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  • Writer's pictureQuincy Barker

Whole Wheat Sandwich Bread

Updated: Mar 16, 2021

Remember during COVID-19 when baking bread was trendy and you couldn’t find flour anywhere?! I’m glad those times are over because as someone who uses a lot of flour for a variety of baked goods, what a stressful time that was!

You can tell from my recipe posts that I’m a dessert guy, but there is something about fresh baked bread that is comforting and nostalgic. I enjoy baking bread from scratch because the ingredients are clean, simple and don’t contain preservatives or other weird ingredients you can’t pronounce, such as l-cysteine, which is an amino acid used to prolong shelf-life. This loaf is so tasty it won't last long enough to make it to the shelf!

This classic whole wheat loaf is perfect for sandwiches and french toast. Although I've cut my slices quite thick, the loaf is light, fluffy and airy. It makes the perfect bread for french toast because it absorbs all the liquid perfectly. Happy lunching and happy brunching!

Whole Wheat Sandwich Bread


  • 4 ½ cups of whole-wheat all-purpose flour

  • 6 ¾ teaspoons of Fleischmann’s Bread Booster

  • 3 tablespoons of sugar

  • 4 ½ teaspoons (or 2 packets) or Fleischmann’s Quick Rise Yeast

  • 2 teaspoons of salt

  • 1 ½ cups of water

  • ½ cup of plant-based milk

  • 2 tablespoons of vegan butter


1. In a bowl, mix the flour and bread booster together.

2. Remove 2 cups of the flour mixture and set aside.

3. In a stand mixer using a dough hook, combine 2 cups of the flour mixture with the sugar, dry yeast and salt until blended.

4. Combine the water, milk and butter in a microwave-safe bowl. Microwave on high for 15 seconds until very warm. The butter won’t be completely melted but that’s OK. Add this mixture to the flour mixture.

5. Knead for 2 minutes at medium speed, scraping the bowl occasionally. Add 1 cup of flour and continue to knead an additional 2 minutes at high speed, scraping the bowl occasionally. Add the remaining flour so that the dough forms into a ball.

6. Knead on a lightly floured surface until smooth, elastic and springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel and let rest for 10 minutes.

7. Cut the dough into two equal pieces. Using a rolling pin, roll each piece of dough on a floured surface into a 12 x 7 rectangle.

8. Beginning at the short end of the rectangle, roll up tightly. Pinch the seams and ends to seal. Place each loaf (you will need two loaf pans), seam side down into a greased 8.5 x 4.5 inch loaf pan.

9. Cover each pan with a towel and let rise in a warm place until doubled in size, about 30 to 40 minutes.

10. Bake in a preheated oven of 400°F for 25-30 minutes or until golden brown.

11. Remove loaves from pan after 5 minutes to finish cooling on a wire rack.

Want to learn more about Fleischmann's Bread Booster or Quick Rise Yeast? Check them out below!


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