Cook and Scale
Whole Wheat Sandwich Bread
12 servings · 65 min total
A soft, wholesome sandwich loaf sweetened with a little honey, with a tender crumb that slices beautifully. Perfect for toast and lunchboxes.
Ingredients
- 300 g whole wheat flour
- 200 g wheat flour
- 2 tsp dry yeast
- 2 tsp salt
- 3 tbsp honey
- 3 tbsp olive oil
- 2½ dl milk
Contains: Gluten, Milk
Allergen info is best-effort — please verify yourself.
Method
- 1.
Mix the bread dough — Warm the milk to lukewarm. Mix both flours, the yeast and salt, then add the honey, oil, milk and about 80 ml warm water to form a soft dough.
- 2.
Knead and let it rise — Knead for 10 minutes until smooth and springy, then cover and rise until doubled, about 1.5 hours.
- 3.
Shape and proof the loaf — Shape into a loaf, place in a greased tin, cover and rise until it crowns the rim, about 45 minutes. Heat the oven to 200°C/400°F.
- 4.
Bake until golden and hollow — Bake for 35-40 minutes until golden and hollow-sounding when tapped. Turn out and cool completely before slicing.