Saturday, May 25, 2013

Home Made Whole Wheat Sandwich Bread


After a short break, I have been baking bread again and this time I am sharing with you a recipe for baking delicious Whole Wheat Sandwich Bread at home. Yes, right there in your own oven!! No running to the bakery wondering if they still have a loaf left or making do with store bought bread. No worrying about preservatives, additives, excess sugar or indeed salt:)


This loaf is nothing if not perfect. It is soft, has wonderful texture, taste, and slices like a dream. Make a batch of sandwiches for your brown bag lunch with this bread the next time and you will never buy bread in a store again!!

More Yeast Bread Recipes @ Annarasa:
Olive Bread | Olive Dabal Roti
Tomato Chili Garlic Bread | Tamarar Mirch Lasun ki Dabal Roti
Multigrain Onion Capsicum Bread | Pyaz Shimla Mirch ki Dabal Roti
Sour Cream Bread with Onions and Peppers
Zesty Onion Chili Bread | Pyaz Mirch ki Dabal Roti
Vegan Whole Wheat Challah Bread

Ingredients:
21/2 cups whole grain whole wheat flour
1 cup atta (Indian Chappati Flour)
1 tsp salt
1 tbsp sugar
11/2 cups warm water
1/4 cup olive oil
3 tsp yeast
1/4 cup full fat milk powder


Method:
  1. Sift the flours together with the salt.
  2. Mix the sugar in the warmed water, add the yeast, stir well and cover.
  3. Allow the yeast to proof for 5 minutes.
  4. Pour the yeast and water mix into the flour with half the olive oil.
  5. Make a soft dough.
  6. Place in a well oiled bowl and allow the dough to proof for about an hour or until it has doubled.
  7. Punch down the dough, pour in half the remaining oil and knead it for 7 minutes.
  8. Shape the dough into a roll, place in a prepared loaf tin.
  9. Brush the top with some olive oil. Cover and allow to proof again.
  10. Once the loaf has doubled, remove the cover and bake in a preheated oven at 350 F for about 40 minutes.
  11. Remove from the oven and cool completely in the loaf pan.
  12. Slice and enjoy with butter and your favourite sandwich fillings.
Good to Know
  • As whole grain wheat flour is used in this bread, you may find that you need a little more water to knead the dough to a soft consistency. If so, add the extra water only a teaspoon at a time.
  • You can reduce the olive oil in this recipe up to half the amount. However I feel it is important to the texture of the loaf and its best to add as per recipe especially while kneading the dough after the first proof.
Like this recipe. Tried it. Leave me a comment:) 

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9 comments:

  1. Awesome bread, lovely texture. Though I am confused about whole grain whole wheat and Atta..aren't they the same

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    Replies
    1. Hi Amrita, Thanks for stopping by. Atta may sometimes though not always be whole grain whole wheat. The latter contains all the bran and wheat germ from the grinding of the wheat. This makes the flour coarse and though this is ideal for yeasted loafs, it does not necessarily work well for chappatis or foulkas. Whole grain atta is not usually available here, though it is always whole wheat. So I always try to use both types of flour when I make bread at home!!

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  2. Nice wheat bread for sugar complained person.

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  3. Perfectly made bread . Loved it. Happy to follow your blog.

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    1. This comment has been removed by the author.

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  4. Wat an excellent and healthy bread, prefect for any ages.

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  5. Thanks so much for stopping by my site so that I could find yours. Loving all of your delicious recipes. Your bread looks so delicious and ready to sink my teeth into it soft and chewy texture. Love your photos. Looking forward to keeping in touch. Take Care, BAM

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  6. Oh how i love this bread! Perfectly risen and baked golden. Very true,there is nothing like the home made bread. No preservatives, no additives.

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  7. Wow very healthy and tempting bread

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Apu @ Annarasa

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