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Honey Wheat Sandwich Bread

Homemade honey wheat sandwich bread sliced on a cutting board with butter
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Soft and sweet homemade honey wheat sandwich bread that's perfect for sandwiches, toast, grilled cheese, or enjoying with a little butter.

  • Author: George
  • Prep Time: 20 minutes
  • Rise Time: 2 to 3 hours
  • Cook Time: 30 minutes
  • Total Time: 4 hours
  • Yield: 1 loaf 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 4 ounces warm water (1/2 cup)
  • 2 teaspoons instant yeast
  • 2½ ounces milk, warmed (5 tablespoons)
  • 3½ tablespoons honey (about 2.3 oz)
  • 2 tablespoons unsalted butter, melted and slightly cooled
  • 6 ounces whole wheat flour
  • 7 ounces all-purpose flour
  • 6 grams salt (about 2 teaspoons Diamond Crystal kosher salt)
  • Melted butter, for brushing

Instructions

  1. Mix the wet ingredients. Combine the warm water, yeast, warm milk, honey, and melted butter in a bowl.
  2. Mix the dough. Add the whole wheat flour, all-purpose flour, and salt to the bowl of a stand mixer or a large mixing bowl. Add the wet ingredients and mix until the dough comes together. Cover and let rest for 10 - 15 minutes.
  3. Knead. Using a stand mixer, knead on medium-low for 3–5 minutes. By hand, knead for 5–7 minutes. The dough should be smooth and elastic.
  4. First rise. Cover and let the dough rise in a warm place until roughly doubled in size.
  5. Shape the loaf. Lightly butter a 9x5-inch loaf pan. Gently deflate the dough and press it into a rectangle. Fold both sides toward the center, then roll it up into a loaf. Pinch the seam closed and place seam-side down in the prepared pan.
  6. Second rise. Cover and let rise until the dough is puffy and has risen slightly above the rim of the loaf pan.
  7. Preheat the oven. Toward the end of the second rise, preheat the oven to 375°F.
  8. Bake. Bake for 25–30 minutes, checking at 25 minutes. The center of the loaf should reach 190–200°F.
  9. Brush with butter. Immediately after removing the loaf from the oven, brush the top with melted butter.
  10. Cool. Let cool in the pan for 10–15 minutes. Remove from the pan and transfer to a wire rack to cool completely before slicing.

Notes

  • Cooling time: Total time does not include cooling time.
  • Yeast: I use instant yeast, but active dry yeast also works. Follow the recipe as written with either one. If using active dry yeast, let the wet mixture sit until the yeast blooms before continuing. With instant yeast, there's no need to wait.
  • Rise time: Rise times will vary depending on the temperature of your kitchen. Watch the dough rather than the clock.
  • Loaf pan size: A 9x5-inch pan produces a wider, slightly shorter loaf. For a taller sandwich loaf, use an 8½x4½-inch loaf pan.
  • Browning: If the top browns too quickly, loosely cover the loaf with foil while it finishes baking.
  • Before slicing: Cool completely before slicing to allow the crumb to set.
  • Storage & freezing: Store completely cooled bread in a zip-top bag at room temperature for up to 3 days. For longer storage, slice and freeze in a freezer-safe bag. Thaw individual slices at room temperature or toast from frozen. Avoid refrigerating, as it can dry out the bread.

Find it online: https://www.myeclecticbites.com/honey-wheat-sandwich-bread/