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Whole Wheat Sandwich Bread

Whole Wheat Sandwich Bread

Whole Wheat Sandwich Bread with a lightly crunchy crust and a soft and moist interior.
Course Bread
Cuisine International
Prep Time 2 hours 15 minutes
Cook Time 35 minutes
Total Time 2 hours 50 minutes
Servings 2 loaves


  • 235 ml – 1 cup warm water
  • 10 gms – 2 tsp active dry yeast
  • 235 ml – 1 cup milk
  • 90 ml – ¼ cup honey
  • 2 tbsp extra virgin olive oil
  • 350 gms – 2 ¾ cups all-purpose flour plus extra for kneading
  • 350 gms – 2 ¾ cups whole wheat flour
  • 1 tbsp salt


  1. Put the warm water in a glass and dissolve the yeast into it. Set it aside for a few minutes to activate.
  2. In the meantime, put the milk, honey, extra virgin olive oil and salt in the bowl of a standing mixer fitted with the hook attachment. Add the water and yeast, two cups of all-purpose flour and stir to combine the ingredients. Add the rest of the all-purpose and whole wheat flours. Stir to form a rough dough. Let this dough stand for 20 minutes so that the flour can absorb the liquid.
  3. Now, knead the dough for 8-9 minutes. If the dough is very sticky, add extra flour little by little. The dough is ready when “it is smooth, feels slightly tacky, forms a ball without sagging, and springs back when poked”.
  4. Form the dough into a ball, spray it with some olive oil and put it into a bowl. Cover it with cling wrap and put it in a warm place to rise until doubled in volume (this will take at least 1 hour).
  5. Then, divide the dough in two and shape each half into a ball. Let them rest for 10 minutes.
  6. Grease two loaf pans. Shape each ball of dough into a loaf. To do so, gently flatten the balls into rectangles. Now fold the bottom third of the dough over itself (like a letter) and then fold the top of the dough down to overlap the other layers and pinch it closed with your fingers (on all sides). Roll the loaf over so that the seam is down, then fold the 2 sides and tuck them underneath. Now gently put the loaf into the pan. The seams should be on the bottom with the tight surface facing up (make sure the top is nicely stretched, so that your loaf can rise well). Let the loaves rise for another 30 minutes. Slash the top with a serrated knife (more carefully than I did!) so that it rises evenly in the oven.
  7. Preheat the oven to 220°C – 425°F. Put the loaves in and turn down the heat to 190°C – 375°F. Bake for 30-35 minutes or until dark golden-brown. They will sound hollow when tapped on the bottom. Let them cool completely before slicing.

Recipe Notes

These loaves will keep at room temperature for a couple of days. They can also be wrapped in foil and put in freezer bags, and frozen for up to 3 months.