Freshly baked Whole Wheat Sandwich Bread brings a comforting aroma that instantly makes any kitchen feel like home. Whether you’re preparing breakfast for the family or packing lunches for the week, this wholesome loaf has become a favorite among home bakers for its soft texture, hearty flavor, and reliable results. Its growing popularity comes from the perfect balance of homemade goodness and everyday convenience, making every sandwich taste a little more special.
Made with nutritious whole grains and packed with natural goodness, Whole Wheat Sandwich Bread is a healthier alternative to many store-bought loaves. It offers a satisfying bite while providing fiber and nutrients that fit well into a balanced lifestyle. The addition of crunchy seeds and nuts creates a rich texture that elevates each slice, making it just as enjoyable toasted with butter as it is layered with your favorite fillings.
Whole Wheat Sandwich Bread
| Prep Time | 35 mins |
| Cook Time | 45 mins |
| Rising Time | 1 hr 5 mins |
Ingredients:
- 1 cup whole milk
- ¾ cup water
- 3 tablespoons honey
- 3 tablespoons unsalted butter, divided
- 1 packet instant or active dry yeast
- 2 cups bread flour
- 2 to 2¼ cups whole wheat flour
- 1½ teaspoons coarse kosher salt (or ¾ teaspoon table salt)
- 2 tablespoons unsalted pumpkin seeds
- 2 tablespoons unsalted sunflower seeds
- 1 tablespoon poppy seeds
- ¼ cup unsalted walnuts, finely chopped
Method:
- In a saucepan, combine the milk, water, honey, and 1 tablespoon of butter. Warm the mixture to 110–115°F (43–46°C). Remove from the heat, sprinkle in the yeast, stir gently, and let it sit for 5 minutes until foamy.
- In the bowl of a stand mixer, combine the bread flour, 2 cups of whole wheat flour, salt, pumpkin seeds, sunflower seeds, poppy seeds, and chopped walnuts. Pour in the activated yeast mixture and mix until a soft dough forms.
- Knead the dough with a dough hook for 10–15 minutes, adding the remaining whole wheat flour gradually if needed, until the dough becomes smooth and elastic.
- Transfer the dough to a lightly greased bowl, cover, and let it rise in a warm place for 30–45 minutes, or until doubled in size.
- Melt the remaining 2 tablespoons of butter. Brush a loaf pan with some of the melted butter and lightly dust it with flour.
- Place the risen dough onto a lightly floured surface and roll it into a rectangle about ½ inch thick. Roll it tightly into a log, tuck in the ends, and place it seam-side down in the prepared loaf pan.
- Brush the top with melted butter and sprinkle with extra seeds if desired. Cover loosely and let it rise for another 20–30 minutes while the oven preheats to 350°F (175°C).
- Bake for 40–55 minutes, or until the loaf is deep golden brown and the center reaches 195°F (90°C) on an instant-read thermometer.
- Remove the bread from the pan and cool completely on a wire rack for 1–2 hours before slicing with a serrated knife.
- Serve fresh, toasted, or use for sandwiches, toast, or your favorite homemade recipes.
