Whole Wheat Sandwich Bread

A soft, lightly sweet whole wheat sandwich loaf with a tender crumb and sturdy slices for toast, lunches, and breakfast.

Prep: 25 min · Cook: 35 min · Yield: 1 · Method: Oven

Ingredients

• 2 cups whole wheat flour
• 1.5 cups bread flour
• 2.25 teaspoons instant yeast
• 1.25 cups whole milk
• 3 tablespoons honey
• 2 tablespoons vegetable oil
• 1.5 teaspoons kosher salt

Cooking instructions

1. Warm the milk in a small saucepan or microwave until 105 to 110°F; it should feel warm, not hot. Stir in the honey and yeast, then let stand for 5 minutes until slightly foamy. (about 5 min) — 105-110°F
2. Combine the whole wheat flour, bread flour, and salt in a large bowl. Add the milk mixture and oil, stirring until a shaggy dough forms. (about 5 min)
3. Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes, adding flour 1 tablespoon at a time only if needed, until smooth, elastic, and slightly tacky. (about 10 min)
4. Place the dough in a lightly oiled bowl, cover, and let rise in a warm, draft-free place for 60 to 90 minutes, until doubled in size. (about 90 min) — 75-80°F
5. Grease a 9-by-5-inch loaf pan. Press the dough gently into a rectangle, roll it tightly from a short side, pinch the seam closed, and place it seam-side down in the pan. (about 10 min)
6. Cover and let proof for 45 to 60 minutes, until the dough rises about 1 inch above the rim and slowly springs back when gently pressed. (about 60 min) — 75-80°F
7. Heat the oven to 375°F. Bake the loaf for 35 to 40 minutes, tenting loosely with foil if the top browns too quickly, until deeply golden and the center reaches 190 to 200°F. (about 40 min) — 375°F
8. Cool in the pan for 10 minutes, then transfer to a wire rack and cool completely for at least 1 hour before slicing so the crumb sets. (about 70 min)