A mouth-watering, perfectly baked honey whole wheat bread loaf, beautifully golden-brown, sliced on the wooden cutting board. The scene is bathed in natural morning light from the east window, with subtle soft shadows. Fresh herbs are visible in the background on the marble countertop. The presentation is clean and tidy, evoking a warm, inviting kitchen. NO HANDS.

Honey Whole Wheat Bread: Your Best Softest Sandwich Loaf

ByMaya
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A close-up shot of the elastic, smooth honey whole wheat bread dough being kneaded on the wooden cutting board, with a light dusting of flour. Natural morning light spills from the east window, highlighting the texture. The marble countertops are clean in the background, with a ceramic bowl nearby, creating a clean and tidy presentation. NO HANDS.

Honey Whole Wheat Bread

There’s a certain kind of magic that happens when simple ingredients transform into something truly extraordinary, and in our kitchen, that magic often comes in the form of a warm, tender loaf of Honey Whole Wheat Bread. The comforting aroma alone is enough to draw everyone in, promising a slice of pure, wholesome goodness that’s absolutely perfect for hearty sandwiches or simply slathering with a generous dollop of butter.

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This particular Honey Whole Wheat Bread recipe holds a special place in my heart, a cherished memory from when I first truly embarked on my baking adventures. My mission was clear: to create a whole wheat loaf that defied the common pitfalls of being dense or dry, aiming instead for something beautifully soft, flavorful, and incredibly satisfying. If you’re someone who loves the idea of whole wheat but perhaps prefers a less hands-on approach sometimes, you might also enjoy exploring our no-knead whole wheat bread recipe for another fantastic option here on BakeMode.

After countless experiments and tweaks, this specific formula emerged as our family’s absolute favorite, a reliable friend that always delivers a wonderfully satisfying bite, much like the beautiful loaves you can find over at Taste Charm’s Honey Whole Wheat Bread.

Honey Whole Wheat Bread: Your Softest Sandwich Loaf
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Honey Whole Wheat Bread: Your Softest Sandwich Loaf

Recipe by MayaCourse: BreadsCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

A delightfully soft and wholesome Honey Whole Wheat Bread recipe perfect for everyday sandwiches or a comforting snack. Made with real honey for a hint of sweetness and 100% whole wheat flour, this loaf is surprisingly easy to make and guaranteed to be a family favorite.

Ingredients

  • 1 ½ cups warm water (105-115°F / 40-46°C)

  • ½ cup warm milk (105-115°F / 40-46°C)

  • ½ cup honey

  • 2 ¼ teaspoons active dry yeast (1 standard packet)

  • ¼ cup unsalted butter, melted and cooled

  • 1 ½ teaspoons salt

  • 4 ½ – 5 cups whole wheat flour, plus more for dusting

Directions

  • In a large bowl, combine the warm water, warm milk, honey, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy. This indicates the yeast is active.
  • Stir the melted and cooled butter and salt into the yeast mixture. Gradually add 4 cups of the whole wheat flour, mixing with a wooden spoon until a shaggy dough forms.
  • Turn the dough out onto a lightly floured wooden cutting board. Knead for 8-10 minutes, adding the remaining ½ to 1 cup of whole wheat flour as needed, until the dough is smooth, elastic, and no longer overly sticky.
  • Lightly grease a large bowl with a little oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with a clean kitchen towel and let it rise in a warm spot for about 1 hour, or until it has doubled in size.
  • Once risen, gently punch down the dough to release the air. Turn it out onto your wooden cutting board again and shape it into a neat loaf. Place the shaped dough into a greased 9×5-inch loaf pan.
  • Cover the loaf pan loosely with the kitchen towel and let it rise again in a warm spot for another 30-45 minutes, or until the dough has nearly doubled in size and crowns slightly above the rim of the pan.
  • While the second rise is happening, preheat your oven to 375°F (190°C).
  • Bake the honey whole wheat bread for 30-35 minutes, or until the crust is golden brown and the internal temperature of the loaf reaches 200°F (93°C) when checked with an instant-read thermometer.
  • Remove the pan from the oven and let the bread cool in the loaf pan for 10 minutes before carefully transferring it to a wire rack to cool completely before slicing. This helps prevent a gummy texture.

Notes

    • Perfect Proofing: Ensure your water and milk are within the specified temperature range (105-115°F) to properly activate the yeast. Too hot will kill it, too cold won’t wake it up! This is key for a good rise.
    • Achieving Softness: Don’t skimp on kneading! Whole wheat flour needs a good workout to develop gluten, which contributes to the soft texture. Knead until the dough is smooth and elastic. Adding a touch more flour only if truly sticky helps keep it tender.
    • Golden Crust: For that beautiful golden-brown crust, you can brush the top of the loaf with a little melted butter or milk right before baking. It adds a lovely shine and helps prevent the crust from getting too hard.

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