Whole Wheat Sandwich Bread

Looking for a delicious, easy, and fluffy whole wheat sandwich bread recipe? Oh, we have it.

This is a family recipe from my husband Matt’s childhood. Lisa (our Nana) shared this recipe with our family while my husband was in school. He was doing class at night, I was working during the day, we had two young babies and he wanted to do something with the kids during the day. (Ummm homemade bread is always the answer!) Our recipe is written on an old Franklin Covey day planner sheet with scribbled down writing as Matt wrote down a recipe over the phone.

This scribbled-down recipe is something that reminds me of one of the hardest times as we were juggling young parenthood but trying to create memories. I hope my older two will always remember making whole wheat sandwich bread with their Dad, and now our younger two get to be a part of a new memory with this bread.

Lisa got this recipe from her sister Janna and this is why we love recipes. From sister to sister. Then sister to son. Son to wife. And now wife to friends. This recipe tells a story in our home but now I hope it tells a story in yours.

Tips from Lisa: adjust the wheat flour to your liking. Use all 14 cups of wheat, half wheat half white, 10 cups wheat 4 cups white- whatever you have- use it. Don’t fuss. Don’t stress. It’s a runnier dough but produces the fluffiest bread.

Enjoy! Please let us know if you add it to your family’s list of favorite recipes.

Family picture

Whole Wheat Sandwich Bread

1 Star2 Stars3 Stars4 Stars5 Stars (177 votes, average: 3.31 out of 5)
Serves: 4 loaves
Prep Time: 1 hour, 20 minutes Cooking Time: 35 minutes

A hardy, comforting batch of wheat bread made in just under 2 hours.


  • 1/2 cup warm water (80°-100°F)
  • 2 Tbsp yeast (active dry or instant)
  • Pinch sugar
  • 5 cups hot water (100°–110°F)
  • 14 cups whole wheat flour (or half whole wheat, half all-purpose or bread flour)
  • 2/3 cup oil
  • 2/3 cup honey
  • 2 Tbsp salt



Add yeast and sugar to 1/2 cup warm water, and let sit until frothy (about 5 minutes).


Combine yeast mixture with 5 cups of hot water in stand mixer fitted with the dough hook, then begin to add half (7 cups) of flour.


Once it starts coming together, add oil, honey, and salt, then knead in mixer for about 10 minutes.


Add the other half of your flour gradually, and continue mixing until no dry bits remain.


Divide mixture into four equal balls of dough, place into greased loaf pans, and let rise for about 1 hour.


Preheat the oven to 375ºF, and bake bread loaves for 35 minutes.


After baking, immediately apply butter to loaf tops, let cool and enjoy.

We used this whole wheat sandwich bread recipe as part of our stand mixer testing. If you are curious about how this recipe turns out in a KitchenAid, Nutrimill, or Bosch Mixer, check out The Best Mixer for Sandwich Bread.

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  • Reply
    June 27, 2022 at 1:30 pm

    If I cut recipe in half, would I knead for 5 min instead of 10? Or keep it at 10 min?

    • Reply
      June 28, 2022 at 1:02 pm

      I would keep it around 10 minutes, you want it to have enough time for the gluten to form.

  • Reply
    September 17, 2023 at 11:46 am

    Have you ever tried to make this bread with cinnamon raisin swirled in? Thank you!

    • Reply
      September 18, 2023 at 10:44 am

      We haven’t, but we bet that would be amazing! Let us know if you give it a try.

  • Reply
    October 12, 2023 at 8:06 pm

    What approximate temps do you have the warm water vs the hot water at? Thanks!

    • Reply
      October 30, 2023 at 1:47 pm

      I would say warm water (80°-100°F) and hot water between (100°–110°F). Any hotter than that and it can deactivate the yeast.

  • Reply
    November 28, 2023 at 11:37 am

    What size loaf pan and what kind is best glass, metal or ceramic to use? Thank you!!!

    • Reply
      November 30, 2023 at 3:00 pm

      For this recipe we recommend the Fat Daddios aluminum pans. They are sturdy and durable and provide the most even bake.

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