Honey Whole Wheat Sandwich Bread

Combine the warm water, warm milk, honey, and active dry yeast in a large mixing bowl. Let stand for 5 to 10 minutes, until foamy. If no foam develops, replace the yeast before mixing the dough.

Add the whole wheat flour, 1 cup (120 g) of the all-purpose flour, the softened butter, and salt. Stir until a shaggy dough forms, then leave it covered for 15 minutes so the flour can hydrate.

Add only enough of the remaining all-purpose flour to make a soft, slightly tacky dough. Knead on a lightly floured surface for 7 to 9 minutes, or mix with a dough hook on medium-low speed for 6 to 7 minutes, until smooth and elastic.

Put the dough in a lightly greased bowl, cover, and let rise in a draft-free place for 60 to 90 minutes, until roughly doubled in volume.

Grease a 9-by-5-inch (23-by-13-cm) loaf pan. Gently press the dough into a rectangle about as wide as the pan, roll it into a tight log, and pinch the seam closed. Place it seam-side down in the pan.

Cover loosely and let rise for 45 to 75 minutes, until the center of the loaf crowns about 1 inch (2.5 cm) above the pan rim. Near the end of the rise, heat the oven to 375°F (190°C).

Bake for 35 to 40 minutes, rotating the pan once, until the loaf is deep golden and the sides feel firm. If the top browns too quickly, tent it loosely with foil for the final 10 minutes.

Turn the loaf out onto a wire rack immediately. Brush the top with the optional melted butter, if using, and cool completely for at least 2 hours before slicing.

For more detail, see our guide to store bread.