Cucumber Sandwiches

with soft farmhouse loaf

A buttery soft farmhouse loaf is perfect for these classic sandwiches. Some people prefer to keep these sandwiches simple, with just cucumber and butter and a little seasoning, I like to add cream cheese and dill for extra flavour – just leave these out if you fall into the former camp!

I used our Traditional Organic White Flour for the sandwich loaf this time which creates a lovely soft crumb and subtle flavour, and includes some Maris Wigeon grain in the blend.

Makes approximately 10 sandwiches


  • olive oil, for the tin / bowl
  • 510g white bread flour
  • 30g unsalted butter, at room temperature, cut into 1cm cubes
  • 15g semolina, plus extra for dusting
  • 280g water
  • 5g dried fast action yeast
  • 8g salt
  • half a cucumber, peeled and finely sliced
  • 1 tsp sea salt flakes
  • butter, to spread
  • freshly crushed black pepper, to season
  • cream cheese, to spread (optional)
  • handful of fresh dill (optional)


To make your fresh farmhouse loaf, follow the instructions from the recipe here.

When your loaf has thoroughly cooled, prepare your filling. Place the sliced cucumber in a colander, and mix through a teaspoon of sea salt flakes to help draw out the water. Leave in the sink to drain for half an hour, then gently pat dry with a clean tea towel.

Slice half your loaf into thin slices, and remove the crusts if you like (keep the other half back for toast!). Butter, and season with a little freshly crushed black pepper.

Assemble the cucumber on each slice, and spread the top slice with cream cheese and a sprinkling of dill (if using). Cut into triangles or rectangles, whatever sandwich shape you like.

Serve immediately.