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Homemade Honey Wheat Sandwich Bread Recipe

A recipe you’ll reach for again and again, this sandwich loaf combines all-purpose and whole wheat flours to produce a light, tender honey wheat bread.

Ideal for sandwiches, this loaf freezes well and doubles easily so you can keep homemade bread on hand. It’s an approachable yeast bread recipe even for picky eaters.

finished loaf of honey wheat bread sliced on cutting board

Soft Honey Wheat Bread

img 34176 2Katie Shaw

This loaf blends the softness of white flour with the heartiness of whole wheat for a wholesome sandwich bread. Honey adds moisture and a touch of sweetness. We often bake this as a back-to-school staple—perfect for family sandwiches.
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 dough forms that holds together and doesn’t stick to the sides or bottom. As the butter is kneaded in, the dough will hydrate more, so avoid adding extra water immediately even if it seems slightly dry.
    ingredients in mixing bowl.
  • Knead the dough. Knead 10–15 minutes until smooth and elastic and the dough reaches the windowpane stage (a thin, translucent stretch). If it remains dry after a couple of minutes, add water a teaspoon at a time. Whole wheat flour brands absorb moisture differently, so adjust as needed.
    grid of kneading process for bread dough.
  • First rise. Shape the dough into a ball, place it in a clean lightly oiled bowl, and cover with a damp towel. Let it rise in a warm spot for about 60 minutes, until puffy and roughly doubled in size.
    stages of bread dough proofing.
  • Shape into a loaf. Lightly grease a loaf pan. Gently stretch the dough into a rectangle about 9 x 18 inches, using the pan as a guide. Fold and roll the dough into a tight log with the seams tucked underneath. Place seam-side down in the prepared pan.
    shaping bread dough and greased loaf pan.
  • Second rise. Cover with well-greased plastic wrap and let rise in a warm spot until the dough is about 1 inch above the rim of the pan. Preheat the oven to 350°F (175°C) toward the end of rising. The loaf will rise a little in the oven, so check that the height looks right before baking.
    final proofing and risen dough in loaf pan.
  • Bake. Bake at 350°F (175°C) for 45–50 minutes, until the loaf sounds hollow when tapped. For best accuracy use an instant-read thermometer—the internal temperature should reach 195–200°F (90–93°C). Remove from the 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 slices in a freezer bag so you can remove just what you need for toasting.
Want more whole wheat? Substitute more whole wheat for the all-purpose flour, but expect a slightly denser loaf.

Nutrition

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

Something about this recipe feels like fall—maybe because we often use it for peanut butter and jelly sandwiches. It’s become a back-to-school tradition to make a big batch in August.

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Bread Baking Tips

  • Start mixing at low speed to prevent flour from flying.
  • Allow the bread to cool completely before slicing for neat slices.
  • If the top browns too quickly, tent with foil; honey can speed browning.
  • If your kitchen is cool, create a proofing box: turn the oven on briefly then off and place the dough inside to rise.

Key Ingredients and Tools

Whole Wheat Flour. Adds flavor and texture—found in the baking aisle next to all-purpose flour.

Honey. Sweetens and helps retain moisture for a softer loaf.

Instant or Active Dry Yeast. A reliable leavening choice—available in the baking aisle.

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

Loaf Pan. A standard 8.5 x 4.5 inch (often called 8×4) loaf pan works well.

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

Storing Homemade Bread

Homemade bread lacks preservatives, so it won’t last as long as commercial loaves.

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

Freezing: Slice before freezing, wrap tightly in plastic wrap and foil or place in a freezer bag. Slices can be toasted straight from frozen or thawed at room temperature. Frozen bread keeps up to 3 months.

I usually bake 2–3 loaves and keep extras in the freezer.

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More Sandwich Breads to Love

Here are a few other sandwich loaves worth trying:

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

Pretty Recipe Printable

Click the image below for a printable, vintage-inspired recipe card you can tuck into a binder.

mixing bowl with dough and styled recipe

Homemade bread is a lovely family project. Kids enjoy helping, and they’ll love eating the results.