The Best Farmhouse 50/50 Sandwich Bread
Soft healthy farmhouse bread with a chewy crust.
Equipment
1 Electric Stand Mixer With dough hook
1 Bees Wax Wrap For keeping fresh
Ingredients
- 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)
Instructions
- 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.
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Nutrition
Calories: 2915kcalCarbohydrates: 572gProtein: 83gFat: 34gSaturated Fat: 17gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 65mgSodium: 4863mgPotassium: 1888mgFiber: 57gSugar: 5gVitamin A: 750IUVitamin C: 0.02mgCalcium: 159mgIron: 27mg
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