Last updated on January 4th, 2026
This easy home-baked Honey Whole Wheat Sandwich Bread is hearty yet soft with a tender crumb and a lofty rise. No fancy equipment or techniques required, it’s also customizable. If you want to top it with seeds, you can do that. Switch up the flours? Not a problem. In just 3 hours, you’ll have delicious homemade sandwich bread for the week!
Here’s everything you’ll need to make it
- 1 cup (240 grams) water, room temperature
- 1/2 cup (120 grams) milk of your choice, room temperature
- 1/4 cup (85 grams) honey
- 2 tablespoons (28 grams) extra-virgin oil (sub grapeseed, avocado or any neutral vegetable oil)
- 2½ teaspoons (8 grams) active dry yeast
- 2 1/3 cups (300 grams) unbleached bread or all-purpose flour
- 1¼ cups (160 grams) whole wheat flour
- 2 teaspoons (6 grams) kosher or fine sea salt
- Butter (or non-stick spray) for greasing the pan
The honey in this whole wheat sandwich bread adds the perfect touch of sweetness. And while it’s hearty and satisfying, it has a light, fluffy texture created with the addition of milk and olive oil. Delicious simply toasted on its own for breakfast, I’ve started doubling the recipe because it can disappear in just a couple of days.
How to make this Honey Whole Wheat Sandwich Bread in 5 steps
- Whisk together honey, milk, oil and water until the honey has dissolved. Sprinkle the yeast across the top and let sit for 10-15 minutes.
- Combine dry ingredients in a large bowl and let sit for 10 minutes.
- Add yeast mixture to dry ingredients, then mix. Cover and let rise for 1 hour until the dough has doubled in volume.
- Shape your loaf, transfer to loaf pan and let rise for 1 hour more.
- Bake for 40-45 minutes, then let cool for 1 hour before slicing.
Tips for making perfect sandwich bread
- I always use unbleached, minimally processed flours when I bake. You can use either finely ground 100% whole wheat or whole wheat all-purpose flour together with the bread or all-purpose flour in this recipe, all will produce a delicious loaf.
- The quantity of salt you use will vary depending on type and brand. Diamond Crystal kosher salt is my go-to for anything baked or cooked. If using Morton’s kosher salt, which has a coarser texture, or table salt, reduce by half.
- Fresh yeast is key. Once opened, active dry yeast should be kept in an airtight container in the fridge. For best results, measure it out then let it sit at room temperature for 20 minutes before baking.
Baked in a 9×5-inch loaf pan at low heat until the crust is a rich, golden-brown colour, this recipe will produce a loaf that can be sliced into uniform, good-sized slices ideal for sandwiches. (See note below if using a smaller loaf pan.)
This same-day, home-baked Honey Whole Wheat Sandwich Bread is lightly sweetened with honey, soft and tender and perfect for slicing. Baked up in just 3 hours, you will love how easy it is to make!
Try this Simple No-Knead Sunflower Rye Bread or these Easy Small Batch Ciabatta Rolls next.
If you make this recipe, please tag me on Pinterest or Instagram so I can see!
And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!
Honey Whole Wheat Sandwich Bread
Ingredients
- 1 cup water room temperature
- 1/2 cup milk of your choice room temperature
- 1/4 cup honey
- 2 tablespoons extra-virgin oil sub any neutral vegetable oil
- 2½ teaspoons active dry yeast
- 2 1/3 cups unbleached bread or all-purpose flour
- 1¼ cups whole wheat flour
- 2 teaspoons kosher or fine sea salt
- Butter or non-stick spray for coating the pan
Instructions
- Whisk together honey, milk, oil and water until the honey has dissolved, then sprinkle active dry yeast across the top. Let sit for 10-15 minutes.
- In a large mixing bowl, whisk together flours and salt and let sit for 10 minutes.
- Pour in the yeast mixture and mix everything together. Cover and let rise until the dough has doubled in volume, about 1 hour. It will be sticky and well-hydrated. If you don’t intend to bake it right away, at this point you can place the bowl in the refrigerator, still covered, where it will keep for up to a week.
- Once you’re ready to bake, butter a loaf pan. Using your hand or a dough scraper, pull the dough out onto a lightly floured surface, taking care not to completely deflate it. Flour your hands and/or dough scraper and shape it into a loaf. Next, take one end and lift and fold 1/3 of the dough into the center as if you were folding a letter. Repeat with the other end, then turn and place loaf seam side down in buttered loaf pan. If needed, lift each end from the middle and gently stretch it into the corners so the dough fills the pan. Set aside to let rise again, uncovered, for 1 hour or until it has risen 1/2 an inch or more above the edges of the loaf pan.
- Position a rack to the centre of the oven and preheat to 350ºF (180ºC). Bake for 40-45 minutes until the top is a rich, golden-brown colour and it sounds hollow when you tap on the top. Turn loaf out onto a wire cooling rack and let cool for 1 hour before slicing to allow the cooking process to complete.
If I put in the refrigerator to bake later, do I need to bring the dough to room temperature before I bake, or can I bake direct from the refrigerator
Hi Bev! Once it’s been in the refrigerator, you will still need to shape it, place it in a loaf pan and let it sit for another hour for the second rise. Hope you love the recipe!
Why do you specify a digital scale for equipment then put the recipe by volume?
Hi Roy! Recipe measurements are provided in both US customary and grams(weight). You can select your preferred option below the list of ingredients. While many bakers prefer to measure by volume, weight measurements are more accurate and they are what I use to develop my bread recipes. Hope that clarifies! K
I mixed the milk, water, honey and oil together and sprinkled the yeast, but my yeast did not bloom. After looking online, I see that yeast will not bloom in oil and it should be added afterwards. Is this going to affect my loaf?
Hi Seph! Not at all, it will work just fine. Hope you love the recipe! K
I’ve made this recipe at least 50 times since finding it a few months ago! It is PERFECT! I sometimes roll out the dough and add a sprinkle of brown sugar for a sweeter dough. Thank you so much!
That’s fantastic! Thanks so much Rebecca, I really appreciate you making it and sharing your review! K
Wow! Just Wow! This has been the best journey with whole wheat. I threw it all in my bread machine on dough cycle. I could tell every step of the way this was going to be a winner. I’m looking forward to making this into a raisin cinnamon swirl loaf. Thank you!
Hey Betsey! I am delighted to hear that this recipe was enjoyed, thanks for trying it out and sharing your review! K
Would it work to add some bran to this bread?
Hi Beth! I haven’t tried, but I would love to know if you do! K
This is a great recipe. Made plain whole wheat bread and also made a raisin whole wheat bread. It was gone within 2 days. Thanks for the recipe.
I’m so happy you’re pleased Yvette, thank you for this kind review! K
I’m making this bread for the 3rd time today. It has great flavor. The only thing I did the last time differently was use my stand mixer to knead it longer. I did end up adding quite a bit more flour one tablespoon at a time. Kneading it definitely gave it more strength to hold up as sandwhich bread. The first time I used the recipe mine did crumble apart, though it was still delicious.
Hi Carysa! I really appreciate you making this recipe, thank you for sharing what worked well for you! K
Perfect Kerry, thank you for simplifying my bread baking journey. I appreciate the simple, easiness of your cooking. You have my heart.
Hi Donna! It’s my pleasure, thank you for this kind review! ♥️