Whole Wheat Sandwich Bread Recipe
Whole Wheat Sandwich Bread is a soft, fluffy homemade bread made using 100% atta without any maida. This bread is very simple to make and comes out fresh and healthy compared to store bought breads. The texture is soft enough for sandwiches yet sturdy for toasts too.
Servings12 loaf
Ingredients
- 3 cups whole wheat flour
- ¼ cup dry milk powder
- 3 tablespoon oil or butter
- 1 and ½ cups warm water
- 3 tablespoon sugar
- 1 and ½ teaspoon dry yeast
- 1 and ½ teaspoon salt
Instructions
- Take yeast in a bowl, add 3 tablespoon sugar then oil.
- Add ½ cup luke warm water and set aside undisturbed for few mins.It will bubble up which shows that the yeast is active. Set aside.
- Now add 3 cups of wheat flour in a mixing bowl, add ¼ cup milk powder.
- Then add salt. Whisk it well for even mixing. Now add the yeast mixture. Then add remaining water little by little.
- Knead to a soft pliable dough. Brush with oil and wrap with cling film and set aside to rise for 1 or 2 hrs depends on ur climate and yeast too. Mine got doubled in a n hr.
- Punch down and knead it once again. Flatten it using a rolling pin or just with your hands, measure it with your bread loaf pan. Make sure to make it a square. My bread loaf pan is 9X5 inches.
- Start rolling from one edge. After rolling till the end, flip over and pinch like this to seal it.
- Seam edges and place it inside the pan. If you don’t want a dome shaped bread then flatten it or close with a lid. I left it as such. Let it rise in the pan for at least 45mins.
- Brush with top of bread with oil and bake in preheated oven at 170 deg C for 40-45mins or until the top turns golden. Mine got done in 40mins.
- Once baked remove the pan and let it cool for 15mins then carefully invert and let it to cool down completely at least for 2hrs. If you don’t want the crust on top, use a wet cloth to cover and keep aside for few mins.
- Use serrated knife to slice. Slice and serve. Serve as bread toast / plain bread.
Notes
- Yeast proofing – I always test yeast by mixing with warm water and sugar. It should foam within few minutes. If it didn’t then bread won’t rise.
- Kneading – I always knead the dough for 8 to 10 minutes until its smooth. This develops gluten and makes bread soft.
- First rise – I cover and rest the dough in warm place. Depending on climate it may take 1 or 2 hours. Dough should be double in size before shaping.
- Shaping loaf – Roll dough into rectangle and then roll tightly from one end to shape like a log. Pinch ends to seal before keeping in loaf tin.
- Second rise – Don’t skip this. Let shaped dough rise in pan for at least 40–45 minutes. This helps bread get soft and airy.
- Cooling before slicing – Always cool bread fully before slicing, at least 2 hours. Cutting hot bread will make it gummy.
Nutrition Facts
Whole Wheat Sandwich Bread Recipe
Amount Per Serving (10 g)
Calories 159
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 0.4g3%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 1mg0%
Sodium 308mg13%
Potassium 171mg5%
Carbohydrates 27g9%
Fiber 4g17%
Sugar 5g6%
Protein 6g12%
Vitamin A 61IU1%
Vitamin C 0.2mg0%
Calcium 45mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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