Honey Whole Wheat Sandwich Bread

I’ve been on a mission to come up with a super easy whole wheat sandwich bread recipe for all of you. And with this home-baked honey whole wheat sandwich bread, I think we’ve nailed it. It’s hearty yet soft with a tender crumb and a lofty rise, making it ideal for your favourite sandwiches.

It’s easy to make, no fancy equipment or techniques required, and totally customizable. If you want to top it with seeds, you can do that. Switching up the flours? Not a problem. In just 3 hours, you’ll have delicious homemade sandwich bread for the week!

Ingredients you will need for this honey whole wheat sandwich bread

• 1 cup (240 grams) water, room temperature
• 1/2 cup (120 g) milk of your choice, room temperature
• 1/4 cup (85 g) 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 g) unbleached bread or all-purpose flour
• 1¼ cups (160 g) 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

1. 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.
2. Combine dry ingredients in a large bowl and let sit for 10 minutes.
3. Add yeast mixture to dry ingredients, then mix. Cover and let rise for 1 hour until the dough has doubled in volume.
4. Shape your loaf, transfer to loaf pan and let rise for 1 hour more.
5. 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.

Second, 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, double it. And if using table salt, reduce by half.  

Third, 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 9×6-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!

5 more delicious bread recipes to try

Simple No-Knead Sunflower Rye Bread

Everyday Artisan Bread

Easy Small Batch Ciabatta Rolls

No-Knead Cinnamon Raisin Artisan Bread

Honey Oat Artisan Bread

Honey Whole Wheat Sandwich Bread

5 from 1 vote

Print Recipe Pin Recipe

Prep Time:20 minutes mins

Cook Time:40 minutes mins

Rise time:2 hours hrs

Total Time:3 hours hrs

Keyword: baking, bread, honey, sandwich bread, whole wheat

Servings: 1 loaf

Equipment

• Digital scale
• Spatula
• Dough scraper
• 4 Qt mixing bowl
• Bread loaf pan
• Wire cooling rack

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

US Customary – Metric

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 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.

Notes

Loaf pan: If using an 8.5 x 4.5-inch pan, the dough will rise higher above the edge of the pan during the second rise and result in a loftier loaf. Using a 9 x 5-inch pan produces a wider, slightly flatter loaf.

Storage: Bread will keep well sealed on the counter for 3-4 days or in the fridge for up to a week. Sliced bread will freeze well in an airtight container or freezer bag for several months.