Whole wheat sandwich loaf

AT YOUR PACE, STEP BY STEP

Let’s get baking

1. 01

   Mix both flours with the yeast. Add the lukewarm water, honey, oil, and salt. Stir to form a dough and let the flour absorb the liquid for a few minutes.

2. 02

   Knead for 10 to 12 minutes, until flexible and slightly tacky. Place in an oiled bowl, cover, and let rise for about 75 minutes, until almost doubled in size.

3. 03

   Grease a 25 × 13 cm loaf pan. Pat the dough into a rectangle, roll up tightly, and pinch the seam to seal.

4. 04

   Place seam-side down in the pan. Cover and let rise for about 45 minutes, until the dough rises approximately 2 cm above the rim. Preheat the oven to 190 °C.

5. 05

   Bake for 30 to 35 minutes, until deeply golden and the base sounds hollow when gently tapped. If using a thermometer, the center should read approximately 93 °C.

6. 06

   Unmold immediately and cool on a rack for at least 60 minutes before slicing; wait longer if the center is still very hot. Keep well wrapped for up to 3 days, or freeze sliced for up to 1 month.

Times are approximate and vary with your oven. Use oven mitts and check doneness before serving.