Soft Whole Wheat Sandwich Loaf

A soft, sliceable whole wheat loaf for sandwiches and toast. The dough is kneaded until smooth, left to rise twice, and baked in a loaf tin. Whole wheat flour gives it a nutty flavour and a slightly denser crumb than white bread, which suits sandwiches well.

Ingredients

• 500 g whole wheat bread flour
• 7 g instant yeast
• 1 tablespoon honey
• 350 ml warm water
• 1 tablespoon olive oil
• 1 and 1/2 teaspoons salt

Method

1. Mix the flour and yeast in a large bowl. Stir in the honey, warm water, and olive oil, then mix to a rough dough.
2. Knead on a lightly floured surface for 8 to 10 minutes until smooth and elastic, then knead in the salt.
3. Shape into a ball, place in a lightly oiled bowl, cover, and leave to rise for 1 to 1 and 1/2 hours until doubled in size.
4. Press the dough down gently, shape it into a loaf, and place it seam-side down in a greased loaf tin. Cover and leave to rise for 40 to 50 minutes until it crowns above the tin.
5. Heat the oven to 200 degrees C (180 degrees C fan). Bake for 30 to 35 minutes until deep golden and the loaf sounds hollow when tapped on the base.
6. Cool in the tin for 10 minutes, then turn out onto a wire rack and cool fully before slicing.

Tip

Cooling fully before slicing matters: cutting a hot loaf compresses the crumb and makes the slices gummy.