🍞 Half whole-wheat sandwich bread

Ingredients

• 240 g whole wheat flour
• 240 g all-purpose flour, or bread flour
• 7 g active dry yeast
• 9 g table salt
• 2 tbsp honey
• 42 g butter, salted, softened
• 1 cup whole milk
• ½ cup water

Time

Hands-on time is when you’re busy; the rest is rising, simmering, chilling or cooling, when you can do something else.

How long it keeps

• Counter: wrapped, about 3 days (NDSU’s figure for bread and rolls). Cornell Extension advises against keeping bread in the refrigerator.
• Freezer: cool completely, wrap in plastic and then foil or a freezer bag, up to 3 months (University of Missouri). Slice first so you can take out what you need; a whole loaf thaws in its wrapping on the counter in about 3 hours (Cornell).

Nutrition

Steps

You’ll need: large bowl, loaf pan (9 × 5 or 8½ × 4½ inch), instant-read thermometer (helpful), cooling rack.

1. Warm the milk and water to about 110°F. Stir in the honey and yeast and let it stand 5 to 10 minutes, until foamy.
2. Stir in the whole-wheat flour, butter and salt, then add the white flour a little at a time until the dough comes together. Let it rest 10 minutes so the bran softens.
3. Knead 8 to 10 minutes until smooth and elastic. Whole-wheat dough stays a little tacky; add flour sparingly.
4. Cover and let it rise until doubled, 1 to 1½ hours (whole wheat can be a little slower).
5. Shape it as for sandwich bread: press into a rectangle, roll up tightly, pinch the seam, and set it in a greased pan.
6. Let it rise until it crowns about 1 inch over the rim, 45 to 60 minutes, while the oven heats to 350°F.
7. Bake 35 to 40 minutes (8½ × 4½: 30 to 35), until the center reads about 190°F. Cool on a rack at least 1 hour before slicing.