100% Whole Wheat Sandwich Bread (Bread Machine Dough, Oven-Baked)

This whole-grain loaf is mixed and kneaded in a bread machine, then shaped and baked in a conventional oven for better texture and sliceability. Optional ingredients include peanut butter or sunflower butter and vital wheat gluten.

12 slices

slices of wheat bread next to jelly and knife

Prep Time 15

Cook Time 35

Mix and Rise Time 3 30

Total Time 4 20

Ingredients

1¼ cups (284 g) water
1¼ teaspoon salt
2 tablespoons (23 g) avocado, canola, or coconut oil - (add one more tablespoon if not using peanut butter)
1 tablespoon creamy peanut butter or sunflower seed butter - (optional)
3 tablespoons (63 g) honey
3 tablespoons (22 g) nonfat dry milk
2 tablespoons vital wheat gluten (optional)
2⅞ cups (345 g) whole wheat flour - (if not using vital wheat gluten, add two additional tablespoons of whole wheat flour for 360 gr total)
2 teaspoons instant yeast

Instructions

Make Dough: Add 1¼ cups water, 1¼ teaspoon salt, 2 tablespoons avocado, canola, or coconut oil, 1 tablespoon creamy peanut butter or sunflower seed butter, (optional--if not using, add another tablespoon of oil), 3 tablespoons honey , 3 tablespoons nonfat dry milk , 2 tablespoons vital wheat gluten (optional), 2⅞ cups whole wheat flour, (if not using vital wheat gluten, add two additional tablespoons of whole wheat flour for 360 gr total), and 2 teaspoons instant yeast to the bread machine pan in the order listed.
Select the DOUGH Cycle and press START. Let the machine run for 1 minute then STOP it.
Rest Period: Let the dough rest for 30 minutes to hydrate the flour and kickstart gluten development. (Zojirushi users: Set the timer for 2:00. Press START, and the DOUGH cycle will begin after 30 minutes.)
Restart DOUGH Cycle: After the rest, restart the DOUGH cycle. Open the lid and check that the paddles are engage and dough is forming a ball.
Check Consistency (15–17 Minutes In):
Too Wet? Add flour 1 tbsp at a time until it sticks to the sides and pulls away cleanly.
Too Dry? Add water 1 tbsp at a time until the dough is tacky but not sticky.
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Dough Rising: Let the dough rise during the DOUGH cycle until doubled in size. At the end of the DOUGH cycle, I like to restart the DOUGH cycle and run it for 5 seconds to compress the dough before shaping
Shape the Dough: Pull the dough out of the machine onto a lightly floured or damp surface. Press into a rectangle. Use a rolling pin to make it evenly thick and remove rogue bubbles.
Roll into a cylinder, avoiding air pockets, and pinch the seams closed.
Place in Pan: Transfer the dough, seam-side down, into a greased or parchment-lined loaf pan (4½ x 8½-inch or a Pullman pan 9x4x4-inch).
Final Rise: Cover with a damp tea towel or shower cap. Let rise in a warm spot until even with the pan edge for the 9x4 Pullman pan (or 9x5 pan if you end up using that one). Allow the dough to rise about 1 inch above the top for an 8½ x 4½ pan.
Preheat oven to 350˚F (180˚C).
Bake: Place the loaf onto the center rack of your hot oven for 35 minutes or until the internal temperature reads 195˚ to 200˚F. (90-92˚C).
Cool: Let sit in the pan for 5 minutes, then transfer to a cooling rack for at least 30 minutes. If desired, brush with softened butter after cooling. Brushing it on while hot can cause wrinkling.

Notes

Machine Capacity: Avoid doubling this recipe. Most bread machines cannot adequately knead more than 4½–5 cups of flour and may overheat.

Make Ahead: Dough can be refrigerated after the DOUGH cycle or shaped first and chilled overnight. Let rise until soft and puffy before baking.

Freezing Options:

Unbaked dough: Freeze after the DOUGH cycle or after shaping (before final rise). Defrost in the fridge overnight.
Baked rolls: Double-wrap and freeze up to one month. Reheat gently. Frost after thawing.

Alternative Mixing Methods:

Stand Mixer: Mix until moistened, then knead with a dough hook (speed 2–3) until smooth and elastic (5–10 minutes). Let rise, deflate, and shape as directed.
By Hand: Mix to a shaggy dough, knead on a floured surface until smooth and elastic (10–20 minutes). Let rise, deflate, and shape as directed.

Yeast Notes:
Active dry yeast may be substituted. Use about ¼ teaspoon more than instant yeast. Dissolving first is optional.

Nutritional Information