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Homemade Honey Wheat Sandwich Bread Recipe

A recipe you’ll reach for again and again, this sandwich loaf combines white and whole wheat flour to produce a light, tender honey wheat bread perfect for everyday sandwiches.

Easy to double and freeze, this straightforward yeast bread is a great choice for picky eaters and busy families.

finished loaf of honey wheat bread sliced on cutting board

Soft Honey Wheat Bread

img 34176 2Katie Shaw

This loaf balances the lightness of all-purpose flour with the hearty flavor of whole wheat. Honey adds gentle sweetness and helps keep the crumb soft. It’s a favorite for back-to-school sandwiches and everyday toast.
4.79 from 19 votes
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Prep Time 30 mins
Cook Time 35 mins
Rising 2 hrs
Total Time 3 hrs 5 mins
Servings 1 loaf

Equipment

  • Loaf pan

Ingredients

  • 1 ¾ cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup lukewarm water
  • 2 tablespoons softened butter unsalted
  • 2 tablespoons honey
  • 1 ¼ teaspoons salt
  • 2 teaspoons instant or active dry yeast

Instructions

  • Mix the ingredients. Add all ingredients to the bowl of a stand mixer or a large mixing bowl. Combine until a cohesive dough forms that pulls away from the sides and bottom. As the butter is worked in during kneading the dough will hydrate more, so avoid adding extra water at this stage even if the dough seems slightly dry.
    ingredients in mixing bowl.
  • Knead the dough. Knead 10–15 minutes until the dough is smooth and elastic and reaches the windowpane stage (a thin, translucent membrane appears when stretched). If the dough remains dry after a couple minutes, add water a teaspoon at a time—whole wheat brands vary in absorption.
    grid of kneading process for bread dough.
  • First rise. Form the dough into a ball and place it in a lightly oiled bowl. Cover with a clean, damp towel and place in a warm spot. Let rise about 60 minutes, until puffy and roughly doubled.
    Two images showing stages of bread dough proofing.
  • Shape into a loaf. Lightly spray an 8.5 x 4.5-inch loaf pan. Gently flatten the dough into a rectangle about 9 x 18 inches. Fold and roll the dough into a log, tuck the ends under, pinch the seam closed, and place seam-side down in the pan.
    shaping of bread dough and greased loaf pan
  • Second rise. Cover the pan with heavily greased plastic wrap and let the dough rise in a warm place until it’s about 1 inch above the rim of the loaf pan. Preheat the oven to 350°F (175°C) toward the end of the rising time.
    dough in loaf pan before and after final rise
  • Bake. Bake at 350°F for 45–50 minutes, until the loaf sounds hollow when tapped or an instant-read thermometer registers 195–200°F. Remove from pan and cool completely on a wire rack before slicing.
    fully baked loaf in pan.

Notes

This bread freezes very well. Cool completely, slice, and store in a freezer bag so you can remove individual slices as needed.

Want a heartier loaf? Increase the whole wheat flour in place of some all-purpose, but expect a slightly denser texture.

If the crust browns too quickly, tent with foil during baking. If your kitchen is cool, proof the dough in a warmed oven that has been turned on briefly and then turned off.

Nutrition

Calories: 70kcalCarbohydrates: 13gProtein: 1gFat: 2gSodium: 199mgFiber: 1g
Did you make this?Let me know how it went!

Something about this loaf feels like fall—maybe because we reach for it for peanut butter and jelly sandwiches. It’s become a back-to-school tradition to bake a few loaves in August so we have slices ready for lunches and toast.

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Making multiple loaves at once and freezing portions saves time and ensures you always have fresh homemade bread on hand.

Bread Baking Tips

  • Start mixing at low speed to keep flour from scattering.
  • Cool the bread completely before slicing to get clean, even slices.
  • If the loaf browns too fast, tent with foil; honey can accelerate browning.
  • If your kitchen is cool, create a proofing box by briefly warming the oven, turning it off, and placing the dough inside to rise.

Key Ingredients and Tools

Whole Wheat Flour. Use standard whole wheat from the baking aisle for flavor and nutrition.

Honey. Adds sweetness and helps retain moisture for a softer crumb.

Instant or Active Dry Yeast. Either works; choose based on preference or what you have on hand.

water, honey, wheat flour, white flour, and butter on wooden board

Loaf Pan. A standard 8.5 x 4.5-inch (often labeled 8×4) works well.

Bread Knife. A serrated bread knife helps slice without crushing the loaf.

Storing Homemade Bread

Homemade bread lacks commercial preservatives, so it won’t stay fresh as long as store-bought varieties.

Room Temperature Storage: After the loaf cools completely, wrap it in plastic wrap or place it in a resealable bag or breadbox. It will stay fresh for about 3–4 days.

Freezing Instructions: Slice first, then wrap tightly in plastic wrap and an outer layer of foil or place in a freezer bag. Freeze up to 3 months. Thaw at room temperature or toast slices straight from the freezer.

I usually make 2–3 loaves and keep extras in the freezer for quick breakfasts and lunches.

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More Sandwich Breads to Love

Sandwich loaves are versatile and practical. Try these other easy recipes for everyday sandwiches:

  • Farmhouse White Bread
  • Oatmeal Sandwich Bread
  • Sourdough Sandwich Bread
  • Whole Wheat Sandwich Bread

Pretty Recipe Printable

You can download a styled, printable version of this recipe for your binder as a vintage-inspired recipe card.

mixing bowl with dough and styled recipe

Homemade bread is a rewarding family activity—kids enjoy helping, and they’ll love eating the results.