Machine Mixed Whole Wheat Sandwich Bread
Experience the joy of homemade baking with this Machine Mixed Whole Wheat Sandwich Bread—a perfect balance of wholesome goodness and convenience. This recipe combines hearty whole wheat flour and a touch of bread flour for structure, creating an irresistibly soft yet sturdy loaf ideal for sandwiches or toast. Using a stand mixer with a dough hook makes the kneading process effortless, while the addition of honey adds subtle natural sweetness. Enriched with butter for a tender crumb and requiring just a few simple steps, this bread rises beautifully to deliver a golden, bakery-quality loaf. With minimal hands-on time and easy instructions, this recipe is perfect for both novice and experienced bakers seeking a healthy, homemade alternative to store-bought bread.
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Recipe Information
Ingredients
- 360 grams whole wheat flour
- 120 grams bread flour
- 300 ml warm water (about 110°F / 43°C)
- 30 grams honey
- 7 grams instant yeast
- 7 grams salt
- 30 grams unsalted butter, softened
- 1 tablespoon neutral oil or butter (for greasing the pan)
Instructions
In the bowl of a stand mixer fitted with a dough hook, combine the warm water, honey, and instant yeast. Stir gently and let the mixture sit for 5 minutes, or until it becomes frothy.
Add the whole wheat flour, bread flour, and salt to the bowl. Begin mixing on low speed, gradually increasing to medium speed until the ingredients come together and form a shaggy dough (about 2-3 minutes).
Add the softened butter, one small piece at a time, while the mixer is running. Knead the dough on medium speed for 8-10 minutes until it becomes smooth and elastic. The dough should be slightly tacky but should not stick excessively to your fingers.
Cover the bowl with a clean towel or plastic wrap, and let the dough rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in size.
Once the dough has risen, lightly flour a clean surface and turn the dough out onto it. Gently punch down the dough and shape it into a rectangle roughly the width of your loaf pan.
Roll the dough tightly into a log, starting from the short end. Pinch the seams to seal, and place the dough seam-side down into a greased 9x5-inch loaf pan.
Cover the loaf pan loosely with plastic wrap or a towel, and let the dough rise again for 30-45 minutes, or until it has risen about 1 inch above the edge of the pan.
While the bread rises, preheat your oven to 375°F (190°C).
Bake the loaf in the center of the preheated oven for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped. An instant-read thermometer inserted into the center should read 190°F (88°C).
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then, transfer the loaf to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.9 g | 5% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 228 mg | 10% | |
| Total Carbohydrate | 31.3 g | 11% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 2.2 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 11 mg | 1% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 117 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
