Sandwich Bread · Honey Whole Wheat
Honey Whole Wheat Sandwich Bread
Screen stays on while you cook
Before you start
Gather your ingredients
Swaps for bread flour
Instead of bread flour
- All-purpose flour: The same amount. Softer, less chewy bread that rises a little less.
- All-purpose flour + vital wheat gluten: 1 cup all-purpose + 1 tsp vital wheat gluten for each cup. Very close to bread flour.
Swaps for instant yeast
Instead of yeast
- Active dry yeast: 1¼ tsp active dry for each 1 tsp instant. Rising takes a little longer, often 10 to 15 minutes more per rise.
Swaps for kosher salt
Instead of salt
- Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
Swaps for honey
Instead of honey
- Maple syrup: The same amount. Thinner, with a maple flavor; a little less sweet.
- Agave syrup: A little less (about ¾ the amount). Sweeter and very neutral; thinner.
- Light corn syrup or golden syrup: The same amount. Less sweet and neutral (golden syrup tastes buttery).
Don't give honey, even baked into food, to babies under 1 year old.
Swaps for vegetable oil
Instead of vegetable oil
- Another neutral oil: The same amount. No difference.
- Melted butter: The same amount. Richer, buttery flavor; cakes are a little less moist and firmer once cool.
- Light olive oil: The same amount. "Light" olive oil tastes mild.
Swaps for rolled oats
Instead of oats
- Quick oats: The same amount. Softer, more cake-like cookies and bars with less chew; mushy in granola and overnight oats.
Step 1 of 14
In the bowl of a stand mixer, whisk both flours, the yeast and the salt.
Step 2 of 14
In a measuring cup, stir the warm water, honey and oil until the honey dissolves.
Step 3 of 14
Pour the liquid into the flour and mix with the dough hook on low speed until no dry flour remains.
Step 4 of 14
Stop the mixer and let the dough so the whole wheat bran can soften and soak up water.
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 avoidStep 5 of 14
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 avoidStep 6 of 14
Shape the dough into a ball, put it in a lightly oiled bowl and cover. Let it until doubled.
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 avoidStep 7 of 14
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 avoidStep 8 of 14
Press the dough into an 8x10-inch rectangle on a lightly floured counter.
Step 9 of 14
Roll it up tightly from a short side and pinch the seam closed.
Step 10 of 14
Place the loaf seam side down in the pan. Brush the top with water and sprinkle with oats, if using.
Step 11 of 14
Cover and let until the top crowns about 1 inch above the rim.
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 avoidStep 12 of 14
About 20 minutes before it is ready, heat the oven to 350°F (175°C).
350°F
Step 13 of 14
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
Step 14 of 14
Turn the loaf out onto a rack right away and let it cool before slicing.
All done
Enjoy!
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