Honey Wheat Sandwich Bread

spreading butter on a slice of honey wheat bread

5 from 9 votes

Honey 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!

Prep Time20

Cook Time45

Total Time1 5

Course: All Recipes, Bread, Breakfast, Lunch, Sides

Cuisine: American

Keyword: honey wheat bread, sandwich bread

Servings: loaf

Calories: 276kcal

Author: Kimberlee Ho

Equipment

8x4 inch loaf pan

Ingredients

1 ½ cups warm water (90-90ºF / 32-35ºC)
1 tablespoon active dry yeast (see note below if using instant yeast)
⅓ cup honey
4 tablespoons unsalted butter melted
4 - 4 ½ cups whole wheat flour
2 teaspoons salt
vegetable oil for coating the bowl

US Customary - Metric

Instructions

Place the warm water in the bowl of a stand mixer and sprinkle the yeast on top.
1 ½ cups warm water, 1 tablespoon active dry yeast
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).
To the bowl, add the honey, melted butter, 4 cups of flour and salt.
⅓ cup honey, 4 tablespoons unsalted butter, 4 - 4 ½ cups whole wheat flour, 2 teaspoons 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)
Place dough in a large, clean bowl that’s been coated lightly in vegetable oil and cover loosely with plastic wrap.
vegetable oil for coating the bowl
Let rise in a warm place until the dough has doubled in size, 45 – 60 minutes.
Lightly brush a loaf pan with vegetable oil or line with parchment paper and set aside.
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.
Preheat the oven to 350°F (180ºC).
Remove plastic wrap from the proofed dough and bake for 40-45 minutes or until the loaf reaches 205 degrees (when a thermometer is inserted in to 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

Notes

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

Nutrition