Whole – Wheat Sandwich Bread

A perfect balance between hearty yet light texture and a full-blown wheat flavor, with a hint of honey. My favorite when it comes to whole – wheat sandwich breads.

Whole - Wheat Sandwich Bread

  • Servings: 2 (9-inch) loaves
  • Difficulty: easy
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  • 5 cups / 600g bread flour
  • 2 cups / 250g whole wheat flour
  • 2 (0.25-ounce) packages of active dry yeast
  • 2 teaspoons salt
  • 1 cup / 250ml water
  • 1 cup / 250ml whole milk
  • 1/2 cup / 110g butter
  • 1/3 cup / 100g honey
  • 1 large egg
  • 1 large egg white, lightly beaten


  1. In a large bowl, whisk together bread flour, whole wheat flour, yeast, and salt.

  2. In a small saucepan, cook 1 cup water, milk, butter, and honey over medium-low heat until butter is melted (don’t boil). Add milk mixture to flour mixture and beat with a mixer (use kneading hooks) at low speed until combined. Add egg and continue mixing until you have a soft dough.

  3. Transfer dough onto a lightly floured surface and knead until smooth and elastic, 6 – 8 minutes. Place dough back in the bowl, cover with a clean kitchen towel and let rise in a warm place (about 23°C / 75°F) until doubled in size for about 1 hour.

  4. Grease 2 9×5-inch (8×27-cm) loaf pans with butter or cooking spray.

  5. Divide dough in half. Shape each half into an oblong loaf and place in prepared pans. Cover and let rise at room temperature until doubled in size, about 1 hour.

  6. Preheat the oven to 175°C / 350°F.
  7. Brush loaves with egg white.
  8. Bake until golden brown, 25 to 35 minutes. Let cool in pans for 10 minutes. Remove from pans and let cool completely. Store in an airtight container for up to 5 days.

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