The Best Farmhouse 50/50 Sandwich Bread
Farmhouse 50/50 Sandwich Bread (half wholemeal flour and half white flour) is one of the best types of bread that you can make at home. It is a simple recipe that only requires a few ingredients, and it makes the perfect sandwich bread. You can use the traditional method or use a bread maker for this recipe.
This bread is soft, fluffy, and delicious, and it will be sure to please your taste buds. Plus, it is really easy to make, so you can whip up a loaf in no time at all! Give this recipe a try today and see for yourself how amazing Farmhouse White Sandwich Bread is. You won’t be disappointed!
What is Farmhouse loaf?
There’s nothing quite like the taste of freshly-baked bread, and farmhouse bread is a classic recipe that is perfect for sandwiches and toast. This mix of white and bown, crusty loaf is baked in a tin and has a lovely soft texture that makes it ideal for slicing thin. The recipe is very simple and only requires a few basic ingredients.
What equipment do I need?
I use my number one favourite tool, a KitchenAid Mixer with the dough hook attached. Set on a medium speed to bind the ingredients together and let it knead for 5 minutes. If you don’t have an electric mixer with a dough hook, you can easily do this by hand.
You will also need a 2lb loaf tin or 2 x 1lb tins.
A shallow tin to hold some water at the bottom of the oven to create steam. This will form a lovely crust on the loaf.
Ingredients
This is a 50/50 recipe, so half wholemeal flour and half white flour, but you can choose what flour you like according to taste.
- 375 g Strong White Flour
- 375 g Strong Wholemeal Flour
- 30 g Butter
- 2 tsp Salt
- 8 g Dried Yeast (Fast Action)
- 450 ml Lukewarm Water
- Vegetable Oil (For greasing)
What yeast to use for farmhouse sandwich bread
I use a quick-action dried yeast. They come in little tins, which makes them great to keep fresh and store in the fridge. You can get them here >> Allisons Easy Bake Yeast. I love this type of yeast as you can just add it directly into your flour.
What type of flour for sandwich bread
You will need a high gluten flour known as bread flour or strong flour. For a traditional sandwich bread taste and texture, all-purpose or bread flour is generally used. I use Shipton Mills Strong White Flour and their wholemeal flour.
If you want a more hearty bread with a nuttier flavour, whole wheat and rye flour is a good option. Experiment with different types of flour to see which you prefer.
What temperature should the water be for bread?
The key to perfect bread is all in the water temperature. The water should be tepid (lukewarm). So not cold and not hot as this can kill the yeast and stop it from rising. Once you’ve got the water temperature just right, the rest is easy. Just mix together the ingredients, knead the dough, let it rise, and bake! In no time at all, you’ll have a deliciously crusty loaf of homemade bread.
How to make farmhouse sandwich bread at home
There’s nothing like the smell of freshly baked bread wafting through the kitchen. And there’s nothing quite as satisfying as taking a bite out of a warm, crusty loaf of bread that you made yourself. If you’re looking for an easy farmhouse sandwich bread recipe, look no further.
This recipe only requires a few simple ingredients, and the dough can be easily kneaded by hand or in a stand mixer. I prefer to use my electric stand mixer with the dough attachment as it gives me time to do other stuff in the kitchen while the dough is kneading. Once the dough is prepared, it only needs to rise for about an hour (when the weather is warm) before it’s ready to be baked. So, preheat your oven and get ready to enjoy the delicious smell of fresh bread baking in your kitchen.
How to create a crispy crust
If you want a crispy crust, then add a small amount of water to a shallow tin and place it at the bottom of the oven. I haven’t done this in this recipe as I think the bread is perfect, but if you want more of a crispy crust, then go ahead and do this.
Storage
I like to keep my bread in a beeswax wrap, as shown in the picture. It keeps it lovely and fresh. You can get these easily at supermarkets or online. The bread freezes well. Make sure you wrap it up well and freeze it for up to 3 months.
How to make 50/50 healthy farmhouse sandwich bread
- Put both flours into a bowl, rub in the butter with fingertips until it resembles breadcrumbs, then stir in the salt and yeast. Make a well in the middle and add enough water to mix into a soft dough that is quite sticky.
- Knead the dough onto a floured surface or use your electric mixer with the dough hook attachment until smooth and elastic. Shape into a round and place in a lightly oiled large bowl. Cover the bowl with oiled cling film and leave to rise in a warm place for 1 – 1½ hours or until the dough has doubled in size.
- Knock back the dough with your fists and knead vigorously for 2-3 minutes until the dough is smooth and elastic. Lightly oil the loaf tin. Shape the dough to fit the tin. Cover with a proving bag and leave to rise for 30 minutes or until the dough reaches the top of the tin.
- Score the top of the bread with a sharp knife and bake in a preheated oven at 210°c fan/230°c/Gas 8 for 30-35 minutes until golden. Turn out the loaf and tap the base: it should sound hollow if it is cooked. Leave to cool on a wire rack.
More bread recipes
Wholemeal Sun-dried Tomato Bread
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The Best Farmhouse 50/50 Sandwich Bread
Equipment
Ingredients Â
- 375 g Strong White Flour
- 375 g Strong Wholemeal Flour
- 30 g Butter
- 2 tsp Salt
- 8 g Dried Yeast (Fast Action)
- 450 ml Lukewarm Water
- Vegetable Oil (For greasing)
InstructionsÂ
- Put both flours into a bowl, rub in the butter with fingertips until it resembles breadcrumbs, then stir in the salt and yeast. Make a well in the middle and add enough water to mix into a soft dough that is quite sticky.
- Knead the dough onto a floured surface or use your electric mixer with the dough hook attachment until smooth and elastic. Shape into a round and place in a lightly oiled large bowl. Cover the bowl with oiled cling film and leave to rise in a warm place for 1 – 1½ hours or until the dough has doubled in size.
- Knock back the dough with your fists and knead vigorously for 2-3 minutes until the dough is smooth and elastic. Lightly oil the loaf tin. Shape the dough to fit the tin. Cover with a proving bag and leave to rise for 30 minutes or until the dough reaches the top of the tin.
- Score the top of the bread with a sharp knife and bake in a preheated oven at 210°c fan/230°c/Gas 8 for 30-35 minutes until golden. Turn out the loaf and tap the base: it should sound hollow if it is cooked. Leave to cool on a wire rack.
