The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Looking for a good whole wheat sandwich bread/King Arthur Classic 100% Whole Wheat Bread

dvigs24's picture

Looking for a good whole wheat sandwich bread/King Arthur Classic 100% Whole Wheat Bread

I've been looking for a 100% whole wheat sandwich bread recipe that would make a nice peanut butter and jelly sandwich (which is pretty much what I eat for lunch everyday). Lately I've been making the recipe on the back of the King Arthur Traditional Whole Wheat Flour bag, called Classic 100% Whole Wheat Bread (I've included the recipe below for any interested in trying it). I like it quite a bit, it's not too heavy or dense, and has a great wheat flavor, but I feel that it's missing something. I had a few questions for everybody here:

Has anybody tried this recipe? What are your thoughts on it?

Has anybody made any beneficial modifications to this recipe that you might want to share?

Does anybody have another 100% whole wheat recipe that makes a nice sandwich (that they might like to share)?

-Darron from The Teacher Learns to Cook


Classic 100% Whole Wheat Bread

2 1/2 teaspoons instant yeast

1 1/3 cups lukewarm water

1/4 cup vegetable oil

1/4 cup honey

3 1/2 cups King Arthur Traditional Whole Wheat Flour

1/4 cup nonfat dried milk

1 1/4 teaspoons salt

Mix all ingredients until flour is hydrated. Knead dough for 6 to 8 minutes by hand or by mixer, until smooth and supple. Ferment in a lightly greased bowl until puffy but not necessarily doubled, about 60 minutes depending on the warmth of your kitchen. Shape the dough into an 8 inch loaf and place in a lightly greased 8 1/2 x 4 1/2 inch loaf pan. Proof for 30 to 60 minutes, or until the dough has crowned 1 inch above the edge of the pan. Bake at 350 degrees for 40 minutes or until dough registers 190 degrees in the center of loaf. Remove the bread from the pan and cool completely on a rack.



nbicomputers's picture

give this a try

replace the oil with butter

and the honey with molasses (dark)

you will get a more robust flavor

Mike Avery's picture
Mike Avery

I really like Laurel Robertson's, "Breads From Laurel's Kitchen" and Beatrice Ojakangas' "Great Whole Grain Breads" books.


I modified Laurel's "Loaf For Learning" to use sourdough.  It's very nice and pretty easy.  You might look at and for recipes, pictures and like that.


I've gotten a few notes that people like this better than recipes from Peter Reinhart's latest book.  My copy of that book is still lost between Amazon and here, so I can't comment on that one.




Marni's picture

This is the bread I make almost every week for my childrens' lunches. They seem to eat it faster than I can make it.  I often double the recipe.  I mix up the flours.  It calls for white, but I have made it with everything from stone ground (a little heavy) to a spelt mixed with white or- our favorite- 100% white whole wheat.  You can also cut back on the sugar.  You can find the original here: 

 Amish Bread

  • 2 3/4 cups bread flour
  • 1/4 cup canola oil
  • 1 teaspoon active dry yeast
  • 1/4 cup white sugar
  • 1/2 teaspoon salt
  • 3/4 cup+ 2T warm water

I make this in the Kitchen Aid-

Put the water, yeast and sugar in the mixer and let sit 5 min. or so. Add every thing else and mix. Knead until smooth and firm. Allow to rise until double. Shape and rise again. (I use a loaf pan) Bake at 350 for about 25-30 minutes. Thump to check for doneness.


dmsnyder's picture

I really like the 100% whole wheat bread in BBA. I use a soaker of coarse bulgar, which gives a nice chewy ingredient. It makes wonderful sandwiches and toast.  David

pmccool's picture


JMonkey posted a recipe for his 100% WW sandwich loaf here some while back.  Perhaps it will be of interest to you.