A soft, golden loaf of honey wheat bread with a tender crumb and gentle sweetness — perfect for toasting or enjoying warm with butter and honey.
Description
This classic sandwich loaf has a light golden crust and a soft, slightly sweet interior. Made with a touch of honey and whole wheat flour, it offers a mild nutty flavour and a moist, pull-apart crumb. Sliced while still warm, the bread shows its tender texture beautifully. Ideal for breakfast toast, sandwiches, or simply spread with butter and a drizzle of honey.
Yield
1 standard loaf (about 10–12 slices)
Ingredients
- 2 cups (250 g) bread flour or all-purpose flour
- 1 cup (120 g) whole wheat flour
- 2 tbsp (30 g) honey
- 1 ½ tsp salt
- 2 tsp (7 g) instant yeast
- 1 cup (240 ml) warm milk or water
- 2 tbsp (30 g) unsalted butter, softened
- 1 large egg (optional, for richer dough)
- Extra honey or butter for brushing (optional)
Instructions
- Mix the dough
In a large bowl, combine the bread flour, whole wheat flour, salt, and yeast. Add the warm milk, honey, softened butter, and egg (if using). Mix until a soft dough forms. - Knead
Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. The dough should feel soft and slightly tacky. - First rise
Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1–1.5 hours, or until doubled in size. - Shape the loaf
Gently punch down the dough. Shape it into a smooth loaf and place it in a greased 9×5-inch (23×13 cm) loaf pan. Cover and let rise again for 45–60 minutes, until the dough has risen just above the rim of the pan. - Bake
Preheat the oven to 350°F (175°C). Bake for 30–35 minutes, until the top is golden brown and the loaf sounds hollow when tapped. If the top browns too quickly, tent loosely with foil. - Finish
Remove from the pan and brush the top with a little melted butter or honey while still hot for a soft, shiny crust. Let cool on a wire rack for at least 30 minutes before slicing.
Tips
- For a softer crust, brush with butter right after baking.
- Best eaten the same day or toasted the next day.
- Store in an airtight bag at room temperature for up to 2–3 days, or freeze slices for longer storage.
