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Soft Airy 100% Whole Wheat Bread. This Sandwich bread is 100% whole grain, no refined flour and is soft and delicious. Vegan RecipeJump to Recipe
A good sandwich bread is a like a dream. Soft, airy, gorgeous crumb, all whole grain, no unknownadditives, 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 this100% 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
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4.93 from 80 votes
100% Whole Wheat Bread Recipe
100% whole wheat bread recipe. All Whole wheat flour sandwich Bread. 100 percent wheat flour bread. Easy, soft, moist, not dense. Dairy-free Vegan
Prep Time2 hours hrs
Cook Time45 minutes mins
Total Time2 hours hrs 45 minutes mins
Course: Bread
Cuisine: American
Keyword: 100 whole grain bread, 100 whole wheat bread, whole grain bread, whole gran sandwich bread
Servings: 12
Calories: 158kcal
Author: Vegan Richa
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
Variations: Add 1 Tbsp vital wheat gluten to the flour (2 cups flour under bread) for quicker gluten formation and less crumbs when slicing.
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
Nutrition Facts
100% Whole Wheat Bread Recipe
Amount Per Serving
Calories 158Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 196mg9%
Potassium 127mg4%
Carbohydrates 24g8%
Fiber 3g13%
Sugar 2g2%
Protein 4g8%
Vitamin C 0.2mg0%
Calcium 15mg2%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha
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.
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Reader Interactions
Comments
Anton
I have been experimenting on whole-wheat bread recopies. By far this is the best I found. Everything turned out perfect.Reply
Vegan Richa Support
Yay! So glad it worked out.
Reply
Kate
This is by far the best whole-wheat bread I’ve ever had, and it will now be our go-to daily bread!
If anyone wants to bake it in a large pullman (13x4x4), scaling to 18 servings is perfect for a square loaf using the lid (bake for 25 minutes lid on, 15 minutes lid off), or doubling works for a tall round-topped loaf without the lid (40 minutes bake). Either way, still do three balls to maintain structure across the loaf :).
Thank you, Richa, for another amazing recipe!Reply
Vegan Richa Support
Thanks for the tip!
See AlsoEasy Recipe for Buttermilk Sourdough Freezer Biscuitsco*ck-a-Leekie Soup (Scottish Chicken and Leek Soup) RecipeOur 50 Best Christmas Side Dish Recipes Because Your Roast Shouldn't Get All The GloryHow to Make the BEST Flatbreads of Your Life | No Bake No Yeast RecipeReply
Rachna Sindhu
Thank you so much Richa for sharing this recipe. Today is the fourth Time I am making this bread and every time it turns out amazing. I just want to know if I can use vanilla honey as sweetener.
Can I request you to share barley whole wheat bread recipe as well.Reply
Vegan Richa Support
so glad you enjoy! i’ll work on barley!
Reply
S
Can you do this in a bread machine? If so can you provide instructions?
Reply
Richa
You can. Many people have made it. Just follow instructions on your machine manual
Reply
kb
Did you bake this in a glassware?Reply
Richa
Yes metal glass or ceramic
Reply
Allen
Hello, I’ve made this recipe 4 times. The first time I made only 1 loaf. It turned out perfect! After that I have been quadrupling the recipe. It hasn’t turned out as good. But I’m still trying to get it figured out. Do you have any suggestions?
Reply
Richa
You might need more moisture when increasing quantity and more kneading so that the gluten forms well. Since you’ve made the original recipe, keep an eye on the increased one for texture and rising and you’ll know if it needs adjusting before baking.
Reply
vanessa
Excellent recipe! I have just made it – using spelt instead of wholewheat: it is one of the best bread I have ever made!
Thanks so much for sharing.Reply
Vegan Richa Support
so happy to hear that. thank you!
Reply
Lisa Noble
Will this work if I make my own flour by grinding whole wheat kernels in my vitamix?
Reply
Vegan Richa Support
yes
Reply
Sonja
Hi Richa, could you please tell me what the sponge should look like at the end of step 2? After an hour in my proofing drawer at 85°, it becomes very bubbly and not much bigger than it was at the beginning of the step. Should I be stopping the proof when it reaches the triple in size? Thank you so much!
Reply
Vegan Richa Support
The roll should double in size, or rise well above the pan edge. Make sure you’re leaving it to sit for about an hour, and mixing well! Let me know how it goes.
Reply
Mary
I’m enjoy baking and have tried many bread recipes but they are never quite what I want in a bread so I’ve continued buying it at the store. My son has a sesame allergy so currently there are pretty much no safe store bought breads and I continued my search for the perfect homemade bread. Well, this is it! Best bread I’ve ever made and I will happily stop buying bread now that I can make this! You are a lifesaver for my family!Reply
Vegan Richa Support
So thrilled to hear, Mary!
Reply
Alison
I found the bread too sweet. Is it possible to lower the quantity of sweetener without compromising the outcome?
Reply
Richa
Omit the sweetener and use 1 tbsp flour instead to activate the yeast
Reply
Alison
Thanks for your quick reply Richa !
Would that be plain white flour ?Reply
Vegan Richa Support
You’re welcome. whole wheat.
Reply
Celine
Hi,
Thanks for the recipe. Would love to try this. Isn’t 1 Tbsp of yeast too much? I’m afraid with that amount it will result in a very yeasty taste bread.Reply
Richa
Use 2 tsp. Many people use old yeast and the strength then isn’t enough to raise this heavy dough well. With fresh yeast you can reduce the amount
Reply
Riana
Can I substitute yeast with baking powder?
Reply
Richa
Nope won’t work
Reply
Matthew
Adapted this recipe to work with very large Pullman pans. It is delicious, but a bit weak in the centre of the slice. I am going to add some vital wheat gluten to strengthen the crumb. I use molasses as the sweetener.Reply
Vegan Richa Support
good to know
Reply
Nirosha
Can I use brown sugar instead of maple syrup?
Reply
Richa
Yes
Reply
EllenMarie
I’ve made many a whole wheat doorstop, but this whole wheat bread couldn’t stop a door if it tried. It’s light, tender, and my favorite whole wheat bread recipe ever. Next time, I plan to add nuts and seeds into the bread mix for a healthy crunch.Reply
Vegan Richa Support
😂 😂
Reply
Rosalia Damasco
hi can i ommit the cumin powder to this recipe?
Reply
Richa
Yes
Reply
Nirosha
Thankyou very much. I’m going to try
Reply
Vegan Richa Support
I can’t wait to hear what you think
Reply
Dia
I’m concerned about lemon and cumin flavors being too Indian instead of just sandwich bread. My kids just need it firm ham and cheese sandwiches for school.
Reply
Richa
Omit them
Reply
Susan Helder
I rreally loved the texture of this bread, but my son said the cumin flavor was too strong for him, so I will omit it from now on.Reply
Richa
Yes omit it!
Reply
Quinn
Good bread but I’ve made the recipe twice now and it hardly rises. I measured the temperature of my water both times, let the dough rise in a 100 degree oven, and I’ve used the yeast in other recipes that turn out fine (yeast isn’t old). A tablespoon of yeast is a ton for bread, should rise like crazy. Maybe the maple syrup is a bad substitute for sugar.
Reply
Richa
Maybe the yeast is old or dead?
Reply
Nirosha
Hi Richa!
I did it today. It’s sooo good.This is a wonderful recipe gives better results than any other recipes that I have tried. Thank you for this wonderful recipeReply
Vegan Richa Support
so glad to hear!
Reply
Poonam Jhaveri
Hi Richa..this is a wonderful recipe. Have made it a few times now. Gives better results than any other recipe that o have tried. thank you for this wonderful recipe.❤️❤️Reply
Vegan Richa Support
wow. – thank you ❤️❤️
Reply
Lin K.
This recipe does not disappoint! I have made this bread several times and it always comes out light yet moist. I like it better than any whole wheat bread I can buy. The loaf is a little small so sometimes I double it and make a larger loaf plus 6 rolls. The one change I made is that I reduce the sugar to 2 Tbsp and I knead it longer with my dough hook (about an extra 5 minutes to get that stretchy, smooth feeling).Reply
Ks
Can I use aquafaba in this as an enhancer? How should I modify the other ingredients?
Reply
Richa
Just sub a 1/4 cup water with aquafaba
Reply
Lin K.
Yippee!! My first 100% whole wheat bread that came out soft and chewy instead of like a doorstop! Thank you for posting this!! I omitted the flavoring (cumin and lemon) because I wasn’t sure if I’d like it and I also reduced the sugar by half as I prefer it less sweet. I did knead it longer as I wasn’t happy with the texture. It never became “silky” but it was close enough for me to move on. Everything else went smooth and I am now enjoying my success.Reply
Vegan Richa Support
a doorstop, haha glad i could open= a new door for you!!
Reply
Neeta
oh dear what happens if I accidentally put the 2 cups of flour in the sponge instead of 1 cup?🤦🏾♀️ doing too many things at once… should I forget the sponge and just mix everything now and knead? lost… why I should understand the basics of baking lol
Reply
Denise
I don’t have a stand mixer available. I made your white bread by hand with good results. Can I do the same with this recipe?
Reply
Richa
You can. Just make sure to knead it enough so that there’s good gluten development. When you pull the dough it shouldnt immediately break off
Reply
Jen
Amazing, soft 100% wholewheat!My pan must be bigger than most- my bread was gorgeous but was wide and not very tall. If I wanted to make 1.5x the recipe do I need to change the rise time? Any suggestions on the bake time for this? Also if I was tempted to try it with seeds added do you think this could work? I’m aiming to stick to 100% wholewheat
Reply
Lisa
This is such a simple recipe and the first thing I made with my new stand mixer. I followed the directions to the letter but my dough was always and for every stage very sticky. But based on some of the other comments I didn’t add any flour other than from my floured surface when I was shaping it at the end. But the bread turned out perfectly despite the sticky dough so anyone else who is experiencing that I would advise to just keep going.Thanks so much for the fantastic bread, Richa!
Reply
Valerie
Question regarding kneading with the KitchenAid, which recommends no more than 2 minutes & limiting total kneading time to 4 minutes. I was cautious this time so I kneaded by hand, but I’m wondering if the 5-8 minutes in the recipe is actually ok?
Reply
Shivani Sood
Hi,
I want to use Instant Yeast in this recipe. How much yeast should I use?
ThanksReply
Vegan Richa Support
Active dry yeast and instant yeast can generally be used interchangeably, one-for-one (although active dry yeast may be slower to rise). So if a recipe calls for instant yeast and you use active dry yeast instead, you may want to consider adding an extra 10 to 15 minutes for the rise time
Reply
Aylit
First time making bread and this came out perfect!Reply
Richa
Yay
Reply
Neeta
enjoying this bread recipe:) Is there any added benefit to allowing the kneaded dough to rise twice (not including the sponge rise)? I have seen some recipes that also do the sponge rise add the flour and oil and salt then rise 1 hour then recommend punching down the dough after the first 1 hour rise and then letting it rise again for 1 hour… just wondering if it would soften / lighten the bread even more? PS I have always eaten 100 percent whole wheat bread used to do it in the bread machine . Now with your recipe kneading with a food processor and baking in the oven:)Reply
Neeta
Thank you for posting this recipe. I am making bread for the first time without a bread machine and followed the recipe measuring by weight… the sponge rose very nicely . Before the first resting of the dough in the food processor, it seemed sticky but I thought I would let it rest and it was soft yay! But then the next spin in the food processor and it became really sticky then on and on and I felt as though I had to keep adding more and more flour way more until it quit sticking to my hands and the processor…so it was not soft anymore. I did add a little oil to compensate. The bread rose in the Pyrex. But boy is it hard and really dense more dense than when I used to make it in the bread machine (I have only eaten 100% whole grain breads so I am used to dense and hard but this is quite a bit more)… wondering if I should have stopped after the first rest and not done the second food processing? Tried watching other’s videos on processing dough in the food processor but they do not use a sponge and they only process it once for a few minutes max 8-10min… any thoughts? Thank you!
Reply
Richa
There’s a point at which it is well kneaded and after that the dough might start to get sticky again. Even witb the extra flour, if the bread did rise then it shouldn’t be too dense. Have you tried baking hundred percent whole grain bread in a bread maker before?
Reply
Neeta
Thank you so much… I did it again this time I did a few things differently than I did the first time… I had the oil and cumin etc ingredients ready and only mixed the sponge and flour for a few seconds before adding those ingredients and only did a total of 5 min and then let it sit 5 min. Then I let my self be okay with it being a little sticky and did not add any additional flour. Then I only kneaded it for another 5 min and then let it rest. Then folded it and this time it rose considerably more. ( and yes we have only ever used 100 percent whole wheat flour:) even in the bread maker lol even in my desserts but shhhh don’t tell anyone)Reply
Richa
Awesome! Glad it worked !!
Reply
Nidhi Iyer
I have tried baking this multiple (7) times and except for once it never rose. Even the texture was such that it looked overkneaded and the dough kept tearing off, despite the fact that I followed every single instruction of yours. Could you possibly have an idea of what I am doing wrong? The one time I baked it, I found it very very tasty, and the perfect balance for a vegan bread and I really want to try and make this work. My ingredients are spot on, I have already checked. So it is somewhere in the process that i am going wrong. I’m a baker and I have never faced this problem before (this was my go to option for a non-sourdough bread), and i am at a loss of what to do. Please help.
Reply
Richa
If the dough is tearing off easily then that means gluten hasn’t developed. Is it really cold there? Did the sponge increase in size? If it did rise then maybe it’s too cold or too much flour got added and doughgot too dry ?
Reply
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