There’s something comforting about the aroma of freshly baked bread filling the kitchen. This easy honey wheat sandwich bread is a delightful blend of wholesome ingredients with a touch of sweetness. Perfect for sandwiches or toasted with butter, this recipe will make you fall in love with homemade bread all over again.
Steps
- In a mixing bowl, combine honey, milk, oil, and water, stirring until the honey dissolves. Sprinkle yeast over the mixture and let it sit for 10-15 minutes to activate.
- In a separate large bowl, whisk together the flours and salt. Allow this mixture to rest for 10 minutes.
- Combine the yeast mixture with the dry ingredients and mix thoroughly. Cover the bowl and let the dough rise for about 1 hour or until it has doubled in size.
- Shape the dough into a loaf, place it in a greased loaf pan, and let it rise for another hour.
- Preheat your oven to 350ºF (180ºC). Bake the bread for 40-45 minutes until the crust turns golden-brown. Remove from the oven and let the bread cool on a wire rack for 1 hour before slicing.
Ingredients
- 1 cup (240 grams) of water, at room temperature
- 1/2 cup (120 grams) of milk of your choice, at room temperature
- 1/4 cup (85 grams) of honey
- 2 tablespoons (28 grams) of extra-virgin olive oil (or substitute with grapeseed, avocado, or any neutral vegetable oil)
- 2½ teaspoons (8 grams) of active dry yeast
- 2 1/3 cups (300 grams) of unbleached bread or all-purpose flour
- 1¼ cups (160 grams) of whole wheat flour
- 2 teaspoons (6 grams) of kosher salt or fine sea salt
- Butter or non-stick spray for greasing the pan
FAQ
- Can I substitute different types of flour in this recipe?
- Yes, you can experiment with different flours. You can use either finely ground 100% whole wheat flour or whole wheat all-purpose flour along with bread or all-purpose flour for a delicious loaf.
- What should I consider regarding salt quantities?
- The quantity of salt can vary depending on the type and brand. If you use Diamond Crystal kosher salt, follow the recipe as is. For Morton’s kosher salt, which is coarser, use double the amount. For table salt, use half the specified amount.
- How should I store active dry yeast for best results?
- Once opened, store active dry yeast in an airtight container in the refrigerator. Before using, measure it out and let it sit at room temperature for about 20 minutes.
- What size loaf pan should I use, and how does it affect the loaf?
- A 9 x 5-inch pan will produce a slightly flatter loaf, while an 8.5 x 4.5-inch pan allows the dough to rise higher, resulting in a loftier loaf.
- How should I store the baked bread to maintain freshness?
- The bread will stay fresh on the counter for 3-4 days if sealed well, or in the refrigerator for up to a week. Sliced bread can be stored in an airtight container or freezer bag and will freeze well for several months.
Tips
- To ensure the best results, always use fresh yeast stored in an airtight container in the refrigerator. Before baking, allow it to sit at room temperature for about 20 minutes.
- Adjust the salt quantity based on the type and brand you’re using. For example, if using Morton’s kosher salt, double the amount, and if using table salt, reduce it by half.
- When shaping the dough, handle it gently to avoid deflating it. Use a floured surface and hands to shape it into a loaf, folding it like a letter to create a nice structure.
- For a golden-brown crust, bake the bread at a low temperature in a 9×6-inch loaf pan. If you opt for a smaller pan, expect a taller loaf due to the dough rising higher.
Equipment
- 9×6-inch loaf pan (or 8.5 x 4.5-inch or 9 x 5-inch loaf pan, depending on preference)
- Wire cooling rack
- Dough scraper (optional but useful for handling the dough)
