Update: As of November of 2010, I no longer add the extra gluten listed in my original recipe. I’ve read that we Americans get too much gluten in our daily diets and I just feel better not using it. My loaves are still fine for our family, but are probably not quite as high as the loaves pictured here. I’ve listed it as optional now in the recipe below.
A few years ago, I started to teach myself to make bread. My family has eaten many a leaden loaf of bread without complaints (for which I’m eternally grateful!) in my quest for an easy whole wheat loaf that makes great sandwiches as well as toast. I’ve experimented with many different flours (Barley-Rye-Spelt bread, anyone?) and in the end adapted a great recipe that’s quick and easy and turns out a consistently good loaf.
First, though, why bother learning to make your own bread?
- It tastes WONDERFUL.
- You know exactly what’s in it.
- It takes less hands-on time than running to the store (revelation to me!)
- It’s cheap – these two loaves cost about .65 cents each (and I’m probably over-estimating).
- It just makes you feel good.
- It tastes WONDERFUL.
Convinced? Me, too! And I want to encourage you that you, too, can make bread… I swear. Just give it a try and DO NOT be discouraged by any tiny, leaden loaves you may turn out (usually still good for toast and breadcrumbs) it’s all a part of the learning. Trust me on this – I know. Just keep practicing.
Steps to make your own soft 100% w.w. sandwich bread:
1. Combine water, yeast, and 2 cups of flour in the bowl of a stand mixer (this can, of course, be mixed in a bowl by hand- I’ve just never done it that way!) and let sit 15 minutes to create a “sponge.”
2. Add oil and then add honey. Look at how all the honey just slides right out of the cup when added after using it for the oil – no scraping needed. A lovely little trick.
3. Now add the salt, (add gluten here, if using) and 4 cups of flour and combine well.
4. When it’s mixed together and looks like this, it’s time to change to the dough hook on your machine (or for those doing it by hand, turn out on floured surface to knead). Knead for 6-7 minutes (or 10 by hand).
5. After about 6 min., it will be cleaning the sides of the bowl. If it is sticking at all during the kneading process, you can add a little flour, a TB at a time. Be careful not to add too much – the dough should stick slightly to your finger when you touch it, but not cling to it. It’s ok if the dough still sticks to the bottom of the bowl (biggest tip: don’t add too much flour – the dough should not roll out of the bowl on its own).
6. Prepare two 9 x 5″ pans while dough is kneading. Grease them anyway you like. I love my Mr. Misto – I just fill it with whatever oil I want and never have to buy a spray from the store – reusable and frugal. Yea! In order to get it in the corners I use my silicone brush. Oh, and I think I’m due for new pans, don’t you?
7. Turn the kneaded dough out onto a floured surface and cut in half. I use a tea towel dusted with a bit of flour- the dough doesn’t stick as much, so you use less flour, plus it’s easy clean-up. Smoosh the dough down into an even-looking oval shape that you can cut in half. I used a fancy-pants dough scraper, but a regular long knife works just as well.
8. Shape the loaves:
- a) pat each half into a fairly even oval the length of the pan. I used to sweat over trying to shape a loaf – using a rolling pin and making it big, then I realized its not rocket science it only needs to be big enough to roll up a bit.
- b) roll up gently.
- c) pinch the seam together and then pinch the ends and bring them in toward the seam…
- d) so that it looks like this when shaped.
9. Fit the shaped loaf into your prepared pan and repeat with the other loaf. Another reason I like using a towel to shape them: I simply take the tea towel, shake it off gently over the sink, and use it to cover the pans. You can get out a new towel or use plastic wrap if you shaped them on a cutting board.
10. Set them in a warm place. Don’t worry too much about this – the counter is fine, even the top of the fridge – just no cold drafts. I do have a cupboard right above our heating vent that is always warm and since we keep our house on the cool side in the winter, I will put the loaves in there. But when it’s warm out, I just use the counter.
11. Set a timer for 50 minutes, then turn the oven to 350 degrees to preheat for the last 10 minutes of rising time.
12. When the loaves have risen 1/2-1″ above the pans (1 hr. for these loaves), put them in the preheated 350 degree oven for 15 minutes, then turn them around for even cooking and bake another 15 minutes, for 30 minutes total. Notice one is bigger than the other? It’s all about embracing imperfection here at Oregon Cottage! Also the bigger one seems to have a growth on the side – it’s a bubble and I just don’t worry about those things!
13. Take the loaves out of the oven after 30 min. (you can do a test, turning them out and knocking on the bottom for a hollow sound, but if your oven is truly at 350 they will always be done at 30 min. – I never test with this recipe anymore). Run a spatula around the edges right away to loosen any sticking parts.
Oh, and here’s one of my favorite things – this spatula is the BEST. It’s plastic, but sorta sharp for a spatula, so it gets EVERY last bit of dough from the pan and is better at loosening things out of pans than knives because it’s not sharp enough to actually cut through anything you don’t want it to. They are hard to find (I got my first set as a gift – I can’t cook at all without them anymore!) and currently the only place I’ve seen them is in the King Arthur Flour catalog.
14. Let cool 30 min. to 1 hour before cutting or you’re gonna smush the bread down when you try to cut it! I know it’s hard, but have patience, it will be worth it in the end. Then, if you’re like me, cut off one of the lovely ends, spread it with just a bit of real butter and bite into that soft, crispy wonderfulness…there’s just something about fresh-out-of-the-oven bread!
15. Cool them completely before storing or freezing. To freeze, double wrap in plastic bags (reused from produce bags, of course) and freeze until you need them. They freeze beautifully and you’ll never have to run to the store for bread again!
PRINT
Soft 100% Whole Wheat Sandwich Bread
- 6 to 6-1/2 c. whole wheat flour
- 2-1/2 c. warm water
- 1-1/2 TB instant yeast
- 1/3 c. honey
- 1/3 c. oil
- 2-1/2 tsp. salt
- 1-1/2 TB. vital wheat gluten- OPTIONAL (I don’t use this anymore)
- Combine water, yeast and 2 cups of the flour in a mixing bowl. Set aside to sponge for 15 minutes.
- Add honey, oil, salt, (gluten if using), and 4 cups of flour. Mix until dough starts to clean sides of bowl. Change to dough hook (or turn out to knead by hand), and knead 6 to 7 minutes (10 by hand). Add only tablespoons of flour if dough sticks to sides, being careful not to add too much.
- Form into two loaves and place in greased 9×5″ pans. Allow to rise in a warm place for about 60 minutes (1-2 inches above pans). Preheat oven to 350 ten minutes before rising time is done.
- Bake for 30 minutes, rotating halfway through if needed.
- Immediately remove from pans to cool on a rack.
Makes 2 loaves
-Jami
I believe a cottage can be anywhere or anything (condo, ranch, farmhouse) as long as you have a "cottage mentality" which puts people above things, celebrates imperfections, embraces simplicity, and finds joy in everyday life. Thanks for joining me!
Hi Jami,
This is Elizabeth Honeycutt, Renee Sanford’s oldest. (-: My mom passed along your site because she knows I’m into these kinds of things. Today I made our fourth (or fifth, I can’t remember!) batch of this bread and it turned out delicious again. My husband and two little kids love it, and today we decided that “we can’t go back to store-bought.” So thank you for the easy recipe and the step by step instructions. I think I have the recipe memorized now and will enjoy this bread for a long time to come. (-:
I also made the hot cocoa mix (I read the ingredient list on store-bought a few months ago and have been going without ever since)–though I like mine with more cocoa and a bit more sugar. Thanks for the awesome site–now I need to try to make my own beans!
~Elizabeth
Thank you, Elizabeth – you made my day! I’m so glad you are trying the recipes and they are making your life better(no one should have to go without cocoa
and easier.
I took a look at your blog, too, after your mom sent her Christmas letter – kudos for all your sewing projects. I love how you’re using placemats and napkins – you definitely have a “cottage mentality.”
I have tried to make this 2x and can’t get it right. The first time I cut the recipe in half but I think I added too much flour when kneading it. So, I tried again but made full recipe. It didn’t rise like it should. I had trouble getting it to rise the 1st time so this time I set it outside (because its warmer). I have been using bleached flour mixed with whole wheat. Would that make a difference? Any tips?
Am I supposed to be sifting the flour?
Sorry I haven’t responded before now, I just got a chance to look at my email!
Sorry, too that you are having trouble with the recipe! There is no need to sift the flour for bread. Bleached flour doesn’t have as much protein as unbleached, so that may be causing some of your rising problems (need protein to make gluten, the strands you see when you knead it).
Also, I don’t add any extra flour when kneading it in the stand mixer. It looks sticky at the beginning, but by the end is clearing the sides of the bowl. It should still cling to the bowl when you are pulling it out to shape it. This is important because I’ve found that too much flour makes for a heavy loaf.
You can also let it rise more than the one hour if needed to try to get it 1″ over the tops of the pans. I wouldn’t go more than 1-1/2 hours though.
Hope some of these tips help! Good luck.
Hi-
I can’t remember how I found your blog but you have some great tips. I am curious how long this bread will freeze for and still be good as I like to do a “monthly” cooking. Also what do you use to slice your bread so it is “sandwich” size?
Thanks,
Wednesday
Nine Mile Falls, WA
Wednesday- Thanks for reading! This bread freezes great. We’ve eaten bread that was frozen for almost 2 months and it was just as good in our opinion. Freezing keeps it fresher, too, so I always freeze a loaf even if we’re going to use the other up within a few days. It would work great with your monthly cooking.
I invested in a good-quality serrated bread knife and I just got good at slicing the right sizes through practice. There’s always a couple of pieces that are a little crooked, though. My brother has one of those clear plastic guides that he uses and it helps his pieces be uniform.
This bread is soooo good! I’ve tried other whole wheat bread recipes and this one is definitely the best textured, best tasting, and easiest ever. We love it. I won’t need to try any others now. My search has been for one that makes good sandwiches. This is it.
I really enjoy your blog. Thank you.
This bread is amazing! I’ve been making whole wheat bread from the same recipe for 11 years. I’ve always loved it fresh out of the oven and for toast, but it was really too heavy for sandwiches. We just polished off the first loaf and although it’s still warm, I can tell it will be great cold for sandwiches.
I used 2 cups of white flour and the rest white whole wheat. It’s a great light bread. My pans were a little smaller than yours, so I made three loaves and they were done after about 22 minutes.
Thanks so much for the recipe! I’m really enjoying your site.
I am loving eating only homemade bread since I decided this last Sunday I was tired of paying so much for bread and still not knowing what is in it.
I am having a problem though slicing it for sandwiches and having it not crumble apart. I tried this one above and I think there are a few things I did different that might be the cause. Until Sunday I have never baked bread in my life if it wasn’t a quick bread. Wait, I made popovers when I was 18, unfortunately they never popped.
So I don’t have instant yeast so I used active although they did poof up nice like they were supposed too. They were a little too moist and I looked scary today with dough all over my hands and everywhere because I was too worried about to much flour. I did not wait for the first loaf to cool more than a half hour but that one I just count as an appetizer so that’s ok.
I also am trying to use up my unbleached all purpose flour before I get some whole wheat.
Any advice would be great!
So glad you’ve decided to try making (and eating!) your own bread. One thing I’d like to mention again, though, is…
bread-making gets easier and better with practice. You’ve got to be willing to eat some clunkers in the process. And even then sometimes I still get loaves that don’t turn out so great for some reason or another. It’s the nature of the beast.
Hopefully, some of these tips and answers will help:
-the best thing I’ve found to cut bread is an electric knife. It makes cutting warm bread WAY easier, and lessens the crumbs with cold bread. It’s easier to get thinner slices, too.
- if it was bubbly, the active dry yeast was ok- I don’t think there’s that much of a difference in this recipe, they’re pretty much interchangeable.
-picturing you covered in dough.
I don’t show it here, but in some other bread recipes, I picture how the dough should be sticking to the bowl as you try to pour it out, yet NOT sticking to your fingers. If you put your finger on the dough and it sticks, add a TB. more of flour, and knead some more. You should be covered in flour, not dough, lol. If you add a TB at a time, you run less risk of adding too much. You’ll soon get the “feel” of the dough and it will become second nature. 
-this recipe should work fine with unbleached.
Glad to see you check these comments on old threads! I have been making this bread for several months now with no trouble at all – but last night it didn’t behave. Since the house was a touch chilly I proofed it in the oven, then pulled it out to sit on the counter while the oven preheated. Literally within a few seconds of coming out of the oven both loaves “exhaled” and fell! I carried on and baked them – and they recovered a touch, but are really flat. Any ideas how to keep this from happening again? Our house is about 65-68 degrees – so when the radiators aren’t on (like now) I have to proof in the oven to get a decent rise.
Also – just an FYI – I have been taking one of the loaves and patting it out, covering it in dried fruit (raisins, apples, cranberries, etc.) and a little cinnamon sugar and rolling it up before putting it in the pan. My 3.5 year olds LOVE it and ask for it almost every morning with breakfast and often for a snack!
So glad you’ve been having good success with the bread. I’ve found that proofing in the oven is very tricky- it sounds like it was too warm when you did it and it rose too quickly, causing the exhale when removed. Do you happen to have a dehydrator? Some have good luck proofing in that. Try the top of the fridge, too, if you can. Sometimes I turn the oven on and set the loaves over the vent on the stovetop, just to get some more heat there.
The key is slow warmth, I think.
Love your variation- great snack idea for the little ones!
Thanks so much. I’m making another batch tomorrow (we do it twice a week with three little boys), so I think we’ll skip the oven proof and try the top of the fridge. When the heat was on I always proofed them by setting them next to the radiators – I guess I just need a new spot until the weather is a little warmer.
I’ve also been mixing bakers bran into the bread and it is working great. (Anywhere from 1/2 to 1 cup so far – then just remove almost as much flour)
Thanks again.
Good to know about the bran- I love finding ways to up the nutritional value of things we eat everyday!
Reason 7. It makes your house smell ridiculously amazing.
Always on the lookout for good whole wheat recipes. Thanks!
I tried out this recipe yesterday and it turned out perfect! I’ve never made bread in my life and I don’t have a mixer so I had to do it by hand. The only small issue I had was I had to bake it about 8 mins longer. No big deal though
) I just hope I can recreate it…
Wow- good for you, I’ve never done it by hand!
I should’ve mentioned (well, you can see in the photos) that my pans were dark and darker pans cook things quicker. Also, ovens vary quite a bit, so that’s not unusual. So glad it turned out for you!
Thanks so much for sharing this recipe! I made it this morning and it is in the oven now…I can’t wait to have some with our dinner tonight. The recipe was so simple and I giggled when my loaves actually rose (a previous recipe I tried did not turn out so well)!!! I am hooked now
I just tried this, after trying the 100% soft whole wheat rolls. I’m so happy with the results! I’ve tried dozens of bread recipes, and could never find one that had good texture/taste, rose and didn’t fall in the oven, and that I enjoyed. Plus, it was SO easy to make. This recipe was everything. Thanks so much for posting it! I loved it.
Yeah – so glad you liked it, Alyssa!
I’ve been making a different recipe with milk and butter for a couple of years now and finally decided to live life on the wild side and try this one. Boy am I glad I did! Absolutely delicious! And your technique beats the traditional “proof the yeast with a bit of sugar” method (or is it the recipe?) I’m just curious, can you explain why the steps are the way that they are?
There are other recipes that call for a sponge – more unusual is that here it takes the place of one of the rises (normally there are two 1-hr. rises). It’s one of the reasons I’ve always like this recipe – it’s quick as well as fairly consistent (as much as bread can be, I think) in how it turns out. The original recipe I adapted this from (almost 20 years ago) called for the sponge-rise, and it sure works. Glad you liked it, Rachel!
Is there a difference between instant yeast and active dry yeast?
Yes, instant can just be put in with dry ingredients and doesn’t have to be dissolved first. I think because this sponges first, either will work.
Can I use sugar instead of honey?
It should work, Jessica. I’ve never done it in this recipe, but I’ve subbed in others when I was out. Give it a try!
Hi, and thank you for such a great recipe! I’ve been baking our bread and bagels for about 18 months now and it’s rewarding but sometimes a bit challenging time-wise. This recipe really streamlines things AND allows me to feed my family great homemade bread that they love without all the extras added that I don’t love at all.
I decided to try making burger/sandwich buns with the dough and it was a BIG hit! I just separate the dough into 3 oz. portions which I roll into ropes and fashion rosettes in a snap (see this link to learn how I shaped them http://m.youtube.com/watch?v=tU9I1nYS60E). Then I allow about 20-30 minute rise on the baking sheets. I egg wash with an egg white beaten with one T. water and add poppy seeds to some, sesame seeds to some and I leave some plain. Bake at 400 degrees with steam or without…your choice… for 15-20 minutes. Delicious and the whole family loves them! I can make 9 buns and a loaf of sandwich bread if I split the dough in half. Thank you for an awesome recipe!
Wow, that’s good to know – thanks!
P.S. To clarify – the link I provided is where I learned to shape the rolls – not me shaping them – LOL. The tutorial video was made by Tammy of Tammysrecipes.com.
Lisa, How long do you bake the hamburger buns?
Phil
Hi Jami and everyone! ! I made your soft 100% whole wheat bread today. (only have made bread one other time) I cut the recipe in half and added 1 Tbls Molasses but otherwise followed it to the letter. After the dough rose I accidently bumped it and it fell. Took it out of the baking pan and kneaded it for about 5 or 6 minutes. Back into the pan and into the over.
After 30 minutes I tested it and the thermometer showed only 165 degrees so back in the oven again for another 15 minutes. This time the thermometer showed 180. The top was pretty brown so I took it out.
Wrong! It is still doughy inside.
I will do better with the next batch. It is still good though
Phil
Wow, your oven must be really different than mine, Phil! I have to cook our sourdough sandwich bread longer, but this bread is always done in 30-40 minutes for me. Of course, browner loaf pans (like the old ones I used in the photos) cook the bread faster – 30 min – and when I bought newer lighter pans I needed to add another 10 min. to the cooking time. So many factors can affect bread, huh?
Hi, Phil. Sorry for the delay in responding to your question. I just saw it now. I bake the buns at 400 degrees for about 12-15 minutes now. Originally I had been baking them at 350 for about 20 minutes but I think that a shorter bake at a higher temp is better for smaller breads, and I find the browning to be superior at the higher temp. We use the buns for burgers, sloppy joes, sandwiches, or even as dinner rolls with soups and salads. It’s great to always have some on hand in the freezer. Happy baking!
I’ve spent most of the morning looking at your recipes. I’ve enjoyed your site & wished that i could have found some of these simple (dressing, cracker, etc) recipes when my kids were young and i had more time to try healthier foods.
I found your site linked with Heavenly Homemakers earlier this week, for your garden prep trick of black plastic.
I’ve been baking homemade bread for years and found another trick that affects the texture and rising ability. I learned this on the show Good Eats. If you have soft water, buy bottled spring water because the minerals benefit the texture of the bread. When i started doing this several years ago, it made a noticeable improvement in my bread and also explained why my bread turned out better or worse in different homes i’ve lived in. Some had water softeners and some did not.
Thanks for sharing all you’ve gleaned through doubtless MANY hours of research and experimentation!
That’s a great tip, thanks so much – and for all your kind words!
Ps
I’ve been trying lately to duplicate the yummy artisan breads that are soooo expensive at the store…with not good success. I’ve already mixed up some of your French Baguette dough and artisan dough to try today. I’m hopeful even though i dont have a dutch oven. But i have glass baking dishes with lids i’m going to try. I also have stoneware i can try if that doesnt turn out great. (a large stoneware bowl
PPS. . I just finished baking the artisan bread in my glass baking dish with lid. I had put garlic cloves in it and also I used 1 1/2 c white whole wheat flour plus 1/4c rye flour since I had some. Both loaves turned out AWESOME!!! I’m so excited! Now I’m trying to figure out how I can create foil or some other kind of “lid” so I can make other shaped loaves in other dishes I have.
I appreciate your photos so we can see just how wet the dough should look instead of guessing what that means exactly.
Oh, this is so good to know, as others have asked if glass bakers would work – thanks!
What is the type and brand of yeast you use? I am researching yeast and attempting to find one that is natural, preservative free and gmo free. I am seeing some with ascorbic acid, but that is known to be possible gmo. And some with sorbitan monostearate and not sure what that is, but thinking it is a preservative. Thanks!
Hi Misty! You’re right about commercial yeast – I’m not sure there is a “natural” brand, you may have to research that more. If you’re really concerned with this, you may want to get a sourdough starter going (also called “natural yeast”) and bake most of your breads with it. That’s what I do now – I only very rarely use commercial yeast (1-2x month), so that little bit doesn’t worry me. You can go to my sourdough category to find links about starting your own, plus my tips on growing and keeping it alive. And it’s fun, too!
What are the nutritional facts on this bread? Sounds yummy!
I’ve never tried to figure it out – if you do, please let us know!