Whilst I bake a lot there is always something I am waiting to bake, or a recipe I want to try. I rarely work in chronological order, and this is one of those loaves I have been waiting for the opportunity to bake. Whilst initially quite a simple idea a 50/50 loaf tin bake. The story of this loaf came from a request from a fellow blogger for a loaf to make sandwiches from. Here it is:
The recipe is based on Dan Lepard’s Short and Sweet Wholemeal Loaf – customised to be a 50 / 50 mix of white and wholemeal by What? Bread?– this post says it all – dark banana ginger cake and breads for making pack lunches. I got a copy of the recipe from the Guardian website – How to Bake Wholemeal Bread. (Also I suggest reading Joanna’s post about the bake here)
The recipe strips Dan’s down a bit, as you can get away with a little more simplicity when using white flour over wholemeal. I hope posting the recipe doesn’t cause too many problems, but I think it is distant enough from the original to not have a problem.
- 225 g White bread flour
- 224 g Wholemeal bread flour
- 330 ml Water
- 2 tsp Dried easy yeast
- 2 tsp Soft light brown sugar
- 2 tsp Salt
- 50 ml Sunflower oil
I am inherently lazy, so I made the dough in the bread maker as I often do. (I use the dough setting far more than anything else, what does that say about me?) Basically 30 min kneading then 1 hour proving. Then knock it back and transition to a loaf tin, where it can rise for another 30 mins, lightly covered with oiled cling film. Slash.
Then bake at 180°C for around 30 – 35 mins (with steam), and this is the result:
I’m not really sure what to say about this bake. It was so spot on, I actually couldn’t have asked for more. The crust has a little bite, and the crumb is light and airy with a spring to it.
I often find 100% wholemeal a bit too dense, but this had the perfect balance. This loaf was designed to make sandwiches with, hence the more practical shape of the loaf tin. It made amazing sandwiches, I would have photographed them, but I ate them too quickly, testament to the bake.
Claire even commented that she thinks it might be the best loaf I have ever made (she helped, by doing the slash). What more could I ask for?