Whole-wheat sandwich bread loaves from fresh dough

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I can’t tell you how good it feels to bake breads, to see them rise and eventually vanish out from the plates.

Mumbai being hot and humid, it’s perfect climate for the soft bread baking. Yeasts act so obediently and rising time is so short…I am in love with them. Another reason to love summer here. lol

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I always look forward to bake breads with different variations but my limitation being, hesitation to use white flour, or at least reduce the usage of it. So I modified the baguette recipe fit my need of the hour for these loves, keeping my fingers crossed. It was a hit….nutty and moist.

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For creating the sandwich, toss in all possible vegetables, cheese, sauces….you can use your creativity and create unlimited limited variations for the sandwich fillings.

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Recipe

Ingredients for bread loaves

  • 1 1/2 cup whole wheat flour
  • 1 1/2 cup All Purpose Flour
  • 2 tbsp yogurt at room temperature
  • 2 tbsp vegetable oil
  • 1 tbsp salt
  • 1 tsp instant yeast / dry yeast
  • 1 1/4 cup warm water
  • 2 tsp Some sesame seeds to sprinkle on top – optional

Method – Add all ingredients together and briefly mix it with hand mixer untill all ingredients come together and smooth.

Take out the dough and need it for 2 minutes with your palms. This dough is sticky but not very sticky, can be worked through hands. Let the dough rest in a greased bowl and get proofed for an hour.

Take half portion of the dough from the bowl and roll the dough about 9 inch log. fold vertically and re roll it. Again fold horizontally and roll it ensuring you seal the ends properly.

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Run this process 2 more times and put the log on the greased baking sheet.Repeat this step for the remaining portion of the dough.

Cover with a cling foil and let it rest for 2 hours in a warm place. Brunsh the water on top of the loaves and sprinkle the sasame seeds if using.

Pre-heat the oven at 410°F  or 210°C

Put a small bowl full of hot water in the lower rack of the oven.

Place the bread loaves in the middle of the oven and bake it for 22 -25 minutes.

These loaves would sound hollow when tapped, and golden brown on top, once done.

Yields 2 loaves.

For Sandwich filling  I used –

  • 1/2 cup chopped onion
  • 1/2 cup sliced tomato
  • 1/2 cup capsicum/bell pepper
  • 1/ cup sliced cucumber
  • 2 tbsp sweet onion and 2 tbsp mustard sauce
  • some cottage cheese cubes

Cut the bread loaf in the middle,  arrange the vegetables, cheese and drizzle the sauces on top. Serve fresh.

Note – you can top it with any artisanal toppings of your choice, sesame seeds, flax seeds, almond flakes…etc

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This entry was posted in Baking, Breads, Healthy baking and tagged , , , . Bookmark the permalink.

3 Responses to Whole-wheat sandwich bread loaves from fresh dough

  1. cafebaklava says:

    Thanks for the likes, dear bloggers

  2. Recipe world says:

    Hi Vanita,
    Yummy and yummy bake! First time here..love your recipes and wonderful photography. Happy to follow you on Facebook 🙂

    Cheers!
    Vani

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