High Protein Honey Wheat Sandwich Bread (Yeasted Version)
This same day high protein honey wheat bread is soft, fluffy, and packed with 7 grams of protein per slice from white whole wheat flour and nonfat Greek yogurt. No starter needed, just real ingredients and about 3 hours of your time.
Servings: 13 slices
Calories: 205kcal
Equipment
- Stand mixer with dough hook attachment or large mixing bowl
- kitchen scale
- 9x5 USA Pan loaf pan
- Parchment paper or pan liner
- Instant read thermometer
- Wire cooling rack
- - Pastry brush
Ingredients
For the Yeast Bloom
- 40 grams whole milk warmed to 110 to 115 degrees F (3 tablespoons)
- 60 grams warm water 110 to 115 degrees F (1/4 cup)
- 7 grams Red Star active dry yeast 2 1/4 teaspoons
- 5 grams honey about 1/4 teaspoon, taken from total honey amount
For the Dough
- 200 grams white whole wheat flour 1 1/2 cups plus 1 tablespoon
- 260 grams bread flour 2 cups plus 1 tablespoon
- 240 grams nonfat Greek yogurt slightly warmed (1 cup)
- 50 grams unsalted butter softened (3 1/2 tablespoons)
- 35 grams honey (about 1 3/4 tablespoons)
- 7 grams fine sea salt 1 1/4 teaspoons
- 1 large egg room temperature
For Finishing
- 1 large egg
- 1 splash whole milk for egg wash
- 2 tablespoons unsalted butter melted, for brushing after baking
Instructions
- Bloom the yeast first. Combine the warm milk and warm water in a small bowl or measuring cup. Both should be between 110 and 115 degrees F. Stir in the 5 grams of honey and the yeast until no dry granules remain. Let sit undisturbed for 10 minutes. A properly bloomed yeast mixture will be noticeably foamy and smell yeasty and slightly sweet. If nothing happens after 10 minutes your yeast is dead or your liquid was too hot. Discard and start fresh before continuing.
- Warm the Greek yogurt in the microwave for about 30 seconds, just enough to take the chill off. You want it slightly warm but not hot.
- In a large bowl whisk together the white whole wheat flour, bread flour, and salt. In a separate bowl whisk together the bloomed yeast mixture, warmed yogurt, remaining 35 grams of honey, and egg until smooth, then mix in the softened butter until fully incorporated. Pour the wet mixture into the dry ingredients and mix until a soft slightly tacky dough forms.
- Cover the bowl and let the dough rest for 30 minutes. This rest is important because the Greek yogurt hydrates the flour more slowly than water does. The dough will feel stickier in the first few minutes but becomes significantly more cohesive and workable after the rest without adding extra flour.
- After the rest, knead the dough in a stand mixer on speed 2 for 6 to 8 minutes or by hand for 8 to 10 minutes until it smooths out and becomes elastic. You are looking for a partial windowpane where the dough stretches without immediately tearing. If the dough is still unworkably wet after the rest, add bread flour 10 grams at a time, mixing fully between each addition before deciding if more is needed.
- Place the dough in a lightly oiled bowl, cover tightly, and let it bulk rise at room temperature until doubled in size. Yeasted dough rises significantly faster than sourdough so check it early. Expect 1 to 1.5 hours depending on your kitchen temperature. The dough should feel airy and jiggly when you gently shake the bowl.
- Turn the dough out onto a lightly floured surface. Pat the dough into a rectangle approximately 14 inches tall by 10 inches wide, with the 14 inch side closest to you. Fold the left side of the 10 inch width in toward the center, then fold the right side in toward the center. Starting from the edge closest to you begin rolling the dough upward away from you, tugging gently as you go to build surface tension with each revolution. Once you have rolled it over the seam, pinch the sides together firmly and place seam side down in a parchment lined or lightly greased 9x5 loaf pan, pressing gently so the log touches both short ends of the pan.
- Cover the shaped loaf tightly and let it proof at room temperature for 45 minutes to 1 hour until the dough crowns about 1 inch above the rim of the pan. Use the poke test to confirm readiness. Lightly oil your finger and press about half an inch into the dough. If it springs back slowly and leaves a slight indent it is ready to bake. If it springs back immediately it needs more time. If the indent stays completely without springing back at all, get it in the oven immediately.
- Preheat the oven to 375 degrees F.
- Whisk together the egg and splash of whole milk for the egg wash and brush the top of the loaf gently with one thin even coat. Place a second loaf pan of the same size inverted loosely over the top of your loaf pan before placing it in the oven. This controls the oven spring during the first 10 minutes of baking and prevents side splitting by keeping moisture around the loaf so the top stays pliable long enough for the spring to go upward rather than outward.
- Bake for 38-42 minutes. Optional, bake for 10 minutes with the inverted pan on top, then carefully remove it and continue baking for 28 to 32 more minutes until deep golden brown. Honey deepens the crust color faster than sugar so keep an eye on it and tent loosely with foil if the top is browning too fast before the interior is done. The loaf is done when an instant read thermometer inserted in the center reads 190 to 195 degrees F.
- Remove from the oven and brush immediately with melted butter. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack. Cool for at least 2 hours before slicing. This is an enriched loaf and cutting too early will give you a gummy crumb regardless of how well it baked.
Notes
Storage:
Store at room temperature in a bread bag or airtight container for up to 3 days. The honey in this recipe acts as a natural humectant and slows staling, so this loaf stays fresh noticeably longer than a standard sandwich bread.
Freezing:
This loaf freezes beautifully. Allow it to cool completely before slicing, then wrap individual slices in plastic wrap and place in a freezer safe bag. Freeze for up to 3 months. Pull individual slices as needed and toast directly from frozen or thaw at room temperature for about 30 minutes.
Overnight Option:
After the bulk rise you can shape the loaf, place it in the pan, cover tightly, and refrigerate overnight for the final proof. Pull it out the next morning and let it come to room temperature and finish proofing before baking. This will give you a slightly more developed flavor without the long commitment of sourdough.
Yeast Notes:
Always bloom your active dry yeast before using it regardless of how fresh the packet is. A properly bloomed mixture is noticeably foamy after 10 minutes and smells yeasty and slightly sweet. If it does not foam your yeast is dead or the liquid was too hot. Above 120 degrees F will kill yeast. If you want to use instant yeast instead, it does not need to be bloomed and can be added directly to the dry ingredients. Use the same amount and expect a slightly faster rise time.
Yogurt Notes:
Nonfat Greek yogurt is strongly recommended for the most consistent results and the highest protein content per slice. Full fat Greek yogurt will work but the dough will be significantly wetter. If using full fat yogurt, do not add extra flour during the initial mix. Let the dough rest for 30 minutes first, then add bread flour 10 grams at a time after the rest if needed.
Honey Substitution:
If you do not want to use honey, use 25 grams of granulated sugar in place of the 40 grams total honey. Honey and sugar are not a straight one to one swap because honey contains water that granulated sugar does not. Keep in mind the crust will brown less dramatically and the loaf may stale slightly faster without the honey.
Inverted Pan Technique:
Placing a second loaf pan of the same size inverted loosely over the top of your loaf pan for the first 10 minutes of baking is the key to a controlled even dome and no side splitting. The trapped moisture keeps the top of the loaf pliable during oven spring so the bread rises upward rather than bursting out the sides. Remove it after 10 minutes to allow the crust to develop its full deep golden color.
Side Splitting Troubleshooting:
Side splitting during baking is most commonly caused by under proofing. Dough that has not had enough time in the final proof still has too much energy when it hits the oven and the oven spring finds the weakest point, almost always the side, and bursts out. Make sure your loaf has fully crowned about 1 inch above the rim and passes the poke test before it goes in. Shaping tension is the second most common cause. A loose seam or uneven surface creates a weak point that oven spring targets directly. The inverted pan technique addresses the third cause, which is the top crust setting before the spring is complete.
Sourdough Version:
If you maintain an active sourdough starter and want all the depth of flavor and digestibility benefits that come with long fermentation, the sourdough version of this recipe is available on the blog. The ingredient list is nearly identical but the process takes 8 to 12 hours and uses an active peaked starter in place of the yeast and blooming liquid.
Flour Substitution:
White whole wheat flour is strongly recommended. King Arthur White Whole Wheat is the most widely available option and performs nearly identically to Prairie Gold. Standard red whole wheat will also work but produces a slightly denser loaf with a more pronounced bran flavor.
