Honey Wheat Sandwich Bread
Nothing beats the smell of fresh-baked bread, and this honey wheat sandwich bread recipe is sure to become a family favorite. Soft, slightly sweet, and full of wholesome flavor, it’s perfect for sandwiches, school lunches, or breakfast toast. It’s forgiving enough for beginners, so you can enjoy fresh homemade bread any day of the week.
Servings: 15 slices
Ingredients
- 1 cup warm milk
- 3 tbsp honey
- 2 tbsp oil
- 1 packet instant yeast (quick rise) about 2¼ tsp
- 1 tsp salt
- 1 cup whole wheat flour
- 2 cups + 2 tbsp all purpose flour
Instructions
- In a large bowl, whisk together the warm milk, honey, oil, and instant yeast. Let it sit for about 5 minutes. Grease a 9-inch by 5-inch loaf pan or line it with parchment paper.
- Add the whole wheat flour, all-purpose flour, and the salt. Use a spoon to mix until a shaggy dough forms.
- Knead the dough for about 10 to 15 minutes by hand or 8 to 10 minutes on low speed (speed 2) in a stand mixer. If the dough is sticky, lightly coat your hands with oil to make it easier to work with. If it is still very sticky, sprinkle a little extra all-purpose flour on the surface as you knead. Be careful not to add too much flour, as it can cause the dough to become dense. The dough should be smooth and slightly tacky, but not sticking to your fingers. You’ll know it’s ready when a piece can stretch without tearing easily and when you gently poke the dough, the indent springs back. (Note: If you're using a stand mixer, it's ok if the dough sticks a little to the bottom of the bowl, but it shouldn’t stick to the sides. This is normal, and the dough will firm up as it rises).
- Form the kneaded dough into a ball and place it in a large greased bowl. Cover with a cloth, and let it rise in a warm spot for about 1 hour or until it has doubled in size (I usually place it in my oven that is turned off to rise).
- Once the dough has doubled in size, gently press it down to release some of the air. Turn it onto a lightly floured surface and pat it into a rectangle. Roll it up from the short end into a log, then pinch the seam closed and tuck the ends underneath. Place the loaf into a greased or parchment-lined 9×5-inch pan. (Optional: Brush the top with a little milk and sprinkle rolled oats on top.) Cover and let it rise again in the pan for 30–45 minutes.
- In the last few minutes of rising, preheat your oven to 350°F (175°C). Bake the loaf for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped. Let the bread cool in the pan for 10 minutes, then remove it and place it on a cooling rack for 1 hour before slicing.
Notes
- Check your milk temperature: The milk should feel warm to the touch, not hot. If it’s too hot, it can kill the yeast, and if it's too cool, the dough may take a long time to rise. Aim for about 105–110°F.
- Make sure to knead the dough long enough to develop the gluten. Under-kneaded dough won’t rise well and can bake up dense and flat. You’ll know it’s ready when a piece can stretch without tearing easily, and when you gently poke the dough, the indent springs back.
- Don’t add too much flour! It’s tempting to keep adding flour if the dough is sticky, but a slightly tacky dough bakes up softer. Add only what you need for it to come together.
- Cool fully before slicing. Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool for 1 hour. Slicing too early can make the bread texture gummy.
- For a softer crust, brush the top lightly with melted butter right after it comes out of the oven.
- *This bread is NOT suitable for babies under the age of 1*
Nutrition
Calories: 190kcal | Carbohydrates: 36g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 162mg | Potassium: 96mg | Fiber: 2g | Sugar: 4g | Vitamin A: 27IU | Vitamin C: 0.02mg | Calcium: 28mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
