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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.
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Prep Time 25 minutes
Cook Time 35 minutes
Rise time: 2 hours
Total Time 3 hours
Servings: 2 loaves
Ingredients Method Notes

Ingredients
  

  • 2½ cups warm water 105°F–110°F
  • 4½ teaspoons active dry yeast
  • ¼ cup honey
  • ¼ cup vegetable oil or melted butter
  • 2½ teaspoons salt
  • 3 cups whole-wheat flour
  • 4 –5 cups bread flour
  • Melted butter for brushing, optional

Method
 

  1. Combine the warm water, yeast, and honey. Rest for 5–10 minutes, until foamy.
  2. Stir in the oil and salt.
  3. Add the whole-wheat flour and 3 cups of bread flour. Mix well.
  4. Gradually add enough remaining bread flour to form a soft, slightly tacky dough.
  5. Knead for 8–10 minutes, until smooth and elastic.
  6. Place in a greased bowl, cover, and rise until doubled, approximately 60–75 minutes.
  7. Grease two 9-by-5-inch loaf pans.
  8. Divide the dough evenly in half and shape each portion into a loaf.
  9. Place in the pans, cover, and rise for 35–50 minutes.
  10. Preheat the oven to 350°F.
  11. Bake for 30–35 minutes, until golden and the centers reach approximately 190°F.
  12. 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.