100% Whole Wheat Sandwich Bread | A Healthy, No Fail Recipe

As the weather cools down signaling the start of Fall, there's nothing better than the delicious smell of bread wafting through the house as my loaf browns in the oven. If I could bottle the aroma of baking bread and sell it, then this is the recipe I'd use! 

Loaf of sliced whole wheat bread
This bread tastes as good as it smells!
Over the last couple of months, I've been on a mission to create the perfect homemade sandwich loaf to replace the commercially prepared bread that I've been buying for years. My goal was to create a healthy, 100% whole wheat brown bread, with no preservatives. But, healthy wasn't enough. It needed to be tasty too, plus moist, soft and light, not to mention it had to look and smell great too. A tall order. But by Jove, I think I've done it! 

I've created the perfect homemade sandwich loaf! In fact, this 100% whole wheat loaf is so fluffy, soft and moist, not to mention healthy, that I've stopped buying bread from the supermarket altogether. 

And the best part is that it's really easy and quick to prepare. I usually start preparing the dough at 7.30am and by lunch time, I'm taking a fresh, golden loaf of bread out of the oven! How wonderful is that ?! 

With no preservatives and made completely out of 100% whole wheat flour, with only a dash of honey and oil,  this bread is super healthy. Most commercially prepared brown sandwich breads tend to be dry and flavorless. I've discovered that the secret to a soft, brown bread is adding a little more water than you would use for a white loaf. Also, a little bit of oil and honey adds to the liquid content and not only ensures a soft loaf, but also a great smelling one too.

This loaf slices really well, with not much of a crumb. Plus, baked in a 9'x5' loaf pan, the slices are the perfect size for my my lunch sandwiches. The slices are light, yet satisfying enough to keep me full with a 2 slice sandwich. Each loaf turns out 15 slices of bread. At only 110 calories and 3g of fiber, per slice, I have accomplished my mission of making a health bread that surpasses supermarket bread.

Nutritional information:

100% Whole Wheat Sandwich Bread Recipe

Bake time:  35 mins

Total time:  4-5 hours

Size:            1 loaf= 15 slices


☐  2 1/2 teaspoons or 1 standard sachet (7g) Active Dry Yeast (Red Star)
☐  1 1/4 cup lukewarm water
☐  1 teaspoon sugar
☐  3  3/4 cups (500g) 100% Whole Wheat Flour (Gold Medal)
☐  2 Tablespoons canola oil
☐  2 Tablespoons honey
☐  1 teaspoon table salt

Loaf Tin:

☐  9 x 5 Inch



Add water to glass and microwave for 45 seconds. Add sugar and dissolve. (The stirring should bring the temp down to warm - around 105 F). Sprinkle the yeast on top, cover the glass with a cloth and set aside for 5 minutes until a nice froth develops.


In a large bowl, add the flour and salt and combine well. Create a well in the flour and add honey, oil, and the yeast mixture. Stir with a spoon until the dough formsCover with a cloth and let it rest for 30 minutes at room temperature.


Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it's smooth and supple. 


Shape the dough into a ball by tucking under. Then transfer the dough into a lightly greased bowl. A quick swirl in the bowl ensures that the dough is lightly coated with oil.

Place in a warmish place, and let it rise until puffy though not necessarily doubled in bulk, about 1 to 2 hours.

Tip: I place the dough in an unheated oven along with a pot of hot water, to create a warm, moist environment.


Transfer the dough to a lightly oiled surface. With lightly oiled hands, flatten it out into a rough rectangle and "envelope fold" into an 8" log. See how to do so in the image below. 

Shaping a loaf of bread. The envelope fold.

Place the dough, with the smooth surface on top and all folds on the base, in a lightly greased 
9" x  5" loaf pan.  

Option: You can dress up your loaf at this time, by brushing the loaf with lightly beaten egg white and water and then sprinkling whole rolled oats on top of the loaf.


Allow to rise for 1 hour or until the center has crowned about 1" above the rim of the pan.

Tip: Check on the dough after 30 minutes, depending on your climate it might crown quicker.


Preheat oven to 350 F. Place an 18x18 tray in the bottom rack of the oven.

Place the loaf pan in the pre-heated oven on the center rack. Add a cup of warm water to the tray in the bottom rack. Close the oven door quickly but gently to trap the steam.

Bake for 35 minutes

Remove the bread from the oven and turn it out of the pan onto a rack to cool.
Cool completely before slicing.  

Check out my other bread recipes, by clicking on "BREAD" below.

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