Baking / Loaves & yeast breads
Soft Whole Wheat Sandwich Bread
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Our first whole wheat loaf could have held a door open. A little orange juice, some potato flakes and a half-hour rest later, it slices soft enough for a sandwich and the kitchen smells like Saturday.
The short version
Mix whole wheat flour with milk, water, orange juice, butter and yeast and knead 7 to 10 minutes. Rise 90 minutes, shape into a 9×5-inch pan, rise 75 minutes more, and bake at 350°F for about 45 minutes, until 190°F inside.
What makes ours better
the tricks Nonna pretends she never taught me
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Add orange juice. A third of a cup tames the bitter edge of whole wheat. You won't taste orange.
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Add potato flakes and dry milk. Both hold moisture and soften the crumb, so slices stay tender for days instead of drying out.
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Rest the dough 30 minutes before kneading. Bran takes a while to absorb water. A rest lets it soften so the dough kneads smoothly and rises higher.
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Tent with foil partway through. Whole wheat browns fast. Foil lets the center bake through without scorching the top.
What you need
the cast, in order of appearance
- Instant yeast2½ teaspoons
- Lukewarm milk½ cup
- Unsalted butter5 tablespoons
- Granulated sugar3 tablespoons
- Plain instant mashed potato flakes¾ cup
- Whole wheat flour3¾ cups
tap each one as it goes in. no double-salting.
Steps
deep breath. you’ve got this.
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Mix the dough
In a large bowl or stand mixer, combine the yeast, water, milk, orange juice, melted butter, sugar, salt, dry milk, potato flakes and flour. Stir until no dry flour is left. It will look rough and shaggy. Cover and rest 30 minutes.
If using active dry yeast, dissolve it in the warm water with a pinch of sugar for 10 minutes first.
About 30 min. Cook mode has a timer for this step.
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Knead
Knead with a dough hook on low speed for 7 minutes, or by hand on a lightly floured counter for 10. The dough will be cohesive and slightly tacky, rough rather than silky.
Don't add flour to fight the stickiness. Extra flour makes a dry, heavy loaf.
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First rise
Place the dough in a lightly oiled bowl, cover, and let it rise until puffy and about 1½ times its size, 60 to 90 minutes.
About 75 min. Cook mode has a timer for this step.
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Shape the loaf
Grease a 9×5-inch loaf pan. Press the dough into a rectangle about 8 inches wide, roll it up tightly into a log and pinch the seam closed. Set it seam side down in the pan.
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Second rise
Cover loosely with greased plastic wrap and let rise until the dough crowns about 1 inch over the rim of the pan, about 75 minutes. Heat the oven to 350°F during the last 20 minutes.
About 75 min. Cook mode has a timer for this step.
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Bake
Bake for 10 minutes, then tent loosely with foil and bake until the top is deep brown and the center reads 190°F on an instant-read thermometer, 30 to 35 minutes more.
About 40 min. Cook mode has a timer for this step.
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Cool
Turn the loaf out onto a rack right away. Brush the hot top with the melted butter if you like a softer crust. Cool completely, at least 2 hours, before slicing.
Good to know
read this before somebody asks for seconds
- Measure the flour carefully. Whole wheat flour is thirstier in humid weather, so aim for a dough that holds together and is soft, not sticky. Add 1 to 2 teaspoons of water if the dough is stiff.
- No dry milk or potato flakes? The loaf will still work, but it will be denser. Use all milk in place of the water, and expect a drier crumb on day 3.
- Honey or maple syrup can replace the sugar one for one.
- For a taller loaf in an 8½×4½-inch pan, reduce the second rise slightly and watch the top closely.
- Storage. Room temperature in a bread bag, 4 days. Sliced and frozen, 3 months; toast from frozen.
Questions, answered
the questions my cousins text me
Why is my whole wheat bread dense?
Usually too much flour or too short a rise. Measure by weight if you can, let the dough puff up before shaping, and let the second rise reach the rim of the pan.
Can I use white whole wheat flour?
Yes. It's milder and a little sweeter, which suits skeptical eaters. Use the same amount.
Do I need the orange juice?
It helps with bitterness, but milk or water works in a pinch. You will lose a little of the sweet, mellow flavor.
Can I knead it in a bread machine?
Yes. Use the dough cycle, then shape, rise and bake as written.
How do I know when it's baked through?
The top is deep brown, the bottom sounds hollow when tapped, and an instant-read thermometer in the center reads 190°F.
From the table
Made it? Tell me how it went, and who went back for seconds when they thought nobody was looking.
Made it?
be honest. I can take it. probably.
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Published October 29, 2026.