How to Make a 50/50 Sandwich Bread (Much Better Than Store-bought)

Here in the UK 50/50 sandwich bread is a common sight in supermarkets. And it is quite popular among people who don’t yet know how to make bread at home. It’s made with a mix of white and whole wheat flours, and it’s supposed to give you the best of both worlds – softness from the white flour plus flavour and nutrition from wholewheat.
Calling factory mass produced bread nutritious is a bit of a stretch.

Supermarket sandwich bread is boring, flimsy, flavourless, and empty when it comes to nutritional value. In my quest to introducing as many people as possible to home baking I have tried to make the baking process as simple as it can be while achieving great results. This recipe is aimed at those who are used to store bought sandwich bread but would like to transition to home baking. It uses the bare minimum ingredients for maximum flavour, softness, and keeping quality. There is no kneading and the whole process is very beginner friendly.

📖 Get the recipe ➡️ https://www.chainbaker.com/50-50/
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