Honey Whole-Wheat Sandwich Loaf
Inspired by techniques from America's Test Kitchen and NYT Cooking.
Wholemeal and white bread flours are soaked with warm milk, water and honey to soften the bran, then kneaded with butter, risen and baked in a tin into a tender, nutty brown loaf.
Always check the labels of the products you use.
Method
- 1
Soak. Mix the flours with the milk, water and honey, then rest 20 minutes.
- 2
Knead. Add the yeast, salt and butter and knead until smooth and elastic.
- 3
First rise. Cover and leave until doubled.
- 4
Shape. Roll up firmly and prove in the buttered tin until risen above the rim.
- 5
Bake. Bake until well browned and 88-93 °C inside.
- 6
Cool. Turn out and cool completely before slicing.
Storage
Store wrapped at room temperature for up to 3 days, or slice and freeze for up to 1 month and toast from frozen. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- stand mixer with dough hook (or large bowl)
- 900 g (23 x 13 cm) loaf tin
- cling film
- instant-read thermometer
- wire rack
- bread knife
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 146 kcal |
| Protein | 4.8 g |
| Carbohydrate | 25.9 g |
| of which sugars | 2.6 g |
| of which free sugars | 1.8 g |
| Fat | 3.2 g |
| of which saturates | 1.7 g |
| Fibre | 2.7 g |
| Salt | 0.64 g |
Protein per 100 kcal
3.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
