Soft Wholewheat Sandwich Bread
A soft, lightly sweet wholewheat loaf with a tender crumb and golden crust.
This soft wholewheat sandwich bread is fluffy, mildly sweet, and perfect for slicing. It makes two standard loaves or one very large loaf, with a flexible dough that bakes up beautifully in loaf tins.
Equipment
Ingredients
Dough
wholewheat bread flour (dry)
1000 g
warm water (warm)
800 g
salt (fine)
20 g
instant yeast (dry)
14 g
honey (liquid)
40 g
olive oil (liquid)
60 g
Instructions
Autolyse
Mix the flour with most of the water until no dry flour remains, then let it rest.
Add remaining ingredients and knead
Add the yeast, salt, honey, and oil, then knead until smooth and elastic. Add some or all of the remaining water if the dough feels stiff.
First rise
Place the dough in a lightly oiled bowl, cover it, and let it rise until doubled.
Shape the loaves
Divide the dough into two equal pieces, shape each into a loaf, and place them into greased loaf tins.
Second rise
Let the loaves rise until the dough crowns above the tins.
Bake
Bake at a high temperature first, then reduce the heat and continue baking until deep golden brown and hollow-sounding when tapped.
Cool completely
Remove the loaves from the tins and cool them fully on a rack before slicing.
Storage
Cool completely before storing. Keep sliced bread in an airtight bag at room temperature for 1-2 days if not refrigerating.
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