Amazingly soft Whole Wheat Sandwich Bread that has a great crumb and is delicious. . Autolyse does the magic. The dough becomes soft and pliable. the crumb is super soft. The bread toasts well.

The branches of Pear trees are bare. Trees are shedding leaves before time. This could be due to a long wet period of rain and temperature drop or due to reasons incomprehensible but definitely some connection to global warming. Raindrops sitting on the bare branches shine like jewels as the first rays of the Sun fall on them. A bird perches on the branch and the drops fall off in unison. There are dew drops on the grass that too shine like diamonds.

The floor of the forest is mossy and wet and dotted with mushrooms of vivid colours.

The bushes of Pyracantha, also called Himalayan Firethorn are laden with fruit. We often spot birds feasting on them.

The timer of the oven rings and a yeasty aroma permeates through as the bread bakes.

We have baked a Whole Wheat Sandwich bread that tastes lovely and has a great crumb.

Our dinner is sorted. We shall have stewed veggies with bread. This is whole wheat bread with six hours of autolyse.  Autolyse really helps baking a soft loaf especially when baking with whole grains. From a shaggy unmanageable dough, it becomes a soft, pliable dough that rises well. This bread goes through a single rise.

A few important things to be kept in mind are-

  • Depending on the kind of whole wheat flour you are using, water requirements could vary. 
  • Start with 1 ¼ cup. Add more only if there are dry pockets of flour.
  • Dissolve yeast in 3-4 teaspoons of water. This will increase the hydration levels of the dough.
  • The final dough may be too wet to shape. Just pour it into a greased pan liberally dusted with flour.
  • Do not add more flour if the dough is wet. The dough will be very sticky but not runny.

The bread has a soft crumb. It rises well and has a good oven spring.

This bread has two cups of Whole Wheat Flour and one cup of All-Purpose flour.

If you wish to bake 100% Whole Wheat Bread and know more   about autolyse, read here-   100%Whole Wheat Bread (Autolyse Method)


Autolyse is a technique that is easily introduced into your bread-baking routine and delivers a dough that is easier to work with and shape and gives a loaf better in texture, rise and flavour. It is a deceptively simple process. Just combine flour and water in a bowl and mix until no dry flour remains. Simply cover the bowl and leave it in a warm place for 20-30 minutes to up to  3 hours.

During the resting stage, gluten development begins and simple sugars start to form as starch is broken down. The dough becomes smoother, elastic and easier to handle.

Autolyse is a resting period between mixing and kneading.


Whole Wheat Sandwich Bread (Vegan)


  • 2 cups whole wheat flour
  • 1 cup all-purpose flour
  • 1 ½  cups water (room temperature)
  • 2 teaspoons instant dry yeast
  • 4 teaspoons of unrefined sugar
  • 1 teaspoon salt
  • 1 tablespoon oil


  1. Mix whole wheat flour and all-purpose flour in a large deep bowl.
  2. Add 1 cup water. Mix. Add ¼ cup water more if the dough is too hard.
  3. Mix till there are no dry pockets. The dough will be tight and hard. Cover and keep for 6 hours or overnight (in the refrigerator) .
  4. After the resting period, the dough will be very soft, supple and elastic.
  5. Dissolve yeast in 2-3 teaspoons of water. Add to dough. Add salt and sugar.
  6. Now mix very well. It will take some time to mix and for all the ingredients to incorporate well.
  7. Once done, add oil and again you will require some time to mix and get a soft, pliable and supple dough.
  8. Even if the dough gets a little wet, it is ok.
  9. Grease and dust one 8 ½ inch x 4 ½ inches loaf pan.
  10. Shape the dough into a loaf. If it is too wet, don’t shape it, just pour it into the pan and with greased hands, level the top.
  11. Keep in a warm place to rise until almost double.
  12. Preheat the oven to 180 degrees C.
  13. Bake for 25 to 35 minutes or until the top turns golden.
  14. Remove from the pan and cool in the rack.
  15. Slice when cold.



 Earthy, nutty and healthy, the crackers have Oats, Flaxseeds, Finger millets and Almonds. Very delicate, crisp and delicious the crackers are high in whole grain flours and high fibre ground flaxseed..

We wake up to the thunderous roar of clouds, looming over the sky like a monster. Soon the rain falls, thick and heavy, creating different music on different surfaces. The mist rolls down the hills covering the forests, and the trees in a blanket of white.

Rains, mist, fog and cold have become a norm. There is always a constant murmur of streams that are born of monsoon that came early and has overstayed. The forest floor is a carpet of moss and ferns.  Sunny days seem a rarity.

And mushrooms of all shades and shapes have sprouted all around.

Some red.

Some Purple.

Rains in the hills also cause the temperature to drop. Unending cups of tea and herbal infusions are gulped down to face the cold and clammy weather. Evening cuppa feels incomplete until there is something to munch along and to satiate tiny hunger pangs.

A box of crackers has been baked as an accompaniment to tea. Earthy, nutty and healthy, the crackers have Oats, Flaxseeds, Finger millets and Almonds. Very delicate, crisp and delicious the crackers are high in whole grain flours and high fibre ground flaxseed..

The crackers make a great evening snack. Enjoy plain or with a dip. Take them on journeys or pack them in tiffin, the crackers make a healthy indulgence.


Oat Flaxseed and Ragi Crackers (Gluten Free and Vegan)


  • ¾ cup powdered oats
  • ¼ cup flax meal (powdered flaxseeds)
  • ¼ cup ragi flour (finger millet flour)
  • ¼ cup ground almonds
  • 2 tablespoons coconut oil
  • 1 ½ teaspoons unrefined cane sugar
  • ½ teaspoon salt
  • ¼ cup plus 2 tablespoons water


  • In a large bowl, mix all the flours.
  • Add salt, sugar and coconut oil and mix well.
  • Add ¼ cup water and bring the dough together. Add 2 tablespoons of water and knead until the dough is soft and smooth. Cover and keep aside for 20 minutes.
  • Preheat oven to 160 degrees C.
  • Place the dough between two sheets of parchment paper.
  • Spread dough evenly with your hands. Roll out evenly with a rolling pin.
  • Cut crackers with a sharp knife or pizza cutter.
  • Bake for 20 to 25 minutes or until the crackers turn slightly brown at the edges.
  • Since the dough is brown, keep an eye during the last stages of baking.
  • Cool and store in an airtight container.

 Linking to # Bread Bakers

#BreadBakers is a group of bread-loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

Our theme this month is Gluten Free Breads

Coconut Banana Zucchini Bread from A Day in the Life on the Farm

Gluten-Free Oat Crackers from Ambrosia

Gluten-Free Sourdough Bread from A Messy Kitchen

Keto Coconut Flour Bread from Sneha’s Recipe

Oatmeal Raisin Gluten-free Quick Bread from Food Lust People Love

Rice and Almond Thin Crackers with Sea Salt from Karen’s Kitchen Stories



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