with Greg Patent, Award Winning Cookbook Author

100% Whole Wheat Food Processor Sandwich Bread

For detailed instructions click here

The very idea of a light-textured, flavorful, sandwich bread made entirely with 100% whole wheat flour and no white flour is no longer just an idea; it’s a reality. How is this possible?

Kneading whole wheat bread dough by hand or with a heavy-duty mixer can cause problems. The tiny pieces of bran are sharp and can break down the gluten strands, robbing the dough of the spring it needs to rise.

Food processor to the rescue! Using the metal blade to process most of the flour and all the yeast with water produces a wet dough that softens the bran. After a rise of 1 hour, the remaining flour goes in along with an egg, molasses, oil, and salt. After 1 1/2 minutes of continuous processing you’ll have an extremely elastic, sticky dough, that will miraculously become your loaf of 100% whole wheat bread.

100% Food Processor Whole Wheat Bread

The food processor makes a light-textured 100% whole wheat sandwich loaf
Prep Time30 mins
Cook Time35 mins
Rising time3 hrs 30 mins
Servings: 10 slices
Author: Greg Patent
Cost: $5


  • Food Processor with 14-cup capacity


  • 15 ounces whole wheat flour I use King Arthur whole wheat
  • 0.25 ounces instant yeast (1 envelope; 2 1/4 teaspoons) I use SAF yeast
  • 1 cup + 2 tablespoons cool tap water
  • 2 tablespoons vegetable oil I use grapeseed
  • 3 tablespoons molasses I use Grandma's
  • 1 large egg
  • 2 teaspoons table salt
  • non-stick cooking spray


  • Add 10 ounces of the flour and the yeast to the
    food processor.
  • Process 5 seconds to combine. Pour on the water all at once and process 15 seconds.
  • Scrape the bowl and process 15 seconds more. With the work bowl covered, leave the
    dough alone for 1 hour. It will more than double in bulk.
  • Add the oil, molasses, egg, and salt and process 15
  • Add the remaining 5 ounces whole wheat flour and
    process for 1 minute.
  • Scrape the bowl, and let the dough rest for 5
    minutes to allow this last addition of flour to absorb the liquid.
  • Process without stopping for 1 1/2 minutes. The dough will be very sticky and elastic
    and it will not look like it could possibly become bread.
  • Lightly oil a 3-quart bowl, or coat it with cooking
    spray. Scrape the dough into the bowl and turn to coat all surfaces.
  • Pick up the dough, squish it between your hands, and shape it into a ball. Return to
    the bowl, cover tightly with plastic wrap, and let rise at room temperature
    until the dough has almost tripled in volume and almost reaches the top of the bowl,
    1 to 1 1/2 hours, depending on room temperature.
  • Coat an 8 1/2 x 4 1/2 x 2 3/4-inch loaf pan with
    cooking spray. Turn the dough out onto a lightly oiled surface (cooking spray
    is okay), and pat it gently into a rectangle measuring about 9 x 12 inches.
  • With a short side facing you, roll the dough tightly like making a cinnamon roll.
    Pinch to seal and crimp the ends to make a loaf. Place the loaf seam-side down
    in the pan and tamp it gently in place so the dough touches all surfaces.
  • Cover loosely with a shower cap or sprayed plastic wrap and let rise at room
    temperature until the center of the loaf domes up 2 inches above the pan rim,
    about 1 hour.
  • About 30 minutes before the loaf is ready to bake, adjust an oven rack to the lower
    third position, put a heavy baking sheet on the rack, and preheat the oven to
    350 degrees.
  • Remove the plastic wrap from the loaf and set the
    pan on the baking sheet. Bake for 40 to 45 minutes, until the loaf is
    well-browned and sounds hollow when you tip it out of its pan and rap its bottom.
  • Measured with an instant-read thermometer, the interior temperature of the loaf will be
    about 200 degrees. Cool the loaf completely, 2 to 3 hours, then wrap airtight.
    Slices make excellent toast.
  • Makes one whole-wheat sandwich loaf, about 1 1/2 pounds.


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