Sandwich Bread
This bread is wonderfully versatile. I like to have it on hand for sandwiches, but also enjoy it served as a variety of different toasts – you really can’t go wrong whichever way you decide to have it. It freezes well too, just make sure to slice it before putting it away.
INGREDIENTS
300 g lukewarm water
45 g highest-quality neutral cooking oil
140 g honey
425 g Hourani flour
12 g sea salt
1 tbsp instant yeast
1⁄4 c seeds (optional)
METHOD
1. Combine water and instant yeast in a nonreactive bowl. Stir gently and then wait 5-10 min until activated.
2. Combine flour with yeast mixture, then add all remaining ingredients (if using seeds or nuts, I like to use a combination of sunflower and chia seeds). Mix to form a shaggy dough.
3. Allow your dough to rest for 15 minutes. Then, knead until fairly smooth.
4. Place your dough in a warm environment, and allow to rise, covered, for 1 to 1.5 hours, or until puffy and nearly twice the original size.
5. Very gently deflate your dough, shape it into a log, and place it in a lightly greased 9" x 5" bread pan.
6. Cover and allow to rise for an additional 1 to 1.5 hours, until it's crowned over the rim of the baking dish.
7. Preheat your oven to 350°F.
8. Bake the bread for 40 to 45 minutes, until the internal temperature reaches approximately 200F. If at any point, the bread is taking on too much color, you can tent it with tin foil.
9. Remove it from the oven, and after 5 minutes turn it out of the pan onto a rack to cool completely before serving.