Whole grain sandwich bread with climate blend flour

Weigh the flour into a bowl and add lukewarm water, about 100 degrees.

Combine with a dough whisk, then a bowl scraper, kneading briefly by hand just to combine, not to build strength.

Cover and rest about 20 minutes (autolyse) so the flour hydrates and the bran softens.

Add the vegetable oil, instant yeast, salt and honey.

Work them in with the bowl scraper, cutting and folding the dough over itself until the oil and honey are mostly absorbed.

Turn out onto a surface sprayed with nonstick spray and knead about 10 minutes by hand (about 7 in a mixer) until smooth, strong and bouncy.

Return to the greased bowl, cover and rise about an hour, until doubled.

Lightly grease the work surface and the loaf pan; turn the dough out, deflate gently and pat into a rectangle.

Shape by the head-and-shoulders method: tuck in the shoulders, bring the head down, fold the sides in, pull to create tension, repeat, seal and roll seam side down. Press it into the corners of the pan.

Cover and rise another 60 to 90 minutes, until crested about an inch over the pan edge.

Bake in a preheated oven until golden brown, checking doneness with a thermometer; no oven temperature or time is stated.

Brush the hot loaf with melted butter for shine and flavour.

Turn out onto a rack and cool completely before slicing.