The best everyday sandwich bread (that's secretly whole wheat!)

Every baker needs a reliable sandwich bread recipe they can keep in their back pocket. Make a loaf and you’re halfway to a week full of toast, sandwiches, and afternoon PB&J pick-me-ups.  

Finding the perfect one can be tricky, though. We have plenty of sandwich bread recipes on our site, all of which have their own merits. But if you want a loaf that’s tall, tender, and packed with whole grains, there’s only one option: the Everyday Bread, originally from our Big Book of Bread. This loaf is sturdy enough to slice and stack, but it’s also soft and yielding thanks to the inclusion of whole milk and a smidge of butter. A dollop of honey adds subtle sweetness, while a combination of whole wheat and all-purpose flour ensures the dough is smooth and strong, yet nutritious. For a heartier whole wheat flavor, make it with standard Whole Wheat Flour; if you want a more mild taste, you can use lighter (but still 100% whole grain) Golden Wheat Flour.  

Watch Martin Philip show you how to make this versatile bread in the video below. As he demonstrates, you can choose to make it in an 8 1/2" x 4 1/2" loaf pan, as the recipe prescribes, or a taller, narrower Pullman Loaf Pan. Even a 9" x 5" Quick Bread Pan will work if that’s all you have!  

Cover photo by Ed Anderson; food styling by Rebecca Jurkevich; prop styling by Gerri Williams.