Honey Wheat Sandwich Bread
The recipe as shown will make 2 loaves of honey wheat sandwich bread. I use both wheat and white flour in this recipe for a soft, chewy texture with a rich flavor our whole family loves. The bread will stay fresh in an airtight container on the counter for about a week, or keep in the freezer for up to 6 months. This wheat bread has become a staple in our house and we use it for sandwiches, toast, and as a side with salads and soups.
Equipment
- 2 9" x 5" Bread Loaf Pans (This is an average bread loaf pan size, but note that the shape is different that a "quick bread" pan)
- 1 Stand Mixer with Dough Hook (This is optional, but recommended for ease. It will 100% work if you just use your hands to manually knead the dough, however)
- 2 Large Mixing Bowls (plus 2 kitchen towels or shower caps for rising)
Ingredients
- 2 1/3 Cups Warm Water
- 4 1/2 tsp Active Dry Yeast
- 1/4 Cup Honey
- 1 Tbsp Salt
- 1/4 Cup Olive Oil (or, alternative oil of your choice)
- 3 Tbsp Vital Wheat Gluten (optional - boosts the protein content of the flour, which helps the overall rise and texture of the bread. Omit if using "Bread Flour")
- 1 1/2 Tbsp Sunflower Lecithin (optional - adds chewiness and is a natural preservative to help the bread last longer)
- 4 1/4 Cups All-Purpose Flour (or, Bread Flour)
- 2 Cups Wheat Flour (I use fresh-milled, made at home with the Nutrimill)
- 1/2 Cup Oats (all of the nuts and seeds are optional)
- 1/2 Cup Sunflower Seeds
- 1/8 Cup Sesame Seeds
- 1/8 Cup Flax Seeds
- 1/8 Cup Hemp Seeds
- 1 Egg White (whisked)
Instructions
- Bloom the yeast. Add yeast, warm water, and honey to a the bowl of a stand mixer or large bowl. Mix and let sit for at least 5 minutes until bubbly. This is when you'll know your yeast is active and ready. In the meantime, add all of the seeds to a separate, small bowl and mix. Set aside.
- Add salt, olive oil, vital wheat gluten (if using), and sunflower lecithin (if using) to the bowl with the yeast mixture and give it a quick stir.
- Mix the Dough. First, add the seed mixture, reserving about 1/2 cup for the topping. Then using the dough hook on your mixer or with your hands, add the flour in one cup at a time until dough is slightly sticky but pulls easily from the surface (see above video). If dough is too wet, add more flour, a few tablespoons at a time. If too dry, add more water using the same method - slowly, until you get a nice smooth consistency where the dough is no longer sticking to the bowl but is still pliable. Once a good consistency is achieved, mix or knead for about 7 more minutes.
- First Rise. Roll the dough into a ball and place into a lightly oiled bowl (oil optional) and cover with a thin towel, plastic wrap, or a shower cap...yep, a shower cap (it's perfect, seriously). Let sit to rise for 1-2 hours until doubled in size.
- Second rise. Prep two loaf pans by lining with parchment paper, crinkling it into a ball first and then flattening it out again before lining to make the process easier (alternatively, oil the bottom and sides of the pan). Lightly flour your work surface and grab the dough; divide into two halves. No need to be exact, but do your best to make these somewhat even. Shape each half into a ball, and working with one dough ball at a time, press each one gently from side to side, placing a bit of pressure on the lowest edge of the dough ball. This will help the dough take shape and become a bit "bouncy". Next, keeping the dough balls intact, shape into loaves. Place in loaf pans, cover, and let rise for 1-2 hours; until the dough just slightly starts to pop up over the top of the pan.
- Bake. Heat your oven to 350 degrees. If desired, whisk 1 egg white in a bowl, lightly brush the tops of the risen loaves and sprinkle the remaining seed mixture over the top. Then, place both loaf pans uncovered in the middle rack of the oven and bake until the tops are golden brown, about 28 minutes.
- Remove from the oven and place the bread on a cooling rack if you have one. Wait to slice into the bread until it's cooled a bit, if you can! This honey wheat sandwich bread will stay fresh in an airtight container or bag at room temp for about a week and in the freezer for 6 months. We like to keep one out and freeze the other for later in the week - if we don't end up eating half a loaf straight from the oven!
Notes
Per slice (average 12 slices per loaf): 133 calories; 3 g fat; 11 g carbohydrates;
3 g protein; 2 g fiber. Nutrition information is an estimate and will change based on size of each slice.
3 g protein; 2 g fiber. Nutrition information is an estimate and will change based on size of each slice.