Honey Wheat Sandwich Bread

slicing honey whole wheat sandwich bread

Honey Whole Wheat Sandwich bread is packed with flavor and can be made start to finish in a few hours. This bread recipe makes for the perfect weekend baking project. And it will make for the very best toast and sandwiches all week long!




  1. Place the warm water in the bowl of a stand mixer and sprinkle the yeast on top. Set aside for 5 minutes to allow the yeast to bloom (it should get foamy and smell yeasty. If it doesn’t, throw out the water/yeast and start over with fresh yeast).
  2. To the bowl, add the honey, melted butter, 4 cups of flour and salt. With the paddle attachment affixed, mix on low until combined. Switch to the dough hook and knead on low for 10 minutes* (see note if you do not have a stand mixer). (Dough should be smooth and pull away from the sides of the bowl. If it is sticking to the sides of the bowl after 5 or so minutes of kneading, add more whole wheat flour 1 tablespoon at a time, allowing the flour to fully Incorporate before adding more. Add up to ½ cup more of flour, if needed. I typically need to use the full 4 ½ cups of flour when making this recipe)
  3. Place dough in a large, clean bowl that’s been coated lightly in vegetable oil and cover loosely with plastic wrap. Let rise in a warm place until the dough has doubled in size, 45 – 60 minutes
  4. Lightly brush a loaf pan with vegetable oil or line with parchment paper and set aside
  5. Punch down the proofed dough and turn out onto a clean work surface. Gently press the dough into a rectangle, one inch thick and no wider than the length of the loaf pan. Starting with the long end, roll the dough firmly into a cylinder, pressing with your fingers to make sure the dough sticks to itself. Turn the dough seam side up and pinch it closed. Tuck the ends underneath the rolled loaf, as pictured. Place dough in the loaf pan and press it gently so it touches all four sides of the pan, if needed. Cover loosely with plastic wrap, and let rise in a warm place until doubled in size, about 60 minutes
  6. Preheat the oven to 350°F (180ºC)
  7. Remove plastic wrap from the proofed dough and bake for 40 to 45 minutes or until the loaf reaches 205°F when a thermometer is inserted into the center. Remove bread from the oven and allow to cool in the pan for 15 minutes then turn dough out onto a wire rack, turn right side up and allow to cool to room temperature before slicing



  • If you do not have a stand mixer, you can knead the dough by hand on a clean counter or work space. Be sure to knead for the full ten minutes, until the dough is soft and it should not stick to your hands
  • Store cooled bread in a clean bread bag at room temperature for up to 3 days. Slice and freeze in a single layer on a baking tray then store in the freezer in a ziplock bag for up to 3 months. Defrost in the microwave on 50% power for 30-45 seconds then toast
  • To make using instant yeast, skip the first step and just combine all ingredients in the bowl of a stand mixer and mix to combine. Continue with the recipe as instructed. Keep an eye on the proofing (aka, rising) times when using instant yeast, as they may be shorter than stated in the recipe

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