Honey Whole-Wheat Sandwich Bread
I think you will like this super tasty honey whole-wheat sandwich bread. It has a pleasant crusty exterior, and is fluffy and moist on the inside. Also perfect for your favorite sandwiches!
Equipment
- 1 9x5 inch loaf pan
- 1 Large Mixing Bowl
- 1 Large Mixing Spoon
- Fork stainless steel preferably - for stirring the yeast mixture
- Measuring cup and spoons
Ingredients
- 1 ¼ cups Lukewarm water warmed to about 110°F / 43°C
- 2 tbsp Melted butter
- 2 tbsp Honey
- 2 ¼ tsp Active dry yeast 1 standard packet
- 1 ¼ tsp Salt
- 2 cups Whole-wheat flour
- 1 ½ cups All-purpose flour plus an extra teaspoon or two if needed for kneading
Instructions
- Activate the Yeast: In a large mixing bowl, combine 1 1/4 cups of lukewarm water, 2 tablespoons of melted butter, and 2 tablespoons of honey. Sprinkle the active dry yeast over the top, stir gently with a fork, and let it sit for 5 minutes until frothy and foamy.
- Form the Dough: Add the whole wheat flour, all-purpose flour, and salt into the bowl with your yeast mixture. Stir with a sturdy spoon or fork until a soft dough starts to form and pulls away from the sides of the bowl.
- Knead Until Smooth: Turn the dough out onto a lightly floured surface. Knead continuously for 10 minutes by hand (or use a stand mixer with a dough hook). Sprinkle with a teaspoon of extra flour if needed, keeping the dough soft and slightly tacky, but not stiff.
- The First Rise: Lightly grease a large bowl with oil or cooking spray. Place the kneaded dough inside, turning the ball to coat all sides in the oil. Cover the bowl with a clean kitchen towel and let it rise in a warm environment for 1 hour, or until doubled in size.
- Shape the Loaf: Grease a standard 9x5-inch loaf pan. Gently punch down the risen dough to release the trapped air. On a lightly floured surface, pat or roll the dough into a small rectangle, then roll it tightly into a stable log shape, pinching the seams and tucking the ends under.
- The Second Rise: Place the shaped log seam-side down into your prepared loaf pan. Cover it loosely with a towel and let it rise for 35 to 45 minutes, or until the dough has crowned about 1 inch above the top rim of the pan.
- Bake to Golden: Preheat your oven to 375°F (190°C). Bake the loaf for 28 to 32 minutes until the crust is a deep golden brown and the loaf sounds hollow when gently tapped on top.
- Soften and Cool: Remove the bread from the oven and immediately brush the top crust with a little melted butter to soften it. Let it rest in the pan for 5 minutes, then turn the loaf out onto a wire rack to cool completely before slicing.
Notes
Bread Machine Note: To make this hands-off, place the wet ingredients in your bread machine pan first, followed by the flours and salt, and place the yeast in a small well on top. Run the machine on the Dough Cycle for mixing, kneading, and the first rise. Once the cycle finishes, remove the dough, shape it into a log, place it in your 9x5 pan for the second rise, and bake in the oven as directed.