This soft, honey whole-wheat bread recipe was highly requested, and I’m thrilled to say we’ve done it!

The dough is based on my viral sourdough Wonder Bread copycat recipe, but we made some key adjustments.

We’ve swapped in 50% whole wheat flour, increased the hydration to account for it, shortened the proofing times (whole wheat ferments faster), and amped up the honey to balance the flavor.

The taste of this bread is incredible – my husband’s eyes lit up when he took his first bite!

It’s a same-day recipe, so instead of a sour-forward flavor profile, you get more of the roasty wheat flavors. And don’t worry – you can do a longer fermentation if you need to! Let’s get into it.

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Why You’ll Love This Soft Honey Whole Wheat Sourdough Sandwich Bread

• Incredible flavor: The 50/50 mix of whole wheat and bread flour with a hint of honey gives you a balanced flavor — hearty, but still light and delicious. It really tastes absolutely amazing – so much more flavor than an all-bread-flour loaf.
• Mellow tang: The stiff sweet starter softens the sourness, so you get a wholesome whole wheat taste without too much tang (don’t worry – if you like it more sour, you can add in a cold retard!).
• Soft crust: This crust is like a typical sandwich bread, not an artisan loaf. If you need a break from the chewy, thicker crusts, you’ll love this one!
• Super simple process: This recipe skips a lot of the usual sourdough steps — no slap-and-folds, no second rise. Just mix, shape, let it rise once, and bake.
• Soft, squishy texture: Thanks to the tangzhong, this bread stays soft and fresh for a couple of days instead of drying out after the first 24 hours. It doesn’t stay as soft as the all-bread-flour version, but for a 50% whole wheat loaf, I was pretty impressed.
• Slices like a dream: This loaf is fluffy enough for PB&Js but sturdy enough to hold up to a loaded sandwich without falling apart.
• Freezer-friendly: Slice, freeze, and pull out what you need — the bread reheats beautifully and tastes just-baked every time. Also, freezing bread gives you additional health benefits!

Ingredients

• Stiff sweet sourdough starter: This is key for keeping the flavor mild instead of overly tangy.
• Tangzhong: The secret to a soft, squishy loaf that resists staling. Don’t skip this step — without it, the bread won’t turn out the same.
• Cool water: Using cool (not warm) water helps prevent the dough from overheating during mixing (stand mixers create friction). If you mix by hand, feel free to use warm water.
• Honey (or sugar): You can use sugar or honey as the sweetener, though I find honey gives slightly better results. There’s definitely something to the honey wheat combo!
• Whole wheat flour: This is your chance to try new flours from small or local grain mills! Heritage Whole Wheat Bread Blend from Sunrise Flour Mills (20% off when clicking my affiliate link), Organic Whole Grain Expresso Bread Flour from Cairnspring Mills (affiliate code TSG15 for a discount), or just the classic King Arthur whole wheat are all great choices.
• High-protein bread flour: I’ve had great results with Central Milling High Mountain bread flour (13.5% protein), Ballerina Farms farm flour (affiliate link; 14% protein), and King Arthur unbleached bread flour at 12.7%.
• Avocado oil: Adds softness and keeps the crumb extra tender. You can also use this to grease your loaf pan. 
• Salt: Go with one that doesn’t have anti-caking agents. I use Redmond’s salt (you can get 15% off on their site with affiliate code TSG15).
• Butter: Just a swipe across the hot loaf at the end for that shiny, soft crust.

Equipment You’ll Need

• Scale: Accuracy matters in bread baking and a good, quick scale makes things easy. I tested 20 scales if you want to check out all of my top picks.
• 3/4 L Weck jar: The size I use for mixing and fermenting the stiff sweet starter overnight.
• Stand mixer: Saves your arms and makes it easier to get that strong gluten network this loaf needs. (Hand mixing works, too!) I tested this recipe in the Ooni, Bosch, and KitchenAid, and all worked just fine! (If you want to read my review, check out Ooni vs Bosch vs KitchenAid vs Ankarsrum: Best Stand Mixer for Sourdough)
• Long loaf pan:
  • USA Pan 13×4 long loaf pan: The ideal size for this recipe. I love the USA Pan brand because nothing sticks, but it doesn’t use Teflon.
  • Kuha cast iron loaf pan (11×5.5): I also tested this recipe in this cast iron loaf pan and loved it!! Honestly, maybe even a little more than the USA Pan loaf pan (don’t hate me, USA Pan!!). I love the shape of the loaf, how durable and sturdy the loaf pan is, and how great the crust looks when it’s done. It takes longer to bake in the oven, and you need to remove your bread from it quickly so it doesn’t keep baking (it will burn from the retained heat in the cast iron). But I’m excited to keep trying this one.
• Proofing box (totally optional): I’m a die-hard fan of the Brod & Taylor proofing box – I can set it to a specific temperature and get repeatable results every time. I now know that for me, this loaf takes about 7.5 hours set to 80°F (26.5°C). If you don’t have a proofing box, any warm place is fine – I have tons of suggestions in the step-by-step instructions section.
• Thermometer: Important for making sure your loaf bakes all the way through! My loaf baked in the cast iron loaf pan would have been underdone if not for my thermometer. It needed an extra 20 minutes to bake.
  • The Thermapen One is my favorite for its speed and reliability. But it’s expensive, so I also wanted to offer a budget option.
  • This one from Atogou is surprisingly good. It’s nowhere near as fast as the Thermapen One, but it gets the job done well on a budget.
• Bread knife: Finally, I wanted to link my favorite Mercer bread knife. It’s super sharp and lasts forever! The kicker is it’s less than $20. Can’t beat it.

Baker’s Timeline

DAY 1	Task
8:00 PM	Mix the stiff sweet starter and let ferment overnight. (My starters took 10-12 hours to peak at 74°F/23°C)
DAY 2
8:00 AM	Make the tangzhong and let it cool.
8:30 AM	Mix the dough.
8:45 AM	Shape it, put it in a loaf pan, & let it ferment in a warm place.
4:00 PM	Bake at 350°F (175°C) for 40–45 minutes, or until internal temp is 200–205°F (93–96°C). Brush with butter while hot.
4:45 PM	Brush with butter while hot and let cool in the pan for 5–10 minutes.
4:50 PM	Transfer to a wire rack.
6:00 PM (Or dinnertime)	Enjoy soft, fluffy slices for dinner, lunchboxes, or a warm snack.

Recipe Testing Process

I knew I wanted to base this whole wheat variation on my sourdough Wonder Bread copycat recipe, which is so soft.

Whole wheat tends to weigh down the loaf, so I want to do everything I can to counteract that and still get good lift and texture.

Test 1

In my first test, I did the bulk fermentation overnight, which was a big mistake!

The loaf was overproofed by morning, and the second rise in the loaf pan was a struggle – texture plagued the surface, and it just ran out of steam. However, the bread tasted amazing and was actually soft on the inside, so I knew we were on the right track.

Test 2

For my second test, I shortened the first rise and increased the honey a little – the whole wheat adds a lovely depth of flavor but also amps up the sourness. Adding some honey can balance it, and who doesn’t love a honey wheat sandwich bread?!

The result was absolutely incredible, but still ever so slightly overproofed.

I thought… what if I skipped the first rise altogether since this loaf proofs so fast? We could better avoid overproofing AND cut out a step!

Test 3

For the final test, I made two loaves using all the improvements I made. However, I wanted to try different whole wheat flours side by side to showcase how they behave differently. I also tested a few minor adjustments to see how they’d impact the final loaf.

• Mixed one in the Bosch and the other in my KitchenAid stand mixers
• Different loaf pans (one USA Pan, and the other a cast-iron loaf pan)
• Scored one and did not score the other

The different whole wheat flours fermented at different rates, which surprised me! The starter made with Cairnspring Mills flour peaked in about 10 hours, whereas the one made with Sunrise Flour Mills flour took closer to 12 hours.

I found both stand mixers worked great. I actually think I prefer the cast-iron loaf pan result, but it took about 20 minutes longer to bake through (around 1 hour instead of 40 minutes).

And scoring the loaf made no difference, so other than aesthetics, there is no need to fuss with it.

How to Make Soft Honey Whole Wheat Sourdough Sandwich Bread (Step-by-Step Instructions)

Step 1: Make the Stiff Sweet Starter

This stiff sweet starter helps balance the tangy flavor.

In a small jar, combine:

• 30 g sourdough starter (active + healthy)
• 30 g honey (or sugar)
• 60 g water
• 60 g whole wheat flour
• 60 g bread flour

Mix all the ingredients together in the jar until a rough ball forms. Then, give it a quick knead outside the jar until it smooths out and no dry flour bits remain (1-2 minutes). 

Put it back in the jar, cover loosely, and let it ferment overnight on the counter. By morning – or around 10-12 hours later at 74°F (23°C) – it should be at least doubled in size and smell sweet and yeasty.

If you’ve made an all-bread-flour sweet stiff starter before, don’t be surprised if this whole wheat version doesn’t rise quite as much.

While an all-bread-flour starter often triples in size, this one typically doubles or reaches just slightly beyond doubling at its peak.

This is completely normal behavior for whole wheat starters!

Step 2: Make the Tangzhong

Tangzhong is a cooked flour paste that locks in moisture, so even though we’re using 50% whole wheat (which can sometimes feel heavy or dry), the loaf stays soft.

In a microwave-safe bowl, whisk together:

• 35 g whole wheat flour
• 175 g milk

Microwave in 20–30 second bursts, whisking vigorously between each round, until the mixture thickens to a pudding-like paste and reaches about 150°F (65°C). This usually takes about 3-5 rounds.

If you prefer, you can make this on the stovetop over medium heat, whisking constantly. Don’t walk away, or it will overcook!

Set aside to cool for about 30 minutes, or until the temperature is below 100°F (38°C). I like to stick mine in the fridge while I’m gathering my other ingredients – it’s usually cooled down by the time I’m ready to turn on the stand mixer!

Note: Hot tangzhong can kill the microbes in your starter, so please make sure it cools down.

You can make the tangzhong up to 2 days ahead and keep it in the fridge.

Read more about tangzhong: Tangzhong: The 3-Minute Secret to Softer Sourdough

Step 3: Mix the Dough

If you’re using a stand mixer, add:

• All of the stiff sweet starter
• All of the cooled tangzhong
• 240 g cool water (you may need to adjust depending on the flours you use)
• 50 g honey
• 50 g avocado oil
• 258 g bread flour
• 257 g whole wheat flour
• 12 g salt

All of the mixing for this dough happens right at the beginning, so the goal is to build enough strength in the dough upfront. 

Start the mixer on low for a couple of minutes, just until the dough comes together.

Then increase to a medium/medium-low speed and mix for about 7-20 minutes (varies by machine), or until you hit a weak windowpane (meaning you can stretch the dough thin enough to let light shine through without immediate tearing).

Here’s the progression of the dough in my KitchenAid:

And here’s what it looked like in the Bosch:

The brand and type of whole wheat flour (and bread flour) that you use in this dough can impact how much water it’s able to absorb.

For me, I needed 240g of water to achieve the right texture.

Compare your dough to mine – if yours is looser and wetter, add additional flour 1 tbsp at a time (bread or whole wheat!). If it’s super stiff, add water 1 tbsp at a time.

Step 4: Shape the Loaf

After mixing, spray your loaf pan with a non-stick oil spray (I do a quick spritz of avocado oil), lightly mist your counter and your hands with water to prevent sticking, and turn the dough out. 

I just use my hands to stretch and press the dough into a rectangle. We want the width to be a little narrower than our loaf pan. I thin the top edge to help that seam blend in a bit better.

Starting from the side of the dough nearest to you, tightly roll it up into a log, turning in the edges as you roll to prevent side seams. You can also pinch any seams closed once your log is rolled up.

Place the log seam-side down in your lightly greased 13×4 loaf pan.

Step 5: Bulk Fermentation

Cover the loaf pan with plastic wrap and let it rise in a warm spot (78–85°F / 25–29°C) until the dough rises to be even with (or even slightly above) the rim of the loaf pan (about 6-9 hours). 

If you gently tap the surface of the dough, it should feel super pillowy, aerated, and almost bouncy!

Mine took 7.5 hours in an 80°F (26.5°C) proofing box.

Here are some options for keeping your dough warm:

• Brod & Taylor proofing box (affiliate link) – I set mine to 80°F (26.5°C)
• Oven with the light on
• Oven with a cup of boiling water in the corner (if the light doesn’t produce any warmth)
• Preheat your oven for a couple of minutes; then, turn it off
• Warming mat
• A warm spot in your home – perhaps a sunny area, near a heater, or in an area that doesn’t get good A/C
• The garage
• Outside on a warm day (make sure to cover your bowl with plastic wrap so bugs don’t fly in)

If you don’t have a warm place for your dough, that’s OK! Just know it’ll take longer to finish fermenting.

Step 6: Bake

Preheat your oven to 350°F (175°C) conventional. Bake uncovered until the loaf reaches 200–205°F (93–96°C) in the center. 

If the top is browning too quickly, cover loosely with foil.

Note: I tested scoring the top of the loaf and even throwing some ice cubes into the oven to create extra steam, but neither impacted the final result. This loaf doesn’t rise much more in the oven, so ensure it has risen completely before baking.

Here are suggested bake times for different-sized loaves:

• Mini loaf pan: 25-30 minutes
• Regular loaf pan (around 8.5×4.5): 30-35 minutes
• Sandwich bread loaf pan (around 13×4): 40-45 minutes
• Cast iron loaf pan: Up to an hour

As soon as it comes out, brush the top with 1 tbsp of butter or simply swipe a stick across the top (that’s what I prefer to do!). 

Let the loaf cool in the pan for 5–10 minutes, then transfer to a wire rack. Wait at least an hour before slicing.

Note: if you bake in cast iron, it’s important to remove your baked loaf from it as quickly as possible (within about 5 minutes). The longer it stays in the loaf pan, the longer it will continue to bake. It will burn if left in there too long.

Storage & Reheating

Whole wheat breads do dry out faster, but thanks to the tangzhong, this loaf holds on to moisture really well for the first 2 days.

On the third day, I do see it starting to dry out, but a 10-second burst in the microwave softens it right back up.

You can store it:

• On the counter: Keep it in a bread bag, plastic wrap, or a bread box for 3–4 days. 
• Freezer: Slice it first, then freeze in a freezer bag. That way, you can pull out just what you need. It’ll keep well for up to 3 months.

Check out my post on why freezing, thawing, and then toasting makes sourdough even healthier.

To reheat: 

• Microwave for softness: Room temp slices are perfect for sandwiches, but if you want that just-baked softness, wrap a slice in a damp paper towel and microwave for 8–10 seconds. It’ll taste like it just came out of the oven.
• Toaster or oven for a little crisp: Whole frozen slices can be thawed and then toasted, or go straight into the oven or toaster.

Troubleshooting Tips

Sometimes, little things can throw this loaf off, but the fix is usually simple. Here’s what to look out for.

• Pan size matters. This recipe is written for a 13×4 long loaf pan. If you’re using something different, adjust the portions with the loaf pan calculator above the recipe card.
• Watch the dough, not the clock. The real signal that it’s ready for the oven is when the dough rises to be even with (or even slightly above) the rim of the loaf pan. 
• Adjust bake times. Different pans bake at different speeds — see the recipe card notes for specifics.
• Different flours soak up water differently. Don’t be surprised if you need to tweak the water amount depending on what flours you’re using. Higher-protein flours will require more water, while lower-protein flours will require less.
• Other common mistakes: A dense loaf usually means you under-proofed it, and a collapsed loaf often means it was over-proofed. Adjust your timeline accordingly and always look for visual clues rather than depend on the clock. 

Loaf Pan Size Calculator

You might also like: 20% Whole Wheat Artisan Sourdough Bread Recipe

Conclusion

I can’t wait for you to try this soft, honey-kissed whole wheat sourdough loaf. Once you bake it, you’ll wonder why you ever settled for store-bought. 

Let me know in the comments how it turns out for you!

Other sourdough Wonder Bread copycat variations to try:

• Same-Day Sourdough Wonder Bread Copycat Recipe Variation (No Tang)
• Sourdough Wonder Bread Copycat Recipe – So Soft!
• Same-Day Sourdough Wonder Bread Copycat Recipe By Hand (No Stand Mixer)