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Close-up of soft, golden whole wheat sandwich breads showing their fluffy texture
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Whole Wheat Sandwich Breads

Baked in about 80 minutes, these whole wheat sandwich breads are wholesome, fiber-rich, and satisfying.
They’re great for quick meal prep, everyday sandwiches, or as a nourishing side.
Prep Time15 minutes
Cook Time12 minutes
Resting Time45 minutes
Total Time1 hour 12 minutes
Course: Breakfast, Lunch, Side Dish, Snack
Cuisine: Danish, Modern European
Keyword: Easy Baking, Healthy, Homemade Bread, Meal Prep, Oats, Scandinavian Food, Traditional Recipes
Servings: 12
Calories: 573kcal

Equipment

  • Kitchen assistant
  • Hand mixer

Ingredients

  • 700 g lukewarm water
  • 100 g fresh yeast or 25-30 g dry yeast. Note: never swap fresh and dry yeast 1:1 — use about ¼ the amount when substituting with dry yeast.
  • 700-900 g tipo 00 flour (or plain wheat flour)
  • 400-500 g whole wheat flour
  • 100 g rolled oats
  • 2 eggs
  • 60 g honey
  • 150 g butter
  • 20 g salt

Instructions

  • Activate the yeast
    Pour the lukewarm water into a large mixing bowl and crumble in the yeast. Mix with a hand mixer fitted with dough hooks until the yeast dissolves.
  • Mix the dry ingredients
    In a separate bowl, combine the tipo 00 flour, whole wheat flour, rolled oats, and salt. Mix well.
  • Whisk eggs and honey
    Whisk together two eggs with the honey until smooth.
  • Melt the butter
    Melt the butter in a small saucepan or microwave.
  • Combine and knead
    Add the flour mixture, the egg-honey mix, and the melted butter to the yeast mixture. Knead with your hand mixer for 2 minutes on low speed, then 8 minutes on high speed, until the dough is smooth and elastic.
  • First rest
    Turn the dough out onto a lightly floured surface and shape it into a smooth, tight ball by tucking the edges underneath. Let it rest for 15 minutes.
  • Shape the dough
    Gently shape the dough again, then divide it into 24 equal pieces (about 100–110 g each).
  • Form the sandwich breads
    Shape each piece into a small sandwich bread and place them on a baking tray lined with parchment paper (or a perforated baking sheet if you have one).
  • Second rise
    Lightly brush the breads with water and let them rise for 30 minutes.
  • Preheat the oven
    Preheat the oven to 240°C (fan) / 465°F with a small ovenproof dish on the bottom rack. Allow the oven to fully heat.
  • Dust and steam
    Dust the risen breads with a little whole wheat flour. Place the tray in the oven, pour a small splash of water into the hot dish to create steam, close the door quickly, and reduce the heat to 210°C (fan) / 410°F.
  • Bake
    Bake for about 12 minutes, or until the breads are golden brown and sound hollow when tapped on the bottom.
  • Serve or store
    Enjoy the breads fresh and warm, or filled with your favorite toppings. Store in an airtight container for 3 days, or freeze for up to 3 months.

Notes

Hand mixer tip
If using a hand mixer instead of a stand mixer, make sure it has enough power to handle bread dough and always use the dough hooks.
Dough texture
The dough should be sticky but still workable. If you need to add more flour, do it gradually — and balance plain flour with whole wheat. Avoid adding only whole wheat flour, as it can make the breads dense and heavy.
Even baking
If your oven bakes unevenly (like mine!), rotate the tray halfway through baking so the breads turn golden all around.
Weighing the dough
For the best result, weigh the dough before dividing. I had about 2600 g of dough, which came to ~108 g per bread before baking.
Freezing tip
These whole wheat sandwich breads freeze well once cooled. To reheat, briefly run a frozen bread under cold water, shake off the excess, and bake at 200°C (fan) / 390°F for 4–5 minutes. They’ll come out warm, crisp, and just like freshly baked.