Whole Wheat Sandwich Bread for Bread Machine
Craft the perfect homemade loaf with this Whole Wheat Sandwich Bread recipe made effortlessly in your bread machine! Featuring a wholesome blend of hearty whole wheat flour and a touch of bread flour for structure, this bread is perfectly balanced for everyday use. Naturally sweetened with honey and enriched with dry milk powder and butter, it has a soft, tender crumb and a delightful golden crust. With just 5 minutes of prep time, the bread machine handles the work—mixing, kneading, rising, and baking—leaving you with bakery-quality bread that’s ideal for sandwiches, toast, or snacking. This recipe is optimized for the whole wheat bread cycle to ensure the perfect rise and flavor every time. Whether you’re a novice baker or a seasoned pro, this homemade sandwich bread will quickly become a staple in your kitchen.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.25 cups Warm water
- 3 cups Whole wheat flour
- 0.5 cups Bread flour
- 2 tablespoons Dry milk powder
- 1.5 teaspoons Salt
- 3 tablespoons Honey
- 2 tablespoons Unsalted butter
- 2.25 teaspoons Active dry yeast
Instructions
Ensure all ingredients are at room temperature unless otherwise specified.
Add 1 1/4 cups of warm water (around 110°F) into the bread machine pan.
Layer in the ingredients in the following order: 3 cups of whole wheat flour, 1/2 cup of bread flour, 2 tablespoons of dry milk powder, 1.5 teaspoons of salt, and 3 tablespoons of honey.
Cut 2 tablespoons of unsalted butter into small pieces and scatter them over the flour mixture.
Create a small well in the center of the flour and add 2.25 teaspoons of active dry yeast into the well. Ensure the yeast does not come into contact with the liquid at this stage.
Place the bread pan into the bread machine and close the lid.
Select the whole wheat bread cycle on your bread machine. If your machine allows, choose a medium crust setting.
Press the start button and let the bread machine do its work, including mixing, kneading, rising, and baking.
Once the baking cycle is complete, carefully remove the bread pan using oven mitts as it may be hot.
Turn the bread out onto a wire rack to cool completely before slicing. This may take 1-2 hours.
Nutrition Facts
Calories |
1940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 26% | |
| Sodium | 3626 mg | 158% | |
| Total Carbohydrate | 368.8 g | 134% | |
| Dietary Fiber | 46.9 g | 168% | |
| Total Sugars | 59.3 g | ||
| Protein | 62.6 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 280 mg | 22% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 1902 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
