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EveryLoaf

Wholemeal Honey Sandwich Bread (Bread Machine)

Mondays go better when lunch is already sorted, and this Wholemeal Honey Sandwich Bread (Bread Machine) is my quiet reset button for the week. I started making it after one too many rushed mornings with nothing but crackers in the cupboard. The honey gives a gentle sweetness without turning it into dessert bread, and the mix of wholemeal and white flour keeps the loaf soft enough for sandwiches. The flavour is warm and wheaty with a light honey aroma, and the crumb stays tender for toast and school style slices. A small amount of milk powder (or a simple dairy-free swap) helps it slice neatly, which is exactly what I want for quick weekday meals. This is the kind of loaf that made me appreciate how a bread machine turns good intentions into actual bread on real weeks: add ingredients, press start, and come back to a loaf that feels homemade without taking over your day.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 1000 g loaf
Course: Bread
Ingredients Equipment Method Notes

Ingredients
  

1kg loaf
  • 300 g water room temperature (about 1 1/4 cups)
  • 25 g neutral oil canola/rapeseed/sunflower/vegetable (about 2 tbsp)
  • 45 g honey about 2 tbsp
  • 15 g milk powder optional, for softer crumb (about 2 tbsp). For dairy-free: use soy milk powder or omit
  • 9 g fine salt about 1 1/2 tsp
  • 320 g bread flour or strong white flour about 2 1/2 cups, spooned and leveled
  • 240 g wholemeal whole wheat flour (about 2 cups, spooned and leveled)
  • 8 g instant yeast about 2 1/2 tsp

Equipment

  • 1 Bread machine (1kg loaf capacity recommended)

Method
 

  1. Add ingredients to the bread machine pan in the order recommended by your machine. A common order is: water, oil, honey, milk powder (if using), salt, flours, then yeast last (keep yeast from touching the liquids).
  2. Select the Basic/White or Sandwich program (or Whole Wheat program if your machine tends to under-knead heavier doughs). Choose loaf size 1 kg (2 lb) and a light or medium crust.
  3. During the first 10 minutes of mixing, check the dough: it should form a smooth, slightly tacky ball. If it looks dry or crumbly, add water 1 tsp at a time. If it looks wet and puddly, add bread flour 1 tbsp at a time.
  4. Let the program run through baking. When finished, remove the loaf promptly, turn out onto a rack, and cool at least 60 minutes before slicing for the neatest sandwich slices.

Notes

Program choice: For most machines, Basic/White makes a softer sandwich-style loaf. If your machine has a dedicated Whole Wheat setting, use it if the dough seems dense on Basic.
Sweetener note: Honey can speed browning. If your crust gets too dark, choose Light crust next time.
Paddle: Remove the paddle after the last punch-down (if your machine allows) to reduce the hole in the base.
Tips:
- For extra-soft slices, replace 20 g of the water with 20 g yogurt (or a dairy-free yogurt). Keep total liquid the same.
- If your wholemeal flour is very coarse, let the mixed dough rest 10 minutes (pause the machine if possible) before kneading continues. This helps hydration and softness.
- Storage: Cool completely, then store in a bag or container at room temperature for 2 to 3 days, or slice and freeze for up to 2 months.
- For toast lovers: Slice slightly thicker and toast from frozen, it keeps the crumb tender.
Approximate nutrition, will vary by ingredient brands and exact slice thickness.