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Easy Soft Honey Whole Wheat Sandwich Bread

Close-up of a freshly baked whole wheat bread loaf cut in half, showing a fluffy, open crumb structure.
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A simple recipe for baking a soft, fluffy loaf of whole wheat bread perfect for daily sandwiches and toast.

Ingredients

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

Instructions

  1. Combine the warm water and yeast in a large bowl. Let stand for 5 minutes until foamy.
  2. Stir in the honey, melted butter, and salt into the yeast mixture.
  3. Add the whole wheat flour and mix until just combined.
  4. Gradually add the all-purpose flour, mixing until a shaggy dough forms.
  5. Turn the dough out onto a lightly floured surface. Knead for 6 to 8 minutes until the dough is smooth and elastic.
  6. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  7. Gently punch down the risen dough. Shape it into a loaf and place it in a greased 9×5 inch loaf pan.
  8. Cover the pan loosely and let the dough rise again for 30 to 45 minutes, or until it crests about 1 inch over the rim of the pan.
  9. Preheat your oven to 375°F (190°C).
  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 cool completely on a wire rack before slicing.

Notes

  • For a softer crust, brush the top of the loaf with a little melted butter immediately after removing it from the oven.
  • If your dough feels too sticky during kneading, add the remaining all-purpose flour one tablespoon at a time.
  • Using a kitchen thermometer to check the water temperature for the yeast is key for a good rise.

Nutrition

Find it online: https://whiskdaily.com/easy-soft-honey-whole-wheat-bread-recipe/