Partially wholemeal sandwich bread, an easy and super delicious homemade bread! A bread you can enjoy on its own or with both sweet and savory dishes! Once you try this bread, it will become part of your daily routine because you’ll love its taste! Once baked and cooled, you can also slice it and freeze it to always have a supply in the freezer!
If you love making bread at home, then also try:
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 5 Hours
- Preparation time: 15 Minutes
- Portions: One loaf
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Partially Wholemeal Sandwich Bread
- 2 3/8 cups wholemeal flour (stone ground)
- 1 1/4 cups all-purpose flour
- 1 1/4 cups water (at room temperature)
- 2 tbsp extra virgin olive oil
- 1/4 tsp sugar
- 1 packet dry yeast
- 1/2 tsp fine salt
Useful Tools
- Stand Mixer
- Food Scale
- Mixing Bowl
- Baking Pan
- Plastic Wrap
- Pastry Board
- Parchment Paper
Preparation of Partially Wholemeal Sandwich Bread
In the stand mixer bowl, add the ingredients in the following order: wholemeal flour, salt, all-purpose flour, sugar, yeast, water, and oil.
Attach the dough hook, secure the bowl to the stand mixer, and run the mixer at speed 2 for 8 minutes. Then, turn it off and transfer the dough to a floured pastry board, shape it into a ball, and place it in the glass bowl covered with plastic wrap to rise until tripled in size (this will take about 2 hours). You can put it in the turned-off and closed oven.
Once the dough has tripled in size, place it back on the floured pastry board and stretch it out with your hands (it will be very elastic now) to form a rectangular “sheet.” Start rolling it from the long side and fold the ends inward halfway through closing (you can find a video on how to do the folds) to form a log.
Place the dough log inside the baking pan and put it in the closed and turned-off oven until it reaches the edges, tripling in volume (about 2/3 hours).
Once the partially wholemeal sandwich bread is well-risen, take it out of the oven, preheat it to 428°F (220°C), and once hot, bake it for 40 minutes. In the last 5 minutes of baking, cover with parchment paper and leave the oven door slightly open to complete baking and prevent the top from browning too much.
Once baked, turn off the oven and let the sandwich bread cool completely inside the oven. When completely cool, remove from the pan and enjoy!
