Name: Soft Honey Wheat Sandwich Bread
Prep time: 30 min
Cook time: 30 min
Total time: 4 h 30 min
Yield: 3 loaves
Ingredients: 3 cups (720 ml) warm water, about 110°F; 2 packets (1/4 oz / 7 g each; 4 1/2 teaspoons total) active dry yeast; 1/3 cup (113 g) honey; 5 cups (625 g) bread flour; 3 tablespoons (42 g) butter, melted; 1/3 cup (113 g) honey; 1 tablespoon fine salt; 3 to 3 1/2 cups (360 to 420 g) whole wheat flour, plus more as needed; 1 tablespoon butter, melted

This honey wheat bread from the KitchenSimplicity archive starts with a simple sponge: warm water, yeast, honey and white bread flour sit for half an hour until bubbly, which gives the finished loaves a light texture. Whole wheat flour, more honey, butter and salt are worked in next, and a brush of melted butter after baking keeps the crust soft.

The recipe yields three loaves, so it suits a weekend baking session: keep one out for sandwiches and toast and freeze the rest. Honey is the only sweetener, and the bread stays soft for days, which makes it a good everyday loaf for school lunches and breakfast.

Tips

Instant yeast can replace active dry yeast in the same amount.
To freeze, wrap fully cooled loaves tightly and freeze for up to 3 months. Thaw at room temperature in the wrapping.
No loaf pans? Shape the dough into round or oval loaves and bake them on a parchment-lined baking sheet, checking for doneness a few minutes early.
The dough should feel a little tacky; adding too much whole wheat flour makes the bread dense.

Soft Honey Wheat Sandwich Bread

Prep

30 min

Cook

30 min

Total

4 hr 30 min

Yield

3 loaves

Ingredients

For the sponge:
3 cups (720 ml) warm water, about 110°F
2 packets (1/4 oz / 7 g each; 4 1/2 teaspoons total) active dry yeast
1/3 cup (113 g) honey
5 cups (625 g) bread flour
For the dough:
3 tablespoons (42 g) butter, melted
1/3 cup (113 g) honey
1 tablespoon fine salt
3 to 3 1/2 cups (360 to 420 g) whole wheat flour, plus more as needed
For finishing:
1 tablespoon butter, melted

Steps

Make the sponge: in a large bowl or the bowl of a stand mixer, stir together the warm water, yeast and 1/3 cup honey. Add the bread flour and stir until no dry flour remains. Cover and let stand in a warm spot for 30 minutes, until puffy and bubbly.
Add the 3 tablespoons melted butter, the second 1/3 cup honey and the salt to the sponge and mix well. Stir in 2 cups (240 g) of the whole wheat flour.
Knead by hand or with the dough hook, adding more whole wheat flour a little at a time, until the dough is smooth and slightly tacky but no longer sticks to your hands, 8 to 10 minutes. You will likely use 3 to 3 1/2 cups in total.
Lightly oil a large bowl, add the dough and turn it to coat. Cover and let rise in a warm place until doubled, about 1 hour.
Grease three 9 x 5-inch loaf pans. Punch down the dough, divide it into 3 equal pieces, shape each into a log and place it seam side down in a pan. Cover and let rise until the dough crowns about 1 inch above the rims, about 1 hour.
Near the end of the rise, heat the oven to 350°F. Bake the loaves for 25 to 30 minutes, until golden brown, hollow-sounding when tapped on the bottom, or 190°F in the center on an instant-read thermometer.
Brush the tops with the 1 tablespoon melted butter right away. Cool in the pans for 10 minutes, then turn out onto a wire rack and cool completely before slicing or bagging.