Basic Sandwich Loaf

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 In Breads & Loaves, Vegan
Basic Sandwich Loaf | Anita's Organic Mill
Everybody loves a great sandwich loaf. This is a basic method but you will be able to achieve an extremely light and fluffy loaf without needing to know any advanced skills. If you are a beginner or just looking to make a quick loaf for dinner this recipe is for you. For beginners, white flour is easiest to work with and will yield the loftiest loaf, but if you are looking to increase the whole grain content you can consider substituting the white flour for Anita’s Organic 60/40 Baker’s Blend. There are directions for both machine and hand mixing. Using a stand mixer will most likely yield a lighter loaf, especially for those who are new to hand kneading.
Prep Time 3 hrs
Cook Time 35 mins
Total Time 3 hrs 35 mins
Servings 2 9x5" 900g loaves


  • 1080 g Anita's Organic All Purpose Flour
  • 700 g Slightly warm water
  • 22 g Fine sea salt
  • 1.5 tsp Instant yeast


Stand mixer method:

  • In the bowl of the stand mixer combine the flour, salt and yeast and stir to combine.
  • Add the water and stir to a shaggy consistency with the dough hook.
  • On low speed, mix with the dough hook until fully incorporated and no dry flour remains. (1-2 minutes). Scrape the sides of the bowl as necessary.
  • Cover the bowl and allow to rest for 30 minutes.
  • Return the bowl to the mixer and mix on low speed (Kitchen Aid 2) for 12-14 minutes. If you have a more powerful mixer that can handle kneading in the next speed (Kitchen Aid 4) you can move the speed up after 5-6 minutes and mix for another 5-6 minutes in the higher speed. The time will vary depending on the model of your mixer but look for the dough to be pulling cleanly away from the bowl and for the dough to look smooth and elastic. Better gluten development at this stage will result in a lighter, fluffier loaf.
  • Transfer to an oiled bowl, cover and allow to rise at warm room temperature for one hour or until doubled in volume.

Hand mix method:

  • In a large bowl mix together the flour, salt and yeast.
  • Add the water and mix to a shaggy dough with a spatula or your hand.
  • Fully incorporate the ingredients by alternating going around the bowl and pinching the dough between your thumb and forefinger and pulling the dough up from around the sides and pushing it down into the middle. Be sure that no dry bits of flour remain.
  • Cover the bowl and allow the dough to rest for 30 minutes.
  • Knead the dough by hand on an unfloured counter for 15-20 minutes (it may take longer if you are not an efficient kneader!). To knead the dough, stretch the dough away from you with the palm of your hand, fold it back on itself, rotate the dough and repeat until the dough comes cleanly away from your hands and the counter and is smooth and elastic. Use a bench scraper or bowl scraper to scrape off dough that has stuck to the counter as you work. At the beginning when the dough is very sticky slightly wetting your hands will help to keep the dough from sticking. Keep a bowl of water nearby for this purpose.
  • Transfer to an oiled bowl, cover and allow to rise at warm room temperature for one hour or until doubled in volume.

Dividing and shaping the dough:

  • Turn the dough out onto a very lightly floured counter and divide in two using a bench scraper or knife.
  • Stretch each piece into a rough square gently pressing down on the dough to degass it.
  • Pull up the far end and fold it 2/3 of the way over itself towards you. Stretch up the end closest to you and fold over itself away from you and press to seal.
  • Turn the dough 90 degrees and roll up like a jelly roll, gently pressing the dough down into the centre of the roll as you go to create tension on the surface of the dough. When you get to the end, seal the seam together by pressing it together with the heel of your hand.
  • Place in a greased 9x5” metal loaf pan (glass pans will take longer to bake). Lightly brush the tops of the loaves with oil and cover lightly with a tea towel or loose plastic wrap.
  • Preheat the oven to 425˚F with the rack one down from the centre position.
  • Allow the loaf to rise for 60-90 minutes until doubled in size. To test if the loaf is ready to bake lightly press the pad of a floured finger into the loaf. If the indent slowly returns back but not completely it is ready. If the indent does not return at all the loaf has over-proofed.
  • Before placing the loaf in the oven, brush it with an egg wash made of 1 part milk to 1 part whole egg for a glossier crust. You can also brush lightly with water, or flour the top of the loaf.
  • Bake for 35 minutes until the top of the loaf is dark golden brown. The internal temperature should read above 200˚F.
  • Cool in the pans for 3 minutes and then remove from pans and cool on a wire rack.
Showing 7 comments
  • daveinward

    Add a little starter from your sourdough starter to the mix gives a nice little extra taste.

  • Hoagie

    I’ve also added sourdough starter but taken out the commercial yeast. Worked amazing you just need to give the bulk fermentation time laid out in Mark’s sourdough bread recipe. I did this cause on the sourdough guide page there is a picture of sourdough in bread pans. But the recipe doesn’t actually tell you how or the steps to do so. So I kinda messed these two recipes together.

  • smustos

    I used this recipe as a jumping off point for a test single loaf, using the 60/40 Baker’s Blend flour and only sourdough. I autolysed the flour and water for about an hour and then added salt and the levain. From there I followed the sourdough method for mixing and folding the dough at intervals. Once bulk fermentation was complete, I shaped into the loaf pan and allowed to rise to just over the edge of the pan before baking. This was so perfect that I made a second loaf the next day to slice and freeze and have on hand for toast and sandwiches. Delicious!

  • dawnadams

    Could I use this recipe to make hamburger buns?

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