Honey Whole-Wheat Sandwich Loaf
By Joe
Source: 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 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 Calculated from USDA FoodData Central
| 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 per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
