Bread Recipes
Whole Wheat Sandwich Bread Recipe
This whole wheat sandwich bread is soft, hearty, and perfect for everyday use. Made with whole wheat flour, yeast, olive oil, and a touch of sugar, it develops a light texture and wholesome flavor that works well for sandwiches, toast, or breakfast.
- Total
- Several Hours
Quick Recipe Summary
- Cuisine
- Chinese
- Category
- Bread Recipes
- Method
- Baking
- Total Time
- Several Hours
- Difficulty
- EASY
- Main Ingredient
- Whole Wheat Flour
Introduction
This whole wheat sandwich bread is soft, hearty, and perfect for everyday use. Made with whole wheat flour, yeast, olive oil, and a touch of sugar, it develops a light texture and wholesome flavor that works well for sandwiches, toast, or breakfast.
This Whole Wheat Sandwich Bread Recipe recipe is written for Chinese home cooking, with attention to timing, texture, and the small cues that make the method easier to follow. Read through the ingredient notes and cooking tips before you start so the steps feel familiar once the pan, steamer, or pot is hot.
Why You'll Love This Recipe
- Written with clear home-cooking steps so the process is easier to follow from start to finish.
- Beginner-friendly enough for cooks who are still building confidence in the kitchen.
- Includes clear preparation cues that help with texture and consistency.
- Gives the dish a clear original flavor flavor profile without making the method feel complicated.
- Useful as a reference recipe because the steps explain both what to do and what to watch for.
Ingredients
- 300g Whole Wheat Flour
- 185g Water
- 4.5g Dry Yeast
- 12g Sugar
- 12g Olive Oil
- 6g Salt
Ingredient Notes
These notes explain the role of the main ingredients so the recipe is easier to adjust without losing its Chinese home-cooking character.
Whole Wheat Flour
This ingredient helps define the flavor, texture, or structure of the dish.
Water
This ingredient helps define the flavor, texture, or structure of the dish.
Dry Yeast
This ingredient helps define the flavor, texture, or structure of the dish.
Sugar
A small amount of sugar rounds out saltiness and helps create a more balanced finish.
Olive Oil
This ingredient helps define the flavor, texture, or structure of the dish.
Salt
This ingredient helps define the flavor, texture, or structure of the dish.
Step-by-Step Instructions
Step 1
Place all ingredients into the bread machine bucket and knead for about 10 minutes until a smooth dough forms.
Step 2
Allow the dough to ferment for about 1 hour and 30 minutes, or until nearly doubled in size.
Step 3
Transfer the fermented dough to a lightly floured work surface.
Step 4
Punch down the dough to release trapped air, divide it into two portions, and let rest for 15 minutes.
Step 5
Roll each portion into a long rectangle using a rolling pin.
Step 6
Roll the dough tightly from one end to create a loaf shape.
Step 7
Place the dough in the loaf pan and let it rise at about 38°C (100°F) for 40 minutes.
Step 8
Bake in a preheated 200°C (392°F) oven for about 20 minutes.
Step 9
Remove from the oven when the loaf is golden brown and allow it to cool before slicing.
Cooking Tips
- Whole wheat dough does not need to reach a strong windowpane stage; a smooth dough is sufficient.
- Whole wheat bread typically rises less than white bread and should roughly double in size.
- To check fermentation, gently press the dough with a finger. If the indentation remains, the dough is ready.
- Allow the bread to cool completely before slicing for the best texture.
- Store the bread in an airtight container to maintain freshness.
Serving Suggestions
- Serve it with steamed rice when you want a simple Chinese home-cooked meal.
- Use it as a small side dish with congee, noodles, dumplings, or a rich braised main.
- A small portion can brighten heavier dishes because the sour, salty flavor cuts through richness.
Recipe Card
This whole wheat sandwich bread is soft, hearty, and perfect for everyday use. Made with whole wheat flour, yeast, olive oil, and a touch of sugar, it develops a light texture and wholesome flavor that works well for sandwiches, toast, or breakfast.
Ingredients
- 300g Whole Wheat Flour
- 185g Water
- 4.5g Dry Yeast
- 12g Sugar
- 12g Olive Oil
- 6g Salt
Method
- Place all ingredients into the bread machine bucket and knead for about 10 minutes until a smooth dough forms.
- Allow the dough to ferment for about 1 hour and 30 minutes, or until nearly doubled in size.
- Transfer the fermented dough to a lightly floured work surface.
- Punch down the dough to release trapped air, divide it into two portions, and let rest for 15 minutes.
- Roll each portion into a long rectangle using a rolling pin.
- Roll the dough tightly from one end to create a loaf shape.
- Place the dough in the loaf pan and let it rise at about 38°C (100°F) for 40 minutes.
- Bake in a preheated 200°C (392°F) oven for about 20 minutes.
- Remove from the oven when the loaf is golden brown and allow it to cool before slicing.
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