Description
This Easy Homemade Soft Whole Wheat Sandwich Bread is soft, fluffy, and perfect for sandwiches, made with simple ingredients for a heartwarming experience.
Ingredients
Scale
- 1 cup warm water (105°F to 115°F)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup honey
- 2 tablespoons melted butter or oil
- 1 1/2 cups whole wheat flour
- 1 1/2 cups all-purpose flour (plus more for dusting)
- 1 teaspoon salt
Instructions
- In a large bowl, combine warm water, yeast, and honey. Let it sit for 5 to 10 minutes until it’s foamy.
- Stir in the melted butter or oil into the yeast mixture.
- Add the whole wheat flour and salt, mixing until just combined.
- Gradually incorporate the all-purpose flour, stirring until a shaggy dough forms.
- Turn the dough onto a floured surface and knead for 8 to 10 minutes until it’s smooth and elastic—add more flour if it’s too sticky.
- Place the dough in an oiled bowl, turning to coat it. Cover with plastic wrap or a towel, and let it rise in a warm spot for 1 to 1.5 hours until doubled.
- Gently punch down the risen dough, then shape it into a loaf. Place in a greased 9×5 inch loaf pan.
- Cover loosely and let rise for another 30 to 45 minutes until it’s about an inch above the pan rim.
- Preheat your oven to 375°F (190°C).
- Bake for 30 to 35 minutes until the top is golden brown and the internal temperature hits 190°F (88°C).
- Remove from the pan immediately and cool completely on a wire rack before slicing.
Notes
Wrap cooled bread tightly in plastic wrap or aluminum foil to keep it fresh at room temperature for up to 3 days. For longer storage, freeze the wrapped loaf for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 7g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg
Keywords: homemade bread, sandwich bread, whole wheat bread, easy recipes, baking