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Sandwich Bread · Honey Whole Wheat

Honey Whole Wheat Sandwich Bread

Half whole wheat and half bread flour, lightly sweetened with honey, for a soft, nutty loaf that still makes squishy sandwiches. A 15-minute rest before kneading keeps it tender.

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Prep
30 min
Cook
40 min
Total
4 hr 35 min
Serves
16 · 1 loaf (about 16 slices)
Level
Medium

Ingredients

  • 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)

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.
  4. Stop the mixer and let the dough rest so the whole wheat bran can soften and soak up water.
  5. 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.
  6. Shape the dough into a ball, put it in a lightly oiled bowl and cover. Let it rise until doubled.
  7. Grease 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.
  12. About 20 minutes before it is ready, heat the oven to 350°F (175°C).
  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.
  14. Turn the loaf out onto a rack right away and let it cool before slicing.

Tip: White whole wheat flour gives a milder, lighter loaf with the same amount of whole grain.

Tip: 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.

Estimated nutrition per serving: 130 calories · protein 4 g · carbohydrates 23 g · fiber 2 g · sugars 3 g · fat 3 g (saturated 0 g) · sodium 170 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 7 of 7 ingredients.