White Whole Wheat Sandwich Bread
Discover the wholesome delight of White Whole Wheat Sandwich Bread—a soft, golden loaf that strikes the perfect balance between nutrition and flavor. Made with a blend of white whole wheat flour and bread flour, this recipe combines subtle sweetness from honey with the richness of butter and milk for a tender crumb and irresistible texture. Ideal for sandwiches, toast, or simply enjoying fresh from the oven, this easy-to-follow recipe features a straightforward kneading process and two relaxing rise times to achieve bakery-style perfection. With minimal effort and ingredients you likely already have, this hearty, homemade bread is the ultimate upgrade to any meal. Perfect for beginners and seasoned bakers alike, it’s a deliciously wholesome staple you’ll bake again and again.
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Recipe Information
Ingredients
- 360 grams White whole wheat flour
- 120 grams Bread flour
- 7 grams Instant yeast
- 8 grams Salt
- 40 grams Honey
- 300 milliliters Warm water (110–115°F / 43–46°C)
- 60 milliliters Milk (room temperature)
- 30 grams Unsalted butter (softened)
- 1 tablespoon Olive oil or cooking spray
Instructions
In a large mixing bowl, combine the white whole wheat flour, bread flour, instant yeast, and salt. Mix well to evenly distribute the ingredients.
In a separate bowl or measuring cup, combine the warm water, milk, and honey. Stir until the honey dissolves.
Add the wet ingredients to the dry ingredients, mixing the dough with a wooden spoon or your hands until it starts to come together into a shaggy mass.
Add the softened butter to the dough and knead it on a lightly floured surface for about 8–10 minutes, or until the dough is smooth and elastic. Alternatively, you can knead the dough in a stand mixer fitted with a dough hook for 6–8 minutes on medium speed.
Lightly grease a clean bowl with olive oil or cooking spray. Place the kneaded dough into the bowl, turning it to coat with oil. Cover the bowl with plastic wrap or a damp kitchen towel, and let the dough rise in a warm place for 1–1.5 hours, or until it doubles in size.
Once the dough has risen, punch it down gently to deflate it. Turn the dough out onto a lightly floured surface and shape it into a rectangle roughly the width of your loaf pan.
Roll the rectangle tightly into a log, pinching the seams to seal. Grease a 9x5-inch (23x13 cm) loaf pan and place the shaped dough seam-side down into the pan.
Cover the pan loosely with plastic wrap or a kitchen towel and let the dough rise again for 30–45 minutes, or until it crests about 1 inch above the rim of the pan.
While the dough is rising, preheat your oven to 375°F (190°C).
Bake the bread in the preheated oven for 30–35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom. The internal temperature should register 190–200°F (88–93°C) on an instant-read thermometer.
Remove the bread from the oven and let it cool in the pan for 5–10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.4 g | 62% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 3188 mg | 139% | |
| Total Carbohydrate | 382.2 g | 139% | |
| Dietary Fiber | 41.2 g | 147% | |
| Total Sugars | 38.6 g | ||
| Protein | 67.9 g | 136% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 227 mg | 17% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 1519 mg | 32% | |
*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.
