Daily sandwich loaf
I've been baking this bread on a regular basis for almost 4 years (several a week). It has long become our go-to sandwich bread. My clients (read family) only like crusty bread - even in their sandwiches - this loaf combines a good crust with a smooth crumb. It's got whole grains, is a bit chewy, but isn't dry or heavy. I also make this as a pure sourdough, in which case, it's very different: crustier and larger holes. Below recipe is for baker's yeast version.
Ingredients Weight in grams (Volume in brackets)
Bread Flour 200
Whole Wheat flour 150
Whole Rye flour 150
4 tbsp seeds (I usually use half sesame, half flax)
Instant yeast 3.1 (1 tsp)
Salt 6.375 1 tsp
Date syrup (Silan) 21.5 (1 tbsp)
Olive oil 13.5 (1 tbsp)
Starter 50 (1/4 cup) - I add this even for commercial yeast version (I think it adds flavour, but maybe it's my imagination).
Combine ingredients, except for salt (first dry, then wet). Mix well, then autolyse for 20 min. Add salt. Knead for 10 min. (or dough cycle in bread machine for 20 min.). Bulk rise until doubles (approx. 1 hr. for room temp. of 25 deg. Celsius), then punch down and fold, repeat bulk rise until it doubles. I preheat oven for at least 45 min. at 250 Celsius with a pizza stone. Put in loaf pan and proof for 10 - 20 min. until top just starts to rise over edge of pan. Bake @230 Celsius deg. (less for convection oven) for 45-50 min (until internal temp. is 200 deg. F). Produce steam for first 10 min. of bake. Turn out loaf directly onto pizza stone for last 20 min. to get good crust and colour all over. Cool on rack for 2 hours.