A lot of people haven’t been able to procure staples like bread during the lockdown. I’ve been getting requests for sharing more savoury recipes, specifically bread.
I decided to do a post on baking a simple sandwich loaf so you don’t need to really venture out for something that can be done so easily at home. If you have never baked bread before, believe me, it’s easier than it sounds. As long as you follow the steps in the recipe correctly, there’s little scope for error. Plus you’re consuming something that’s a far better alternative to what is commercially available.
I’ll be doing a separate post soon on the different kinds of yeast but for now we’ll just assume you are using the most commonly available one at most grocery stores – dry yeast or instant yeast.
Whole-Wheat Sandwich Loaf
Ingredients
- 2 cups Whole-wheat flour
- 1 cup All-purpose flour
- 1 tsp Salt
- 1 tbsp Castor Sugar
- 2 tsp Instant Yeast
- 1 cup Water
- 2 tbsp Yogurt
- 2 tbsp Oil
Instructions
INSTRUCTIONS
- Activating the yeast – in a bowl, take lukewarm water, add to it sugar and yeast, give it a stir and leave it aside for 10 minutes. It should become frothy at the end of it. If not, start over with a new pack.
- Mix and the salt and flour together. Add the yogurt. Now start adding the yeasted water and kneading the dough. It should be a soft but not sticky dough.
- Add the oil, and continue to knead for 10-12 minutes.
- Transfer the dough to an oiled bowl and cover it with a kitchen cloth and set it aside to rise for an hour.
- After an hour, your dough should have doubled.
- Punch down the dough and knead it for a minute.
- Now to shape it into a log, you need to first flatten it like a rectangle, now fold it over twice, then bring in both the ends.
- Transfer the dough to a greased loaf tin. Cover again (loosely) and again set it aside. After 30 minutes, pre-heat the oven to 220 degree C.
- In about 45 minutes, the dough would have now risen/domed above the tin.
- Put it into the oven and lower oven temperature to 200 degree C and bake for 40 minutes.
- Brush with butter as soon as you take it out for a soft crust.
- Let it cool for 45 minutes before slicing. Store in the fridge for upto 4 days.
Notes
- If skipping yogurt, add 25 gms of milk powder to the recipe for a softer bread.
- For measurement conversions to grams and ml, refer the conversion guide here – Measurements Conversion Guide
Can v make ladi pav using the same recipe
Hi Richa, there is a recipe for ladi pav on the blog.
From where to get yeast….not for these lock down times….but for future….is it available online ??
Depending on where you live. Around our area it’s available in most local grocery stores. You could check amazon, or with your local bakery supplies store too.
Hii can we make the same recipe in cooker?
Hi Sarika, I haven’t tried making bread In anything but an oven. So not sure if it would work
Hey , can you give me a substitute for yeast?
Hi Sharvari, unfortunately this is a yeast bread and there isn’t any substitute. I do have a yeast-free pizza base and a yeast-free rustic loaf recipe under the breads section if you’re interested.
What to do when I don’t have oven facility at home … Is this possible to bake in kadai or cooker ??
Hi Nidhi, I’ve only baked breads in an OTG, so can’t comment on alternate methods.
What is the size of the tin and the height as well?
Hi Sakshi, I’ve used a 8*4 loaf tin. You could use upto a 9*5.
Hi pooja,in case I use a convection @what temp should I bake the bread
Hi Aneetha, bake at the same temperature as mentioned but for a lesser period of time.
I made this recipe with only multi grain flour. It turned out amazing. I had to use 0.5 cups more water than suggested. I have not bought a bread from the market for the last three months! Thanks for making it so simple.
That’s amazing. Thank you Disha for your feedback 🙂
Can we make only with Maida…lyk total 3 cups?
Hi Kavitha, sure you can. You can omit the yogurt in that case.
Hi, may I know the reason for adding yogurt. Hearing for the first time.
Hi Seema, yogurt basically tenderizes the dough which is specifically helpful for a whole-wheat base. You could leave it out too but the texture is definitely better when using yogurt!
Hiii pooja what is the difference between yogurt n curd ???? Is the same na as we are listing from our elders tht are same thing nnly
Hi Dhara, yes in India they’re used interchangeable. However, for the blog recipes, I prefer to use either store-brought yogurt or if using home-made curd, then hang it and use a thicker version.
Thankyou pooja for clearing my doubt n one more thing as I m new in kitchen so is there any difference between castor sugar & in our normal sugar or it’s just a same ?????
Castor sugar is finely granulated sugar and is better suited for baking as opposed to the bigger granules of commercially available granulated sugar
hello Maam,
You said if I am using total of all purpose flour dn no need of yogurt but what about the milk powder??
Hey,
Which size loaf tin should I use?
Hi mam,
My oven is MR52, I’m a beginner and when I baked this bread the dough was proofed well but my bread did not get that nice brown color it is still white, I’m baking in bake mode I.e. only lower rod is on, same thing is happening with other breads also like pizzas and pavs, I’m not getting any colour even though my bread is cooking.
Please tell me where am I going wrong?
Hello Sailu, I use the MR 52 as well. When baking breads of any kind, you need to switch to the broil mode during the last 5 minutes of baking. This will give the right color to all your breads. Do try it and let me know if it works.
Hello Mam
Can you tell Me which rods should be kept on while baking bread?
As i have options withs fan and grill plz help me with this!
Hi Namrata, I always bake with only the lower rods on and without the fan, but you can also keep the fan on. It shouldn’t make any difference.
I tried this recipe with exact measurements it didn’t work for me not sure what happend I even let it bake few mins more since it wasn’t done but it seemed like not fully cooked and just waste
Hello Richi! There could be a lot of reasons for this. Listing some of them here.
1. using old or expired yeast.
2. Not letting the dough rise enough.
3. Incorrect oven temperature or baking time.
4. Not preheating the oven.
could it be any of these? I might be able to help better, if you can share a picture.
Hey can I use all 3 cups of whole wheat flour ??
Hi Neha, you could but the texture may turn out a bit dense
Tried this and it turned out to be awesome. Thanks for recipe. I used 2 tbsp of milk powder instead of yogurt.
Hello Shailee, Am glad you liked it!
Why whole wheat bread is soo dense????
Hello ma’am can u help me with exact preheat temperature and timing ,baking temperature and timing in convection mode for whole wheat bread recipe
Hello is this flour atta flour or the wholewheat bread flour we get online?