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The Ultimate Soft & Fluffy Homemade Whole Wheat Sandwich Bread (Easy Recipe)

A close-up of a soft loaf of whole wheat bread, showing the light brown crumb texture.
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Bake a loaf of whole wheat bread that is soft and fluffy, avoiding the dense texture often associated with whole grains. This easy recipe is perfect for daily sandwiches and toast.

Ingredients

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  • 1 cup warm water (105°F to 115°F)
  • 2 1/4 teaspoons active dry yeast
  • 3 tablespoons honey
  • 1/4 cup vegetable oil or melted butter
  • 1 1/2 teaspoons salt
  • 1 1/2 cups whole wheat flour
  • 2 to 2 1/2 cups all-purpose flour (plus more for dusting)
  • 1 teaspoon vital wheat gluten (optional, for extra structure)

Instructions

  1. Activate the yeast: In a large bowl, combine the warm water and honey. Sprinkle the yeast over the top and let it sit for 5 to 10 minutes until foamy.
  2. Mix wet ingredients: Add the oil (or melted butter) and salt to the yeast mixture. Stir to combine.
  3. Combine flours: Add the whole wheat flour and vital wheat gluten (if using) to the wet ingredients. Mix until just combined.
  4. Add all-purpose flour: Gradually add the all-purpose flour, mixing until a shaggy dough forms.
  5. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 6 to 8 minutes until the dough is smooth and elastic. If you are using a stand mixer with a dough hook, mix on medium-low speed for 5 to 7 minutes. The dough should feel soft but not sticky.
  6. First rise: Lightly grease a large bowl. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
  7. Shape the loaf: Gently punch down the risen dough. Turn it out onto a lightly floured surface and shape it into a log. Place the dough seam-side down into a greased 9×5 inch loaf pan.
  8. Second rise: Cover the loaf pan loosely and let the dough rise again in a warm spot for 30 to 45 minutes, or until the dough has crested about 1 inch above the rim of the pan.
  9. Bake: Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise. Bake for 30 to 35 minutes, or until the top is golden brown and the internal temperature reaches 190°F (88°C).
  10. Cool: Remove the bread from the pan immediately and let it cool completely on a wire rack before slicing. This prevents the bottom crust from becoming soggy.

Notes

  • For a softer crumb, use white whole wheat flour instead of traditional whole wheat flour.
  • If you prefer a slightly sweeter loaf for toast, increase the honey to 1/4 cup.
  • This bread freezes well. Slice the cooled loaf and place parchment paper between slices before freezing in an airtight bag for up to 3 months.

Nutrition

Find it online: https://cravybite.link/easy-soft-fluffy-whole-wheat-bread-recipe/