- Before you begin to mix the bread dough, steep the teabags in warm water for 2-3 minutes. Remove.
- Mix the flours, yeast and salt in a bowl. Mix together the melted butter, sugar and water, then mix in with a cutlery knife.
- Tip onto a lightly floured dusted surface and knead for 10 minutes. Lightly grease the mixing bowl with some oil. Put the dough back in, cover with a clean tea towel or oiled cling film and leave to rise until double in size.
- Knock back the dough by gently kneading just 5 times to get the air out. Mould into a smooth oval and lift into a lightly oiled 900g / 2lb loaf tin.
- Cover the dough again and leave to rise until doubled in size. Preheat your oven to 200°C (fan 180°C, gas mark 6)
- Lift the tin onto the middle shelf of the oven and bake for 35-40 minutes until you can lift the bread loaf from the tin and when you tap the base it sounds hollow. Cool on a wire rack.
- Once cooled, slice into even rectangles and fill with thinly sliced cucumber, cream cheese blended with fresh dill sprigs and smoked salmon slices.
- For a real afternoon tea feel, trim the crusts off of your sandwiches.
This recipe was created by our friends over at Baking Mad.