Whole Wheat Sandwich Loaf.

Whisk the two flours and the yeast together.

• Distribute the instant yeast evenly through the flours.
• Whole wheat holds the yeast near the bran where it ferments slower.
• A quick whisk is enough, no sifting needed.

Add water, honey, and oil; mix until shaggy, then rest 20 minutes. Autolyse softens the bran.

• Warm the water to 30°C. Whole wheat ferments better warm.
• Honey goes in with the water so it dissolves cleanly.
• Rest 20 minutes: the bran softens so it won't cut the gluten.

Add salt. Knead until the dough is smooth, elastic, and evenly mixed.

• Add salt once the autolyse is complete.
• Whole wheat needs slightly longer kneading than white bread.
• Finish when smooth and slightly tacky.

Cover and bulk proof 60-75 minutes until nearly doubled.

• Cover tightly.
• 25-27°C is ideal for this enriched whole-wheat dough.
• Ready when nearly doubled and pillowy.

Degas gently, shape into a tight log to fit a greased 9×5 inch loaf pan.

• Press out gas gently, don't flatten completely.
• Roll tightly into a log the length of your pan.
• Seam-side down in a well-greased pan.

Cover and final proof 45-60 minutes until the dough crowns 2cm above the rim.

• Cover loosely so the surface doesn't dry.
• Wait until the dough crowns 2cm above the pan rim.
• Poke test: a gentle press rebounds slowly but not fully.

Bake at 200°C for 35 min until the internal temperature reaches 95°C.

• Bake middle rack, no steam needed for a sandwich loaf.
• A probe thermometer is the only reliable done test: 95°C minimum.
• Crust should be deeply golden.

Turn out of the pan onto a wire rack and cool completely before slicing.

• Turn out immediately. Steam trapped in the pan softens the crust.
• Full cool (2+ hours) gives the cleanest slice.
• Keep in a bread box or bag; it stays soft for days.