This bread is a variation of a recipe in The Five Roses Cook Book "A Guide to Good Cooking". It is made with milk, unbleached all-purpose and whole wheat flours, olive oil, yeast and salt. There are almost always sesame seeds sprinkled on top just after shaping. The recipe calls for sugar but it has been years since I've added sugar to the dough.
The loaf on the right was allowed to rise just a little too long (cough)...
Sandwich bread can be baked freeform as well as in tins. Sometimes the bread ends up being a little flat like these loaves (I think, but am not sure, the dough overrose a little before it was shaped). On this occasion, I added a couple of tablespoons of ground flaxseed and a handful of rolled oats to the dough.
These loaves of Ken Forkish's lean bread (made with just flour, water, salt and yeast) really popped in the oven.
For more information, please see fao.org/getinvolved/worldfoodday/ and kochtopf.me/stories/world-bread-day-2006-2012/