Overnight Whole Wheat Sandwich Bread

Super simple, wholesome whole wheat sandwich bread – only 4 ingredients and 10 minutes to prep

How to make soft whole wheat bread

I like to mix the flours here. I do 40% whole wheat flour, and 60% unbleached all purpose flour. This gives you a great balance of textures and tons of hearty whole wheat flavor. The long and slow fermentation overnight really contributes to softness of the crumb, so make sure to plan ahead a bit. This Overnight Whole Wheat Sandwich Bread is very lean and isn’t enriched at all, like most whole wheat loaves that have added sweeteners and fats. The key to getting a soft, LEAN whole wheat bread is the long and slow ferment, and blend of flours.

Whole wheat flour vs. white whole wheat – what’s the difference?

• Whole-wheat flour is made from hard red spring or winter wheat, which has a nutty, hearty taste. This is what i use for this specific recipe, but if you can only find white whole wheat, it will work as well!
• White whole-wheat flour is made from hard white spring or winter wheat, which has the exact same nutritional value of whole-wheat flour. Because of the variety used, it has a milder flavor and paler color.

Ingredients

Whole Wheat flour – As I mentioned above, this recipe calls for whole grain wheat flour. The brand that I rely on is King Arthur Baking for their sustainable farming practices, high quality, and fair business, and the high gluten content of their flours.

Unbleached all purpose flour – again, King Arthur Baking Company all the way. Try to avoid bleached all purpose flour at all costs! The extra chemicals and processing are really toxic to your health.

Water – Since water is a key ingredient here, I use filtered room temperature water. You want to avoid purified water which can contain chlorine. The chlorine can totally kill the rise and fermentation of your dough.

Kosher salt – I always use Morton’s kosher salt. It is definitely saltier than Diamond Crystal, so if you’re using diamond Crystal add an extra 3 grams of salt.

Yeast – This loaf calls for dry active yeast. My favorite brand is Red Star, because I love their professional quality and consistent results. I buy a larger amount, and always store it in the fridge or freezer. Head to my instagram @lions.bread for a full tutorial on storing and using your yeast, plus how to check for freshness!

Equipment

Mixing bowl – this is my current favorite bowl that I use again and again with my breads from Crate and Barrel

Spatula – in love with absolute kitchen workhorse tool! I use it every day, all day!

Bench scraper – this bench scraper from Williams Sonoma has measurements on it that are so useful

Kitchen Scale – if you don’t have a kitchen scale yet, it’s time! This is my favorite scale from OXO. this little tool will take your baking to the next level and help you bake with consistent, professional results every time!

Baking Timeline

3:00pm – mix the flours and water. cover and let autolyse (rest) at room temperature for 30 minutes.

3:30pm – add the salt and yeast. pinch to mix in. cover, and rest for 30 minutes.

4:00pm – stretch + fold #1, cover

4:30pm – stretch + fold #2, cover let rest for 18 hours at room temperature

Day 2

8:00am – shape the dough in pan, let rise at room temperature for 1 – 1.5 hours. Preheat the oven to 450 degrees F.

9:00am – create steam in oven. Bake the bread for 30-40 minutes until deeply golden brown on top. Allow the loaf to cool completely before slicing, at least 1 hour.

How to bake – loaf or boule

The beauty of this recipe is that you have options. I love the ease of baking this whole wheat bread in a loaf pan, because it makes slicing for uniform sandwiches very easy. But, you can totally shape the dough into a boule shape. After it’s shaped into a round, let it proof in a floured proofing basket. Then preheat a dutch oven in the hot oven, and bake it for 20 minutes in a closed Dutch oven, remove the lid, and bake for another 20 minutes until deeply golden brown.

Customize your whole wheat sandwich bread

Feel free to add sesame, sunflower or flax seeds or oats to the top for some crunch. I brush the top with beaten egg white the sprinkle the seeds or oats on top. Want to mix in seeds, dried fruit, or nuts? Be sure to check out my FULL GUIDE on Adding Mix-Ins to your Homemade Bread here.

How to store homemade bread

This bread can stay fresh at room temperature for up to 3 days. One of my favorite things to do is slice the bread, then place it in an airtight bag, and freeze it. Then, you can pull out individual slices as you like. Reheat the slices in the toaster and their absolutely perfect, and taste freshly baked!

Love this Overnight Whole Wheat Whole wheat Sandwich Bread? Check out Multigrain Seed Bread, Everyday Artisan Bread, + Same-Day Country Loaf

5 from 2 votes

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Overnight Whole Wheat Sandwich Bread

Course bread

Keyword Bread, easy bread, homemade bread, whole wheat bread

Prep Time 20 minutes

Cook Time 35 minutes

resting time (bulk fermentation) 18 hours

Servings 1 loaf

Ingredients

• 200 g whole wheat flour
• 300 g unbleached all purpose flour
• 400 g filtered water at room temperature
• 12 g kosher salt, I use Morton's
• 1/2 teaspoon dry active yeast about 2g

Instructions

1. Combine the flours and water in a large bowl. Use a wooden spoon or a Danish dough whisk to combine thoroughly until no dry patches of flour remain. Cover with a clean kitchen towel or plastic wrap, and let rest at room temperature for 30 minutes.

2. Add the salt and dry active yeast, and use your fingers to pinch in until fully incorporated. Cover and let rest at room temperature for 30 minutes.

3. Stretch and fold the dough in the bowl. Gently lift and stretch one edge of the dough up and lay it over itself. Be careful not to stretch too far, you don't want to tear the dough. Work your way around the perimeter of the dough, until each side has been stretched. Cover the bowl, and let rest for another 30 minutes. Then, repeat the stretch and fold process again. Cover the bowl, and let bulk ferment (rise) at room temperature for 18 hours.

4. After 18 hours, the dough should look puffy and have bubbles on the surface. Spray a 9x5" loaf pan with nonstick cooking spray, or line with parchment paper. Pour the dough out onto a lightly floured surface.

5. Preshape the dough by gently stretching it into a rectangle shape, and fold the long edges into the center. Let the dough rest for 5 minutes, uncovered. Then roll the dough up into a long log shape, and place it seam side down into the prepared loaf pan., sprinkle the top lightly with flour and cover with a clean kitchen towel. Allow to proof at room temperature for 1.5 hours until puffy.

6. Meanwhile preheat the oven to 450°F. Just before baking, place a baking pan filled with ice cubes on the bottom rack of the oven. This will create steam inside the oven, and allow the bread to rise to it's fullest potential. Additionally, you can spray water directly into the hot oven and onto the surface of the bread as it goes into the oven.

7. Bake the bread for 30-35 minutes until deeply golden brown. IMPORTANT: allow the bread to cool completely before slicing into it. Enjoy!

Recipe Notes

Feel free to double this recipe to make 2 loaves. This bread freezes really well, so make 2 and freeze 1 for later! Slice before freezing.

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