A flavour-packed sandwich bread which uses a mix of some of BakeryBits top flours. By combining flours milled from different grains you get all the qualities of each flour included in the bread, from the easy-slicing character from roller-milled strong white flour through to great flavour and omega-3 oils from the wholemeal wheat and rye.

Makes one large 1kg loaf, to fit our Traditional 3lb Loaf Tin or our USA Pan Pullman Bread Pan 23x10x10cm

Method

Note: to toast sesame seeds sprinkle them on a baking tray and bake at 180C for about 10-15 minutes until golden. This brings out the flavour immensely.

Measure the three flours into a large mixing bowl and stir together.

Into another bowl whisk the water and yoghurt with the yeast until it dissolves, then mix in the honey until that dissolves too. Pour this in with the flours, mix well, then knead to a soft smooth elastic dough. Add the salt and the sesame seeds and knead these in evenly.

Cover the bowl and leave for about 90-120 minutes at room temperature (about 24C) until the dough has risen by two-thirds (no need for double). The dough contains quite a bit of wholemeal and rye, so don’t over-extend the rising.

Live the inside of the baking tin with non-stick paper. Pat the dough out into a rectangle then roll the dough up tightly so you have a roll of dough to neatly fit the length of the tin. Brush the outside of the dough with water and press sesame seeds onto it. Then lift the roll of dough up and place it in the tin (an extra pair of hands is helpful here), seam side down. Cover and leave for about 60-90 minutes at room temperature (about 24C) until the dough has risen by a half (no need for double).

Heat the oven to 200C. Slash down the centre of the loaf with a blade and bake with steam for about 30 minutes, then reduce the heat to 180C and bake for a further 15-20 minutes until it is a rich golden brown all over. Remove from the tin and leave to cool on a write rack, then bag up immediately to help it stay soft. Best sliced the following day.