Wheat and Honey Sandwich Bread

I have always enjoyed baking bread. There is something so satisfying about taking a few humble ingredients and making something extraordinary. Its also where I find my zen, bread can't be rushed. This bread is easy to make and requires little hands on time but it can't be rushed. You have to give it the time it needs to rise whether it takes an hour or two is up to the dough on that particular day. The temperature of your home, the freshness of the yeast...
Find some time to take things slow and bake yourself a delicious loaf, or two, of bread.

Watch us make this recipe here!

Makes two loaves

1 C warm water

1 C milk

2 C whole wheat flour

1/3 c butter

1/3 c honey

1 tbs yeast

1 tsp salt

3 C white flour, plus more if needed

In a large mixing bowl place warm water and yeast to proof. In a small saucepan melt butter over medium low heat, add milk until just warm but not hot (you don't want to kill your yeast).

Add honey, butter and milk mixture and whole wheat flour flour to bowl, stir to combine. Then add white flour in a cup at a time. Lately I've needed 3 1/2 cups but sometimes it's 3 cups depending on how fresh your flour is or the humidity.

When the dough is sticky and starts to pull away from the bowl I knead it for about 5-7 minutes. I like to do this in my kitchen aid mixer with the dough hook.

Let the dough rise in a well oiled bowl covered with a cloth for about an hour or until doubled.

Divide dough in half and shape into loaves, place into two oiled loaf pans. Let rise an hour or an hour and a half. You'll know its ready for the oven when the dough starts to peek over the the top of the pan. Preheat oven to 350 and bake for 30-35 minutes.

Alternately you can divide the dough and bake into rolls or buns. For rolls reduce bake time to 18-20 minutes.

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