Yeast bread has a reputation for being difficult, time-consuming, and all-around scary to bake. Further, homemade sandwich bread is viewed as especially horrific (but not this Crock Pot Bread), since they must walk a texture tightrope: sturdy enough to withstand thin slicing and sloppy sauces, yet soft and tender enough to enjoy. Want to make it whole wheat? You’re in for an even bigger challenge (unless it’s this 100% Whole Wheat Pizza Dough) since whole wheat flour is typically heavier than traditional all purpose or bread flour which means you run the risk of the final baed product being more of a “brick” than “bread” if don’t follow the recipe with care. Well, what if I told you that in a few short, almost exclusively unattended hours you could be enjoying your very own gooey Avocado Grilled Cheese, tempting peanut butter toast, or Easy Kale Feta Egg Toast with 100 percent from scratch and 100 perfect whole wheat sandwich bread? This magic multigrain whole wheat sandwich bread is what (a baker’s) dreams are made of! Whether this is your first or your five-hundredth loaf of homemade bread, this homemade whole wheat sandwich bread couldn’t be easier to master (this Whole Wheat English Muffin Bread is another simple yeast bread recipe to try).
How to Make Magic Multigrain Whole Wheat Sandwich Bread
Magic multigrain whole wheat sandwich bread nails the sweet spot of being tender and fluffy, yet hearty. I call this bread “Magic” because it will both melt on your tongue with tenderness and hold up to whatever schmear of messy spreads or hearty toppings you desire. This is a multigrain sandwich bread that can take it (and so can this Rosemary Olive Oil Bread).
The Ingredients
Cornmeal + Wheat Bran. Key for giving this whole wheat multigrain bread the heftiness it needs to hold up to any sandwich (or toast) challenge you throw at it.
Oatmeal. Our other whole grain addition to this magic multigrain bread offers a subtle nutty flavor and fantastic chew. (If you love oats in your bread, try my favorite Oatmeal Bread recipe.)
Water. I typically wouldn’t go into too much detail about water in a recipe. However, when it comes to making bread (like this Cranberry Cinnamon Swirl Bread), water is critical. Measuring water accurately is key to achieving the proper hydration level for your dough and proper water temperature (usually 110-120 degrees F) is key for properly activating (and not killing) the yeast so you get the best rise possible. Yeast. For this recipe, I typically use active dry yeast which needs to be activated with warm water before incorporating it into the other ingredients as opposed to instant yeast which can be mixed right in with the other ingredients.Whole Wheat Flour. My love for whole wheat flour runs deep for its ability to sneak in extra plant-based protein, iron, and fiber into every carblicious bite of homemade baked goods (like these Whole Wheat Rhubarb Scones).Vital Wheat Gluten. My secret to pillowy soft homemade whole wheat bread (and Cinnamon Swirl Bread with Hazelnuts). Vital wheat gluten boosts the dough with extra protein which improves the elasticity and thus the overall crumb structure and softness of the bread.Brown Sugar. Lightly sweetens the bread and functions as food for the yeast while it ferments, proofs, ad bakes.Salt. Just a pinch (or two) to enhance and balance all the flavors of this wholesome homemade whole wheat sandwich bread.Brown Rice. Cooked brown rice adds lovely texture and a subtle chew throughout this whole grain bread recipe.Honey. Subtle sweetens and flavors this whole grain bread with the natural goodness of honey. (This Soft Pretzel Recipe is another honey-tastic bread recipe to try.)Buttermilk. Add a little extra fat and moisture to the dough for improved softness and tenderness.Topping. For an artisanal touch, I like to sprinkle the top of my homemade whole wheat bread with poppy seeds or oats before baking.
The Directions
Storage Tips
To Store. Homemade whole wheat bread is best enjoyed within a few days of baking. Store at room temperature, tightly covered in plastic, for up to 3 days.To Freeze. This multigrain bread freezes like a dream. Simply wrap tightly in plastic and a layer of foil and freeze for up to 3 months. You can even pre-slice it if you’d like. Defrost overnight in the fridge and then enjoy as desired.
My final tip for perfect homemade multigrain whole wheat bread: Think positive! You’ve got this.
Plan ahead. This recipe calls for a “soaker.” Translation: The grains are soaked together overnight prior to being added to the dough. This process juices up the grain’s enzymes, frees sugar from starch, and gives you a loaf with perfect texture and flavor.Be patient. Depending on the temperature of your home, on its first rise the bread may take up to 2 and 1/2 hours to double in size (cooler = longer). A full rise is critical for a fluffy loaf. Embrace the process (or go shopping). Give the yeast time to do its thang and use these moments to reflect with on the wonder of a few small granules breathing life into your dough.Put away your ruler. Not sure if your loaf has “doubled” in size? Lift two fingers, poke the dough gently, and see if your indent stays. If yes, your dough is ready to be shaped into a loaf.Take your bread’s temperature. Instant-read thermometers (I love this one) are super inexpensive and make the processes of determining if your loaf is “done” much clearer. When you believe the bread is ready, insulate your hands with a dishtowel, carefully flip the loaf out of the pan so its bottom is facing you, and insert the thermometer into the center. Bread not ready yet? Flip it back into the pan, then check again in 5 minutes.Practice makes perfect. While this recipe is easy and approachable, it can still take practice to get that PERFECT loaf if you’re new to baking. Baking is just as much (if not more) of a science as it is an art. So, if first you don’t succeed, bake, bake, and bake again.
