Wholemeal sandwich loaf

I dissolve yeast in room-temperature water in the mixer bowl.

I add honey.

I add wholemeal flour.

I start the dough hook, then add oil.

Once combined, I add salt.

I mix briefly, gradually add '0' flour and knead for about 10/12 minutes. The dough should release from the sides; otherwise, stop halfway, scrape bowl and hook, and restart.

After 10 minutes, I remove onto a lightly floured surface.

I briefly work into a roll.

I turn it vertically and roll up.

I form a block and flour above and below.

I cover with cling film to prevent drying.

And a cloth to keep warm.

I rest for 60 to 75 minutes.
After this first rise, the dough has increased in size.

I lightly flour and flatten with my palm to strengthen it.

I make a three-fold, bringing one side to the middle.

Then overlap the other side.

I flatten with my palm to strengthen and develop gluten.

I fold in half, flour above and below and press lightly.

I cover with cling film.

And the cloth, then rise for 20 minutes.

After the second rise, I place the dough in front of an oiled tin.

I flatten with my palm to match the tin's length.

I fold in three, first to the middle, pressing lightly.

Then close into a roll.

I put in the tin, seam underneath.

I beat a yolk with a little water and brush the dough.

I cover and rise warmly for about 60/70 minutes. In winter, I used a place by the radiator; alternatively, use the switched-off oven with its light on, about 25/30°C.
I heat the oven to 220°C, reducing to 190°C when baking.

I uncover, gently brush with more egg and bake for 30/40 minutes. Cover with foil halfway if browning too much.

Cool completely before slicing with a serrated knife.
It keeps several days wrapped in foil inside a food bag.