A lovely, medium sized, easy to make, sandwich loaf using a mix of Wholemeal and White bread flour, that will keep for several days. You can adjust the amount of wholemeal/white bread flour ratio, but you may need to also adjust the volume of water.
More Wholemeal flour will need slightly more water.
Half and Half Sandwich Loaf
- 260 g Tepid Water
- 1 tsp Dried Instant Yeast
- 1 tsp sugar
- 30 g Butter at room temperature cut into small cubes
- 300 g Wholemeal Bread Flour
- 200 g Strong White Bread Flour
- 1 tsp Sea Salt finely crushed
- Preheat the oven to 190 deg Fan assisted. Grease and flour a 900g Loaf tin.
- Mix together the water, yeast, butter and sugar. Leave to one side for a few moments, while the sugar and butter dissolve and the yeast starts to take effect.
- In a separate bowl, mix together the flours and salt. Make a well in the centre and add the liquid yeast mixture.
- Mix and knead together for about 5 mins.
- Place the dough in a lightly oiled bowl. Cover with a towel or cling film and leave to rise until doubled in size.
- Remove the dough from the bowl and cut into three equal sizes. Slightly knead each piece of dough into even rounds and place in the prepared baking tin.
- Cover with a tea towel or cling film and leave to rise until doubled in size.
- With a serrated knife, make cuts in the dough, then bake in the middle shelf for about 45 mins or until baked.
- To test, take the bread out of the tin and tap the underside of the bread. If it sounds hollow, it’s done. If not, place it back in the tin for a further 5 – 10 mins before doing the test again.
- Once baked, leave out of the tin to cool completely.