Honey Whole Wheat Sandwich Bread

Name: Honey Whole Wheat Sandwich Bread
Total time: 180 min
Yield: 14 servings
Cuisine: Breads
Ingredients: 2 cups (240 g) whole wheat flour; 2 cups (250 g) bread flour; 2 1/4 tsp instant yeast (1 packet); 1 1/2 tsp salt; 1 1/4 cups (300 ml) warm water (110°F); 1/4 cup (85 g) honey; 3 tbsp (42 g) unsalted butter, softened; 1 tbsp neutral oil, for greasing

A soft, lightly sweet whole wheat loaf that slices clean for sandwiches and toast.

180 minutes

Serves 14

Side

Contains common allergens

Dairy Wheat

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Instructions

7 steps

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.

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