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slices of honey wheat sandwich bread on a tea towel

Honey Wheat Sandwich Bread (Fresh-Milled Flour)

Soft, mildly sweet honey wheat sandwich bread made with 100% fresh-milled flour. This recipe makes two 9x5 loaves or one loaf plus 16 dinner rolls. Perfect for everyday bread, meal prep, or freezer-friendly rolls.
Prep Time 35 minutes
Cook Time 30 minutes
2 hours
Total Time 3 hours 5 minutes
Serving Size 2 loaves

Equipment

  • 1 Stand Mixer

Ingredients

Ingredients:

  • 2 cups warm water
  • 4 teaspoons yeast
  • ½ cup honey
  • 1½ teaspoons salt
  • ¼ cup oil
  • 5 –5 1/2 cups fresh-milled hard white wheat flour or hard red wheat

Instructions

Instructions:

  • Mix Wet Ingredients: Combine warm water, yeast, honey, salt, and oil. Stir well.
  • Add Flour: Add 5 cups of flour and mix until just combined. Dough will be shaggy.
  • Autolyse: Let rest 20–25 minutes to hydrate the flour and soften the bran.
  • Knead: Knead for about 8 minutes, until smooth, shiny, and elastic. Add extra flour only if needed. Add a tablespoon at a time until dough is cohesive and smooth. It will still be slightly tacky.
  • First Rise: Place in a greased bowl, cover, and let rise for about 1 hour or until doubled.
  • Shape: Divide dough into two loaves, or one loaf plus 16 rolls. Shape and place in greased pans.
  • Second Rise: Let rise 30–40 minutes, until dough slowly springs back when poked.
  • Bake: Bake at 350°F for 26-30 minutes, or until internal temp is 190–200°F.
  • Cool: Remove from pans and cool on their sides on a wire rack to prevent sinking.

Notes

Hard white wheat gives a mild flavor; hard red wheat gives a deeper, heartier taste.
Autolyse is essential for soft whole-grain texture.
Rolls freeze beautifully for future meals.