Entire wheat sandwich bread recipe

The entire wheat sandwich bread is a soft, fluffy homemade bread made using 100% Etah without any maida. It is very simple to make bread and the store comes fresh and healthy compared to purchased breads. The texture for sandwiches is quite soft, yet is also strong for toast.

Baking bread is always special at home, the smell of fresh bread is worth effort. This Etah bread is good for those who want to avoid flour and go to a healthy choice. You can enjoy it plain, toast with butter, or use it for sandwich. It remains soft for a good time and is also cost effective.

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About the whole wheat sandwich bread

The entire wheat sandwich bread is made by kneading the entire wheat flour in a flour with yeast, sugar, oil and milk powder, then it is allowed to rise before baking. The process may sound long but it is not difficult after trying it. Yeast helps in increasing flour and makes the bread ventilated and soft.

This bread recipe is completely made with full wheat flour, I did not add maida to it. This recipe has a slight dense texture compared to goat bakery bread with refined flour, but it is still soft and tasty that is enough to enjoy. Adding milk powder and oil makes it more soft and delicious.

If you add sugar, the taste of the whole wheat bread is very light, with a little walnut, with a natural sweetness. You can keep it plain to the savory sandwich, or add a little more sugar to make it a little more sweet bread that tastes very good with butter and jam. You can also add flakes, honey or seeds for additional crunch.

I usually bake this bread on weekends. My family is hot with butter melting on top. I like to make my homemade bread, something satisfactory.

Entire wheat sandwich bread material

• whole wheat flour – I only used Atta. It gives bread its nutritious taste and makes it healthy. If you want a mild texture, you can also add Little Maida, but I kept this 100% wheat.
• Dry milk powder – It makes the bread soft and gives a slight taste of milk. If you do not have, you can leave but I think it actually improves texture.
• Oil or butter – I have used oil this time, but butter also works well. It makes the bread soft and adds prosperity. The oil makes the texture lighter, adding the butter more taste.
• Sugar – I have used Demerra Sugar which gives the taste of light caramel, but normal white sugar also works well. Sugar also helps to activate the yeast.
• dry yeast – Major components to get up. The yeast should be fresh. If there was no yeast bubble when mixed with warm water and sugar, it will not grow.

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How to make full wheat sandwich bread step by step

1. Take yeast in a bowl, add 3 tbsp sugar then oil

2. ½ cup of luke warm water and set separately for a few minutes. It will be bubble that indicates that the yeast is active, set one side. Now add 3 cups of wheat flour to the mixing bowl, add of cup milk powder.

3. Then add salt. Also mix it well for the mixture. Now add yeast mixture. Then add the remaining water slightly slightly.

4. For a soft viable flour. Brush with oil and wrap it with a cling film and set separately to grow for 1 or 2 hours, it also depends on your climate and yeast. I doubled in an hour.

5. Knead down and once again. Using it a rolling pin or just flatten it with your hands, measure it with your bread loaf pan. Be sure to make it a square. My bread loaf pan is 9×5 inches.

6. After rolling from one edge. After rolling to the end, turn over and pinch it in this way.

7. Keep bean edges and keep it inside the pan. If you do not want a dome -shaped bread, level it or close it with a lid. I left it like this. Allow it to get up in the pan for at least 45 minutes.

8. Crush with the top of the bread with oil and bake in the preheated oven at 170 ° C for 40–45 minutes or until it turns golden on top. I was done in 40 minutes. Remove the cooked pan once and let it cool for 15 minutes, then turn carefully and let it cool completely for at least 2 hours. If you do not want a crust at the top, use a wet cloth to cover and keep it aside for a few minutes.

Use a serrated knife to slices. Slice and serve. Serve as bread toast / plain bread.

Expert tips

• Yeast proofing – I always test the yeast by mixing with warm water and sugar. It should be foam within a few minutes. If this does not happen then bread will not increase.
• Push – I always knead the dough for 8 to 10 minutes until its smooth. It develops gluten and makes the bread soft.
• First rise – I cover the dough in a warm place and relax the dough. It can take 1 or 2 hours depending on the climate. The dough should be doubled in size before giving shape.
• Pav roti – Roll the dough in the rectangle and then roll tightly from one end like a log. The pinch ends to seal before placing it in the pav tin.
• Second rise – Do not leave it. Allow the size flour in the pan for at least 40-45 minutes. This helps the bread to become soft and ventilated.
• Cooling before slicing – Always cool the bread completely before slicing, at least 2 hours. Cutting hot bread will make it mumble.

Service and storage

Serve the entire wheat sandwich bread with your favorite filler with butter, jam or sandwich bread. It also tastes a good field. The remaining bread can be stored in the airtight box at room temperature for 2 days.

General question

1. Can I use regular Etah?

Yes, I have used Chapati Atta regularly and it works fine.

2. Why did not my bread grow?

This happens when the yeast was not fresh or water was very hot. Always the yeast first proof.

3. Can I replace milk powder?

Yes, you can leave it, but it makes soft bread.

4. Can I use butter?

Yes, you can use butter if you like it gives more taste.

5. It remains fresh for a long time?

It remains fresh for about 2 days, 4-5 days in the fridge. Always cool completely before storage.

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