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Honey Whole Wheat Sandwich Bread. - harvestandnourish.com

Honey Whole Wheat Sandwich Bread

5 from 4 votes
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Prep Time:20 minutes
Cook Time:40 minutes
Rise time:2 hours
Total Time:3 hours
Keyword: baking, bread, honey, sandwich bread, whole wheat
Servings: 1 loaf

Equipment

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.