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.

Course Side Dish

Cuisine American

Keyword Honey Whole Wheat Sandwich Bread

Prep Time 1

Cook Time 30

Total Time 1 30

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