This is my family’s favourite sandwich bread. It makes amazingly tasty sandwiches.

I have arthritis in my hands and I can’t physically knead breads. So this recipe has steps that use a mixer, but can easily be adapted to hand-power if you don’t have a mixer.

Check out our post on substitutions in this recipe!

Whole Wheat Bread

An easy to make and delicious snacking and sandwich bread.
Prep Time30 mins
Cook Time25 mins
Total Time3 hrs
Course: Bread
Cuisine: American
Keyword: bread, flour, honey, whole wheat
Servings: 4 lbs
Author: Amy Garrett


Step 1 (See Instructions)

  • 3 Cups White Flour
  • 3 Teaspoon Active Dry Yeast
  • 1/3 Cup Honey
  • 3 Cups Warm Water ~110° F

Step 2

  • 1 Tablespoon Salt
  • 3 Tablespoon Melted Butter
  • 5 to 5 1/2 Cups Whole Wheat Flour


  • Add flour, yeast, honey, and warm water to countertop mixer. Let proof for 30 minutes, bubbles should be formed.
  • Turn mixer on, and add salt, butter, and slowly mix in 5 cups of whole wheat flour. Add in additional 1/2 cup flour as needed, until not real sticky - just pulling away from the bowl, but still sticky to touch; mix approximately 8 minutes.
  • Shape dough into a ball and put in lightly greased mixing bowl. Turn dough to coat in oil and cover with clean tea towel. Let rise in a warm, draft free area until doubled, about 45-60 minutes.
  • Punch down, shape into flatted ball, cut into 2, 3, or 4 equal chunks (use a scale to get even sizing):
    For 9x5 loaf pans, make 2 loaves (approximately 2 lbs each).
    For 8x4 loaf pans, make 3 or 4 loaves (approximately 1 to 1⅓ lbs each).
  • Shape each chunk into loaves, rise in lightly greased loaf pans for about 45 minutes. About 30 minutes into second rise, preheat oven to 350°F
  • For 4 loaves, bake for 25 minutes.
    For 3 loaves, bake for 30 minutes.
    For 2 loaves, bake for 35 minutes.
    Bread should reach an interal temperature of 190-200°F.
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