Begin typing to search, use arrow keys to navigate, press Enter to select wheat bread submit search query. Have a recipe of your own to share? Whole Wheat Sandwich Breadfeatured in How To Bake Bread Like A Pro!

Estimated values based on one serving size. In a large bowl, whisk the water, honey, and yeast. Let sit for 5 minutes, until the yeast has bloomed. NOTE: It may be tempting to use all whole wheat flour in this recipe, but, in our testing, that method resulted in dense, tough, squat breads that barely rose when we tried to proof them. Using some all-purpose flour was necessary to give us the rise and soft, pillowy texture we wanted in a good sandwich bread.

Pour in the wheat flour, all-purpose flour, oil, and salt, and mix until the dough comes together in a ball that does not stick to your fingers. NOTE: You can also do the first 2 steps in a standing mixer fitted with a dough hook attachment, mixing on low speed until the dough no longer sticks to the sides. On a lightly floured surface, knead the dough a few times until it really starts to form a tight ball. Form the dough into a ball shape and transfer to a greased bowl, turning the dough to coat it in grease. Cover the bowl with plastic wrap or a wet towel and store in a warm place for 1 hour. Allow the dough to proof until it has doubled in size.