Soft Honey-Wheat Sandwich Bread

You can make this bread by hand or using a stand mixer. It makes a lot of bread so I store them in the freezer.

Makes: 2 large loaves

Take 5 cups of bread flour, and 3 cups of whole wheat flour and mix them well.


2 1/2 cups warm water

1 TBSP active dry yeast

1/3 cup honey

5 cups of the mixed flour


3 tablespoons butter, melted

1 tablespoon salt

3 cups of the mixed flour

For the sponge: Mix together warm water, yeast, and honey. stir in the flour until evenly combined. Let sit for 30 - 60 minutes, until risen and bubbly.

To make bread: Mix the salt into the remaining flour in the bowl of the mixer. Add the sponge and melted butter and set mixer to knead until the dough is smooth. You will probably have to add about 1/2 cup of extra water.  Once the dough is smooth and elastic divide it into 2 equal loaves. Place each into a greased 9 x 5 inch loaf pan, cover with greased plastic film, and allow to rise until the dough has topped the pans by one inch (about 1 - 2 hours). If you are very careful and have a very sharp knife or razor put a slit along the top of each loaf.

Bake at 350º F (convection, or 375F normal) for 35-45 minutes or until lightly browned and the bread sounds hollow when tapped (or internal temperature is 200F). Slightly less time is required if the loaves are free-form. Let cool 10 minutes before removing from pan. Let cool completely before storing in plastic bags.

Adapted from

rick was not here