Rich, soft sandwich bread loaded with flavour, using 2 parts white bread flour, 2 parts wholemeal flour and 1 part rye flour, with a dash of treacle for depth.

This is sandwich bread as it should be!

This bread is easily done in a day, although I tend to do the slow overnight rise in the fridge because I think it yields a better bread with a softer crumb and a richer taste when you let the yeast work slowly.

Makes 2 medium loaves

Ingredients

240g (2 scant cups) bread flour
240g (2 scant cups) wholemeal flour
120g (1 scant cup) rye flour
1 x 7g sachet (2 1/4 tsp) instant dry yeast
400g (1 2/3 cups) tepid water
30ml (2 Tbsp) sunflower oil
30ml (2 Tbsp) black treacle (molasses)
9g (1 1/2 tsp) salt

extra sunflower oil for pans

Directions

Mix together flours, yeast and water in a large bowl, cover with plastic wrap and rest for about 30 minutes.

Mix oil and treacle into dough, then add salt and knead until smooth and soft, 8 – 10 minutes.

Transfer to a clean, lightly oiled bowl and allow to rise until doubled, about an hour, or put it in a plastic container, cover tightly and leave in the fridge overnight.

Lightly oil 2 x 20cm (8″) loaf tins.

Turn dough out onto a lightly oiled surface, knead together gently and cut in half. Stretch each piece out to a square, about 20 x 20cm (8 x 8”), fold the top third down and pinch the seam closed, fold the bottom third up and pinch the seam closed, then place seam side down in the tins.

Cover loosely with plastic wrap and allow to rest at room temperature until they have doubled in size, about 45 minutes to an hour, although it could take two hours if the dough was refrigerated.

Preheat oven to 220°C (430°F).

Reduce oven temperature to 190°C (375°F) and place both loaves in centre of oven. Bake for 30 minutes, until deep brown and hollow sounding when tapped underneath.

Remove from tins to a wire rack to cool completely.