whole wheat sandwich bread tutorial that can be made without a bread maker. Save money on expensive whole wheat bread, and make your own!

Simple Whole Wheat Sandwich Bread

Back when I started this blog, I posted a recipe about homemade sandwich bread.  It was yummy, it was tasty, and it was full of white flour.  It worked for us. I was gifted a Wondermill from a friend, and we shifted to using more whole wheat flours in our cooking and baking. With the Wondermill, fresh and healthy whole wheat flour was right at my fingertips. While that was amazing, I also had to learn how to remake bread. Fortunately, I made all the mistakes so that you can learn to bake delicious and simple whole wheat sandwich bread.

Simple Whole Wheat Sandwich Bread

This simple whole wheat sandwich bread can be made for around $1-1.25 per loaf, depending on how you are sourcing your ingredients. If you compare that with legit whole wheat sandwich bread at the store, the savings can be huge! I have been known to make eight loaves of bread at a time and freezing the extras. This makes for more dishes, but then also keeps you from baking every week. We wrap the loaves in foil, and then put them in jumbo freezer bags. You can fit two loaves per bag. To thaw, keep in foil, and leave at room temperature for a few hours. Save that foil since it isn’t dirty. It works great as a pan liner when roasting veggies or cooking bacon.

Obviously, the possibilities with simple whole wheat sandwich bread are endless. It’s great for sandwiches (duuuuuuuuh), makes awesome French toast, is a key staple in grilled cheese, and is a wonderful base for toad in a hole. There are few things in life as joyful as bread still warm from the oven, especially with a smear of easy homemade strawberry jam.

Simple Whole Wheat Sandwich Bread

Aww, look at little Jack!

Simple Whole Wheat Sandwich Bread

As with any new skill, baking homemade bread can have a steep learning curve, especially whole wheat! Even after all these years of baking, I still have a few batches flop from time to time. I can point to the same two mistakes in about 99% of my “duds”. First, I rushed the process. I didn’t give the sponge or the dough time that they really need to create that perfect loaf of bread. Second, the temperature of my house is too cold. Some ovens have settings for rising bread, but my crappy range is not one of those. What works best for me is finding the warmest place in my house. In winter, my kitchen is one of the coolest places in the house, so my mixing bowl goes mobile as I seek the heat. The ideal place for rising bread is on the heat registers if your furnace is running, or in front of a fireplace. You can also put it in your oven with the light on and the heat off. In a pinch, I have turned the oven to the lowest setting and waited until the preheat was over. After about 10 minutes, I put the mixing bowl in there and close the door to take advantage of the extra heat.

Fragrance companies work hard to create products to make your home smell amazing. I will never understand spending money on “lilac fields” when the scent of fresh bread is one of the most alluring smells known to man. On baking day, the members of my house will circle the kitchen like gluten-crazed piranhas, just waiting for the first slice of fresh homemade bread.

Making this recipe or others?

Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sustainablecooks. I can't wait to see your take on it!

Simple Whole Wheat Sandwich Bread
Print
5 from 1 vote
Simple Whole Wheat Sandwich Bread
Prep Time
1 hr 30 mins
Cook Time
37 mins
Total Time
2 hrs 7 mins
 

A simple whole wheat sandwich bread recipe that can be made without a bread maker. 

Course: Baked Goods
Cuisine: American
Servings: 30 servings
Calories: 117 kcal
Author: Sarah - Sustainable Cooks
Ingredients
  • 2 cups hot water (~110 degrees)
  • 1 tbsp + 2 tsp active dry yeast (I use Bob's Red Mill)
  • 1/3 cup honey, preferably raw
  • 1 tsp sea salt
  • 1/3 cup olive oil
  • 1 cup bread flour (optional) I use King Arthur Bread Flour
  • 5 cups whole wheat flour, if purchasing buy "whole wheat pastry" flour
  • 5 tbsp vital wheat gluten
Instructions
  1. In the bowl of your stand mixer, combine the hot water and 1/3 cup honey. Stir to dissolve the honey. Add the yeast, and stir to combine. The yeast will not mix in to the water completely; you just want to whisk it around a bit. This will create the "sponge". Set aside for about 30 minutes, or until the yeast has activated and more than tripled in size.

    Simple Whole Wheat Sandwich Bread
  2. Add the salt, olive oil, vital wheat gluten, bread flour, and whole wheat flour to the sponge. If you want a 100% whole wheat dough, omit the King Arthur bread flour, and add another cup of whole wheat flour, plus an additional 2 tbsp of vital wheat gluten.

  3. Using the bread hook on your mixer, mix the dough at mix speed "2" until it clings to the hook and almost all the dough is off the sides of the bowl. If the dough seems "shaggy" or is still sticking to the bowl, slowly add more whole wheat flour 1/4 cup at a time.

  4. Add a drizzle of olive oil to the mixer bowl and place the dough in there, turning to coat. Cover the bowl with a wet rag, and set aside until the dough has doubled in size, about 1 hour. Rising time will depend on the temp in your house.

  5. Once the dough has doubled, use the bread hook and mix the dough again at mix speed "2" for about 30 seconds. Grease two 9x5 bread pans. I either melt a little butter and then brush it on the bottom and sides of the pan, or use my Misto with olive oil. Pay special attention to the corners of the pan.

    Simple Whole Wheat Sandwich Bread
  6. Remove the dough from the bowl, and break it in two equal chunks. I eyeball it to get the "equal" proportion. Flatten out one portion. 

    Simple Whole Wheat Sandwich Bread
  7. Like you're rolling a sleeping bag, take one side and roll it up, tucking the edges underneath it. Tuck the short edges underneath to fit the length of the bread pan. Let the dough rise until doubled in size. Rise time will depend on the temp of your house. In the winter, I like to put my bread pans on our heating registers.

    Simple Whole Wheat Sandwich Bread
  8. Preheat your oven to 350 degrees. Bake both loaves together for 35 minutes, or until the loaf makes a hollow sound if you "thump" it. 

  9. Remove the pans from the oven and let them cool in the pans on a wire rack for about 10 minutes. Then, flip over to remove the loaf. Quick like a bunny rabbit, flip the loaf over on the rack so that the top doesn't cave in. Allow to cool completely before storing. We always store the loaf we're currently eating in a bread bag. The others get wrapped in foil and then stored in a 1.5 gallon Ziploc in the freezer. Pro tip: save that foil after you’ve thawed out the bread. It’s not dirty, and makes great pan liners when roasting veggies.

    Simple Whole Wheat Sandwich Bread
Nutrition Facts
Simple Whole Wheat Sandwich Bread
Amount Per Serving
Calories 117
* Percent Daily Values are based on a 2000 calorie diet.

This post contains affiliate links and we may earn a commission at no additional cost to you if you click through and make a purchase. This allows me to continue to provide free content, and I only share products that I use and love myself. Thank you for your support!

A simple whole wheat sandwich bread tutorial that can be made without a bread maker. Save money on expensive whole wheat bread, and make your own!

Shop this Post:

(may include affiliate links)

Leave a Reply

Your email address will not be published. Required fields are marked *

28 comments on “Simple Whole Wheat Sandwich Bread – No Bread Machine Needed”

  1. Oh yum. Look at all of those beautiful loaves! And the beautiful kid too! How do you keep them? Do you freeze them? Plastic/zip lock bag it?

    • A combo of the two (from the post):

      Allow to cool completely before storing. We always store the loaf we’re currently eating in a bread bag (yes these things really do work). The others get wrapped in foil and then stored in a 1.5 gallon Ziploc.

      We can get 2 loaves in a 1.5 gallon bag.

  2. Wait, did you mean to say every 2-3 WEEKS? If not, how do you make 8 loaves of bread stretch for 3 months? Do you just not eat a lot of bread?

    That looks delicious, by the way. One of my absolute favorite “toys” is my bread machine. When I first got it (about 15 years ago) I was making a loaf every day. Oy! I had to eventually put the kibosh on that. My bread machine also churns butter, so we were REALLY in trouble! hahaha!

    • We used to eat a TON of bread until we went on the GF fast last July. After that, we slowed down our consumption. Also, we used to make Jack lunch to take to my aunt and uncle’s house, but now they provide that which means I’m not making a PB&J on the daily!

      Makes bread AND butter? Lord have mercy!

  3. Shut the front door! 30 min for yeast & roll up like a cinnamon roll! No wonder my bread turns out dense & kind of flat. Can’t wait to try these tips

  4. Question: Does “Quick like a bunny rabbit, flip the loaf over on the rack so that the top doesn’t cave in. Allow to cool completely before storing.” Mean flip it out and cool as is, upside down or turn it right side up?

    • So the part of the bread in the pan, let’s call that the butt. The part of the bread that rises from the top, let’s call that the head.

      You’d dump the loaf on to a cooling rack “head” down and then flip it over so that it cools on its butt.

      Clear as mud?

  5. I’ve used so many of your recipes, and they always turn out great! So far, my favorite is the hamburger buns! I haven’t quite been successful with baking bread with my whole wheat flour yet… and so far one of the biggest problems I run into is… cutting it without making it look like a horror movie. Can you give some tips? Thanks!

  6. Beautiful pictures of a beautiful boy! (Even if he is a less than willing model!)

  7. We go through some bread at our house!!! PB toast in the morning x3 and then sandwiches x2 for lunches. It seems like I buy 4 loaves of bread every time I go to the store. I only buy the 100% whole wheat so by the time it is done it can get pricey. And no I don’t eat any of this bread. Hubby and 2 girls eat it like it is going out of style. I

    I have made my own bread in the past and they like it but they only like it fresh out of the oven and don’t like it for sandwiches.. because it falls apart. Or hubby doesn’t have time to slice it for sandwiches in the morning.

    I need to make homemade as easy as store bought for my hubby and girls to use and eat. Which means it needs to be sliced and ready to go and not fall apart.

    After your loaves have cooled do you slice them all before you store/freeze them?

    Do you use one of those slicing dealies so you don’t have super huge slices?

    What do you do about cooking in the summer? I normally don’t use my oven in the summer because don’t want to heat up my house that I am paying to cool down 🙁

    I just want to try baking my own again so I don’t have to buy…

    I have tons of old bread sacks so I was going to use them to store the bread in.

  8. I feel ‘sarah-esque’ because I just scored two of those cast iron lodge bread pans at an outlet for 6.98 each! I had been making all my bread recipes in one of my dutch ovens (it makes everything better, I just inherited my dear MIL’s oval dutchie…call it the magic pot). So, it’s been 90 degrees for two weeks and I’ll be making lots of bread!

    Jack is getting HUGE! I found you last year and went through all the prev. posts so I feel like I watched him grow up!

    • Hold the phone…Lodge has an outlet? OMG, where are you? Stay right there, I’m on my way. I think I would spend all my grocery budget on cast iron if given the chance!

      How much do you love your dutchie? So amazing, right?

      Jack is huge and has an attitude to match! Sigh. Four year olds.

      • If I remember correctly there is a Lodge cast iron store in the Sevierville/Pigeon Forge/Gatlinburg area of Tennessee right next to Smoky Mountain Knife works. I don’t know if it’s an outlet or just a store but if you’re ever on this half of the continent it may be worth checking out!

  9. Sarah, I found the pans in a clearance section of a chef’s outlet in Michigan City, IN. (Wouldn’t it be great if there was a cast iron outlet!)

  10. Always on the lookout for good bread recipes. Thanks for sharing! And I will be trying those bread bags. Perfect!

  11. Could I use this recipe in my bread machine?

  12. Pingback: Meal plan for June 30th - July 6th - Frugal by Choice, Cheap by Necessity

  13. Just got a grinding attachment for my Kitchen Aid and am excited to get started. Do you use the hard white berries for your bread in this recipe for whole wheat sandwich bread?

  14. Pingback: Meal plan for February 9th - 15th - Frugal by Choice, Cheap by Necessity

  15. I have been trying to find a good sandwich bread bread and this one may just fit the bill!