Wholemeal and Tea Sandwich Bread

The best bread for slicing is a butter and milk loaf baked in a Pullman tin.

Ingredients Make 1 loaf

380 g white bread flour

200 g wholemeal flour

50 g potato flour

1 packet dried yeast (8g)

45 g caster sugar

2 tsp salt (12g)

150 ml milk

220 ml black tea

100 g butter

Method

Place flours, yeast, sugar and salt into a large bowl and blend evenly. Place milk, tea and butter in a small pot and warm over medium heat while stirring until butter is melted (40ºC). Add this mixture to the flour mixture and combine. Knead the dough by hand or machine until smooth and rest covered for approx. 60 minutes. Remove the dough from the bowl and place on a lightly floured kitchen table. Deflate the dough and shape the dough into a log shape. Place the dough in a greased 10 x 10 x 28 cm Pullman tin and cover with a tea towel. Allow the dough to rise until it reaches 1 cm from the top approx. 70 minutes and preheat oven to 200º C. Remove the towel and place the lid on the tin. Place the tin in the middle of the oven and bake for approx. 40 minutes. Remove the bread from the tin and allow cooling for at least 30 minutes on a wire rack before cutting.

Note: Try rolling the dough in seeds or grain such as poppy seeds or oats.