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–+ servings
whole loaf with about half sliced and laid out of a fresh baked sandwich bread recipe.
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5 from 1 vote

Soft Whole Wheat Sandwich Bread

Indulge in the soft, fluffy texture of our Whole Wheat Sandwich Bread, expertly crafted to provide you with a nutritious and delicious base for all your favorite sandwiches!
Prep Time3 minutes
Cook Time30 minutes
Total Time3 hours 30 minutes
Course: Bread, Side Dish
Cuisine: American
Diet: Vegetarian
Servings: 10 (makes 1 loaf)
Author: Melissa Griffiths

Ingredients

  • 2 Tablespoons orange juice
  • 1 cup lukewarm water
  • 1 tablespoon yeast
  • 2 tablespoons honey
  • 1/2 cup plain yogurt
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 4+ cups whole wheat flour

Instructions

  • In your stand mixer bowl combine the first 7 ingredients (Orange juice through salt) and 1 cup of the flour.  
  • Mix with the dough hook for 5 minutes to get the gluten going.  The OJ is important… the acid is supposed to break down some of the roughness of the whole wheat – don’t leave it out.
  • Gradually add the rest of your flour, one cup at a time until you have reached 4 cups.  Let the dough knead in the bowl for 4 or 5 minutes.  After that kneading is through, turn off the mixer and feel the dough.  It should be tacky without sticking to your hands.  If it is too sticky, add a little more flour until if doesn’t stick.
  • Once the proper constancy is reached, place the dough in a lightly greased bowl and tightly cover the bowl with plastic wrap.  Allow to rise for 1 1/2 to 2 hours.  After dough has risen, form your loaf and place it in a well buttered loaf pan and let it rise for 1 hour.  15 minutes before dough is done rising, preheat your oven to 350 degrees.  Bake for 10 minutes and then lightly cover with foil so that the top doesn’t brown too much.  Bake for an additional 20 to 25 minutes with the foil on.  Wait at least 30 minutes before slicing.

Notes

  • Ensure your yeast is fresh and active. Old yeast can lead to dense bread that doesn’t rise well. Proof it by dissolving it in lukewarm water with a bit of honey to see if it bubbles.
  • Use the spoon-and-level method to measure flour accurately. Too much flour can make the bread dense and dry. Start with the minimum amount and add more as needed.
  • The acidity of orange juice helps neutralize the slightly bitter taste of whole wheat flour, improving the bread's flavor.
  • Let the dough rise in a warm, draft-free environment. If your kitchen is cool, you can let it rise in an oven with the light on.
  • Lightly grease the bowl to prevent the dough from sticking and drying out. Cover tightly with plastic wrap or a damp cloth.
  • Store your bread in an airtight container at room temperature for up to a week. For longer storage, freeze the loaf or individual slices.

Nutrition

Serving: 1 of 10 slices | Calories: 234kcal | Carbohydrates: 39g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 240mg | Potassium: 206mg | Fiber: 5g | Sugar: 5g | Vitamin A: 23IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 2mg

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