Print

Soft and Fluffy 100% Whole Wheat Sandwich Bread

Close-up of a thick slice showing the soft, open crumb structure of homemade whole wheat bread.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You can achieve a soft, non-dense loaf with this straightforward recipe for 100% whole wheat bread. This recipe uses honey and vital wheat gluten to give you a fluffy, bakery-style texture perfect for your daily sandwiches and toast.

Ingredients

Scale
  • 1 cup warm water (105-115°F)
  • 2 teaspoons instant yeast
  • 1/4 cup honey
  • 1 large egg, room temperature
  • 2 tablespoons melted unsalted butter or oil
  • 1 teaspoon salt
  • 1 tablespoon vital wheat gluten
  • 3 cups white whole wheat flour, plus more for dusting
  • 1/4 cup all-purpose flour (optional, for extra softness)

Instructions

  1. In a large bowl, combine the warm water and instant yeast. Let it sit for 5 minutes until foamy.
  2. Add the honey, egg, melted butter, salt, and vital wheat gluten to the yeast mixture. Whisk until combined.
  3. Gradually mix in the white whole wheat flour, one cup at a time, until a shaggy dough forms. If you are using the optional all-purpose flour, add it now.
  4. Turn the dough out onto a lightly floured surface. Knead for 5 to 7 minutes until the dough is smooth and elastic. The dough will feel slightly sticky; this is normal for whole wheat.
  5. Lightly grease a large bowl with oil. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel.
  6. Let the dough rise in a warm spot for 1 to 1.5 hours, or until it has doubled in size. This slow rise helps prevent density.
  7. Gently punch down the risen dough. Shape it into a uniform log and place it in a greased 9×5 inch loaf pan.
  8. Cover the loaf pan loosely and let it rise again for 30 to 45 minutes, or until the dough has crested about 1 inch above the rim of the pan.
  9. Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise.
  10. Bake for 30 to 35 minutes, or until the top is golden brown and the internal temperature reaches 190°F (88°C).
  11. Remove the bread from the pan immediately and let it cool completely on a wire rack before slicing. This step is crucial for a non-dense crumb.

Notes

  • Using white whole wheat flour instead of traditional red whole wheat flour contributes significantly to a lighter color and softer texture.
  • Vital wheat gluten is the secret ingredient here; it adds the necessary structure that whole wheat flour sometimes lacks, preventing a brick-like loaf.
  • For the softest possible loaf, ensure all your wet ingredients (water, egg) are at room temperature before mixing.
  • If you prefer a slightly less hearty loaf for sandwiches, substitute 1/4 cup of the whole wheat flour with all-purpose flour.

Nutrition

Find it online: https://cookingbyjade.com/soft-fluffy-whole-wheat-bread-recipe/