Soft Wholemeal Sandwich Bread
A tender wholemeal loaf you can make by hand with pantry staples and no bread machine. Thirty minutes of resting does most of the work, then the oven takes over. Slice it for toast, pack it for sandwiches, or turn day-old slices into proper French toast.
🛒 Ingredients
12 servings
- 360 ml warm water or milk
- 2 tablespoons unsalted butter or margarine
- 3 cups wholemeal flour (about 380 g)
- 1 sachet (10 g) dried active yeast
- 2 tablespoons sugar
- 1 teaspoon fine salt
- 2 eggs, at room temperature
- 1/2 cup chopped Brazil nuts (optional)
- 1/2 cup seedless raisins (optional)
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Directions
- 1
Warm the water or milk with the butter until the liquid is barely hot, just enough to melt the fat. Set aside.
- 2
In a large bowl, whisk the wholemeal flour, sugar, salt and yeast together until evenly combined.
- 3
Make a well in the centre and pour in the eggs, lightly beaten with a fork.
- 4
Work the eggs into the flour with your fingertips, without overworking the dough.
- 5
Pour in the warm liquid a little at a time, stirring between each addition, until the dough holds together.
- 6
Beat the dough with a wooden spoon until the lumps disappear and it turns smooth.
- 7
Fold in the chopped nuts and raisins, cover with a clean cloth and rest for 30 minutes at room temperature.
- 8
Preheat the oven to 180 °C (350 °F) for 5 minutes.
- 9
Scrape the dough into a buttered and floured 30 cm loaf tin and smooth the top with a spatula.
- 10
Bake for 35 to 45 minutes at 180 °C: the loaf is done when it sounds hollow and pulls away from the tin.
💡 Chef's Tip
Keep the liquid under 40 °C or the yeast will lose its lift. For an even softer crumb, swap 3 tablespoons of the flour for cornflour. The loaf keeps 3 days in a cloth bag, or 2 months sliced in the freezer.
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