Monday, August 26, 2024 · 61 Comments

Honey Whole Wheat Sandwich Bread

I make this honey whole wheat sandwich bread all the time, and it never disappoints. It’s my go-to for sandwiches and toast, and I love how simple it is to whip up.

Honey Whole Wheat Sandwich Bread

This honey whole wheat sandwich bread is a total win in the kitchen. With no long rise times and your dough hook doing all the work, you can even sneak in some leisurely reading time. It’s so easy that even if you’ve never baked bread before, you won’t mess this one up.

What I love most is that if I use up all the bread at breakfast, I can whip up a new batch by lunchtime. Plus, the addition of vital wheat gluten makes the texture light and fluffy, perfect for toast and sandwiches.

Why I Love This Recipe

It makes two loaves—one for now and one to stash in the freezer for later.
The whole wheat flavor shines through without being too heavy.
It’s incredibly versatile, perfect for everything from breakfast toast with butter and jam to hearty sandwiches.

Ingredients

Here’s a quick rundown of the ingredients that make this bread so fantastic.

white whole wheat flour – This is one of my favorite bread flours—it’s got all the benefits of whole wheat but with a lighter texture. It’s perfect for a hearty yet soft loaf.
yeast
vital wheat gluten – This addition makes a big difference. It boosts the dough’s elasticity and gives the bread a nice, fluffy texture.
water – Use filtered water if your tap water is not that great.
canola oil
honey – A touch of sweetness that also helps with the browning of the crust.
fresh lemon juice
salt
egg white – Gives the crust a beautiful golden sheen and adds a bit of protein to the mix. It’s the finishing touch that makes the bread look and taste great.
cooking spray

How to Make Honey Whole Wheat Sandwich Bread

Find the complete recipe with measurements in the recipe card at the bottom of the post.

Step One: In the bowl of my stand mixer, I combine 3 cups of white whole wheat flour, yeast (I use active dry), and vital wheat gluten. I add water (no hotter than 110°F) and mix it all together. I let it sit for 10 minutes to let the yeast work its magic.
Step Two: In a small bowl, I mix canola oil, honey, lemon juice, and salt. I then add this oil-honey mixture to the flour mix and combine everything. Gradually, I mix in the remaining 3 1/2 to 4 cups of flour (starting with 3 1/2 cups and adding more if the dough feels too wet) and knead with the dough hook for 10 minutes. If I’m kneading by hand, I’ll do it for 20 minutes.
Step Three: When the dough is ready, I divide it evenly into two loaves and place them in two 9×5-inch loaf pans that I’ve sprayed with cooking spray. I cover them with a clean dish towel and let them rise for 30 minutes.
Step Four: I brush the loaves with egg white and bake them in a 350°F oven for 30 minutes. Once baked, I let them cool on a wire rack and make sure they’re fully cooled before slicing.

Recipe Tips

Making this bread is simple, and it comes out light, fluffy, and perfect every time.

You can swap white whole wheat flour with regular whole wheat flour in this recipe – either works just as well.
Feel free to use either regular yeast or rapid-rise yeast; both will give you great results.
If the dough feels too sticky, just add a bit more flour, but be careful not to overdo it.
Make sure your water is no hotter than 110°F – hotter water can upset the yeast and mess with your rise.
For a nice, golden crust, brush the loaves with egg white before baking.
Let the dough rise in a warm, draft-free spot. A cozy corner of your kitchen works perfectly.
If you love a soft loaf with a hint of sweetness, my honey oatmeal bread is another easy homemade bread that’s perfect for toast or sandwiches.

Storage and Freezing

Here’s how I handle storing and freezing this bread to keep it fresh and delicious:

For short-term storage, I keep the bread in an airtight container or wrap it in plastic wrap. It stays fresh on the counter for up to a week.
If I want to keep it longer, I slice the bread and freeze it in a resealable bag. That way, I can grab a slice whenever I need one without thawing the whole loaf.
To thaw, I let it sit at room temperature for a bit or toast slices straight from the freezer – super convenient.

sliced whole wheat bread

More Bread Recipes

Check out more of my bread recipes to expand your baking repertoire.

Round Challah Bread – my easy 8-strand braiding method.
Homemade Slider Buns – cloud-like and tasty.
Dutch Oven Bread – simple no-knead recipe.
Dinner Rolls – large batch.
No-Knead Onion Rolls – airy, mix-rise-shape.

This post may contain affiliate links. Please read my disclosure policy.

Print Recipe

5 from 16 votes

Honey Whole Wheat Sandwich Bread

This honey whole wheat sandwich bread has been made countless times, and it never disappoints. It’s the go-to for sandwiches and toast, and it's so simple to whip up.

Prep Time1

Cook Time30

Total Time1 30

Course: Side Dish

Cuisine: American

Keyword: Honey Whole Wheat Sandwich Bread

Servings: loaves

Calories: 155kcal

Author: Cathy Pollak

Equipment

Ingredients

6-1/2 to 7 cups white whole wheat flour (available at all grocery stores) divided or whole wheat flour
2 packets active dry yeast or rapid rise yeast
1 tbsps. vital wheat gluten*
2-1/2 cups warm water
1/3 cup canola oil or other neutral oil
1/3 cup honey
1-1/2 tbsps. fresh lemon juice
1 tbsp. table salt
cooking spray
1 egg white from a large egg

Instructions

In the bowl of a stand mixer, combine 3 cups of white whole wheat flour, yeast (I used active dry), and vital wheat gluten. Add water (no hotter than 110°F) and mix until combined. Let it stand for 10 minutes.
6-1/2 to 7 cups white whole wheat flour (available at all grocery stores), 2 packets active dry yeast, 1 tbsps. vital wheat gluten*, 2-1/2 cups warm water
In a small bowl, combine canola oil, honey, lemon juice, and salt. Add this oil-honey mixture to the flour mixture and mix until combined. Gradually add the remaining 3 1/2 to 4 cups of flour (start with 3 1/2 cups and add more if the dough is too wet) and mix. Knead the dough with the dough hook for 10 minutes, or if you're kneading by hand, do so for 20 minutes.
1/3 cup canola oil, 1/3 cup honey, 1-1/2 tbsps. fresh lemon juice, 1 tbsp. table salt
When the dough is ready, divide it evenly into two loaves. Place the dough into two 9x5-inch loaf pans that have been sprayed with cooking spray. Cover with a clean dish towel and let it rise for 30 minutes.
cooking spray
Brush the loaves with egg white, then place them in a 350°F oven for 30 minutes. Cool on a wire rack, and wait until the loaves are fully cooled before slicing.
1 egg white from a large egg

Notes

*Vital Wheat Gluten: Vital wheat gluten is a game-changer when using whole wheat flour. It helps boost the dough's elasticity and gives it a better rise, which can be tricky with whole wheat because it doesn’t have as much gluten naturally. It really helps the bread come out light and airy, even with that hearty whole grain flavor.

Purchasing Vital Wheat Gluten: I’ve included a link to show you what the packaging looks like, but you’ll usually find vital wheat gluten is cheaper when bought at the store. It’s widely available in the baking aisle at most regular grocery stores. Look for familiar brands like Bob's Red Mill and King Arthur Flour.

For optimal outcomes when making this honey whole wheat sandwich bread, I recommended referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Nutrition Facts

Honey Whole Wheat Sandwich Bread

Amount Per Serving (44 g)

Calories 155 Calories from Fat 35

% Daily Value*

Fat 3.9g6%

Saturated Fat 0.4g3%

Polyunsaturated Fat 1.2g

Monounsaturated Fat 2g

Cholesterol 0.1mg0%

Sodium 298mg13%

Potassium 130mg4%

Carbohydrates 28g9%

Fiber 4g17%

Sugar 4g4%

Protein 5g10%

Vitamin A 0.1IU0%

Vitamin C 0.4mg0%

Calcium 12mg1%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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Comments

5 from 16 votes