Whole Wheat Sandwich Bread

Steps

1. In a small bowl, combine 120 ml of the water heated to 38–43°C (100–110°F), the honey, and the active dry yeast. Stir and let sit for 5–10 minutes, until the mixture is foamy.
2. In a large mixing bowl, whisk together the whole wheat flour, bread flour, and fine sea salt until evenly combined.
3. Pour the foamy yeast mixture over the flour mixture. Add the remaining 230 ml water (room temperature) and the olive oil. Stir with a spoon or dough hook until a shaggy dough forms and no dry flour remains.
4. Knead the dough for 8–10 minutes by hand on a lightly floured surface or 6–8 minutes in a stand mixer with a dough hook, until smooth, elastic, and slightly tacky but not sticky. The dough should stretch into a thin, translucent sheet without tearing easily (windowpane stage).
5. Lightly oil a clean bowl with a little olive oil. Shape the dough into a ball, place it in the bowl, and turn once to coat. Cover tightly and let rise for 60–75 minutes at 24–27°C (75–80°F), or until doubled in size.
6. Gently deflate the dough, then pat it into a rectangle about 20–22 cm long. Roll it up tightly from the short edge into a log, pinching the seam closed. Place the log seam-side down into a lightly oiled 9×5-inch (23×13 cm) loaf pan.
7. Cover the pan and let the dough rise again for 30–45 minutes at 24–27°C (75–80°F), until it crests about 2–3 cm above the rim and springs back slowly when gently pressed. About 20 minutes before baking, preheat the oven to 190°C (375°F).
8. Bake the loaf at 190°C (375°F) for 30–35 minutes, until the top is deep golden brown, the loaf sounds hollow when tapped on the bottom, and the internal temperature in the center reaches 93–96°C (200–205°F).
9. Remove the bread from the pan and cool completely on a wire rack for at least 1 hour before slicing. This ensures a soft, even crumb and neat slices for sandwiches.