Soft Wheat Bread
This soft wheat bread combines whole-wheat and bread flour for a mild whole-grain flavor with a light, tender texture. It is a family-friendly sandwich bread that is hearty without feeling heavy.
Ingredients
Method
- Combine the warm water, yeast, and honey. Rest for 5–10 minutes, until foamy.
- Stir in the oil and salt.
- Add the whole-wheat flour and 3 cups of bread flour. Mix well.
- Gradually add enough remaining bread flour to form a soft, slightly tacky dough.
- Knead for 8–10 minutes, until smooth and elastic.
- Place in a greased bowl, cover, and rise until doubled, approximately 60–75 minutes.
- Grease two 9-by-5-inch loaf pans.
- Divide the dough evenly in half and shape each portion into a loaf.
- Place in the pans, cover, and rise for 35–50 minutes.
- Preheat the oven to 350°F.
- Bake for 30–35 minutes, until golden and the centers reach approximately 190°F.
- Remove from the pans, brush with butter if desired, and cool completely.
Notes
This bread is intentionally lighter than 100% whole-wheat bread.
Avoid adding excessive flour; a softer dough produces a softer loaf.
Store at room temperature for up to 4 days or freeze for up to 3 months.
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