“We have so much, too much, that we can buy, yet the basic labor of doing, the making with our own hands, is what enlivens us and makes us feel human." Dan Lepard

Saturday, 14 March 2015

Whole Wheat Sandwich Bread | Atta Bread | 100 % Whole Wheat Sandwich Bread


 It is a typically Spring weather here. Aroma of mango blossoms linger in the morning air. Cuckoos are audible albeit not very vociferous yet. Groups of babblers hopping on the patches of land strewn with fallen leaves, create a raucous and chase away the squirrels who dare to rummage for food in their space. Floral blooms are reaching their peak, attracting leaf birds and bees that hover around the nectar loaded flowers. Calendulas, Carnations and Pansies don the brightest shades while lavender bears uncountable buds that promise flowers and fragrance in the coming weeks.


 Spring is about freshness, fragrances, colours, liveliness, beauty, vitality and fertility.


Sunny days beckon me to bake a bread. A healthy wholegrain loaf is in the final stages of proofing. The loaf goes into the preheated oven and few minutes later heavenly aroma wafts through! The bread is done.








Whole Wheat Sandwich Bread
Recipe source- www.kingarthurflour.com
Ingredients
3 ½ cups whole wheat flour
¼ cup milk powder
1 ¼ teaspoons salt
¼ cup vegetable oil
¼ cup honey
2 ½ teaspoons instant dry yeast
1 ¼ cup to 1 ½ cup warm water (you will require greater quantity of water in winter or in a dry climate and less quantity in summer or a humid climate)
Method
I kneaded the dough by hand. This is how I kneaded dough-
Whisk together first three ingredients. Add oil and mix well.
Take 1 ¼   cup warm water. Add honey. Stir. Add yeast and stir well.
Take dry ingredients in a kneading plate. Add water and mix till you get a shaggy dough. Knead for 3 to 4 minutes. Cover and let the dough rest for 5 to 6 minutes. It will be easier to handle now. Add more water and keep kneading using heel of the hand to push the dough forward and then collecting with fingers pulling it in. Keep kneading till the dough becomes smooth and supple by adding more water if needed.
Dough should be quite soft. Keep adding water to the point you can handle the dough. The stickier/softer your dough, the higher it’ll rise.
Transfer dough to a greased bowl. Turn the dough around so that it is evenly coated with oil. Allow the dough to rise in a warm place till double – about 1 to 2 hours.
Transfer the dough to a lightly oiled work surface, and shape it into an 8 inch log. Place the log in a lightly greased 8 ½ x 4 ½ inch greased bread pan dusted with cornmeal. Cover the pan loosely with lightly greased plastic wrap.
Allow the bread to rise for about 1 to 2 hours, or till the center has crowned about 1 inch above the rim of the pan.
Towards the end of the rising time, preheat the oven to 180 degrees C. Bake the bread for 25 minutes or till the top turns golden brown and the bottom of the pan sounds hollow when tapped.
Cool in the rack. Slice when cold or next day.

Submitted for Yeastspotting

                                                                                                    


17 comments:

  1. Thanks for the recipe. I read your post in one of the forums you posted. I remember you said, the milk powder is optional. Should it be replaced or omitted?

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    Replies
    1. Hello Anjana, you may omit milk powder.

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  2. Hii if using active dry yeast,then what should be the quantity?thanks

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    Replies
    1. Hello, If you are using active dry yeast, use same quantity. Check out the time in which the dough doubles. It may vary. Hope you come out with a lovely loaf. Happy Bread Baking!

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  3. Hi Namita...I have tried many bread recipes of others but not happy with the results of any.In all recipes I have used active dry yeast.Does instant dry yeast give better rise to bread?If yes, then can you provide the brand name aswell.TIA

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    1. This comment has been removed by the author.

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    2. Hello , Bread baking does give heart aches in the beginning. Do not get upset. Keep trying. I would definitely suggest that you try Instant dry yeast. It does give better results. Ans yes, please check out these links. You'll understand the nuances better. And the more you bake, the better you will be in this craft. Hope to hear from you soon.....
      http://www.thefreshloaf.com/lessons

      http://www.breadexperience.com/bread-making.html

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  4. Hey Namita, will it give the same results if I use our normal atta instead of whole wheat flour? Can you tell me what brand do you use?

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    Replies
    1. Hello Deepika, This is an atta bread. I use Aashirwad brand. You may use atta of any brand Deepika.

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  5. hey namita,
    I would like to know in monsoon, when there is not enough heat in climate? how the the proofing would be done? I mean even in rainy seasons ?

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    Replies
    1. Hello, happy to help you. If the the weather is cold, dough will take longer to proof. So wait till the dough doubles. In case if you want to speed up the process, heat your oven to 150 degrees C and turn it off. Place your dough in the middle rack. Dough will rise faster.

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  6. I Tried this yesterday as I wanted to bake a 100% atta bread at home and this was my very first attempt. I Must say that the taste was awesome and so fresh! But to my dismay it did not rise as in a dome shape but had risen and spread!!

    You say keep adding water till the point you can handle it. Does it mean water quantity can go beyond 1 and 1/2 cup? I Just couldn't knead it well as it was way too sticky!! Can you help..

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    Replies
    1. Hello Swetta, Firstly, congratulations! you baked for the first time and loved the taste. I am sure you'll get addicted to baking breads at home soon.
      swetta, it takes a while to understand your dough and the intricacies of kneading, shaping and baking. Practices definitely helps. Could you roll your dough into a cylinder for final rise? I feel it must have been a little sticky and did not retain shape. Add water till it becomes really soft and supple. It should not lose shape. Here are some links that will help you in shaping a loaf-
      http://www.thefreshloaf.com/lessons
      http://www.kingarthurflour.com/videos/bread-101-basic-white-bread-shaping-and-baking-the-loaf

      http://www.thefreshloaf.com/node/30405/shaping-sandwich-loaf-illustration

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  7. After many not so successfull attempt at baking 100%whole wheat bread, want to give this a try. What can replace honey with? Is the loaf dense?

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    Replies
    1. Hello Chaitra, I have my own mantras for whole wheat bread. Start with flour like Aashirvad select atta. it is slightly fine textured. Knead and keep adding water. When you reach a stage where dough becomes sticky, cover and let it rest for 10 minutes. It will become manageable. Keep adding water as long as dough absorbs it. Yes, you may replace homey with brown sugar or normal sugar. Disslove it in water. Whole wheat bread is dense and crumbly. Why not try 50% atta and 50% whole wheat flour?

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  8. Hi Namita...Am really interested in trying out the WW recipe. Just wanted to know the difference between Atta and Whole Wheat Flour (WWF)? I intend to use Ashirwad Select...But is that Atta or WWF? If WWF, then what do I use for Atta?

    Regds,
    GC

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  9. woww..This blog makes me mouth watering...i love bread and which is my all time favorite...I will try this recipe tomorrow..I think the healthy Whole Wheat Atta will results this recipe a grand success..

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