Method
This wholesome whole wheat sandwich bread is soft, hearty, and perfect for everyday sandwiches and toast. A touch of honey helps keep the crumb tender while adding a subtle sweetness.
Step 1: Mix the Dough
Add 400g whole wheat bread flour to a large mixing bowl.
Add 150g strong white bread flour.
Add 7g instant yeast on one side of the bowl.
Add 10g fine sea salt on the opposite side.
Add 25g honey.
Pour in 350g warm water.
Mix until a rough dough forms.
Step 2: Knead the Dough
Turn the dough onto a lightly floured surface.
Knead for 5 minutes.
Add 30g softened butter.
Continue kneading for 8 to 10 minutes until smooth and elastic.
Step 3: First Rise
Place the dough into a lightly greased bowl.
Cover with a damp cloth or lid.
Leave to rise in a warm place for 1 to 1½ hours, or until doubled in size.
Step 4: Shape the Loaf
Turn the dough onto a lightly floured surface.
Gently press out any large air bubbles.
Shape into a tight loaf.
Place into a greased 900g loaf tin.
Step 5: Second Rise
Cover loosely with a tea towel or lightly oiled cling film.
Leave to rise for 45 to 60 minutes.
The dough should rise to about 2cm above the rim of the tin.
Step 6: Prepare for Baking
Preheat the oven to 190°C.
Lightly brush the top with 1tbsp milk if using.
Step 7: Bake
Place the loaf in the centre of the oven.
Bake for 35 to 40 minutes.
The crust should be golden brown and the loaf should sound hollow when tapped on the bottom.
Step 8: Cool
Remove the bread from the tin immediately after baking.
Transfer to a wire rack.
Allow to cool completely before slicing.
Baker's Tips
For a softer loaf, replace 50g of the water with 50g warm milk.
Store in an airtight container for up to 5 days.
The loaf freezes well for up to 3 months.
For extra texture, add 30g mixed seeds during mixing.
Yield: 1 sandwich loaf (approximately 900g to 1kg baked weight)
