Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Whole Grain Sandwich Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 5 reviews

This Whole Grain Sandwich Bread recipe yields soft, nutritious loaves perfect for sandwiches or toast. Made with whole wheat flour, olive oil, and oats topping, it is a wholesome, homemade bread with a hearty texture and rich flavor. The dough is activated with yeast, kneaded to perfection, allowed to rise twice, and baked to a golden brown crust. Ideal for anyone wanting a healthy, fiber-rich bread that complements any meal.

  • Total Time: 2 hours 55 minutes
  • Yield: 30 servings (2 loaves)

Ingredients

For the Dough:

  • 2¼ cups warm water (560ml)
  • 1½ tablespoons sugar (20g)
  • 2¼ teaspoons active dry yeast (8g)
  • 5½ – 6 cups whole wheat flour (650g–700g)
  • 1½ teaspoons fine sea salt (8g)
  • 3 tablespoons olive oil (40g)

For the Topping:

  • ½ cup rolled oats (40g)

Instructions

  1. Activate the Yeast: In a large mixing bowl, combine warm water, sugar, and active dry yeast. Stir gently and allow to sit for 5–10 minutes until the mixture becomes foamy, indicating the yeast is active.
  2. Mix the Dough: Add the whole wheat flour, fine sea salt, and olive oil to the yeast mixture. Stir with a wooden spoon or mix on low speed with a stand mixer until a rough, shaggy dough forms. Add more flour if the dough is too wet.
  3. Knead the Dough: Transfer the dough to a lightly floured surface and knead by hand for 8–10 minutes or use a stand mixer with a dough hook for 6–7 minutes, until the dough is smooth, elastic, and slightly tacky.
  4. First Rise: Lightly oil a large bowl. Place the dough inside and turn once to coat. Cover with a clean kitchen towel or plastic wrap and let rise in a warm, draft-free place for 1 to 1½ hours until doubled in size.
  5. Shape the Loaves: Lightly grease two 8×4-inch loaf pans. Turn the dough onto a floured surface and divide evenly. Press each piece into a rectangle roughly the width of the pan, then roll tightly from the short end to form logs. Pinch seams closed and place seam-side down in prepared pans.
  6. Second Rise: Cover the loaf pans loosely with a kitchen towel. Let rise for 30–60 minutes until dough rises just above the rim and springs back slowly when pressed.
  7. Preheat the Oven: Set the oven temperature to 375°F (190°C) to prepare for baking.
  8. Add the Oats Topping: Lightly brush the tops of the loaves with water. Evenly sprinkle rolled oats on top and gently press them into the surface.
  9. Bake the Bread: Bake loaves for 35–40 minutes until deep golden brown, and they sound hollow when tapped. Internal temperature should be 190–200°F (88–93°C). Tent with foil if browning too fast during last 10–15 minutes.
  10. Cool the Loaves: Allow loaves to cool in pans for 10–15 minutes, then transfer to a wire rack to cool completely before slicing to prevent gummy texture.

Notes

  • Ensure the yeast is active by checking for foam after activation; replace if inactive.
  • Whole wheat flour absorbs water slower; don't add extra flour too early during kneading to maintain softness.
  • A slightly tacky dough yields a softer loaf.
  • If the tops brown too quickly in the oven, tent with foil to prevent burning.
  • Cool bread fully before slicing to avoid gummy texture inside.
  • Use room temperature ingredients for best yeast activation and dough development.
  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://avascooking.com/whole-grain-sandwich-bread-recipe/