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Soft Honey Whole Wheat Sandwich Bread

Cross-section of a rustic whole wheat bread loaf showing a soft crumb texture and seeds, resting on a white plate.
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Follow this simple recipe to bake a soft, fluffy loaf of 100% whole wheat bread sweetened with honey, perfect for everyday sandwiches and toast.

Ingredients

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

Instructions

  1. In a large bowl, mix the warm water and yeast. Let it sit for 5 minutes until foamy. This shows your yeast is active.
  2. Stir the honey, melted butter, and salt into the yeast mixture.
  3. Add the whole wheat flour, one cup at a time, mixing until a shaggy dough forms. If using, mix in the all-purpose flour now.
  4. Turn the dough out onto a lightly floured surface. Knead the dough for 8 to 10 minutes until it becomes smooth and elastic. You are building the structure for a fluffy whole wheat bread.
  5. Lightly grease a large bowl. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel.
  6. 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.
  7. Gently punch down the dough to release the air. Shape the dough into a loaf and place it into a greased 9×5 inch loaf pan.
  8. Cover the pan loosely and let the dough rise again in a warm spot for 30 to 45 minutes, or until the dough has crested about 1 inch above the rim of the pan. This second rise is key for soft loaves.
  9. Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise.
  10. Bake for 30 to 35 minutes, or until the top is golden brown and the internal temperature reaches 200°F (93°C).
  11. Remove the bread from the pan immediately and let it cool completely on a wire rack before slicing. Cooling prevents a gummy texture.

Notes

  • For an even softer crumb, substitute up to 1/2 cup of the whole wheat flour with bread flour.
  • If you prefer a rustic whole wheat baking look, you can skip the loaf pan and bake it free-form on a baking stone after the second rise.
  • This homemade whole wheat bread freezes well once completely cooled. Slice it first, then freeze in an airtight bag.

Nutrition

Find it online: https://tastethisplate.com/soft-honey-whole-wheat-bread/