Whole Wheat Sandwich Bread

There is nothing like a fresh homemade bread. But baking bread is a  tedious task of repetition. The more you make the better you will get. Breads are easy as the recipe looks but it takes years of practice to make a perfect loaf of bread. My suggestion will be not get disheartened by failures and keep making breads and one day the entire process of making bread will be easy as a pie.

Lots of people these days choose whole wheat breads. Choosing a whole wheat bread is definitely a smart choice as it has more fibre, whole grains and has a better insulin response. While I do like white breads and they are the ones I choose more on a daily basis, sometimes the earthy deeper flavours of the whole wheat atta bread also steals the show. The recipe of this whole wheat atta bread has 100% whole wheat in it and has a very easy process. The yeast I have used in making this bread is active dry which I prefer than the instant yeast. Also if you choose the timing of the day wisely by the end of the day you will have a fresh and warm loaf of bread to eat in your dinner. I have used olive oil for the recipe but any kind of vegetable oil will do. 

Happy Baking!!

 Ingredients:

1. 250ml lukewarm water
2. 50ml olive oil
3. 1/4 cup honey
4. 400gm whole wheat flour
5. 2 and 1/2 tsp active dry yeast
6. 1/4 cup full fat milk
7. 2 tsp salt

Method:

1. In a large bowl add to the warm water, yeast honey and olive oil. Let it bloom for 15 minutes.
2. Add the sifted whole wheat flour and salt and mix until well combined.
3. Transfer the dough to a wide flat surface and knead until the dough becomes stretchy and forms a smooth ball.
4. Transfer the dough to a greased bowl and cover the bowl with a cling film. Let it rise for 1-2 hours or until it has doubled in size of it's original quantity.
5. Punch the dough to deflate and knead for a few more minutes.
6. Give it the shape of a log and transfer to a lined loaf pan.
7. Cover with a cling film or a damp towel and let it rise for another 1 hour or until it is puffy and has doubled in size again.
8. Bake in a preheated oven at 350F or 180C for about 30-40 minutes.
9. Remove the bread from the oven and transfer to a wired rack. Cool completely before slicing.