Soft Airy 100% Whole Wheat Bread. This Sandwich bread is 100% whole grain, no refined flour and is soft and delicious. Vegan Recipe Jump to Recipe
A good sandwich bread is a like a dream. Soft, airy, gorgeous crumb, all whole grain, no unknown additives, dough conditioners and most importantly great tasting. Now the last part is the most difficult of the lot.
Most whole grain or grain and seed breads from the market fall a bit short on the taste factor. I don’t know what they do, but the breads are just too sweet tasting and generally have an odd after taste. And they never work out great to make sweet or savory french toasts (they get so soggy). Its not like they make great sandwiches. Grill them, and taste cardboard. On the other hand some of the artisan style breads dislike my teeth. I mean can you ever bite into them without breaking something!
Or maybe I am too finicky. :). Anywho, some of those problems are non-existent with this gorgeous loaf of bread. This bread has just 3 main ingredients, whole wheat flour, water, yeast! No other flour. And it is soft and delicious! And not dense.
Makes perfect sandwiches and french toasts. I add lemon juice and cumin to change up the flavor a bit from the earthy wheat. Try it. Add orange juice instead of lemon. You can add some vital wheat gluten so the bread doesnt make too many crumbs when sliced.
Make this 100% Whole Wheat Bread !
Look at those slices!
More Sandwich loafs from the blog
- Whole Grain Seed Bread Recipe
- White Bean Sandwich Bread Loaf. Vegan Recipe
- Vegan Sprouted Wheat Millet Sandwich Bread Recipe
- Strawberry Sandwich Loaf. GF V
Steps Pictures: Scroll below for recipe.
Make the sponge mixture (see recipe instructions below). Let it sit for an hour. Knead with the rest of the flour. Press the dough into a rectangle, fold the edges. Then fold into a jelly roll. Place in bread pan.
Spray water on top, sprinkle sesame seeds or oats, spray water again. Cover with a towel and let rise.
Once the roll doubles or rises well above the pan edge, bake.
Remove from the pan after 10 minutes. Then cool completely before slicing with a serrated knife. Adapted from Dave’s Whole wheat bread.
Recipe Card
100% Whole Wheat Bread Recipe
Ingredients
Sponge:
- 1 cup (120 g) whole wheat flour
- 1 cup (250 ml) warm water
- 2.5 tbsp maple syrup or other sweetener of choice
- 1 tbsp active yeast 1 tablespoon = 3 tsp
Bread:
- 2 cups (240 g) whole wheat flour
- 1 tsp salt
- 2 tbsp oil
- 1 to 1.5 tsp lemon or lime juice
- 1/4 tsp (0.25 tsp) ground cumin
- 2 tbsp water
- oil or vegan butter as needed.
Instructions
- Mix the ingredients under Sponge in a bowl. Mix for 2 to 3 minutes until a smooth batter and you can feel the gluten forming. It will start to get a bit stringy
- Let the bowl sit for 1 hour in a warm place. (Use a large bowl as the sponge will triple)
- In a stand mixer, add the sponge. Mix the salt into the 2 cups flour and add the flour to the stand mixer. Start kneading. Add in the oil, cumin, lemon juice and water and continue to knead for 5 minutes. Let the dough rest for 5 minutes. Check the dough to see if it needs more flour or water (it should be soft and smooth. not stiff and not sticky). Add more water if needed. .
- Knead for another 5 to 8 minutes. The dough should not break immediately when a small portion is pulled out. (I knead at setting 2 on my kitchen aid). You can let the dough rest for 15-20 minutes at this point.
- Shape the dough into a fat 9 by 5 rectangle. Fold in the 5 inch side. then roll the longer side like a jelly roll. Seal by pinching. Roll the log a little to even it out in thickness. Place in the parchment lined or well greased bread pan (9 by 5 inch). Spray water on top. Sprinkle sesame seeds or oats. Spray water again. Cover with a towel and let rise for 50 minutes to an hour or until it doubles or the bread domes over the pan edge. (You want to give the bread enough time to rise and get airy. the time depends on the ambient temperature.)Spray water, then spray oil on the top.
- Pre-heat the oven to 350 degrees F / 180ºc. Bake the bread for 40 minutes.
- Remove the bread pan from the oven and brush oil or vegan butter on top. Remove the bread from the pan after 5 to 10 minutes. Let it cool completely before slicing with a serrated knife.
- Store in a bread container on the counter for upto 2 days or refrigerate for upto a week.
Notes
Add 2 tsp molasses for deeper flavor and color.
Add 2 tbsp orange juice instead of water and omit lemon juice.
Note: If using other flours like white whole wheat flour or chapati atta, you might need a bit more or less water.
If kneading by hand. Knead a few minutes longer. Throw the dough onto the counter a few times between kneading to help with the gluten formation. Nutritional values base on one serving
Nutrition
Troubleshoot:
If the bread dough rises well before baking and the dome falls during baking:
- The dough got over proofed / over risen. Depending on the ambient temp in the kitchen or wherever you leave the bread to rise you might need less time for the bread dough in the loaf to rise to just about double the original dough size. Anything more than double means the bread is over rising and the gluten will not be able to hold the dome eventually.
- Too much moisture. If the dough is too sticky and has too much moisture, the bread will rise but the dome will be too wet to hold its shape during baking
- bread dough was not kneaded enough. Any of the above issues (in small amounts i.e slightly over risen, slightly over moist) can be handled by the gluten if the bread was kneaded enough to form the gluten well. You want to knead the bread till it is smooth (at least 5 to 7 minutes) and when you pull the dough apart, it doesn’t just break off, but gets elastic before breaking.
If the bread dough does not rise much
- The yeast is old or died somewhere in the steps. Too hot water or salt directly added to the yeast will kill the yeast.
- Ambient temperature was too cold. Yeast activity slows in cooler temperature. Let the bread sit for longer time until it is just about double the original dough size before baking.
- Bread dough was too stiff/had less moisture. Spritz water on the dough every 10 minutes during rising to incorporate some moisture and let the dough rise for longer time until it is almost double.
For Softer, more moist bread, add a bit more oil. Let the dough rise for half an hour before shaping into a loaf. Knead the dough really well for good gluten formation, which will help hold the bread structure with more air.
Marki
This is a very thorough, clear recipe. I just took the plunge and bought a grain mill. I will try this recipe first.
David Bruce
Just baked your recipe yesterday, and it came out fantastic. I have never baked a yeast loaf bread, but I’ve been baking sourdough boules since last August.
I followed the recipe with a few modifications.
For the sponge, I added some of my sourdough starter to the yeast/flour mixture.
I set aside a 3/4 cup of oats, 1/4 cup golden flax seed, and the same sunflower seeds, all soaking in warm water, just enough to absorb.
When I added the sponge to the flour, I added the above additions. The only thing I subtracted was the cumin, since the seed mixture imparts a great flavor.
I may let it rise longer in the pan next time. It wasn’t dense, but it was kind of cool yesterday.
The crumb and texture are perfect.
Thank you, thank you, and thanks again for sharing!
Imrongtola
Can I use Ashirvaad Atta.? Is it same with whole wheat flour
Richa
Atta is lower gluten flour than regular whole wheat flour. You can use it, you’ll need to lead it longer and keep it more moist, ie use lesser flour so that the dough soft.
Aalia
Hey Richa,
The dough rises only a little bit and stops. I tried adding water every 10 mins but it doesn’t seem to work. What could I be doing wrong? What brand of whole wheat flour and yeast do you recommend in india?
Richa
It’s probably the Atta. It doesn’t have as much less gluten so you would need to knead it longer or add a little bit of all purpose flour to help the gluten. I don’t know yeast brands in India but you can add more yeast so that it does work. How do you add water? Maybe it’s getting too much water. Let it sit undosturbed for 1 to 1.5 hours
Ginger
This bread is fantastic! I would like to add flaxseed meal for added nutrients. How much do you think I could add, and would that amount replace the same amount of the flour? Thanks!
Vegan Richa Support
thanks! sure – 2 tsp would be fine. keep the same amount of flour
cheryl weber
This is the easiest 100% whole wheat bread recipe I have ever found! It has a nice soft, even crumb. Best of all, the end product is delicious! My loaves aren’t as pretty as that shown but sure do taste good. The helpful hints such as how the dough should look and feel are indeed helpful. My go to flour is Hudson Cream from right here in Kansas, ‘the wheat state’. It’s the old fashioned kind that requires sifting for their unbleached all purpose flour. I really can tell a difference, especially inn bread. And, no, I don’t work for them but just really like their product.
I slice the loaf, put a couple slices in sandwich bags, pop the bags into the freezer and have ‘fresh’ bread for a least a few mornings.
Vegan Richa Support
the wheat state – perfect!
Shazia
Can I add nuts and grains to make it multi grain
Vegan Richa Support
You could sprinkle some sesame or sunflower seeds on top or try my whole grain seed bread recipe
Sujatha
Richa after a day Bread started to crumble. Why is this?
LCA
This bread recipe is a keeper. Excellent results. Thank you for sharing 🙂
Vegan Richa Support
Awesome ! Thank you 🙏
Sujatha
Just made bread in this way and it came out so soft and good. I am so happy. Thank you Richa😍
Vegan Richa Support
Awesome !!!
Sujatha
Richa after a day Bread started to crumble. Why is this?
Sarah
Hi, I was wondering if I can make this bread in a breadmaker. Would i just put all the ingredients in together? Thanks.
Parija
Hi Richa,
I followed the recipe pretty much, just substituted oil with butter, the sponge tripled as mentioned in the recipe and was quite bubbly, but my dough didn’t get very elastic though I did knead it for quite some time(5 +10 minutes) and the dough didn’t double in the loaf pan before baking. It resulted in a dense bread … any clue what went wrong ?
Thanks
Urvi Desai
My bread dint rise at all. The sponge was v v liquidy but it did double in size. When I added 2 cups of flour it was still v sticky but I ding add any more flour. I used kitchen scale for measuring so I am sure of the weights. What could have possibly gone wrong?
Richa
Did it rise and then fall? Did the dough rise at all Before shaping.
Urvi Desai
No . Nothing at all. Does the sponge batter have to be liquid like ordering liquid?. I think something went wrong from first stage itself. Or could my flour be absorbing less liquid than expected. I am going to try again with less water
Hazel
Was trying to find a recipe that was 100% whole meal. I made this today and it was AMZAING!! My family love it too! I halved the yeast and also added rosemary and it turned out delicious. Thankyou for the recipe, definitely recommend 🙂
Vegan Richa Support
sounds great. thanks for stopping by. i bet the rosemary smelled amazing while baking!
Rachel
Great recipe! My bread came out perfect. Thanks!
Vegan Richa Support
perfecto!!
Disha
Didnt worked for me, will try one more time.
Richa
What happened? I might be able to tell you what could be the problem
Vika
Amazing, replaced the yeast with baking powder and lemon, looks just like in the photos
I love you and thank you, never thought anything would come out 100% whole wheat, will try to add banana next time
Vegan Richa Support
Thanks Vika! Love to hear it =)
R. Parthasarathy
Excellent recipe. Comes out very well. I am not a vegan. Hence milk and butter were used instead of water and oil. Skipped lemon juice and cumin seeds
Claudia
Really good bread, nice and soft for a whole wheat bread. I liked the cumin but my son didn’t. Will be making it again!
Richa
Great! Just omit the cumin!
Melanie McDaniel
My husband has been making this bread every week for about six years. He eats two pieces faithfully, every morning for breakfast with two eggs. Our family loves this bread and we share the recipe often. Thank you so much for your culinary expertise!! He follows the recipe exactly as it is written and it is perfect every time. 😋
Vegan Richa Support
wow. that is so nice to hear. thank you so much.
Karen Lindstrom
After leaving the sponge to rise, it collapsed while moving it to the stand mixer. It seemed really gooey. What did I do wrong?
Vegan Richa Support
were you exact with the liquid & yeast measurements and follow everything exactly? it sounds like there may have been a tad too much liquid or yeast.
Karen Lindstrom
Ok, I’m going to try another one. I’ll double check my measurements. The bread just turned out pretty dense but tastes good!!
Richa
The first sponge is liquidy but the added flour after kneading will make a soft non sticky dough
Zena
Can I use this recipe to make cinnamon raisin bread? At the step of the 9×5 rectangle that I roll in can I spread cinnamon sugar and raisins , roll it up and then bake it?
Richa
Yes
aisha
can I knead the dough in a food prosessor??
Richa
Yes, just make sure to use a big enough processor as the dough will be heavy
Barbara
Hi, can you add whole sunflower, flax and sesame seeds to the dough? If so, how much, and when should they be added?
Vegan Richa Support
Depends how much you want in your bread. Toasting the seeds first really brings out their flavor but you don’t have to, heat in a pan over low heat until slightly brown (about 5 mins) then cool before adding to dough mixture. Add the seeds in just before you’re about to form your dough. Flax and chia seeds will soak up water from the dough so toasting these first help.
Patrick McCabe
What a perfect recipe! This was my very first attempt at making bread and by using this recipe I made what I think is the perfect loaf of bread the first time out.
The only change I made was to substitute molasses for maple syrup, which because I like the taste of molasses, made it even better.
Thanks so much for the recipe!
Monica
I just made this bread this afternoon. So soft and delicious!
Vegan Richa Support
Glad you enjoyed it.
Patricia Ayoung
tried a few times to make 100% whole wheat bread but it always comes out dense and doesn’t really rise enough. Need some good advice. my white bread comes out excellent! HELP!
Vegan Richa Support
did you follow the recipe exactly?
Shanaya
Hi,
I tried making this with freshly ground whole wheat flour and hand kneaded the dough for around 15-20mins. And I let it rise for more than 1 hour but my dough didn’t double in size and the final bread turned out to be a lil dense.
What do you think could have gone wrong? Do you think I should knead the dough more or change something else?
Vegan Richa Support
sounds like the gluten was over-worked. were you kneading by hand?
Rachel
I once hand kneaded a loaf made with freshly milled flour and it took 45 mins to develop the gluten. It is virtually impossible to overknead bread dough by hand. Home milled flour seems to require more kneading than store bought whole wheat flour. In my experience, an under kneaded loaf will be a bit dense but still ok to eat, especially for toast, but an over kneaded loaf (a real possibility when kneading by machine) will tear on top and turn out like a brick. I use the windowpane test to determine when the gluten is developed.
Natrisha Choonilall
Hi Richa..
Is chappati Atta the same as wheat flour?
Thanks 😊
Richa
No they aren’t, they both come from different wheat and also have different gluten content.
Donna
This is the best recipe I have seen!
I grind my own wheat and have red wheat berries to grind into flour. I also have white wheat.. Which do you think would be better to use? I have a Bosch mixer and the recipe that they use make 5 or 6 loaves with more ingredients than this one.
I can’t wait to make this.. It will be a great not to have to go to the store at this time….
Thank you so much for your help.
Richa
try a mix of a the 2
Rachel
I also grind my own wheat and knead with a Bosch mixer. I have used both red wheat and white wheat and provided they are both the hard wheat variety, not soft, they work equally well. I knead them 8 mins in the Bosch. The only difference is that white wheat has a much lighter flavour than red wheat.
Shirley
This is an EXCELLENT recipe. I have made this a few times now and everyone is very impressed!!
Just a few questions….can I substitute pizza yeast for regular…and also, can I make this same bread
with white flour??
Thanks!!!!
Richa
yes
Sandy Levy
This is a great recipe. Very easy. It is a light, airy and beautiful loaf! The only “change” I made was to skip the cumin as the flavor of cumin in bread doesn’t appeal.
Katherine Willian
My first attempt was relatively successful. The bread turned out of the pan beautifully, it tastes great, but it is rather dry. What would cause this? I hand kneaded the dough. Should I use a bit more water or oil?
Richa
yes add more oil to the dough. You can use vegan butter on toastetd bread or convert it into breadcrumbs to wherever breadcrmbs are needed
Justine chifumpu
Is there any problem if I use baking powder in place of yeast.
Richa
yes, the recipe is for yeast. yeast activates and rises outside theoven first. Baking powder activates only when heated in the oven.It wont work.
Justine chifumpu
I use baking powder in place of yeast and a traditional oven, is there any problem when you use baking powder.
Richa
yes they work differently and the bread willbe dryer with baking powder
Sunanda Gautam
Hi Richa!
I have tried your wwf bread recipe with some variations and got some great results. Your recipe has become my go to base recipe for 100% whole wheat bread. I add flaxseed meal and reduce the yeast to just 1 teaspoon instant yeast in he sponge. I don’t like my bread smelling yeasty plus I live in India where the dough rises very quickly. Thanks for this really good recipe.
Richa
Awesome! Thanks!
JulieT
What a great recipe! I have in the past been a total failure at bread making. I buy books, I follow the directions, (or so I think) I make loaf after loaf and they are all miserable-until now! The bread I made from your recipe was beautiful! And each subsequent loaf was just as good! My poor husband who has suffered through so much bad bread was ecstatic I got this one right! It is great sandwich bread! Thank you!
Richa
Awesome! so glad you tried the recipe and it came out so well!
Melody
Would whole wheat pastry flour work as a substitute?
Richa
pastry flour has lower gluten, it will work if you add 1-2 tbsp vital wheat gluten
Shirley
I had the same question- so should I take out 1-2tbs of the pastry flour if I add the vital wheat gluten?
Richa
Not necessary
Val
Any way you can make this without oil?
Richa
yes just omit it.
Sid
I have tried a few 100% whole wheat recipes but this one is far better than the rest which asks you to add all purpose or bread flour. This recipe baked the bread beautifully soft and looked exactly like the picture. The only reason I gave it a 4 star is because the flavour was too strong (very yeasty). It is the best recipe if you like that taste.
However can this be made with less yeast(1tsp or 11/2 tsp) and perhaps longer proofing (4-6hrs)?
Please advise.
Thank you.
Richa
awesome! it might be the yeast type or brand maybe? mine usually cooks out. You can try it with half the amount and a longer rise.
Sid
Thanks for the quick response. I used Fleischmann’s Traditional Active Dry Yeast. Is there a quantity of yeast to proofing time ratio that you can suggest?
Thanks again.
Richa
just proof until the dough is almost double the size.
Rupsha Chatterjee
Hi richa, I am always unable to get a brown colour in top of my breads. I’ve tried milk wash, egg wash, milk and egg wash but still nothing.. its cooked properly but never brown on top. I use a microwave convection oven.. could you help me please?
Vegan Richa Support
Hi! It’s probably your microwave convection oven…try baking the bread on the lowest rack setting and see if that helps.
Nimai
For how many minutes should I mix and knead the sponge and dough by hand, if I don’t have a stand mixer at my place?
Richa
the sponge is mixed by hand with a spoon anyway. For the dough, you can knead for atleast 8 mins and then check to see if the dough is getting smooth and not too sticky and then continue
Ella
This is a perfect 100% whole wheat bread. I doubled the recipe because this is my second time making it. I love it. This bread is so beautiful. I had been looking for a whole wheat bread recipe without white flour for a long time . Thank you very much for sharing!
Richa
awesome!
Liz
I used one cup of whole wheat and two cups of spelt flour. Omit cumin and lemon and used agave syrup and made in my bread machine. This is the best recipie I have tried. Thanks for this great recipie!
Claire Hengesbaugh
This recipe is excellent!! I had never made bread before, so I was a bit nervous before I began. I followed to recipe nearly exactly– I did not have cumin, and I added slightly more oil and water after the first kneading period. Nevertheless, the recipe was easy to follow, and the loaf turned out delicious! thank you!
Richa
yay!
Kathy
Hi I love this bread but I notice a couple of things. 1. A 9 by 5 bread pan is too big. The bread rises up to the top of the pan and no higher. don’t get me wrong, the bread is still delicious and it doesn’t impact the rise, but it rises sideways as much as it rises upward. I used the 8 1/2 by 4 1/2 or even a tad smaller and the bread rises more upward than sideways. All variations taste the same but it really depends on whether you want the bread short and wide or taller and a bit narrower.
In baking bread I think if you use 3 cups of flour they tend to recommend the 8 1/2 by 4 1/4 and 4 cups the 9 by 5 or maybe even a tad larger. between 3 and 4 cups, can be either depending on the flour.
Richa
Thanks Kathy. i use a 9 by 5 in the pics, and bread is a few inches taller above the rim. Maybe let it rise for a bit longer? Or just use the 8.5 inch pan. Maybe the pan style and type also matter and the glass 9 by 5 is smaller in some way and hence it is rising taller.
Kathy
Oh thanks I’ll bet that’s a factor. It also explains why it doesn’t brown as well on top. I’ve used a mental pan and have turned the temp up the last 7 mins to brown the top.
Richa
Could also be the oven. The bread rises quite a bit during baking as well. what flour did you use?
Kathy
King Arthur Whole Wheat
Kathy
So just an FYI. I tried again in a glass bread pan and perfect. I also switched flours(although the King Arthur has not expired) and used a new whole wheat organic flour from One Degree. I also went back to using the fresh yeast. For some reason I never have good luck with dry. Thanks
Richa
Oh great! Yes could be mainly the yeast as thats what is rising and a good yeast will give a good rise.
Deepti
Does the quantity of yeast changes incase replaced with instant dry yeast?
Richa
no, same amount
Deepti Dsouza
Thank you very much will definitely give it a try… I love all your recipes and the creativity goes into using a substitute… Keep flourishing 😍😍
Alice
Can you omit the cumin and the lemon juice?
Richa
yes
md
I followed the recipe n was great!!! Had to add more flour, but I guess it’s due to the tropical weather here.
Just wonder what lemon juice does to the dough… ?
Richa
it adds a bit of flavor to reduce the earthy flavor of the whole grain flour
sandy
Thanks for sharing the receipe. Can you please suggest a receipe which can have 7 to grams of carbs in each slice. I used to by from Marioanos, but lately they stopped selling that bread.
Richa
you can add some soy flour instead of wheat flour to reduce carbs and slice thin. The calculation is for 12 slices, but with a good bread knife you can get thinner slices.
Kavita
can I make this recipe without maple sugar or sweetner?
Richa
yes, use flour with the yeast to activate it
Natalia
Hi, I can use rye flour?
Richa
you can use a combination of rye and whole wheat. Just ryr doesnt have enough gluten formation
PamelaB
You might experiment with vital wheat gluten in place of whole wheat flour. Am thinking you would/might be able to keep a larger percentage of rye.
I use a few tablespoons in my whole wheat bread to increase rising because the kids like a less dense bread.