I can’t believe it’s mid August already, can you?
Mostly I set aside baking recipes for fall but last week I was looking for organic bread at Whole Foods. Now I have a theory – If a bread has more than 10 ingredients I simply won’t buy. I checked all the breads in Whole Foods. The guy at bakery department got impatient and asked me “Can I help you?” I said with a sigh “Do you have a whole wheat or any bread without too much extra” by showing him the ingredient list of a bread. He said “I doubt that.”
I can see Matthew was getting impatient as I was going through all breads for over 30 minutes. Finally, he said “Let check another store.” After coming home I started looking for a bread recipe.
I have a bread book “Artisan Bread in Five Minutes a Day”. I started turning pages and my hand stopped at Sandwich Bread page. It looked fairly simple. Very soon I opened the King Arthur Flour’s website to find a sandwich bread recipe. I found two which had high reviews. So I decided to try a small batch.
It worked out like a charm.
The white bread loaf was rich and fluffy from butter and milk. It’s the best bread I have ever had in my life. The whole wheat bread is hearty and dense, like the way I expected. They both are so good, we finished 4 loafs in a jiffy. I did not even get a chance to make sandwich.
But I will. In-laws are coming so I want to make sandwich with whole wheat breads very soon. Please share any good recipe of yours, if you have any!
This bread requires less than 25 minutes to prepare. Yes, no kidding. But it’s a bread with yeast so it takes its sweet time to grow (which is around 3-4 hours). But the best part is, you can watch TV, finish anything while it’s rising. You can even leave home and come back. This bread requires very minimal supervision.
If you’re not convinced yet, let me tell you. These two breads are made with all the ingredients available at home. It’s organic and most importantly HOMEMADE! If you’re visiting a friend for a brunch party or dinner, bring this loaf – the host will thank you.
Original recipe link
CLASSIC 100% WHOLE WHEAT BREAD
However, for your and my own benefit I am writing the recipe again with my notes.
Sandwich Bread
The second recipe is very similar to the first one, so I have omitted the special notes in the second one.
3 cups all purpose flour
1/2 cup milk (any milk)
1/4 cup melted butter
2 tablespoons sugar
1 1/4 teaspoons salt
1 packet active dry yeast or instant yeast
hot water (1/2 cup and more)
- In a large bowl, add flour, milk, melted butter, sugar, salt, yeast. Combine them well and start kneading by slowly adding water. You need to knead for 6 to 8 minutes or until it forms a smooth dough.
My Notes:
- You can use your hands or stand mixer.
- Make sure the water is warm, not boiling hot and cold. Just remember, you’re dealing with yeast and they are living organism.
- I am no expert to say this, but water quantity will be different based on where you live. So be very careful about the water. Just make sure your dough is smooth – not overly sticky or super dry.
2. Transfer this dough to a lightly greased bowl. Cover it with clean kitchen towel and let it rise for 1 to 2 hours.
My Note:
My room temperature is 70F so I left the bread dough inside my oven which was between 90 and 100 F. If you live in warm climate, you can let it rise outside, otherwise closed cooled oven.
3. Now deflate that and shape into a log. Transfer that to a loaf pan. Cover with a lightly greased plastic wrap, loosely, and let it sit again for 1 hour. Your bread will rise up to 1″ above the loaf pan.
Special Note from King Arthur Flour:
“A finger pressed into the dough should leave a mark that rebounds slowly.”
4. When you’re halfway into second resting phase, preheat the oven to 350F.
5. Bake the bread for 35 to 40 minutes or until it’s golden brown.
My note:
I thumped the pan with back of a knife, gently and it sounded hollow to me. I realized it’s done.
6. Take it aside and cooled it on a rack.
7. Please, I beg you, urge the temptation and only slice when your bread is cool enough. Don’t be like my husband who wants to eat the bread right out of the oven.
Storing Notes:
I cut them into slices and bagged them in a plastic ziplock. I keep inside the refrigerator as want to keep for a long period of time. But outside is fine too.
Whole Wheat Bread
3 1/2 cups Whole Wheat Flour
1/4 cup vegetable oil
1/4 cup honey, molasses or maple syrup
1 packet instant or active dry yeast
1/4 cup dry milk
1 1/4 teaspoons salt
Warm water (1 cup)
- In a large bowl, add flour, milk, melted butter, sugar, salt, yeast and water. Combine them well and set it aside for 30 minutes.
- Transfer the dough to a lightly floured surface or a stand mixer to start kneading. You need to knead for 6 to 8 minutes or until it becomes smooth or supple.
- Transfer this dough to a lightly greased bowl. Cover it with clean kitchen towel and let it rise for 1 to 2 hours.
- Now deflate that and shape into a log. Transfer that to a loaf pan. Cover with a lightly greased plastic wrap, loosely, and let it sit again for 1 hour. Your bread will rise up to 1″ above the loaf pan.
- When you’re halfway into second resting phase, preheat the oven to 350F.
- Bake the bread for 20 minutes. Loosely cover it with a tin foil and bake for an another 15 to 20 minutes or until it’s golden brown. Take it aside and cool on the rack. Cool it completely before slicing.
I usually buy the Ezekiel bread at wholefoods! Not anything else as it has a lot of preservatives! But I Was looking out for a home made one Dolphia! This sounds great! Will try out once I’m back to Colorado and let you know! Beautiful shots as always!????
wow such an soft textured bread with a lovely story behind the bread making 🙂 Your in laws are gonna love it. I was waiting for the bread to come after you shared the pic of the bread written on the flour and as expected from you a wonderful post again..
Loved the post the pictures are amazing.
The honestly reflect in the write up 🙂
Helpful post
Thanks Pooja!
Thanks Manjula!
Now no excuses left for me! A must try recipe! And lovely visuals as always!!
no prita, you don’t.
Hii.. It’s an awesome recipe with superb clicks.. Just one query that I have instant yeast so can I use that and if yes then how much in tbsp or tsp ? Thanks in advance
do you have packet or whole? Anyway one packet of mine had 2 ¼ teaspoon yeast.
Can’t wait to try this, Dolphia!! The story/photos are wonderful and the bread looks delicious!
Thanks Darci! Please do
Thank you Dolphia for sharing the receipe. I made white bread yesterday and it was beautiful. We have already finished half of it????
I am so glad to hear that Renu!
I loved everything about this post. Awesome photos.
Was searching for nolen gurer rosogolla recipe and got hooked. Loved your bread recipieso and am definitely trying them. I had a question though ..what is the measurement by spoon of the yeast. Thanks
Surupa,
2 1/4 teaspoon.
can i use this recipe to make the bread in the bread maker.
I am not sure as I don’t have bread-maker.