This bread is ideal for sandwiches as it has a soft crumb that is sturdy enough for all your favourite sandwich ingredients. It comes together easily and quickly and can easily be halved if you only wish to make one loaf, although we recommend slicing and freezing the second loaf to have on hand. The flavour of our Flourist Whole Grain Rye Flour really shines here. 

Yeasted Rye Sandwich Bread 
- adapted from Martha Stewart
1 tbsp + 1 1/2 tsp (20g) Active Dry Yeast
4 tbsp (60g) Honey
2 1/4 cups (626g) Water (at 110°F)
1/4 cup (58g) Butter, melted and cooled slightly
4 cups (557g) Flourist Sifted Red Spring Flour
2 1/2 cups (310g) Flourist Whole Grain Rye Flour
4 1/2 tsp (28g) Salt

Combine water, yeast, and honey and let sit for 5 minutes. Add all other ingredients and mix in a bowl until combined. Transfer to a lightly floured work surface and knead until smooth (about 2 minutes). Do not be worried if the dough does not feel very strengthened, rye flour is low in gluten content so it won't be as elastically as other bread doughs. Transfer to a lightly oiled bowl, cover with cling wrap or a damp towel and let sit until doubled (about 1 hour). 

After the dough is doubled, punch down the dough lightly to deflate it and transfer back to your work surface. Divide into two equal pieces and shape. Transfer to two lightly oiled loaf pans and let proof for 45 minutes to 1 hour, until the dough lightly domes the top of the loaf pans, and the dough does not bounce back when a finger is pressed into the top.

Preheat oven to 450°F. If desired brush the tops of the loaves with egg white to create a shine on the top of the loaf. Transfer loaves to the oven and reduce the heat immediately to 400°F. Bake for 20 minutes, rotate the loaves, and then back for a further 15-20 minutes until nice and golden and a thermometer inserted into the middle of the loaf reads between 190°F and 200°F. Remove from the loaf pans and let cool on a wire rack.