Looking for a wheat sandwich bread recipe with no sugar added? Turn to nature’s sweetener, honey harvested right from the hive. Next time you’re feeling ambitious, go for this Light Wheat Sandwich Bread recipe.
Light Wheat Sandwich Bread
1 cup warm water (about 110°F)
2 1?4 teaspoons active dry yeast
1?4 cup honey
1?2 teaspoon salt
2 tablespoons butter, melted
1 egg
2 1?2 cups all-purpose flour
1 cup whole-wheat flourÂ
In large mixing bowl, combine warm water and yeast. Stir and let stand for about 5 minutes, or until frothy. Add honey, salt, butter and egg, and stir well.
In separate bowl, whisk together flours. Add most of flour mixture to yeast mixture and stir until ball forms.
Turn out onto floured surface and knead for 5 minutes, gradually adding remaining flour until it’s all incorporated. Place dough in oiled bowl (I use walnut oil), turning over once to coat. Cover with plastic wrap and let rise at room temp-erature for 2 hours.
Turn out dough on floured surface and knead for several minutes. Shape into log and place into greased (or nonstick) 9-by-5-inch loaf pan. Press dough evenly into pan, making sure it touches all sides. Cover with plastic wrap and allow to rise again at room temperature for 1 hour.
Heat oven to 400°F.
Once dough has risen and peeks above the pan, bake for 20 minutes. Reduce heat to 350°F and bake for another 17 to 20 minutes, or until internal temperature reaches 195°F. Turn out onto wire rack to cool thoroughly (at least 1 hour) before slicing. Store in plastic bag. Yields 1 loaf.
