Whole Wheat Sandwich Bread

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Whole Wheat Sandwich Bread

star rating (14) 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.

Reviews

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  • star rating 04/25/2012
  • lrseiller from KAF Community
  • This recipe is just the best ever whole wheat sandwich bread. We love it. I have looked a long time for a recipe like this and it's soooo easy, too.
  • star rating 06/23/2011
  • maria5310 from KAF Community
  • I love this bread. A couple of days ago I made it, but instead of adding 12oz of water as the recipe says, I added 12oz of grated raw zucchini and adjuste the water accordingly to get a good dough consistency. What a discovery! THe bread raised very well; indeed I used a 9" x 4.5" pan and the loaf came up beautifully (I guess less dense than if you use an smaller pan). Will definitely make again!
  • star rating 05/10/2011
  • Goat Girl from KAF Community
  • This has an excellent texture and is beautiful to look at. I had not baked for awhile and was absolutely delighted with the end result.
  • star rating 03/12/2011
  • crapsterpregont from KAF Community
  • Turned out just as great as billed. I used the white whole wheat flour and it was remarkably light. I bet it could tolerate extra bran or flax.
  • star rating 01/08/2011
  • lisaekh from KAF Community
  • I finally found a recipe for sandwich bread! I made this with all whole wheat flour, and added a tablespoon of vital wheat gluten - it turned out fantastic! My pans are dark colored, so I reduced the baking temperature by 25 degrees. My bread rose like crazy (I think it might have MORE than doubled), but I mixed and let it rise in my bread machine which tends to be very warm. I have never had a bread result like this - nice sized bubbles throughout the loaf, with a slightly chewy texture. Not at all dry or crumbly, and the crust tastes great. I normally HATE the ends of baked goods, but didn't mind eating these at all. The loaf felt much lighter than any other wheat bread I've made, and the top was also slightly soft. Perfect for making sandwiches with - I will never have to buy a loaf of sandwich bread from the store again! The only thing I'm going to do next time is use my 8 x 4 inch loaf pan to get a slightly taller and more narrow loaf to fit better in our lunch boxes.
  • star rating 01/05/2011
  • BigLou80 from KAF Community
  • While not exactly what I was hoping for in terms of light and airy like store bought bread its not overly dense and certainly worth making again. I used approx 90% wheat (KA white whole wheat and some stone ground I had around) and 10% KA bread flour. I also used maple syrup instead of the sugar which was fine because its dry here and the extra moisture helped.
  • star rating 10/30/2010
  • BobCleary from KAF Community
  • I would have liked this to be a little fluffier inside. Could a little bit of bread flour have made a difference? And I might tent next time as someone else suggested. By the end of the baking time, the crust was as browned as I dared make it, and the internal temperature was only 184. Any other suggestions for me?
    Yes, you could add some regular All-Purpose flour to this recipe to make it slightly fluffier. I would start by replacing 1 cup of WW flour with 1 cup AP flour. Tenting the loaf with tin-foil will certainly help prevent the crust from becoming overly brown. Please feel free to call us at 802-649-3717 to troubleshoot any problems! kelsey@KAF
  • 10/16/2010
  • valeriestaudt from KAF Community
  • I made this bread today and it came out very dense and hardly rose at all (the picture doesnt look as dense as mine). I used rapid rise yeast and didn't use the hi-maze. Could that have been the problem?
    How do you measure your flour? Too much flour will result in dense, low volume bread. Here is how we recommend measuring flour: http://www.kingarthurflour.com/recipe/measuring-flour.html The yeast should not have been a problem. kelsey@KAF
  • star rating 12/29/2009
  • Ruth from upstate NY
  • This makes a soft loaf that is good for sandwiches and toast. I don't use the foil because I like the top to get really brown. Also, I subbed 2 Tbs. of canola oil for all that butter. (Way too much if you're watching your cholesterol). I find it amusing that this loaf makes 18 servings. I'm making fairly thin slices and my standard loaf pan isn't long enough for 18 slices. Maybe 12 or 13 at the most. I've made this with White Whole Wheat and regular Whole Wheat KAF and both ways are fine.
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