Honey Whole Wheat Sandwich Bread

Steps

1. In the bowl of a stand mixer, whisk both flours, the yeast and the salt.
2. In a measuring cup, stir the warm water, honey and oil until the honey dissolves.
3. Pour the liquid into the flour and mix with the dough hook on low speed until no dry flour remains.
   ⏱ Mix: 2 min
4. Stop the mixer and let the dough

   rest (how to rest)

   Rest Leave cooked meat, baked goods or dough alone for a while before you cut, slice or shape it. 1. Move meat to a board or plate as soon as it is done (a few degrees shy of target for big roasts; it keeps rising).2. Tent it loosely with foil if the kitchen is cool.3. Rest steaks and chops 5 minutes, roasts 15 to 20, a turkey 30.4. For dough, cover it so it doesn't dry out while it relaxes. Done when: Meat juices stay in when you slice; dough rolls out without springing back. Safety: Rest at room temperature for under an hour, then refrigerate leftovers within 2 hours of cooking.How to rest meat and dough: mistakes to avoid

   so the whole wheat bran can soften and soak up water.
   ⏱ Rest: 15 min
5. Knead (how to knead)

   Knead Work bread dough by pressing, folding and turning it to build the gluten that gives bread its chew. 1. Turn the dough onto a lightly floured counter.2. Push it away from you with the heel of your hand.3. Fold it back over itself toward you.4. Turn it a quarter turn and repeat, in a steady rhythm.5. Add flour only a little at a time, if it really sticks.6. In a stand mixer, use the dough hook on medium-low. Done when: The dough is smooth and springs back when poked; a small piece stretches thin enough to see light through (8 to 10 minutes by hand). How to knead bread dough: mistakes to avoid

   on medium-low speed until smooth, elastic and only slightly tacky. If it sticks to the bottom of the bowl like glue, add flour 1 tablespoon at a time.
   ⏱ Knead: 8 min
6. Shape the dough into a ball, put it in a lightly oiled bowl and cover. Let it

   rise (how to proof (let rise))

   Proof (let rise) Let yeast dough sit somewhere warm while the yeast makes gas and the dough grows. 1. Put the dough in a lightly oiled bowl and cover it with plastic wrap or a damp towel.2. Leave it somewhere warm and draft-free, about 75 to 80°F (an oven with only the light on works).3. For a second rise, shape the dough, put it in its pan and cover it again.4. Check it by size and feel, not just the clock. Done when: First rise: doubled in size. Second rise: puffy, and a fingertip poke springs back slowly and leaves a small dent. How to proof bread dough (let it rise): mistakes to avoid

   until doubled.
   ⏱ First rise: 1 hr 20 min
7. Grease (how to grease and flour a pan)

   Grease and flour a pan Coat a pan with fat (and sometimes flour) so baked goods release cleanly. 1. Rub a thin layer of soft butter or shortening into every corner with a paper towel, or use baking spray.2. For cakes, add a spoonful of flour, tilt and tap the pan until it is coated.3. Turn the pan over and tap out the extra flour.4. For chocolate cakes, use cocoa instead of flour so there is no white film. Done when: Every surface, corners included, is lightly coated with no bare spots or thick clumps. How to grease and flour a baking pan: mistakes to avoid

   a 9x5-inch loaf pan.
8. Press the dough into an 8x10-inch rectangle on a lightly floured counter.
9. Roll it up tightly from a short side and pinch the seam closed.
10. Place the loaf seam side down in the pan. Brush the top with water and sprinkle with oats, if using.
11. Cover and let rise until the top crowns about 1 inch above the rim.
    ⏱ Second rise: 55 min
12. About 20 minutes before it is ready, heat the oven to 350°F (175°C).
    350°F
13. Bake until browned and the center reads 195°F on an instant-read thermometer. Tent with foil after 20 minutes if the top darkens quickly.
    350°F⏱ Bake: 40 min
14. Turn the loaf out onto a rack right away and let it cool before slicing.
    ⏱ Cool: 1 hr

Tap an underlined word for how to do it, or see all techniques.

Tips

• White whole wheat flour gives a milder, lighter loaf with the same amount of whole grain.
• Whole wheat dough rises a bit more slowly. Give it the time it needs rather than watching the clock.

Storage

Wrapped at room temperature up to 4 days.

Make ahead

Freeze sliced bread in a bag up to 3 months.

How long leftovers keep, and freezing and reheating: leftovers and storage.