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4.89 from 117 votes
Sliced Whole Wheat Bread from the side.
Homemade Whole Wheat Bread Recipe for Sandwiches
Prep Time
25 mins
Cook Time
35 mins
Proofing
3 hrs
Total Time
4 hrs
 

Perfect for toasting, for sandwiches, and definitely perfect with some Irish butter, you need to try my Homemade Whole Wheat Bread recipe.

Course: Lunch
Cuisine: American
Servings: 12 slices
Ingredients
  • 2 cups (10oz/280g) all-purpose flour
  • 3/4 cup (3¾oz/105g) whole wheat flour
  • 1/3 cup (1oz/28g) old-fashioned rolled oats
  • 2 tablespoons ground flaxseed
  • 1 tablespoon pumpkin seeds
  • 1 tablespoon sunflower seeds
  • 1 tablespoon sesame seeds
  • 1 teaspoon poppy seeds
  • 1 teaspoon salt
  • 1 ¾ teaspoons instant dried yeast
  • 1 cup (8floz/240ml) whole milk
  • 3 tablespoons (1½oz/43g) butter
  • 2 tablespoons honey
  • egg wash to glaze
  • extra oats and seeds for topping
Instructions
  1. In a large bowl add all of the dry ingredients (everything from white flour — yeast) and mix with a wooden spoon until combined.

  2. In a separate jug, stir together the milk, butter and honey. Heat this mix until the butter has melted and the milk is warmed slightly. You can do this in the microwave or on the stovetop

  3. Add the wet ingredients into the dry and mix with until your dough comes together and forms a ball. I like to do this step with my hands so you can feel what is going on with the dough.

  4. Place dough onto a well-floured surface and knead the dough with your hands for roughly 8-10 minutes. Alternatively use the dough hook on your electric mixer to knead the dough.

  5. Grease a large bowl lightly with some oil and place in the dough. Cover with plastic wrap (or a shower cap) and a kitchen towel and allow the dough to rise for about 90 minutes, or until doubled in size.

  6. Next, grease a 9x5 inch loaf pan. After the dough has risen, shape into a 9-inch long log and pinch the seams underneath. Place in a prepared pan, seam side down.

  7. Cover the loaf with plastic wrap and a kitchen towel and allow it to rise again for 70-90 minutes or until the loaf has risen an inch above the rim. Watch carefully because you don't want the dough to rise too much or it can deflate.

  8. Preheat oven to 400°F (200°C). Carefully brush the top of the dough with egg wash. Sprinkle a few more oats, sesame seeds, and poppy seeds on top of the dough to garnish.

  9. Bake for roughly 35-40 minutes or until loaf is golden brown on top and the loaf sounds hollow when tapped. Transfer pan to wire rack to cool for 10 minutes, then remove bread from pan and place on a wire rack to finish cooling for at least 2 hours. Do not cut the bread before it is completely cooled or the texture will change.

  10. Bread should be wrapped tightly and stored at room temperature for up to 3 days. It also freezes very well and makes great toast.

Watch the Recipe Video!