Honey Whole Wheat Sandwich Bread
- 1 ¾ cups whole wheat flour, spooned and leveled (210 g)
- 1 ¾ cups bread flour, spooned and leveled (220 g), plus a little for shaping
- 2 ¼ tsp instant yeast, 1 packet (7 g)
- 1 ½ tsp kosher salt
- 1 ¼ cups warm water, 100 to 110°F (300 ml)
- 3 tbsp honey, 63 g
- 3 tbsp vegetable oil, or melted butter
- 1 tbsp rolled oats, for the top (optional)
Honey Whole Wheat Sandwich Bread
- In the bowl of a stand mixer, whisk both flours, the yeast and the salt.
- In a measuring cup, stir the warm water, honey and oil until the honey dissolves.
- Pour the liquid into the flour and mix with the dough hook on low speed until no dry flour remains.
- Stop the mixer and let the dough rest so the whole wheat bran can soften and soak up water.
- Knead 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.
- Shape the dough into a ball, put it in a lightly oiled bowl and cover. Let it rise until doubled.
- Grease a 9x5-inch loaf pan.
- Press the dough into an 8x10-inch rectangle on a lightly floured counter.
- Roll it up tightly from a short side and pinch the seam closed.
- Place the loaf seam side down in the pan. Brush the top with water and sprinkle with oats, if using.
Honey Whole Wheat Sandwich Bread
- Cover and let rise until the top crowns about 1 inch above the rim.
- About 20 minutes before it is ready, heat the oven to 350°F (175°C).
- 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.
- Turn the loaf out onto a rack right away and let it cool before slicing.