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 a greater quantity of water in winter or in a dry climate and less quantity in summer or a humid climate)

Instructions 

1. Whisk together first three ingredients. Add oil and mix well.
2. Take 1 ¼   cup of warm water. Add honey. Stir. Add yeast and stir well.
3. 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 the 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.
4. 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.
5. Transfer dough to a greased bowl. Turn the dough around so that it is evenly coated with oil.
6.  Allow the dough to rise in a warm place till double – about 1 to 2 hours.
7. 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 or whole wheat flour. Cover the pan loosely with lightly greased plastic wrap.
8. 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.
9. 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.
10. Cool in the rack. Slice when cold or the next day.