Want to bake a great sandwich bread? Look no further. Milk & Honey Whole Wheat Bread is the perfect sandwich loaf.
With it’s soft texture, hint of honey and hearty whole wheat flavor, Milk & Honey Whole Wheat Bread tastes fantastic and will keep fresh for several days. But wait, there’s more; The recipe is also very easy to make. You can start the dough the night before and finish the bread in the morning to have fresh bread for lunch.
This wholesome loaf is similar to my White Sandwich Bread, but here I used honey instead of sugar, replaced 1/2 the white flour with whole wheat flour and eliminated the butter since whole wheat flour naturally contains a little fat.
I start the dough with a sponge, which simply means mixing water, flour and yeast together and allowing it to sit for at least 30 minutes or as long as 12 hours. The longer you let the sponge ferment, the tastier your bread will be. I was in a bit of a hurry so I just left mine out for 30 minutes on a warm spring day and continued making the dough.
If you’d like to start your bread the night before you can make the sponge and leave it in the refrigerator overnight. Take it out the next day and continue making the dough and you’ll have fresh Milk & Honey Whole Wheat Bread for lunch. It’s also possible to make the dough the night before up to the step where you place it in the pan. Cover the pan in plastic wrap and allow it to rise slowly in the refrigerator overnight. Take it out the next day and bake.
I always mix bread dough in my Kitchen Aid Mixer, but the dough can certainly be made by hand. Start mixing with a wooden spoon and switch to your hands when the dough get too thick to stir. Bread dough is much more forgiving and less scary than it seems. And of course nothing smells or tastes as good as a freshly baked loaf of bread.
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