Soft Honey Wheat Sandwich Bread (Easy to Make)
A recipe you’ll turn to again and again, this versatile sandwich loaf relies on a blend of white and whole wheat flour to create a perfectly light and soft honey wheat bread.
Ideal for sandwiches or enjoyed on its own, this recipe promises a nutritious and satisfying loaf. It is the perfect yeast bread recipe for picky people 😊.
Soft Honey Wheat Bread
Equipment
Ingredients
- 1 ¾ cup all-purpose flour
- 1 cup whole wheat flour
- 1 cup lukewarm water
- 2 tablespoons softened butter unsalted
- 2 tablespoons honey
- 1 ¼ teaspoons salt
- 2 teaspoons instant or active dry yeast
Instructions
- Mix the ingredients. Add all ingredients to the bowl of an electric stand mixer or a large mixing bowl. Combine until a dough forms that holds together and does not stick to the sides or bottom of the bowl. As the butter melts and is worked into the dough during kneading, it will make the dough more hydrated, so hold off on adding any more water now, even if it seems a bit dry.
- Knead the dough. Knead for ten to fifteen minutes until it is smooth, soft, and reaches the windowpane stage (meaning that when the dough is stretched, a translucent area appears). If the dough is still dry after a minute or two of kneading, sprinkle on the water a teaspoon at a time. Different brands of whole wheat flour can absorb moisture differently, so you may need to adjust a little.
- The first rise. Shape the dough gently into a ball and place it into a clean, lightly oiled bowl. Cover with a clean, damp tea towel and place into a warm place to rise. Let the dough rise for 60 minutes until it is puffy and has doubled in size.
- Shape into a loaf. Spray the loaf pan with nonstick cooking spray. Gently stretch the dough into a rectangle. Use your loaf pan as your guide and make the short side of the rectangle the same length as the longer side of the loaf pan. The rectangle will be about 9 x 18 inches. Tuck in the corners and top of the dough. Think of the saying "shoulders in, head down." Keep rolling into a log. Tuck the ends under. Pinch the seams closed and place the loaf, seam side down, into a lightly oiled loaf pan.
- Second rise. Cover with heavily greased plastic wrap and place in a warm place to rise again until the dough rises to one inch above the top of the loaf pan. The bread will rise very slightly as it bakes, so make sure you are happy with the height of the bread before you bake it. Towards the end of the rising time, preheat your oven to 350 degrees.
- Bake. Bake at 350 for 45-50 minutes, until the loaf sounds hollow when tapped. If you have an instant-read thermometer, check the temperature. Whole wheat loaves can be difficult to eyeball since they are darker, to begin with. The finished bread should be between 195-200 degrees. Remove the bread from the loaf pan and allow it to cool fully on a wire rack. Wait to slice until the loaf is fully cooled.
Notes
Every autumn, as the air gets crisper and the leaves start to turn, I gravitate to the kitchen, eager to fill the house with the comforting aromas of baking bread. This recipe holds a special place in my heart and my kitchen. It’s become something of a back-to-school tradition for us.
On those busy mornings when the kids are dashing out the door, and I’m juggling a million tasks, knowing I can send them off with a sandwich made from this deliciously wholesome bread gives me peace of mind.
Key Ingredients and Tools
Here are a few essential ingredients for the Light and Soft Honey Wheat Bread:
- Whole Wheat Flour. This flour is found in the baking aisle and adds a nutty flavor and rich nutrients. Its important essential hearty texture and fiber content make it ideal for baking.
- Honey. Typically located in the sweetener section, honey sweetens the bread and helps retain moisture for a softer loaf.
- Instant or Active Dry Yeast. You can find this in the baking aisle, and it is a critical ingredient for the bread to rise and develop its structure.
Each of these ingredients plays a vital role in the success of your bread. They’re commonly available in most grocery stores, but if you find yourself missing one, there are often substitutes like maple syrup for honey or all-purpose flour for whole wheat in a pinch.
Loaf Pan. Using the right size loaf pan is crucial; an 8 x 4-inch pan is typically perfect for honey wheat bread, achieving the ideal shape and ensuring even baking.
Mixing Bowls. A full set of mixing bowls in various sizes helps you organize your ingredients and makes mixing more efficient.
Measuring Cups and Spoons. Precise measurements can make or break a bread recipe, so having a full set of measuring cups and spoons is essential.
Wooden Spoon or Dough Whisk. A sturdy wooden spoon or a specialized dough whisk can make the mixing the dough easier and more effective.
Kitchen Scale. For bread baking, weighing your flour and other ingredients can lead to more consistent and professional results.
Bread Knife. A good bread knife is necessary to slice your homemade honey wheat bread cleanly without crushing it.
Troubleshooting and Help
Consider the spot where you’re letting the dough rise; it should be warm without any drafts. Sometimes, it just needs a bit more time, so be patient.
If your bread is browning too fast, tent it with aluminum foil. This will deflect some of the heat and slow down the browning process.
Sure thing! Your hands are great tools for mixing and kneading dough. It’s a bit of a workout, but think of the amazing aroma of baking bread as your reward for the effort!
Remember, bread-making is a journey, so each batch is a step towards your perfect loaf. Keep going, you’ve got this!
More Sandwich Breads to Love
Sandwich bread is easy and practical. Here are some more to try.
Pretty Recipe Printable
Click here or on the image below to get this pretty, vintage-inspired recipe to tuck in your recipe binder. It’s a free, instant download.
Homemade is a beautiful thing to make with your family. Kids love making it, and with this recipe, they’ll love eating it too. If they’re old enough to help with the kneading-which is messy but fun-they’ll leave feeling like they’ve accomplished something special. The best part is that homemade bread tastes better than any other kind of store-bought sandwich or toast–it has an incredibly fresh flavor and texture that can’t be beaten.
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.