Whole Wheat Sandwich Bread

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Whole Wheat Sandwich Bread

star rating (24) rate this recipe »
Published prior to 2008

This soft, moist bread is perfect for toast or sandwiches. AND it's packed with healthy fiber!

1 1/2 cups (12 ounces) lukewarm water*
2 tablespoons (1 ounce) butter or vegetable oil
1 1/2 teaspoons salt
2 tablespoons (1 1/4 ounces) sugar
1/2 cup (2 1/2 ounces) Baker's Special Dry Milk or nonfat dry milk
2 1/2 cups (10 1/2 ounces) King Arthur 100% Organic White Whole Wheat Flour or Whole Wheat Flour
1 cup (4 1/2 ounces) Hi-maize® Natural Fiber; or substitute whole wheat flour for the Hi-maize
2 teaspoons instant yeast

*Reduce the water by 2 tablespoons if you're baking this bread in the summer, when there's more humidity in the air.

Combine all of the ingredients, and mix and knead—by hand, mixer, or bread machine—until you've made a smooth, fairly stiff (but not dry) dough. Place it in a lightly greased bowl, cover the bowl, and allow it to rise for 60 to 90 minutes, until it's expanded a bit. It won't have doubled in size, but should feel puffy when you squeeze it.

Lightly grease a 9" x 5" loaf pan. Gently shape the dough into a smooth log; there's no need to punch it down, just stretch and round it to fit into the pan. Place it in the pan, smooth side up, cover the pan, and allow the loaf to rise for about 30 to 45 minutes, till it crowns over the rim of the pan by an inch or so. Towards the end of the rising time, preheat the oven to 375°F.

Bake the bread for 35 to 40 minutes, until the center registers 190°F on an instant-read thermometer. Remove it from the oven, and turn it out of the pan onto a rack. Allow the bread to cool completely before slicing. Yield: 1 loaf.


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  • star rating 04/20/2015
  • mrmoran from KAF Community
  • Good basic whole wheat sandwich loaf, although I think I prefer the "100% Whole Wheat Sandwich Bread," which uses real milk in addition to the dry milk powder, as well as orange juice and instant mashed potato flakes. To me, the latter is the fuller-flavored of the two.
  • star rating 01/25/2015
  • lambentdream from KAF Community
  • This recipe was very easy to make! Although it is not as light and fluffy as store-bought wheat bread, I like that better. Store-bought wheat bread is so airy it often is too difficult to spread thick spreads on it like crunchy peanut butter or cold cream cheese without tearing the bread. This has a dense crumb as expected from wheat breads, but it is not so dense as to be heavy. Instead of extra whole wheat flour, I used bread flour for the high-maize flour. I did not have nonfat dry milk powder on hand, so I subbed half the water for milk and added about 1 ounce of vital wheat gluten. Because of the reduction in dry ingredients, I did not add all the milk/water, which was good because the dough was a bit wet. I did not have a bread machine so I mixed it and kneaded it by hand. It came together very easily and although just a bit wet, it did not cling to my hands when kneading. After proofing, it more than doubled in size and had a delicious aroma already. I punched it down and kneaded it, then put it in the loaf-pan. Re-reading the recipe, I saw it said not to punch it down and I was apprehensive whether my actions would cause the bread not to rise. Luckily, the bread still rose and after baking (I tented the top with foil for 35 minutes and then took off the foil in the last 10 minutes for the top to brown), it came out very nice. This is an easy, healthy wheat recipe that I will return to again and again!
  • star rating 01/12/2015
  • Charlenelim from KAF Community
  • Easy to bake, tastes good, nice texture, didn't rise as much as expected, but enough for a good quality sandwich bread
  • star rating 11/03/2014
  • from
  • star rating 09/11/2014
  • nearoffutt from Boring, barren, flatlands of central Nebraska
  • Easy to make in my bread machine. I tried and liked King Arthur flour for bread after I learn about the bleaching and bromating flour. My first two loafs by hand and in the oven took too long waiting around so I bought the bread machine. I proof the yeast with the dry milk, sugar, yeast and 115 degrees water right in the bread machine while doing dishes, so 20 minutes. This is not soft and fluffy like the food-like substance sold as bread in stores. This tastes better and is better for you. I used unsalted butter and measure VERY carefully. When cool, I slice the whole loaf and freeze 3/4 into individual slices and store in a canister in the freeze. My wife and I don't use it fast enough so it molds. This lasts us two weeks, MOL.
  • star rating 08/04/2014
  • NewToBaking from Knoxville, TN
  • Another take on the Whole Wheat Sandwich Bread recipe: 1.) Use active yeast (not instant yeast). 2.) Substitute 1 cup KA all purpose white flour for the hi-maze fiber or whole wheat. And use KA white whole wheat flour, not KA whole wheat flour for the 2 & 1/2 cups of flour. 3.) Use whole grain improver for the flour. 4.) Add 1/2 teaspoon of diastatic malt powder. 5.) Use butter, not vegetable oil. 6.) The first mix is done by hand in the kitchen aid mixer bowl. Holding back on the recommended water, unless needed. And let it rest 10 to 15 minutes. 7.) Knead in the Kitchen Aid mixer (speed 2) or knead by hand. The combination of the whole grain improver and the malt powder seemed to make both rises faster. I ended up with a nice and high loaf of bread.
  • star rating 04/13/2014
  • Tracy from Calgary
  • Awesome recipe. I don't have a lot of baking experience but this came out perfect! :)
  • star rating 01/21/2013
  • from
  • star rating 07/06/2012
  • truegentlemanhere from KAF Community
  • Hello I apologize I haven't tried this yet, I am looking please for a recommendation on what to use instead of the dry milk. Is there something else that can be used in place of that or is that essential for this bread to work out? Thank you have a good one :)
  • star rating 06/26/2012
  • Michelle in CT from KAF Community
  • This bread was a big hit with my family. I've made it twice recently, and have my 3rd loaf in the oven. It's fantastic sandwich bread. I use a stand mixer and bake in a Pyrex glass pan. The only issue I've had is the dough being very sticky. I don't have an instant thermometer, so have just baked for 40 minutes, and it's been perfect!
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