Rustic sandwich breads

Rustic sandwich breads – A recipe for large rustic sandwich breads made without a food mixer.

Instead of kneading the dough in a machine, the dough is folded a few times (see the video here for how I fold the dough).

Use the bread for sandwiches for lunch, dinner, or for packed lunches. They are also perfect for freezing. Enjoy!

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Recipe for 4-6 persons

Prep 1 hr 30 mins

Cook 30 mins

Total +2 hrs

Ingredients

Rustic sandwich breads

420 g water
20 g yeast or a sachet of dried yeast
1 tbsp. honey
2 tbsp. olive oil
2 tsp. salt
500 g flour, I use Tipo 00

Instructions

Rustic sandwich breads

In a large bowl, stir the yeast into the water. Add the other ingredients and quickly stir it together into a sticky mass. Cover the bowl with a damp cloth and leave it on the kitchen counter for 15 minutes.

Fold the dough in on itself (see the video in this post). Leave the dough covered again for 15 min. Fold the dough again and let it rest for 10 minutes.

Cover the dough and let it rise for 1 hour. Then tip the dough out onto a floured surface and carefully spread the dough out into a square. Divide the dough into 8 pieces.

Line a baking sheet with baking paper and dust with a little flour. Place the pieces of dough on the baking sheet and let them rise for another 30 minutes.

Place a tray of water at the bottom of the oven and heat the oven to 230 C convection.

Bake the sandwich breads for 12-14 min or until they are golden and sound hollow when tapped. Let the breads cool on a wire rack and serve. Enjoy!

Rustic sandwich breads