No Knead Sandwich Bread

This No Knead Sandwich Bread is SO EASY! Soft, fluffy, and perfect for sandwiches or toast, it’s a must-try recipe!

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 8 servings

Course: Bread

Cuisine: American

For the Dough:

2 cups bread flour (312 grams or 11 ounces)
6 tablespoons whole-wheat flour (57 grams or 2 ounces)
2 teaspoons instant or rapid-rise yeast (7 grams)
1 cup water (312 grams or 11 ounces), warm (110°F)
4 tablespoons unsalted butter (57 grams), melted and divided (½ stick)
4 teaspoons honey (88 grams)
1 teaspoon kosher salt (3 grams)
1 large egg (50 grams), lightly beaten with 1 teaspoon water and a pinch of salt

Instructions

Step 1: Mix the Dry Ingredients - In a large mixing bowl, whisk together the bread flour, whole wheat flour, yeast, and kosher salt.
Step 2: Combine the Wet Ingredients - In a separate bowl, combine the warm water, melted butter (reserve 1 tablespoon for brushing later), and honey. Stir until the honey is dissolved.
Step 3: Mix Everything Together - Pour the wet ingredients into the dry ingredients. Stir with a wooden spoon or spatula until no dry flour remains.
Step 4: First Rise - Cover the bowl and let it rise in a warm place for about 1 to 2 hours, or until it doubles in size.
Step 5: Shape the Dough - Lightly flour your work surface and turn out the dough. Gently shape it into a loaf.
Step 6: Prepare the Pan - Grease your loaf pan with the reserved melted butter. Place the shaped dough into the pan seam side down.
Step 7: Second Rise - Cover the loaf and let it rise for another 30 to 60 minutes, or until it puffs up.
Step 8: Preheat the Oven - While the dough is rising, preheat your oven to 350°F (175°C).
Step 9: Brush and Bake - Brush the top with the beaten egg mixture and bake for 30 to 35 minutes.
Step 10: Cool and Slice - Remove the bread from the oven and let it cool in the pan for about 10 minutes before slicing.