Honey Whole-Wheat Sandwich Loaf
Inspired by techniques from America's Test Kitchen and NYT Cooking.
Wholemeal and white bread flours are soaked with warm milk, water and honey to soften the bran, then kneaded with butter, risen and baked in a tin into a tender, nutty brown loaf.
Always check the labels of the products you use.
Method
- 1
Soak. Mix the flours with the milk, water and honey, then rest 20 minutes.
- 2
Knead. Add the yeast, salt and butter and knead until smooth and elastic.
- 3
First rise. Cover and leave until doubled.
- 4
Shape. Roll up firmly and prove in the buttered tin until risen above the rim.
- 5
Bake. Heat the oven to 175 °C (155 °C fan). Bake for 40-50 minutes, until well browned and 88-93 °C inside.
- 6
Cool. Turn out and cool completely before slicing.
Storage
Store wrapped at room temperature for up to 3 days, or slice and freeze for up to 1 month and toast from frozen.
EU nutrition claims
- Source of protein: 3.3 g protein per 100 kcal, about 13% of energy (needs ≥ 12%)
- Source of fibre: 1.8 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 35 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
1.8 g per serving
3.6 % of the 50 g daily maximum · 7.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- stand mixer with dough hook (or large bowl)
- 900 g (23 x 13 cm) loaf tin
- cling film
- instant-read thermometer
- wire rack
- bread knife
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 146 kcal |
| Protein | 4.8 g |
| Carbohydrate | 25.9 g |
| of which sugars | 2.6 g |
| of which free sugars | 1.8 g |
| Fat | 3.2 g |
| of which saturates | 1.7 g |
| Fibre | 2.7 g |
| Salt | 0.64 g |
Protein per 100 kcal
3.3 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
