Honey Whole Wheat Sandwich Bread
A soft, tall, lightly sweet sandwich loaf made with half whole wheat and half bread flour. Honey and butter keep the crumb tender, while a short rest before kneading helps the whole wheat flour absorb water. It slices cleanly for sandwiches and makes excellent toast.
- Prep
- 35 min
- Cook
- 38 min
- Wait
- 3 hr 35 min
- Total
- 4 hr 48 min
- Makes
- 1 loaf (12 slices)
Steps
Before you start
- Weigh the flours with a kitchen scale if you can. Whole wheat flour packs down, and scooping it by cup can make the loaf dry and dense.
- Take the butter out of the fridge about 1 hour ahead so it is soft enough to knead in.
- Warm the milk and water to 100–110°F (38–43°C). It should feel comfortably warm, not hot. Hot liquid can kill the yeast.
- Plan on about 4¾ hours from start to finish. Most of that is rising and cooling, not hands-on work.
- Grease a 9×5-inch (23×13 cm) loaf pan before you begin shaping.
Mix the dough
- In a large bowl or stand mixer bowl, stir the warm milk, warm water, honey and instant yeast until the honey dissolves.
- Add the whole wheat flour, bread flour and salt.
- Stir with a spatula (or mix on low speed with the dough hook) for about 2 minutes, until no dry flour remains and you have a rough, shaggy dough.
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Ready when: No dry flour is visible and the dough looks rough and shaggy.
Tip: Keep the salt and yeast on opposite sides of the bowl when adding the flour, then stir right away. This protects the yeast from direct salt contact.
Rest the dough
- Cover the bowl with plastic wrap or a damp towel and leave the dough for 20 minutes.
- During this rest the whole wheat bran softens and the flour hydrates fully, so the dough kneads up smoother and the loaf rises higher.
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Ready when: The dough looks a little smoother and feels less sticky than at the start.
Knead in the butter
- Add the 6 pieces of softened butter.
- Knead with the dough hook on medium-low for 8–10 minutes, or by hand on a lightly oiled counter for 12–14 minutes.
- The butter will smear in at first, then disappear.
- Stop when the dough is smooth, slightly tacky and springs back slowly when poked.
- Stretch a small piece: it should form a thin, translucent membrane before tearing (the windowpane test).
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Ready when: Dough is smooth and elastic, pulls away from the bowl sides, and passes the windowpane test. Its temperature is about 77–80°F (25–27°C).
Tip: If the dough sticks heavily to your hands, wet them lightly rather than adding more flour. Extra flour makes whole wheat bread dry.
First rise
- Rub the 1 tsp neutral oil, or most of it, around a clean large bowl.
- Shape the dough into a ball, put it in the bowl and turn it once to coat.
- Cover tightly and leave in a warm spot, about 75°F (24°C), for 60–75 minutes, until doubled in size.
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Ready when: Dough has doubled and a floured fingertip pressed 1 inch (2.5 cm) in leaves a dent that fills back in slowly.
Tip: If your kitchen is cool, put the covered bowl in the oven with only the light on. Whole wheat dough can take up to 90 minutes in a cool room.
Shape the loaf
- Grease the 9×5-inch (23×13 cm) loaf pan with the 2 tsp pan butter.
- Turn the dough onto a lightly oiled counter and gently press it into an 8×10-inch (20×25 cm) rectangle, pushing out the large bubbles.
- Fold the short sides in by about 1 inch (2.5 cm), then roll the dough up tightly from a short end, pinching the seam closed as you go.
- Pinch the ends and place the loaf seam-side down in the pan.
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Ready when: The loaf is a tight, even log with a taut top and the seam sealed underneath.
Tip: Roll snugly. A loose roll leaves air pockets and a gap under the crust.
Second riseOven 350°F / 175°C
- Cover the pan loosely with greased plastic wrap or a damp towel.
- Let it rise for 40–50 minutes, until the dough crowns about 1 inch (2.5 cm) above the rim of the pan.
- About 20 minutes into this rise, move an oven rack to the lower-middle position and preheat the oven to 350°F (175°C).
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Ready when: Dough domes about 1 inch (2.5 cm) over the rim, and a gently poked spot springs back slowly and only partway.
Tip: Don't let it rise much higher than 1 inch over the rim. Over-proofed whole wheat dough can collapse in the oven.
Bake the loafOven 350°F / 175°C
- Place the pan on the lower-middle rack of the 350°F (175°C) oven.
- Bake for 35–38 minutes.
- If the top browns too fast after 25 minutes, tent it loosely with foil.
- The loaf is done when the crust is deep golden brown, it sounds hollow when tapped on the bottom after unmolding, and the center reads about 200°F (93°C).
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Ready when: Deep golden-brown crust, hollow sound when tapped, and an internal temperature of 195–205°F (90–96°C).
Tip: If the center reads below 195°F (90°C), return the loaf to the oven for 5 more minutes and check again.
Brush and cool
- Right away, turn the loaf out of the pan onto a wire rack, set it upright, and brush the top and sides with the 1 tbsp melted butter.
- Cool for at least 90 minutes before slicing.
- The inside is still setting while it cools, and cutting early gives a gummy, squashed crumb.
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Ready when: The loaf feels barely warm to the touch on the bottom and the crust has softened slightly from the butter.
Tip: Use a serrated bread knife and a gentle sawing motion for neat slices.
Good to know
Tips
- Judge the rise by the dough, not the clock. Time varies with kitchen temperature and whole wheat flour brand.
- For a softer crust, brush with butter right out of the oven and cover the loaf with a clean towel while it cools.
- Do not add extra flour while kneading. The dough should be slightly tacky, which gives a moist loaf.
- Use a metal pan, not glass, for better browning and an even rise.
Make ahead
"After kneading, you can refrigerate the covered dough in an oiled bowl for 8–12 hours. Let it sit at room temperature for 45–60 minutes, then shape and continue with the second rise (it may need a few extra minutes). The baked loaf can also be frozen whole or sliced."
Storage & reheating
"Room temperature: wrap or store in a bread bag for up to 4 days. Fridge: not recommended, as it dries the bread out faster. Freezer: slice, wrap airtight and freeze for up to 3 months. Toast slices straight from frozen, or thaw at room temperature for 1 hour. To refresh a whole loaf, warm it at 300°F (150°C) for 10 minutes."
Substitutions
- honey → maple syrup or light brown sugar. Use the same weight (63 g). The flavor will be slightly different but the texture is the same.
- bread flour → all-purpose flour. Use the same weight. The loaf will be a little softer and may rise slightly less.
- instant yeast → active dry yeast. Use 2½ tsp (8 g). Dissolve it in the warm liquid with the honey and let it foam for 5–10 minutes before adding the flour.
- whole milk → water or plant-based milk. Use an equal amount. Replace the butter with oil for a dairy-free loaf. The crumb will be a little less rich.
