1/2cup(125)milk, warmed to about 105F, or replace milk with more water
1cup(125g)whole wheat flour, spooned and levelled
2 1/4teaspoonsactive dry or instant yeast
1/2teaspoonfine sea salt
3 Tablespoonshoney
3Tablespoonsvegetable oil, or canola oil or other neutral tasting oil
2cups(250-280g)all-purpose flour, spooned and levelled, plus more as needed
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Instructions
This recipe makes one 8 1/2 x 4 1/2-inch loaf. You can double or triple as needed. I highly recommend using a metal loaf pan in the size specified, for best results.
Warm the water and milk in the microwave or in a small saucepan, just until lukewarm (test with a thermometer if possible, to ensure the liquid isn't too hot, which may kill the yeast. Let cool, if necessary) Add the lukewarm water and the honey to a large bowl or the bowl of a stand mixer fitted with the kneading hook. Sprinkle in the yeast, stir and let stand 5-10 minutes. (Mixture should be foaming a bit after 5 minutes)
Tip! Be sure to measure the flour by first stirring the flour, then spooning into the measuring cups, then levelling off with a knife. This will ensure that you don't add too much flour and end up with a dry, crumbly dough. Better yet, use a kitchen scale and weigh out the flour, to be sure.
Add the whole wheat flour, the salt and the vegetable oil and mix until combined. Gradually begin adding the all purpose flour, adding about 1/2 cup at a time and mixing in between additions. With the mixer on Speed 2, knead the dough for about 5 minutes after the full amount of the all purpose flour has been added. The finished dough should wrap the kneading hook, clean the bowl well around the outside, but have a sticky spot at the bottom of the bowl, about as wide as the dough on the hook. If the dough is stickier than that after you have added all the all purpose flour and kneaded for 5 minutes, you can knead in up to 1/4 cup (30g) more flour in the bowl before removing.
Tip! There is a video above this Recipe Card which shows what the finished dough should look like, that you might find helpful.
If kneading by hand, turn dough out onto a lightly floured surface and knead for about 10 minutes. Add in only enough additional flour to stop the dough from sticking.
Remove the dough to a floured work surface and knead briefly, adding additional flour only if the dough is sticking to your hands or the work surface. When dough is smooth and elastic, place it in a well oiled bowl or large measuring cup. Turn it several times in the bowl to coat the surface of the dough, and cover with a plastic wrap. Let rise in a warm place until doubled, about 45 - 60 minutes.
Grease an 8 1/2 x4 1/2-inch loaf pan and set aside.
Remove the dough from the bowl to a lightly floured surface. (If making more than one loaf, divide the dough into equal sized pieces at this point). Press dough down to deflate, while moving and shaping it into a rectangle shape, about 8-inches wide and 12-inches long. Roll up the dough from the short side, pinching it together with each roll. Pinch together the seam when finished and place seam side down into greased loaf pan(s).
Tip! If you'd like to see how I like to shape a sandwich loaf, refer to the Recipe Video above this Recipe Card.
Spray a piece of plastic wrap and place over the loaf pan, with the greased side down. Allow the loaf to rise until dough doubles and crests about 1-inch above the edge of the baking pan in the middle, about 30 minutes. If desired, just before baking, lightly sprinkle the top of the loaf with some whole wheat flour.
Preheat oven to 375F (regular bake setting/not fan assisted) when dough is almost risen.
Bake at 375° F for 30 – 40 minutes or until thermometer inserted in the bottom of the bread reads 195-200° F. (Mine generally needs about 35 minutes). Immediately remove bread from pans and cool completely on a cooling rack before slicing. (Slicing a yeast bread loaf while hot can make for a gummy loaf.)
Once cooled completely, store in an airtight container or bag at room temperature for about 3 days or wrap well and freeze up to 3 months.
Notes
Note: This recipe was updated in January 2024, with a slight modification to the original recipe. If you are a fan of the original version, simply reduce the yeast used to 1 1/4 teaspoons, lengthen the rising time and use all water instead of half water/half milk. The new version increases the yeast, for a taller, lighter, quicker loaf and replaces half the water with milk, for a more tender crumb.Nutritional information for one loaf, cut into 14 slices. You may get more of less slices from your loaf.You can use the 2X or 3X buttons in the Recipe Card to double or triple this recipe to make 2 or 3 loaves.Be sure to read the notes above this Recipe Card, for more tips on making this bread. You'll also find step-by-step photos and a recipe video, that you might find helpful.