Honey Whole Wheat Sandwich Bread

Honey Whole Wheat Sandwich Bread

These loaves transform everyday toast into an extra special treat- plus you get fiber! They’re soft yet dense, hearty, and lightly sweetened with honey, with enough structure for slicing but still tender inside. The sponge step gives the bread better flavor and helps keep it from feeling too dense, and a bit of vinegar smooths out the stronger edge whole wheat can sometimes have.

Makes 2 loaves

Ingredients

For the sponge

  • 2 cups (480 ml) warm water

  • 2 cups (480 ml) warm whole milk

  • 4 1/2 teaspoons active dry yeast

  • 4 cups (about 520 g) whole wheat flour

For the dough

  • 1/2 cup (170 g) Simpson Spring honey

  • 8 tablespoons (113 g) high quality unsalted butter, softened

  • 2 tablespoons white balsamic or apple cider vinegar

  • 1 tablespoon salt

  • 4 to 5 cups (about 520 to 650 g) whole wheat flour

Instructions

  1. In a large bowl, stir together the warm water, warm milk, yeast, and 4 cups of the flour. Cover and let sit for 60 to 90 minutes, until puffed and doubled.

  2. Add the honey, butter, lemon juice, salt, and 4 cups of the remaining flour. Mix until a soft dough forms.

  3. Knead for about 8 minutes, until the dough is smooth and elastic. It should feel soft and slightly tacky, not stiff. Add more flour only if needed.

  4. Transfer to a greased bowl, cover, and let rise for 1 1/2 to 2 hours, until doubled.

  5. Grease two 9 x 4.5 or 5-inch loaf pans. Punch down the dough and divide it in half. On a lightly floured surface, shape each half into a loaf and place seam-side down in the pans.

  6. Cover and let rise again for about 1 hour, or until the dough rises about 1 inch above the rims of the pans.

  7. Bake at 350°F for 36 to 45 minutes, until golden brown and the centers reach 195 to 200°F. (If you have a pan that is 9x5, it will be closer to 36 minutes. 9x4 will be closer to 45 as it results in a taller loaf.)

  8. Let cool in the pans for a few minutes, then transfer to a wire rack to cool completely before slicing.

A Few Notes

  • Don’t add too much flour. A slightly tacky dough gives you a softer loaf.

  • Whole wheat dough usually takes a little longer to rise than white bread dough.

  • This freezes well once baked and cooled, either whole or sliced.

Madeline Bertarelli