Half whole wheat sandwich bread

In a stand mixer bowl combine 250 g of whole wheat flour, two tablespoons of honey and 325 g of water and whisk until smooth.

Top with 250 g of all-purpose flour, an additional half teaspoon of instant yeast, a teaspoon of kosher salt and a tablespoon of olive oil.

Cover with plastic wrap and leave at room temperature 30 minutes, until big and foamy.

Knead with the dough hook on medium about seven minutes. It will look far too sticky; the dough is meant to be very well hydrated.

Rise in a well-oiled bowl covered with plastic wrap for one hour, or until doubled.

Turn the dough out onto a generously floured worktop and massage it minimally to knock out air bubbles.

Roll it out to about 20 inches long and no wider than the loaf pan, roll it up tightly and set it in the oiled, parchment-lined pan with two inches of parchment overhang.

Tent two greased sheets of plastic wrap over the loaf on the parchment overhang and rise one to two hours.

Only score it if you have to; it deflates the loaf. Bake at 425F for 40 to 50 minutes, checking at 30 and tenting loosely with foil if it browns too fast.

It is done at an internal temperature of 200 to 210F.

Lift it out by the parchment overhang onto a cooling rack and brush it all over with melted butter for a sheen.

Cool completely, at least two hours, before cutting or the texture is ruined.

For the sandwich, slather the bread generously with high quality butter and the marmalade.