Whole wheat bread calculator
Soft 100% whole wheat sandwich loaf with honey and oil — every ingredient recalculated live.
1 × 850 g · 64% hydration
Type how much flour you have — the portion weight recalculates.
A 100% whole-wheat sandwich loaf that people actually want to eat: King Arthur’s most popular version, softened with honey, oil and dry milk. No white flour hiding in the blend — the enrichment is what keeps the crumb tender.
How it works
Why the enrichment matters
Whole-wheat bran cuts gluten strands and drinks water; unassisted, that means brick. This formula counters with 21% honey, 12.5% oil and 7% dry milk — softness, moisture retention and browning, all working against the bran.
Water and mixing
The default 60% water sits inside King Arthur’s 57–64% range — whole wheat keeps absorbing for a while, so let the mixed dough rest 20 minutes before judging it. Knead to a supple, slightly tacky dough; it will never feel as smooth as white bread.
One loaf, straight dough
A 2% instant yeast dose runs a same-day schedule: bulk until puffy, shape into a log, and proof in a loaf pan (about 850 g of dough). Bake until deep brown — whole wheat crust colors darker than white without burning.
FAQ
Is there a leaner, sourdough version?
Yes — The Perfect Loaf’s whole-wheat sourdough sandwich bread is the other respected school: no enrichment at all, a levain, and a startling 89.5% hydration, because whole grain drinks that much. This calculator follows the soft enriched style.
Can I cut the honey?
You can reduce it, but 21% is not a typo — it is load-bearing for softness and keeping quality in a 100% whole-wheat crumb. Halving it gives a wheatier, drier, more austere loaf.
Which whole-wheat flour?
Finely milled bread-strength whole wheat behaves best; white whole wheat (from white wheat berries) gives the mildest flavor. Coarse, flaky meal belongs in hearth loaves, not sandwich bread.