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Soft Honey Whole Wheat Bread: The Best Sandwich Loaf Recipe

A freshly baked loaf of whole wheat bread, cut to show the soft, airy crumb, resting on a plate.
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Bake this easy whole wheat bread recipe at home for soft, fluffy loaves perfect for sandwiches and toast. This recipe uses honey for a touch of sweetness.

Ingredients

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  • 1 cup warm water (105-115°F)
  • 2 teaspoons active dry yeast
  • 1/4 cup honey
  • 2 tablespoons unsalted butter, melted
  • 1 1/2 teaspoons salt
  • 3 cups whole wheat flour
  • 1/2 cup all-purpose flour (plus more for dusting)

Instructions

  1. Combine the warm water and yeast in a large bowl. Let it sit for 5 minutes until foamy.
  2. Stir in the honey, melted butter, and salt into the yeast mixture.
  3. Gradually add the whole wheat flour, mixing until a shaggy dough forms.
  4. Add the all-purpose flour one half-cup at a time, mixing until the dough comes together.
  5. Turn the dough out onto a lightly floured surface. Knead for 5 to 7 minutes until the dough is smooth and elastic. You are looking for a soft, manageable dough.
  6. Lightly grease a large bowl. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel.
  7. Let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size. This is the first rise.
  8. Gently punch down the risen dough. Shape it into a loaf and place it into a greased 9×5 inch loaf pan.
  9. Cover the pan loosely and let the dough rise again for 30 to 45 minutes, or until the dough crests about 1 inch above the rim of the pan. This is the second rise.
  10. Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise.
  11. Bake for 30 to 35 minutes, or until the top is golden brown and the internal temperature reaches 200°F (93°C).
  12. Remove the loaf from the pan immediately and place it on a wire rack to cool completely before slicing.

Notes

  • For a 100 percent whole wheat loaf, substitute the 1/2 cup of all-purpose flour with more whole wheat flour, but you may need to add 1-2 extra tablespoons of water if the dough feels too stiff.
  • If you prefer a crusty exterior, brush the top of the loaf with water just before baking.
  • This soft whole wheat bread is best eaten within 3 days. Store tightly wrapped at room temperature.

Nutrition

Find it online: https://cookincorner.com/whole-wheat-bread-soft-honey-sandwich-loaf/