This is one of my husbands favourites. He claims its so good it doesn’t need anything spreading on it, I disagree, of course, because all breads taste better with butter! Buts thats all superfluous to this post and recipe. This lovely soft malty whole wheat sandwich loaf is one of my most regularly baked breads. Its the evolutionary result of my quest to produce a light, soft wholewheat bread. I have found that t he addition of strong white flour in some proportion is required to help lift the loaf up from the dense texture typical of 100% whole wheat breads. I adore the taste, as well as the colour, the malt extract gives to this whole wheat sandwich bread, and the hint of brown sugar really seems to bring out the malty flavour even more.
Recipe for whole wheat sandwich bread
Ingredients for one large sandwich loaf.
400g Wholewheat flour
250g Wheat flour 550 (strong bread flour)
2 tablespoons malt extract (inactive)
30g Brown raw sugar
20g fresh yeast
2 tablespoons olive oil
Mix all the ingredients in your stand mixer on low speed for 5 minutes. scrape down all the dough into the bowl and mix again on medium speed for 5 minutes, to stretch out and develop the gluten. Alternatively, mix in a bowl and knead by hand for 10 minutes until the dough is smooth and elastic. Form you dough into a tight ball and place in an oiled bowl. Cover and let rise for 1 hour and room temperature. Turn the dough out onto a floured work surface and deflate, then place your dough into your loaf tin for the second proof.
Sprinkle on some flour and leave to rise again for about 45minutes, or until the loaf is nicely domed above the rim of the loaf tin. In the meantime preheat your oven to 250degrees. Once risen carefully place your loaf into the hot oven and bake at 250degrees for 10 minutes. Then reduce the heat to 200 and bake for a further 40-45 minutes. If you can wait its best to leave it to cool before slicing your fresh whole wheat sandwich bread, my husband never waits though.