Honey Whole Wheat Sandwich Bread

I’ve made 7 loaves of this bread.  I love it, my husband loves it, my son loves it, our neighbors love it, everyone loves it.  It’s slightly sweet, with a bit of nuttiness from the whole wheat flour.  The recipe makes 4 loaves and freezes beautifully.

The first time I made the recipe, I halved it because I wasn’t sure if it would turn out well.  As soon as I tasted the first slice I regretted only making half the recipe, so I’ll post the full thing here and you can make the decision yourself.

Here’s how I made it:

Honey Whole Wheat Sandwich Bread
Adapted from Musings of a Housewife

Ingredients:

  • 6 cups whole wheat flour
  • 2/3 cup honey
  • 1 stick butter
  • 2 Tbsp salt
  • 3 Tbsp active dry yeast
  • 4 1/2 cups warm water (100-110 degrees)
  • 6 cups all-purpose flour
Directions:
  1. Combine butter, honey, and 4 1/2 cups warm water in a saucepan.  Heat over low heat until the butter is melted.
  2. Place whole wheat flour, yeast, and salt, in a large mixing bowl.  With the paddle attachment, mix about 15 seconds on stir.  Continuing on stir, add warm water mixture to flour mixture.  Mix for about one minute.
  3. Switch to the dough hook, and add the all-purpose flour, 1/2 cup at a time, mixing well between each addition.  Mix about 2 minutes, or until the dough starts to clean the sides of the bowl, adding flour as necessary (the dough shouldn’t be so sticky that it sticks to your fingers, and it should be smooth and elastic).  Knead on Speed 2 for two more minutes.
  4. Place the dough in a large greased bowl, and turn it over so it’s the greased side is up.  Cover with a clean towel and let rise in a warm place for an hour, or until doubled in size.  Divide into four loaves and place in buttered loaf pans to rise for another hour.
  5. After they’ve risen a second time, bake for 30 minutes in a preheated 350 degree oven.  Remove immediately to a cooling rack, brush the tops with a bit of butter, and let cool.
To store, wrap well in plastic wrap and then in aluminum foil.  For added protection, place in a large food storage bag.  Our loaves didn’t last long enough to get freezer burn but I like to be extra careful.

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4 comments

  1. Erika

    What bread pans do you use? I just have ones that I use for quick breads. Do you recommend deeper, longer, wider ones?

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