This Sandwich loaf is a great substitute for a regular white bread, especially for folks looking to switch to a more wholesome option.
It uses a wholegrain flour from TWF called Flour X. Flour X is a blend of ancient heirloom wheat, some modern wheat varieties and a touch of barley - the grain is processed using a temperature controlled stone milling method - and includes 100% of the germ and bran. Full of antioxidants, vitamins, minerals and fibre, it is also naturally low in gluten as well as glycemic index.
All we do is give the dough plenty of time to develop strength naturally without any additives. We also add a little milk & organic raw sugar to soften the crumb (and mimic the flavour of the bread we all grew up eating - nostalgia has infinite value, isn't it?).
This bread, while soft enough to be used un-toasted in a sandwich when fresh, also lends itself really well to a grilled cheese once it has had a couple of days in the fridge.
P.S: As per usual, in absence of any preservatives we recommend you consume all our breads within 3-4 days. Always store in an airtight box and move to the fridge by day 2. All our breads freeze really well too.