Whole Wheat Sandwich Bread

This is a healthier, more wholesome version of a regular, all-purpose sandwich bread. We do not sift our Organic Expreso Whole Grain bread flour, which means that this loaf has a full, nutty, robust flavor and contains all of the natural nutrients of the entire wheat berry – yet it is soft, moist, and versatile enough to be eaten as a breakfast toast or as a your favorite lunch sandwich.


Prep Time

20 minutes

Bake Time

30-35 minutes

Total Time

3 hours and 15 minutes


1 loaf



1 teaspoon (3.2g) instant yeast

2 teaspoons (14.2g) honey

1½ cups (350g) milk, warmed to 105-115°F

1¾ teaspoons (25.5g) unsalted butter, cubed, room temperature 

3 cups (450g) Organic Expresso Whole Grain bread flour

2 teaspoons (10g) sea salt

Egg wash: 1 egg + ½ teaspoon of water + pinch salt, lightly whisked



  1. In a bowl of an electric stand mixer, combine instant yeast and honey.
  2. Add warm milk and whisk to combine until the yeast and the honey have dissolved.
  3. Add butter and flour and mix on low speed using a dough hook.
  4. Once the liquid has mostly been absorbed, add the salt and begin to mix on medium speed for 4-5 minutes or until the dough leaves the sides of the bowl.
  5. Turn the dough onto an un-floured surface and knead into a ball.
  6. Place the dough into a bowl lightly sprayed with oil, cover, and allow to rise at room temperature for roughly 1- 1.5 hours or until doubled in size.
  7. Prepare a loaf pan with spray oil.
  8. Shape dough into a “batard,” an oblong, rectangular shape that will fit lengthwise into your prepared pan.
  9. Preheat the oven to 350°F.
  10. Add the shaped dough to the greased pan and allow to proof for about 1 hour or until it has peaked over the edges of the pan (resembling a loaf shape).
  11. Brush the top with egg wash.
  12. Bake for 20 minutes, turn and bake another 10 minutes or until golden brown.
  13. Remove loaf from the baking dish and place on a cooling rack. Allow to cool completely before cutting into.

Baker's Notes


If you happen to have a kitchen thermometer, this bread is ready when the internal temperature of the loaves reaches 190°F.

If you’re looking for a more rustic look, feel free to not use the egg wash. 


This recipe is our whole wheat version of our White Sandwich Bread.

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