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
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
- Sift the flours together with the salt.
- Mix the sugar in the warmed water, add the yeast, stir well and cover.
- Allow the yeast to proof for 5 minutes.
- Pour the yeast and water mix into the flour with half the olive oil.
- Make a soft dough.
- Place in a well oiled bowl and allow the dough to proof for about an hour or until it has doubled.
- Punch down the dough, pour in half the remaining oil and knead it for 7 minutes.
- Shape the dough into a roll, place in a prepared loaf tin.
- Brush the top with some olive oil. Cover and allow to proof again.
- Once the loaf has doubled, remove the cover and bake in a preheated oven at 350 F for about 40 minutes.
- Remove from the oven and cool completely in the loaf pan.
- Slice and enjoy with butter and your favourite sandwich fillings.
- 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.
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