Honey Whole Wheat Sandwich Bread
A soft, lightly sweet whole wheat loaf that slices clean for sandwiches and toast.
Contains common allergens
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Instructions
- 1
In a stand mixer bowl, combine the whole wheat flour, bread flour, yeast, and salt. Add the warm water, honey, and softened butter.
- 2
Mix on low with the dough hook until combined, then knead on medium-low 8 to 10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. Whole wheat dough needs the full knead to develop structure.
- 3
Transfer to an oiled bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
- 4
Punch down the dough and shape it into a tight log: flatten into a rectangle, roll up snugly from a short end, and pinch the seam closed. Place seam-side down in a greased 9x5-inch loaf pan.
- 5
Cover and let rise until the dough crowns about 1 inch above the rim of the pan, 40 to 50 minutes. Meanwhile, preheat the oven to 350°F.
- 6
Bake 35 to 40 minutes until deep golden brown and the internal temperature reaches 200°F; tent loosely with foil if the top browns too quickly.
- 7
Turn the loaf out onto a wire rack and cool completely, at least 1 hour, before slicing for clean, even slices.
Plan it in Listahan
Add Honey Whole Wheat Sandwich Bread to your week, check it against your household's allergens, and build the shopping list automatically.