Whole Wheat Sandwich Bread is a soft, fluffy homemade bread made using 100% atta without any maida. This bread is very simple to make and comes out fresh and healthy compared to store bought breads. The texture is soft enough for sandwiches yet sturdy for toasts too.
Baking bread at home is always special, the smell of fresh bread itself is worth the effort. This atta bread is good for people who want to avoid maida and go for a healthier choice. You can enjoy it plain, toasted with butter, or use it for sandwiches. It stays soft for a good time and is cost effective also.
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About Whole Wheat Sandwich Bread
Whole Wheat Sandwich Bread is made by kneading whole wheat flour into a dough with yeast, sugar, oil and milk powder, then letting it rise before baking. The process may sound long but it is not difficult once you try it. The yeast helps for dough rise and makes the bread airy and soft.
This bread recipe is completely made with whole wheat flour, I didn't add maida to this. This recipe has slight dense texture compared to bakery breads made with refined flour, but it's still soft and tasty enough to enjoy. Adding milk powder and oil makes it more soft and tasty.
The flavor of whole wheat bread is very mild, slightly nutty from the flour, with a natural sweetness if you add sugar. You can keep it plain for savory sandwiches, or add little more sugar to make it slightly sweet bread which tastes great with butter and jam. You can also add honey or seeds like flax, sesame for extra crunch.
I usually bake this bread on weekends. My family enjoys it warm with butter melting on top. I love making my own homemade bread is something satisfying.
Whole Wheat Sandwich Bread Ingredients
- Whole wheat flour - I used only atta. It gives the bread its wholesome taste and makes it healthier. You can also mix little maida if you want lighter texture, but I kept this 100% wheat.
- Dry milk powder - This makes bread soft and gives slight milk flavor. If you don't have, you can skip but I feel it really improves texture.
- Oil or butter - I have used oil this time, but butter also works well. It makes the bread soft and adds richness. Oil makes the texture lighter, butter adds more flavor.
- Sugar - I have used demerara sugar which gives mild caramel taste, but normal white sugar works fine too. Sugar also helps yeast to activate.
- Dry yeast - The key ingredient for rising. Yeast must be fresh. If yeast didn't bubble when mixed with warm water and sugar, then it won't rise.
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How to make Whole Wheat Sandwich Bread Step by Step
1.Take yeast in a bowl, add 3 tablespoon sugar then oil
2.Add ½ cup luke warm water and set aside undisturbed for few minutes. It will bubble up which shows that the yeast is active, Set aside. Now add 3 cups of wheat flour in a mixing bowl, add ¼ cup milk powder.
3.Then add salt. Whisk it well for even mixing. Now add the yeast mixture. Then add remaining water little by little.
4.Knead to a soft pliable dough. Brush with oil and wrap with cling film and set aside to rise for 1 or 2 hours depends on your climate and yeast too. Mine got doubled in an hour.
5.Punch down and knead it once again. Flatten it using a rolling pin or just with your hands, measure it with your bread loaf pan. Make sure to make it a square. My bread loaf pan is 9X5 inches.
6.Start rolling from one edge.After rolling till the end, flip over and pinch like this to seal it.
7.Seam edges and place it inside the pan. If you don't want a dome shaped bread then flatten it or close with a lid. I left it as such. Let it rise in the pan for at least 45 minutes.
8.Brush with top of bread with oil and bake in preheated oven at 170 deg C for 40-45 minutes or until the top turns golden. Mine got done in 40 minutes. Once baked remove the pan and let it cool for 15 minutes then carefully invert and let it to cool down completely at least for 2 hours. If you don't want the crust on top, use a wet cloth to cover and keep aside for few mins.
Use serrated knife to slice. Slice and serve. Serve as bread toast / plain bread.
Expert Tips
- Yeast proofing - I always test yeast by mixing with warm water and sugar. It should foam within few minutes. If it didn't then bread won't rise.
- Kneading - I always knead the dough for 8 to 10 minutes until its smooth. This develops gluten and makes bread soft.
- First rise - I cover and rest the dough in warm place. Depending on climate it may take 1 or 2 hours. Dough should be double in size before shaping.
- Shaping loaf - Roll dough into rectangle and then roll tightly from one end to shape like a log. Pinch ends to seal before keeping in loaf tin.
- Second rise - Don't skip this. Let shaped dough rise in pan for at least 40-45 minutes. This helps bread get soft and airy.
- Cooling before slicing - Always cool bread fully before slicing, at least 2 hours. Cutting hot bread will make it gummy.
Serving and Storage
Serve Whole Wheat Sandwich Bread toasted with butter, jam or as sandwich bread with your favorite fillings. It also tastes good plain too. Leftover bread can be stored in airtight box at room temperature for 2 days.
FAQS
1.Can I use regular atta?
Yes, I have used regular chapati atta and it works fine.
2.Why my bread didn't rise?
This happens if yeast wasn't fresh or water was too hot. Always proof yeast first.
3.Can I replace milk powder?
Yes you can skip it, but it makes soft bread.
4.Can I use butter?
Yes, you can use butter if you like it gives more flavor.
5.How long does this stay fresh?
It stays fresh for around 2 days outside, 4-5 days in fridge. Always cool completely before storing.
If you have any more questions about this Whole Wheat Sandwich Bread Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Whole Wheat Sandwich Bread Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Whole Wheat Sandwich Bread Recipe
Ingredients
- 3 cups whole wheat flour
- ¼ cup dry milk powder
- 3 tablespoon oil or butter
- 1 and ½ cups warm water
- 3 tablespoon sugar
- 1 and ½ teaspoon dry yeast
- 1 and ½ teaspoon salt
Instructions
- Take yeast in a bowl, add 3 tablespoon sugar then oil.
- Add ½ cup luke warm water and set aside undisturbed for few mins.It will bubble up which shows that the yeast is active. Set aside.
- Now add 3 cups of wheat flour in a mixing bowl, add ¼ cup milk powder.
- Then add salt. Whisk it well for even mixing. Now add the yeast mixture. Then add remaining water little by little.
- Knead to a soft pliable dough. Brush with oil and wrap with cling film and set aside to rise for 1 or 2 hrs depends on ur climate and yeast too. Mine got doubled in a n hr.
- Punch down and knead it once again. Flatten it using a rolling pin or just with your hands, measure it with your bread loaf pan. Make sure to make it a square. My bread loaf pan is 9X5 inches.
- Start rolling from one edge. After rolling till the end, flip over and pinch like this to seal it.
- Seam edges and place it inside the pan. If you don't want a dome shaped bread then flatten it or close with a lid. I left it as such. Let it rise in the pan for at least 45mins.
- Brush with top of bread with oil and bake in preheated oven at 170 deg C for 40-45mins or until the top turns golden. Mine got done in 40mins.
- Once baked remove the pan and let it cool for 15mins then carefully invert and let it to cool down completely at least for 2hrs. If you don't want the crust on top, use a wet cloth to cover and keep aside for few mins.
- Use serrated knife to slice. Slice and serve. Serve as bread toast / plain bread.
Notes
- Yeast proofing - I always test yeast by mixing with warm water and sugar. It should foam within few minutes. If it didn't then bread won't rise.
- Kneading - I always knead the dough for 8 to 10 minutes until its smooth. This develops gluten and makes bread soft.
- First rise - I cover and rest the dough in warm place. Depending on climate it may take 1 or 2 hours. Dough should be double in size before shaping.
- Shaping loaf - Roll dough into rectangle and then roll tightly from one end to shape like a log. Pinch ends to seal before keeping in loaf tin.
- Second rise - Don't skip this. Let shaped dough rise in pan for at least 40-45 minutes. This helps bread get soft and airy.
- Cooling before slicing - Always cool bread fully before slicing, at least 2 hours. Cutting hot bread will make it gummy.
nagarathna keshav
Hi, sharmi mam,i am sumath,here can we use regular flour or should use any partcular flour,can we use pils bury or any other if so please mention & which aata you used,thank you in advance.
SHARMILEE J
You can use any brand of wheat flour or even homemade chapathi flour.
Bhuvan
Hi..i use this format of baking wheat bread but end up getting crumbled slices. What could have gone wrong?
SHARMILEE J
Recipe and method matters the most..Did you follow this recipe?
thirumoorthy lavanya
Hey super. I always looking for homemade bread recipe. Finally u have done it. Thank you and I'll try soon.
Ramya Venkat
fantastic outcome
Naga
Great one
Can you share the receipe of normal white bread
I saw the baby corn subji for Mittu lunch box in your Instagram
Can u share the receipe of baby corn also
Thank you
SHARMILEE J
Please check baby corn malai sabji recipe that I've already posted...I just played low on spices for her otherwise same recipe only
ramya murali
Wow!!!waiting for this.... Thanks a ton...looks great and wonderful clicks,going to try tomorrow
Smita
Hi! I use Dry Active yeast so do I need to put it in warm water? i.e. do I need to do proofing?
Meena Srinivasan
Super bread recipe. Your pictures as so tempting. Really I was waiting for this recipe long time. Thank you so much for such a good recipe. One doubt in picture the sugar looks brown balls... what type of sugar, in notes u wrote, you can use white sugar too... so doubt came. please tell, which type of sugar.
SHARMILEE J
I used demerara sugar
Meena Srinivasan
Healthy whole wheat bread..... Looking so tempting,, your photos are speaking the softness, texture, yummy feel of the bread. Thank you so much for such a healthy, yummy, needed recipe
ramya murali
If I want to add tutti frutti,which step I should add and waiting for mixed fruit jam receipe. Tnx in advance.
SHARMILEE J
You can add it along with the flour.
harini
hi sharmilee, thanks for the receipe.i was actually waiting for this recipe.i ll try and give u the feedback.
Myhealthykiddo Shyamala
Hi Sharmi, Soft and tempting clicks as always .. U used homemade or store bought wheat flour ? What difference addition of milk powder makes ?
SHARMILEE J
This time I used homemade, but have tried with store bought flour too.Have experimented this recipe several times and only now got to post it here.Addition of milk powder gives a good taste and the texture is great with it, the slices are sturdy
Spyran Retail
nice recipe!!
Meena Srinivasan
Thank you Sharmi
Thivya T
Nice one. would love to try this. but can you please tell me Which brand of yeast do you use? I tried and have failed sometimes with yeast.
SHARMILEE J
I don't know the brand of yeast , my friend gets from a whole sale shop.Always proof the yeast before proceeding to be on the safer side
SaralaThanga
Looks very perfect and yummy, very tempted to try.
apexsha
Any substitute for yeast please??
The drizzle drop !
Can I use milk instead of milk powder? Can you please tell me how?
SHARMILEE J
For this recipe milk powder is must so no substitutes for it
Lavi Raj
Superb and Nice Crust on bread! Justifying Pics!! Have to try this recipe!
Jessi paul
Super bread recipe. Pics are super. How is demerara sugar called in tamil? And how to avoid yeasty smell in bread.
SHARMILEE J
Not sure of its tamil name...yeast smell depends on the brand I guess, I dont get any yeast smell
Adesara Sweta
ma'am I want to add some spices chilli flakes n mixed herbs.can I add?
Adesara Sweta
can I add chilli flakes n mixed herbs?
Abitha
Nice recipe.can I use this recipe for making bun
SHARMILEE J
You can try and see
Rati Chandra
Hi!
You have different proportion for the milk powder in the list of ingredients and in the detailed procedures. So is it 1/3 cup or 1/4 cup?
Thanks
Rati
SHARMILEE J
It is 1/4 cup
Priya Mahesh
Thanks a lot for posting the recipe. Followed your recipe to T and baked a good bread.
Adesara Sweta
I couldn't found 9×5 loaf. Hardly I found 9×4 loaf can I bake this bread in 9×4 loaf?
SHARMILEE J
Yes you can...
Deepthy Shriram
Wow mam!!!! Delicious and healthy 🙂
Unknown
Please let us know the baking pan size as it varied from me and baking time got messed up.
Cheezz Make up
Can I omit sugar as my mom has diabetics?
SHARMILEE J
Yes you can skip it
Priyamvadhe Vijay
Trying this recipe. ...today... keeping fingers crossed.
Sharmilee J
Its 250ml
Akansha Goyal
Can we replace wheat flour with apf for making white bread??
Sharmilee J
yes you can replace with white flour but water quantity may vary
Charitha
Hi
Can say pre heat oven upto wt time, how much time to bake bread?? We can use Pillsbury TTA??
Sharmilee J
It depends on each oven check your manual, for me it says 10mins so I always preheat for 10mins
Bhakti
Wow.. look simple recipe with less number of ingredients..
pinky mishra
do I have to keep the lower heating mode or upper and lower heat mode both?
Sharmilee J
I use automatic setting my oven
Jagruti
I tried this bread and my family loved it. Can this same measurements be used to make focaccia bread as I've tried other recipes n it turns out dense. Thanks
Sharmilee J
You can try but I have posted a wheat focaccia bread recipe you can check that out too
Sangi
Should we knead the dough for 10 mins or so? Like stretch and fold method? Or just leading a soft dough is enough?
Sharmilee J
Normal kneading is ok too but stretching and folding will work good too
Preetha
Hi Sharmilee,
your recipes are awesome. pictorial representation makes clear for beginners like me. thank you.
I am having Bajaj 16 Litres OTG. Shall I put that Bread Pan in the lower rack, because my pan size is 9"X4" in size, I cannot able to put in middle rack. The same temperature for that lower rack also? kindly guide me.
Sharmilee J
Yes yes you can
Kavitha
Mam can i bake it in a convection microwave oven.if so pls mention the temp and time.
Sharmilee J
I use OTG so not sure of microwave but yes it should be baked in convection mode
Nithu
Tried this last weekend . It came out really well.
A
Pls can you tell me specifically what brand and what type of atta you use. I used ashirwad brand but it didn’t get smooth and didn’t rise at all with another bread recipe. I think something different about the atta
Sharmilee J
I use homemade atta