Honey Whole Wheat Sandwich Bread

Before you start

Whole wheat bread tends to fail in two ways: dense and dry, or bitter with a gritty texture. This loaf avoids both with a few deliberate choices. A third of the flour is white bread flour for lift, the dough is wetter than a white loaf because bran absorbs extra water, and the flours sit with the liquid for 20 minutes before kneading so the bran softens. Honey rounds out the slightly tannic flavor of whole wheat and keeps the crumb moist.

The result is a soft, sliceable loaf with a mild, nutty sweetness that works for lunchbox sandwiches and toast. Expect the dough to feel sticky at first; it firms up as you knead and the bran hydrates. Because honey browns quickly, the bake is a little cooler and longer than a white loaf, with a foil tent if needed.

Ingredients

• 300 g (2½ cups) whole wheat flour
• 150 g (1¼ cups) bread flour
• 330 g (1⅓ cups + 2 tsp) warm water — about 38°C (100°F)
• 60 g (3 tbsp) honey
• 40 g (3 tbsp) unsalted butter — softened, or neutral oil
• 9 g (1½ tsp) fine salt
• 7 g (2¼ tsp) instant yeast

Method

1. Mix the whole wheat flour, bread flour, warm water and honey in the mixer bowl until no dry flour remains. Cover and rest 20 minutes. The dough will look rough but softer than when you started.
2. Sprinkle the yeast and salt over the dough and add the butter. Knead on low for 2 minutes, then medium-low for 7 to 9 minutes, until smooth, stretchy and slightly tacky. Whole wheat dough will not be as silky as white dough; stop when it stretches thin without tearing quickly.
3. Cover and let rise in a warm place for 60 to 90 minutes, until doubled.
4. Grease the pan. Press the dough into a rectangle about 23 x 25 cm (9 x 10 in), roll it up tightly from a short end, pinch the seam and place seam side down in the pan.
5. Proof until the dough rises 2 cm (¾ in) above the rim, 45 to 60 minutes. Heat the oven to 175°C (350°F) during the last 20 minutes.
6. Bake 40 to 45 minutes, until deep brown and 93°C (200°F) inside, tenting loosely with foil after 20 minutes to keep the honey from overbrowning.
7. Remove from the pan right away and cool on a rack for at least 1½ hours before slicing.

Tips for success

• Fresh whole wheat flour tastes sweeter. Store whole grain flour in the freezer if you do not bake with it often.
• White whole wheat flour gives a lighter color and milder flavor and is still a true whole grain flour.
• Oil your hands rather than flouring the counter when shaping; extra flour makes whole wheat bread drier.

Substitutions

Honey

Maple syrup works one for one with a lighter flavor. Brown sugar (60 g) gives a drier crumb; add 10 g more water.

Bread flour

All-purpose flour makes a lower, denser loaf. Add 1 tablespoon vital wheat gluten for extra lift.

Butter

Neutral oil or olive oil in the same weight; olive oil adds a savory note that suits toast.

Variations

Oat and honey loaf

Replace 50 g whole wheat flour with rolled oats, and sprinkle more oats on top after brushing with water.

Honey wheat rolls

Divide into 12 pieces, shape into balls and bake in a 23 x 33 cm (9 x 13 in) pan at 190°C (375°F) for 20 to 24 minutes.

Troubleshooting

Dense, heavy crumb

Under-hydrated or under-proofed dough. Do not add extra flour to the sticky dough, and let it crown above the rim before baking.

Bitter aftertaste

The flour may be stale or the loaf underbaked. Use fresh whole wheat flour and bake to 93°C (200°F).

Crust very dark before center is baked

Honey browns quickly. Tent with foil earlier and use a light-colored metal pan.

Storage

Keep in a sealed bag at room temperature for 3 to 4 days. Slice and freeze for up to 3 months for easy toast and sandwiches.

Safety notes

Do not taste raw dough. Do not give honey to babies under 12 months old, even baked into bread. Contains wheat and milk if butter is used.