Whole Wheat Sandwich Bread

sliced bread side

Sourdough is all the rage, but what about the lowly sandwich loaf? 

One of J’s favourite snacks is peanut butter and banana on bread. Sounds totally normal right?


He doesn’t want a nice crusty sourdough or artisan loaf (weirdo)… He wants UNtoasted sandwich bread. I will never understand.

sliced bread front shot close up 

Since J’s sister gifted me a 500ml mason jar FULL of active dry yeast, I figured it was high time to bake up my own bread instead of always buying a loaf of Dempsters.

And let me tell you… it turned out SO DANG GOOD! I’m addicted. I won’t eat it un-toasted with peanut butter and banana… but I will eat freshly baked slices plain. YUM

side view of whole wheat bread with flour in background

Whole Wheat Sandwich Bread

Print Recipe
Serves: 2 loafs (12 slices each) Cooking Time: 35 minutes


  • 2 cups warm water (around 110 degrees F on a thermometer)
  • 1 tablespoon active dry yeast
  • 1 tablespoon honey or maple syrup
  • 3 1/2 cup all purpose flour
  • 3 tablespoons honey or maple syrup
  • 2 teaspoons salt
  • 2 1/4 cup whole wheat flour (+ extra for kneading)
  • 2 tablespoons melted butter or olive oil (for brushing on top)



In a large mixing bowl or bowl of a stand mixer, combine the warm water, yeast, and tablespoon of honey. Let sit for 5 - 10 minutes or until it is foamy.


Add the all purpose flour, 3 tablespoons of honey, and salt and mix together with a wooden spoon until combined.


Add the whole wheat flour and stir until you can no longer with the spoon. Switch to your hands or use your dough hook to knead the dough for 5-10 minutes. Add more flour as needed. The bread should stick slightly to the bottom of the bowl and clear the sides.


Lightly oil the bowl, and cover with plastic wrap. Set aside in a warm place for 1 - 1 1/2 hours or until the dough has doubled in size.


Grease 2, 9x5 inch loaf pans. Empty the dough onto a lightly floured work surface and cut into 2 equal pieces.


Working with one piece of dough at a time, stretch into a rectangle about the length of the loaf pan. Fold the small ends in slightly, and roll the dough away from you into a long rectangle. Place into the loaf pan. Repeat with second piece of dough. Cover with plastic wrap or a towel and let sit somewhere warm for about 1 hour or until the dough has risen 1 inch above the top of the loaf pan.


Preheat oven to 350 degrees F. Bake loaves for 25 to 30 minutes. When they come out of the oven, brush the tops with the melted butter or oil (this will prevent the crust from going hard).


Cool slightly before removing from the loaf pan. Enjoy!

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