Homemade Sandwich Bread with Whole Wheat Flour

Step 1: Prepare the Dough Base

Pour ⅔ cup (160 ml) of water into a large mixing bowl. Crumble 1 tsp (3 g) of fresh yeast (or ½ tsp (2 g) of dry yeast) into the water. Add ¼ cup (60 g) of plain yogurt and mix well with a wooden spoon until combined. Pour in 1 tbsp of vegetable oil.

Step 2: Add Dry Ingredients

Add 1 ½ cups (220 g) of bread flour, ¾ cup (100 g) of whole wheat flour, and 1 tsp (6 g) of salt to the bowl. Mix with the wooden spoon until there is no more dry flour, forming a shaggy dough. No need to knead at this stage.

Step 3: First Rest and Stretch

Cover the bowl and let the dough rest for 30 minutes. After resting, wet your hand and gently stretch each of the four sides of the dough, folding it towards the center. Then, lift the dough and slap it back into the bowl a few times to strengthen it.

Step 4: Second Rest and Stretch

Cover the bowl again and let the dough rest for another 30 minutes. Repeat the stretching and folding process with a wet hand, followed by the 'lift and slap' technique. The dough should now be more elastic.

Step 5: Bulk Fermentation

Cover the bowl and leave the dough to rise until it has doubled in size, which usually takes about 2 hours. The dough should be full of bubbles.

Step 6: Shape the Loaf

Sprinkle flour on your work surface. Gently scrape the risen dough out of the bowl onto the floured surface. Fold the dough in half, then gently flatten it to form a rectangle. Roll the dough tightly from one end to the other, pressing down with your fingertips after each roll to ensure a tight coil. Pinch and seal all the edges, including the ends, to create a smooth loaf.

Step 7: Final Rise

Line a loaf pan with baking paper and carefully transfer the shaped dough into it, seam side down. Cover the loaf pan with a towel and let the dough rise for an hour, or until it has doubled in size.

Step 8: Prepare for Baking

Once the dough has perfectly risen, brush the top generously with water. Sprinkle crushed flaxseed over the wet surface. Score the bread with a sharp blade or knife to allow for expansion during baking.

Step 9: Bake the Bread

Place another loaf pan on top of the prepared loaf pan (this is a secret trick for a crispy crust). Bake in a preheated oven at 430°F (≈220°C) (approximately 220°C) (220°C (≈430°F) (approximately 430°F)) for 25 minutes. After 25 minutes, carefully remove the top pan and continue baking for an additional 10 minutes until the crust is golden brown and crispy.

Step 10: Cool and Serve

Remove the baked bread from the oven. Take the bread out of the loaf pan and carefully remove the baking paper. Tap the bottom of the loaf; a hollow sound indicates it's perfectly baked. Allow the bread to cool completely on a wire rack before slicing. Serve with butter or your favorite sandwich fillings.

• The 'lift and slap' technique is crucial for strengthening the dough and developing elasticity.

• Covering the loaf pan with another pan during the initial baking phase helps create a thin, crispy crust.

• Hollow taps on the bottom of the baked bread indicate it is perfectly cooked through.

• Allow the bread to cool completely before slicing for the best texture.

• Experiment with different seeds for topping, such as sesame, poppy, or sunflower seeds.

• Add dried herbs like oregano or rosemary to the dough for an aromatic twist.