Whole Wheat Sandwich Bread

Ingredients

• ●300 g (2½ cups) whole wheat flour
• ●120 g (1 cup) bread flour
• ●7 g (2¼ tsp) instant yeast
• ●1½ tsp fine sea salt
• ●280 ml (1¼ cups) warm milk (any kind)
• ●3 Tbsp honey
• ●3 Tbsp unsalted butter, softened
• ●1 large egg

Method

1. In a large bowl, combine both flours, yeast, and salt. In a separate bowl, whisk together the warm milk, honey, softened butter, and egg.
2. Pour the wet ingredients into the dry and stir until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should pass the windowpane test — stretch a small piece thin enough to see light through without tearing.
3. Place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 1-1.5 hours.
4. Punch down the dough. Shape into a log the length of a greased 9x5-inch loaf pan. Place seam-side down in the pan. Cover loosely and let rise until the dough crests about 1 inch above the rim, about 45 minutes.
5. Preheat the oven to 190°C (375°F). Bake 30-35 minutes until the top is golden brown and the internal temperature reads 88°C (190°F). If the top browns too quickly, tent with foil.
6. Remove from the pan immediately and cool on a wire rack completely before slicing.
7. *Storage:** Room temperature in a bag for 4 days. Slice and freeze for up to 3 months.