Each week, I make a few staples: sprouted hummus, yogurt, mayonnaise, and long-simmered bone broth and bread. It’s these staples that provide a dependable rhythm in my kitchen, around which I build our meals, a schedule, and a budget. This routine brings a bit of sanity and balance to what can, more often than not, be chaotic between satisfying everyone’s weekly schedule of appointments, sports, music classes, playdates and the unexpected.
Lately, this Milk and Honey Sandwich Bread has replaced our usual no-knead sourdough loaf. We toast it in the morning, then spread it with butter and honey and sprinkle it with cinnamon sugar which we playfully call Fairy Toast. Or, I slice it thin, and slather it with avocado oil mayonnaise, stuffing it with fresh vegetables and sliced deli meats, making a sandwich for my son’s school day.
It’s a pleasant bread, offering a light milky, whole wheat flavor with notes of honey and oat. Out of the oven, its mahogany brown crust crackles, and when you slice the loaf, its crumb is soft and creamy. And while it’s a bit less spongy than the store-bought sandwich bread, I find the value in producing my own loaf at home to be far more satisfying and palatable.
Soaking Flour for Better Bread
Soaking flour overnight in a liquid like water or milk does a few things to improve the quality of your bread. Soaking flour helps to release food enzymes naturally found in whole grains, and these food enzymes help to break down components of your whole grains, like food phytate, that can make grains, flours, and breads difficult to digest or lightly bitter.
The result is that, by soaking flour, you make bread that’s naturally slightly sweeter, that’s easier to digest, and softer in its crumb. It’s a process that takes a touch more planning, but it is very worthwhile.
Working with White Whole Wheat Flour
Unlike white flour, for which it’s easily confused, white whole wheat flour is simply made by grinding the white wheat berries into flour. It’s the whole grain, nothing more and nothing less. White whole wheat flour is pale in color with a softer flavor, but with all the benefits you would associate with a whole wheat flour. For these reasons, it makes a particularly good choice for a homemade sandwich bread: light color, good flavor, and soft crumb with all the vitamins, minerals and fiber of whole grain.
You can buy identity-preserved white whole wheat flour here.
Milk and Honey Sandwich Bread
Ingredients
Preparing the Dough
- 2 cups bread flour
- 3 ½ cups whole wheat pastry flour
- ½ teaspoon instant yeast
- ½ cup rolled oats
- 1 cup water
- 2 cups whole milk
Finishing the Dough
- ½ cup butter softened
- ⅓ cup honey
- 2 tablespoons instant yeast
- 1 tablespoon finely ground real salt
- extra virgin olive oil for oiling the bowl
Glazing the Bread
- 2 tablespoons heavy cream
- 2 tablespoons rolled oats
Instructions
- Working by hand, whisk flours together with ½ teaspoon instant yeast in a large mixing bowl with a tight-fitting lid, and then stir in the oats. Stir the water and milk together, then pour the liquids into the dry ingredients, stirring to create a loose, shaggy dough. Cover the mixing bowl tightly, and allow the dough to rest at room temperature at least eight and up to twelve hours.
- Dump the dough into the basin of a stand mixer, and then beat in the butter, honey, salt, and the remaining 2 tablespoons yeast. Continue beating all the ingredients together until they form a smooth dough, and then turn it out on a very generously floured surface. Knead by hand for ten to fifteen minutes, incorporating additional flour as necessary to keep dough from sticking, and kneading until the dough becomes smooth and elastic.
- Oil a large mixing bowl, and transfer the dough to the bowl. Cover tightly, and allow the dough to rise until doubled in volume.
- Transfer the dough to a well-floured surface, and split into two portions of approximately equal weight. Butter and flour two 4 ½-inch by 8 ½-inch loaf pans.
- Working one at a time, roll each lump of dough out into a large rectangle, about 8 by 16 inches. Working from the short end, roll the dough into a loaf, pinching the seam at the bottom of the loaf tightly to seal it. Place the dough, seam-side down, in a prepared loaf pan. Cover lightly with a kitchen towel, and allow it to rise until doubled in size, about two hours.
- While the dough rises, heat the oven to 400 F.
- Using a pastry brush, gently brush the top of the dough with cream, and then scatter one tablespoon rolled oats over each loaf. Transfer the loaves to the oven, and bake 5 minutes at 400 F. Then reduce the temperature to 350 F and continue baking until the crust is a dark brown and the bread reaches an internal temperature of 200 F about 45 minutes. Remove from the oven and allow the loaves to cool in their pans for five minutes, then turn out onto a wire rack, allowing the bread to cool completely before slicing.
Shannon says
After making this bread a few times, through experience I've learned that when you incorporate more flour during the kneading process, it should be there bread flour that's used, and NOT the white whole wheat. The latter makes the dough and the resulting loaves too heavy and close textured. Using bread flour at this stage produces a much lighter and better textured loaf. A wonderful recipe, but this omitted bit should be included for bakers to get the best results.
Traci says
Can you use sprouted white wheat flour in this recipe, or does the soaking for 8-12 hours of the flours listed have the same effect?
Jenny says
You could try and let us know how it goes. Soaking offers some of the same benefits as sprouting does.
June Townsend says
Hi Jenny, Ever try this recipe with all white wheat omitting the white flour? I grind my own berries and am interesting in trying this recipe with all white wheat. Thanks!
Jenny says
You could try and let us know how it goes.
Laura says
Could this recipe be changed to use sourdough starter instead of instant yeast? i love your work, BTW
Jenny says
You could try and let us know how it goes.
Melantha Wilde says
I just wanted to share that I made this yesterday for Imbolc, but I didn't knead it and dropped loosely-formed balls into a muffin tin to make rolls and they turned out beautifully!
Jenny says
What a lovely idea to turn them into little rolls! This is a perfect bread for Imbolc with all that milk, isn't it? We did a version that included several seeds, too.
Lauren Outlaw Child says
Hi! I know you said to not substitute any ingredients, but I do not have access to raw milk. Should I forgo this recipe or could I try water in it's place? Thanks!
Jenny says
Hi Lauren,
You should be able to use pasteurized milk just fine.
Trisha says
I love your site and use it frequently as I'm learning more about cooking nutritious meals! Could you refer me to instructions on soaking the flour overnight before baking this bread? Thank you!
Trisha says
Ok... I got it...I thought the instructions for soaking were not included in the recipe. I made the bread today and it is the best (non-sourdough) bread I've ever made!! Thank you.
Megha Bansal says
Jenny, my friend and I plan on making this bread but we don’t have a stand mixer. Any Suggestions?
Thanks
M
Jenny says
You could try to make it by hand, but the hydration seems to be different. I need to re-test by hand.