Simple Wholemeal Sandwich Bread

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Soft and fluffy, perfect for the morning toast or sandwiches, this Simple Wholemeal Sandwich Bread is made with both strong white and wholemeal flour. The addition of milk and butter in this recipe makes sure you have a lovely loaf of bread with a soft crust, tender crumb and incredible flavour! Just what you need to make a perfect sandwich!

There are no two ways about it - we are Sourdough fans (and we have a 100% wholemeal flour sourdough bread recipe). But sometimes, there's just not enough time to make a Sourdough loaf. When I need my bread quicker, and my sourdough starter has not been fed, I make a simple wholemeal sandwich bread to use for a range of sandwiches that Seb can take to work.

One of the best things about this Wholemeal Sandwich Bread recipe is that the bread will keep in an airtight container for 3 days without drying out and tasting stale. What is more, once sliced, it is perfect for freezing.

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How We Make Our Simple Wholemeal Sandwich Bread?

In a bowl of your stand mixer, mix both types of flour, salt and fast-action yeast.

Pour the milk into a small saucepan, add the sugar and butter and heat on low stirring just until the sugar has dissolved and the butter has melted. Leave to cool down to lukewarm.

Add the milk to the flour mixture and, using a dough hook attachment mix in your stand mixer (we love Kenwood) for about 7-8 minutes.

Shape a ball and place it into a lightly greased bowl, cover and leave for a couple of hours in a warm spot (or until doubled in size).

Using a pastry brush, grease a 2lbs (900ml) loaf tin with some odourless oil. Lightly dust it with flour.

Tip the dough onto a lightly floured surface and divide the dough into three equal-sized pieces. Shape three balls and place them in the tin snuggly. Dust the top with some flour, cover with a tea towel and leave for 1 hour in a warm spot (or until doubles in size again).

Preheat the oven to 220C. Using a sharp knife or a dough scorer, slash the dough 3-4 times and place the tin in the middle of the oven for 10 minutes. After 10 minutes, without opening the oven door, reduce the heat to 170C and continue baking for another 30 minutes.

Once baked, leave in the tin to cool for 5 minutes, then transfer onto a cooling rack to cool completely before slicing.

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Here are some of our favourite bits of kitchen equipment we use to make bread: