Wholemeal sandwich bread

Wholemeal sandwich bread


2 people made this

About this recipe: Nothing tastes better than fresh homemade bread. These wholemeal loaves make great sandwiches and will elevate your packed lunches to something extraordinary.

J.S.P. Hall

Makes: 2 loaves

  • 1.35kg (3 lb) wholemeal flour
  • 55g (2 oz) salt
  • 55g (2 oz) lard
  • 55g (2 oz) fresh yeast
  • 55g (2 oz) demerara sugar
  • 1.2L (2 pints) warm water, or as needed

Prep:20min  ›  Cook:40min  ›  Extra time:40min rising  ›  Ready in:1hr40min 

  1. Mix the flour, salt and lard in a heatproof bowl; place in the oven on low heat to warm up.
  2. Mix the sugar and yeast in a separate bowl; add 240ml (8 fl oz) warm water. Leave until bubbly, 5 to 10 minutes.
  3. Add 600ml (1 pint) warm water and yeast mixture to the warm flour mixture; mix well. Add additional water until you have a stiff dough. Knead on a floured board, adding additional flour, until the dough ceases to cling to your hands. Cover and leave the dough to rise for 20 minutes.
  4. Preheat the oven to 220 C / Gas 7. Grease two large bread tins or a baking tray (for cobs).
  5. Place dough in prepared tins and prick with a fork. Leave to rise for another 20 minutes.
  6. Bake in the preheated oven until a tap on the loaf gives a hollow sound, about 40 minutes. Cool on a wire rack.

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Reviews (1)


Really wanted to like it but was really salty. Have yet to try with less salt - 10 Apr 2016

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