Whole Wheat, Grains, and Nuts Sandwich Bread Recipe


  • 2 cups (240g) Whole wheat flour
  • 1 cup (120g) Bread flour
  • 1/4 cup (50g) Mixed grains (like oats, quinoa, millet, or flaxseed)
  • 1/2 cup (60g) Chopped nuts (walnuts, almonds, or pecans)
  • 2 tablespoons (30g) Brown sugar or honey
  • 1 teaspoon (5g) Salt
  • 1 packet (7g) Instant yeast
  • 1 1/4 cups (300ml) Warm water (about 110°F or 45°C)
  • 1/4 cup (60ml) Milk
  • 2 tablespoons (30ml) Vegetable oil


  1. Mix Dry Ingredients: In a large bowl, combine whole wheat flour, bread flour, mixed grains, nuts, brown sugar (or honey), salt, and instant yeast.
    • Whole Wheat Flour & Bread Flour: Provides fiber and nutrients, and the bread flour aids in gluten development.
    • Mixed Grains & Nuts: Add texture, flavor, and additional nutrients.
    • Brown Sugar/Honey: Feeds yeast and adds mild sweetness.
    • Salt: Enhances flavor and controls yeast activity.
  2. Add Wet Ingredients: Pour in the warm water, milk, and vegetable oil. Stir to form a dough.
    • Warm Water & Milk: Hydrates the dough and activates the yeast.
    • Vegetable Oil: Adds moisture and helps in softening the bread.
  3. Knead Dough: Knead on a lightly floured surface until smooth and elastic, about 10 minutes.
    • Kneading: Develops gluten, which provides the structure necessary to hold the gases produced by yeast.
  4. First Rise: Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled, about 1 hour.
    • Fermentation: Yeast ferments sugars, releasing CO₂ that causes the dough to expand and develop flavors.
  5. Shape and Second Rise: Punch down the dough, shape it into a loaf, and place in a greased loaf pan. Let it rise until it crests the rim of the pan, about 30-45 minutes.
    • Shaping and Punching Down: Distributes air and yeast for even fermentation.
  6. Bake: Bake in a preheated 350°F (175°C) oven for 30-35 minutes, or until the bread sounds hollow when tapped.
    • Baking: Activates the yeast for a final burst of gas (oven spring), sets the gluten and starches, and causes the Maillard reaction for browning.
  7. Cool: Remove from the oven and let cool on a wire rack.

Scientific Explanations

  • Yeast Fermentation: The yeast consumes sugars, producing CO₂ gas, which gets trapped in the gluten network, causing the dough to rise and creating a light, airy texture.
  • Gluten Development: Essential for the structure and texture of the bread. Kneading aligns the gluten proteins, forming a network that can trap the CO₂ produced by the yeast.
  • Inclusion of Grains and Nuts: Adds a variety of textures and flavors as well as nutritional benefits. They can also affect the moisture absorption of the dough.
  • Oven Spring and Maillard Reaction: The heat causes rapid gas expansion (oven spring) and browning of the crust through the Maillard reaction, contributing to the bread’s flavor and texture.

This whole wheat, grains, and nuts sandwich bread combines the nutritional benefits of whole grains with the satisfying texture of nuts, resulting in a hearty, flavorful bread. Understanding the science behind the fermentation, gluten development, and baking process is key to achieving a loaf that is both delicious and healthful.

John Nguyen
John Nguyen
Articles: 103

Leave a Reply


Discover more from WIN ELEMENTS

Subscribe now to keep reading and get access to the full archive.

Continue reading