King Arthur's 100% Whole Wheat Sandwich Bread

star rating (55) rate this recipe »
dairy free, whole grain
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 9" x 5" loaf

Recipe photo

This 100% whole wheat loaf is moist, tender, AND high-rising. Subtly studded with seeds and nuts, it makes wonderfully flavorful toast and sandwiches.

King Arthur's 100% Whole Wheat Sandwich Bread

star rating (55) rate this recipe »
dairy free, whole grain
Hands-on time:
Baking time:
Total time:
Yield: 9" x 5" loaf
Published: 10/12/2010

Ingredients

Directions

1) To prepare the dough: Combine all of the ingredients, and mix them till you have a shaggy dough.

2) Let the dough rest, covered, for 20 minutes, then knead until fairly smooth.

3) Allow the dough to rise, covered, for 1 to 2 hours, or until it's puffy and nearly doubled in bulk.

4) Gently deflate the dough, shape it into a log, and place it in a lightly greased 9" x 5" bread pan.

5) Cover the pan with lightly greased plastic wrap (or a clear shower cap), and allow it to rise for 1 to 2 hours, till it's crowned about 1" to 2" over the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.

6) Bake the bread for 40 to 45 minutes, tenting it lightly with aluminum foil for the final 20 minutes of baking. The bread should be golden brown, and its interior should register 195°F to 205°F on an instant-read thermometer inserted into its center.

7) Remove it from the oven, and after 5 minutes turn it out of the pan onto a rack to cool.

Yield: 1 loaf.

Reviews

1 23456  All  
  • 04/29/2015
  • Dina Sheta from
  • star rating 03/20/2015
  • Wendy from SC
  • My children love the bread. I on the other hand need to improve it. It was dry. Overall for my first attempt it went well.
    We'd love to help you troubleshoot this recipe at the Baker's Hotline: 855-371-2253. Barb@KAF
  • star rating 02/19/2015
  • Gisele from Boulder, CO
  • I made this for the first time today, LOVE this bread! I didn't have your bread improver on hand (though I ordered it today), just used some gluten that I had in the cupboard, and it makes a nice soft bread, slightly nutty flavor, with good rise. I look forward to making this again, very easy with a mixmaster.
  • star rating 02/07/2015
  • LeBlanc from Colorado
  • My whole Family Loves this recipe its so easy with my Kitchen aid mixer but I don't think it would be hard just by hand. Soon to find out ! my family without the mixer want to learn to make it. LOVE ! LOVE ! IT Love this site! THANK YOU. Oh took me less than half the time to rise it here in Colo. using rapid rise yeast.
  • star rating 02/01/2015
  • Jamie from Indiana
  • I made this bread exactly as written using honey but no optional bread enhancer as I did not have that item. Rising time was 1 1/2 hours for each rise. The bread turned out perfect!! I will make this again and again!!
  • star rating 12/29/2014
  • Porter44 from KAF Community
  • The few times I've made this with store bought flour it was ok, but 80% of the time I make this with flour that I grind with my kitchen-aid immediately before starting the recipe and then it's the best bread I've ever had. I've mostly been off of sliced bread for a few years, but this recipe put the nail in the coffin for store bought sliced bread. I make at least one loaf per week and my wife takes it every day to work for sandwiches and I just eat it with butter or cheese every morning. You've never had a lighter fluffier whole wheat bread.
  • star rating 12/08/2014
  • Kari from Arlington, VA
  • Avoid this recipe and save yourself the disappointment of being stuck with two loaves of dry, crumbly, bread that didn't rise properly. We're sorry to hear you had trouble with this recipe! As you mix the dough, if it seems stiff or hard to work with, add more water to adjust the consistency. Extra water will compensate for all the fault you cited- it just takes a bit of practice. Give our Baker's Hotline a call at 1-855-371-2253 for some more hints. Happy baking- and please try again! Laurie@ KAF
  • star rating 11/17/2014
  • Santiago Stephe from KAF Community
  • It's delicious and perfect in the machine. First of all, I have a Sunbeam 5891 bread maker. I recommend putting the ingredients, as listed, in the machine, but put the salt with the liquid and the yeast last. I don't bother waiting for the fruit/nut signal for nuts and seeds. I find the kneading just helps chop them a bit more (I DO wait for fruit). I set it for whole grain, 1 1/2 lbs, and dark crust. Of course you'll have to check the dough ball during the kneading (second kneading if your machine has it) and adjust flour/water as needed. It's beautiful, rose as high as a regular 2 lb loaf, and tastes great. Highly recommended.
  • star rating 11/16/2014
  • Santiago Stephe from KAF Community
  • This is in my bread machine as of this minute. I ususally need to add flour and reduce water (for example, the 100% Whole Wheat Bread for the Bread Machine on this site takes 16 oz. flour and 1 c. water), but I put this in with the pound of flour and 1 1/6 c water, and had to add the water back to get the tackiness that the ball should have for my machine. I also added 2 Tbl gluten, instead of bread improver which I've never bought, and doesn't exist here, in Santiago de Chile. I'll post again when it comes out of the machine.
  • star rating 11/16/2014
  • benjamin35 from KAF Community
  • I love the taste of this bread. However, the first 2 loaves I made I did not have anything to help the gluten. I did end up getting some "vital wheat gluten" and I have gotten a better rise with this 3rd loaf. However, the top still looks "craggy" and it did not rise evenly. I am wondering if I need to add a little more water (since I used 2 tablespoons of the wheat gluten). I am using my stand mixer to do the kneading. How long should I let it knead? I gave it about 4 or 5 minutes and it still did not seem like a "fairly smooth" dough. Perhaps I am not letting it knead long enough? Any help would be greatly appreciated!
1 23456  All  
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