Whole Wheat Bread for Sandwiches

Flour, yeast, water and salt, a traditional loaf needs only four ingredients. So why are calcium propionate, amylase, chlorine dioxide and L-cysteine hydrochloride now crammed into our daily bread?
Over the last year, I’ve gradually moved more towards making my own food at home. There are several reasons for this, for example: it tastes better, it reduces preservative intake, it’s more nutritious, and it’s cheaper. It does take time, but once you get used to it, most food preparation doesn’t take much more time than going to the store, buying it, taking it home.
In the industrial breadmaking is the appearance of a healthy dose of preservatives. These preservatives are there solely to extend the shelf life of the bread, again reducing costs for the manufacturer. Every time you eat a piece of store-purchased bread, you’re getting a dose of preservatives with each bite.
This is my recipe for a whole wheat bread for sandwiches
Ingrendients:

• 500g Whole Wheat flour (3 cups + 1/3 cup)
• 330g water (1 cup + 1/2)
• 1 teaspoon salt
• 6g fresh yeast or 1 package active dry yeast (you can get yeast near the flour at your local grocery store)
• 3 tablespoons of extra virgin olive oil

Dissolve the yeast in a little of water by stirring it gently with your fingers. You should stir this until there are no lumps in the yeast. Pour the yeasty water into the bowl with the flour and salt and add the rest of the water. Use one hand to hold the bowl and the other to begin mixing the dough (you could use a wooden spoon but it’s just another thing to wash up, and hands are more effective). Knead until to the flour will absorb the water and the gluten structure should begin to develop. Then grab the dough ball out of the bowl, slap it down on the table, and start beating on it. Do this for ten minutes. Just take the dough, punch it flat, then fold it back up into a ball again, and repeat several times and knead for 10-15 minutes. If you are using a mixer, rather less time will be needed. At the end the dough should be soft, slightly silky to the touch and elasticity.
Put the dough on to the worktop and roll it into a sausage and place it in a grease PlumCake tin. The roll should be roughly the same size as the bread pan. Set your bread to prove in a warm place, covered with a cloth over the bowl (I put it in the oven off) for two hours.
Put that loaf in the oven at 400 degrees Fahrenheit (200 degrees Celsius) for 30/40 minutes. When it’s done, pull it out and immediately remove it from the pan to cool.
Let it cool down completely before slicing.