Honey Wheat Sandwich Bread

This honey wheat sandwich bread is so soft and fluffy. It’s perfect for making sandwiches or toast, and tastes amazing!

Is there anything better than homemade bread? Not in my book! No matter how busy I am, I make time to bake some fresh homemade bread at least once a week. I make a lot of different kinds of bread, from flatbread to dinner rolls to tortillas. Sandwich bread is always a staple though! It makes the house smell amazing, and my kids love making toast and sandwiches all week with the bread. While this white sandwich bread recipe is always a favorite at my house, sometimes it’s fun to change things up a little. This honey wheat sandwich bread is as soft, sturdy, and delicious as my white sandwich bread, and just as easy to make!

This bread has the perfect soft and hearty texture, and is great for making sandwiches and toast. It’s not dense or heavy like some whole wheat breads are, but it still has some extra nutrition from the whole wheat flour. That makes me feel a little better about how many slices I eat when it’s still hot from the oven. :) It tastes amazing with homemade honey butter or jam on top, and makes great cinnamon toast!

The bread will keep well for a few days at room temperature in a sealed bag, but it also freezes wonderfully! I usually slice all of the loaves after they’ve cooled, and freeze two of them immediately. When we need more bread, I pull a loaf out of the freezer and put it in the fridge to thaw. The taste and texture of the thawed bread is just as delicious as when it’s freshly baked!

Honey Wheat Sandwich Bread

Print Recipe

Prep Time:20 minutes mins

Cook Time:25 minutes mins

Rise time:2 hours hrs 30 minutes mins

Total Time:3 hours hrs 15 minutes mins

Ingredients

for the sponge:

• 3 cups warm water
• 4 1/2 teaspoons active dry yeast
• 1/3 cup honey
• 5 cups bread flour

for the bread:

• 3 tablespoons butter melted
• 1/3 cup honey
• 1 tablespoon salt
• 3 + cups whole wheat flour

Instructions

• In a large bowl or the bowl of a stand mixer, mix together the warm water, yeast, and honey. Stir in the bread flour and mix until evenly combined. Let sit for 30 minutes, until risen and bubbly.
• Mix the melted butter, remaining honey, and salt into the sponge. Add 2 cups of whole wheat flour. Knead in the additional whole wheat flour until the dough is smooth and tacky but not overly sticky. Place the dough in a greased bowl, cover, and let rise for about one hour, or until doubled.
• Once the dough has risen, punch it down gently and divide it into thirds. Roll each piece out into a rectangle that is approximately 8 x 12 inches. Roll each loaf up starting at the short edge, to make a cylinder shape. Place each loaf into a greased 9 x 5 inch loaf pan, and allow to rise until the dough is one inch higher than the top of the pan, about one hour.
• Toward the end of the rise time, preheat the oven to 350. Bake for 25-30 minutes, or until the loaves are golden brown and sound hollow when tapped. For a softer crust, brush the tops of the loaves with melted butter. Cool completely before slicing.

Servings: 24