White Wheat Sandwich Bread Recipe - Soft Homemade Whole Wheat Bread

White Wheat Sandwich Bread Recipe - Soft Homemade Whole Wheat Bread

WHITE WHEAT HOMEMADE SANDWICH BREAD

Soft, fluffy, and perfectly sliced - this white wheat sandwich bread is everything you want in homemade bread. Made with a blend of white whole wheat flour and bread flour, it's healthier than white bread but just as soft and delicious. Perfect for sandwiches, toast, or eating warm with butter!

WHY YOU'LL LOVE THIS BREAD

This isn't your typical whole wheat bread that's dense and heavy. White whole wheat flour gives you the nutritional benefits of whole grains with the soft, tender texture of white bread. It's the best of both worlds!

What makes this recipe special:

  • Soft and fluffy
    • Not dense like traditional whole wheat bread
  • Perfect for sandwiches
    • Slices beautifully and holds up to fillings
  • Healthier than white bread
    • Whole grain nutrition without sacrificing texture
  • Beginner-friendly
    • Clear instructions, hard to mess up
  • Makes one perfect loaf
    • Just the right size for a week of sandwiches

WHITE WHEAT HOMEMADE SANDWICH BREAD RECIPE


Download Printable Recipe

Prep Time: 20 minutes
Rise Time: 1½-2 hours total
Bake Time: 35 minutes
Total Time: ~2½-3 hours
Yield: 1 loaf
Difficulty: Beginner-friendly

INGREDIENTS

Wet Ingredients:

  • 10 oz whole milk (plus ½ tablespoon for brushing)
  • 1½ tsp active dry yeast
  • 2 tablespoons granulated sugar
  • 1 tablespoon butter, melted (plus extra for greasing)

Dry Ingredients:

  • 5 oz white whole wheat flour (about 1 cup)
  • 9.5 oz bread flour (about 2 cups minus 2 tablespoons)
  • 1½ tsp salt

EQUIPMENT YOU'LL NEED

  • Stand mixer with dough hook (or mix by hand)
  • Large mixing bowl
  • 1 loaf pan (9×5 inch)
  • Pastry brush
  • Plastic wrap
  • Cooling rack
  • Serrated knife for slicing

STEP-BY-STEP INSTRUCTIONS

[Insert your process photos as you go through each step]

Step 1: Proof the Yeast


  1. Microwave the milk to between 95°F and 110°F (warm, not hot!)
  2. Add yeast and 1 tablespoon of sugar
  3. Stir and let sit for 5 minutes until the yeast is foamy and bubbled on top

Important: If your yeast doesn't foam, it's dead - start over with fresh yeast and check your milk temperature.

Step 2: Prepare the Dry Ingredients

[Photo: Shot 1 - Ingredients

While the yeast is proofing:

  1. Melt the butter and set aside
  2. In a large bowl or stand mixer, combine:
    • White whole wheat flour (5 oz / 1 cup)
    • Bread flour (5 oz / 1 cup - save the rest for later)
    • Salt
    • Remaining sugar

Step 3: Mix the Wet and Dry


When the yeast mixture is ready:

  1. Add the yeast/milk mixture to the flour
  2. Add the melted butter
  3. Mix with a sturdy spoon or spatula, OR use a stand mixer with dough hook on medium speed
  4. Mix until dough comes together in a sticky, shaggy dough

Step 4: Add Remaining Flour


  1. Begin adding the remaining bread flour (about 4.5 oz / 1 cup minus 2 tablespoons)
  2. Add 1-2 tablespoons at a time
  3. Mix after each addition
  4. Stop when the dough pulls away from the sides of the bowl

Don't add too much flour! The dough should be slightly tacky but not sticky.

Step 5: Knead the Dough



Stand Mixer Method:

  • Knead with the dough hook for 5 minutes on medium speed
  • Dough should be smooth, elastic, and slightly tacky

By Hand Method:

  1. Turn dough onto a lightly floured work surface
  2. Flour your hands
  3. Knead by pushing down and out with the palms of your hands
  4. Rotate, fold, and repeat
  5. The dough will become less sticky as you knead
  6. Add flour to board and hands if needed, but don't over-flour
  7. Knead until dough is smooth, elastic, and slightly tacky

Step 6: First Rise


Grease a large bowl with butter or oil

  1. Form the dough into a ball
  2. Place in the bowl and rotate to coat all sides with grease
  3. Cover with plastic wrap
  4. Let rise in a warm place until doubled in size (45 minutes to 1 hour)

Tip: A warm oven (turned off) or sunny spot works great!

Step 7: Prepare the Loaf Pan


While the dough rises, lightly grease your loaf pan with butter or oil.

Step 8: Shape the Loaf


Once the dough has doubled:

  1. Turn dough out onto a lightly floured work surface
  2. Gently press into a rectangle the same length as your loaf pan and about 6 inches wide
  3. Try to keep the dough an even thickness
  4. Roll the dough up tightly from the long edge (like a jelly roll)
  5. Pinch the seam to seal

Step 9: Second Rise


  1. Place the shaped dough into the greased loaf pan, seam side down
  2. Cover with plastic wrap
  3. Let rise until the dough peeks up over the edge of the pan (45 minutes to 1 hour)

Step 10: Preheat and Check

After 35 minutes of rising, preheat your oven to 350°F.

At 45 minutes, check the dough:

  • It should fill out the pan
  • When gently touched, it should have a bit of resistance but not feel dense
  • If needed, let it rise longer

When ready, brush the top with the reserved milk (½ tablespoon).

Step 11: Bake

  1. Place the loaf pan on the middle rack of the oven
  2. Bake for 35 minutes
  3. The bread is done when it's golden brown on top and sounds hollow when tapped

Step 12: Cool

  1. Remove from oven immediately
  2. Carefully remove the loaf from the pan right away (don't let it sit in the pan!)
  3. Place on a cooling rack
  4. Allow to cool completely before slicing or storing

Why cool completely? Hot bread is harder to slice cleanly, and it needs time to finish setting.

TIPS FOR SUCCESS

✅ Milk temperature matters - 95-110°F is the sweet spot for yeast
✅ Don't add too much flour - The dough should be slightly tacky
✅ Knead until smooth and elastic - This develops gluten for soft texture
✅ Don't skip the second rise - This is what makes it fluffy!
✅ Brush with milk before baking - Creates a beautiful golden crust
✅ Remove from pan immediately - Prevents soggy bottom
✅ Cool completely before slicing - Easier to slice and better texture
✅ Use a serrated knife - Makes clean, even slices

WHAT IS WHITE WHOLE WHEAT FLOUR?

White whole wheat flour is made from hard white wheat instead of the traditional hard red wheat used in regular whole wheat flour.

The difference:

  • Milder, sweeter flavor
    • Less bitter than regular whole wheat
  • Lighter color
    • Closer to white bread in appearance
  • Same nutrition
    • All the fiber and nutrients of whole wheat
  • Softer texture
    • Makes lighter, fluffier bread

Where to find it: Most grocery stores carry it (King Arthur and Bob's Red Mill are popular brands).

STORAGE

Room Temperature: Store in a plastic bag in a cool cupboard for up to 5 days

Refrigerator: Up to 1 week (toast before serving for best texture)

Freezer: Wrap tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw at room temperature or toast from frozen.

WHAT TO MAKE WITH THIS BREAD

This bread is perfect for:

Sandwiches:

  • Classic PB&J
  • Deli sandwiches
  • Grilled cheese
  • BLTs
  • Tuna or chicken salad

Toast:

  • With butter and jam
  • Avocado toast
  • French toast
  • Cinnamon toast

Other Uses:

  • Bread pudding
  • Croutons
  • Breadcrumbs
  • Alongside soup or chili

WHY MAKE HOMEMADE SANDWICH BREAD?

You know exactly what's in it - No preservatives, no dough conditioners, no high fructose corn syrup

It tastes incredible - Fresh bread is incomparably better than store-bought

It's healthier - Whole grains, real ingredients, no additives

It's economical - Costs pennies per loaf

It slices beautifully - Perfect for sandwiches

It's impressive - Your family will be amazed!

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PAIR WITH:

This bread is absolutely perct with:

FINAL THOUGHTS

This white wheat sandwich bread is my go-to recipe when I want homemade bread that's healthy but still soft and kid-friendly. The white whole wheat flour gives you all the nutrition of whole grains without the dense, heavy texture that some people don't love.

It slices beautifully, makes amazing sandwiches, and toasts like a dream. Once you try homemade sandwich bread, you'll never want to go back to store-bought!

Happy baking!

Have you tried white whole wheat flour before? Share your experience in the comments below!

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