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Whole Wheat Sandwich Loaf

The document provides a recipe for a Whole Wheat Sandwich Loaf, detailing the ingredients and step-by-step method for preparation and baking. It also includes instructions for making Flax Seed Gel, which can be used as an egg substitute in baking. The recipe emphasizes the use of whole wheat flour and offers alternatives for certain ingredients.

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sangamitraprabhu
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62 views2 pages

Whole Wheat Sandwich Loaf

The document provides a recipe for a Whole Wheat Sandwich Loaf, detailing the ingredients and step-by-step method for preparation and baking. It also includes instructions for making Flax Seed Gel, which can be used as an egg substitute in baking. The recipe emphasizes the use of whole wheat flour and offers alternatives for certain ingredients.

Uploaded by

sangamitraprabhu
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Baker’s Circle

By
Vidhya Raju
Phone – 9940058252, 7092252826
No.22, Flat No.A, First Floor, Second Street,
Dr.Thirumurthy Nagar,
Nungambakkam,
Chennai – 600 034
WHOLE WHEAT SANDWICH LOAF
Ingredients:
• Whole wheat flour – 450 gm / White flour (Maida) – 450 gm.
• Sugar/ Honey – 1 tsp
• Water – 300 ML
• Gluten Powder – 2 tbsp / Flax gel – 2 tbsp/ Boiled and mashed Potato -100 gm (Use
either of these ingredients only if using whole wheat flour. For Maida, omit this step)
• Instant/ Active dry Yeast- 5 gm/1 tsp
• Salt – 1 tsp
• Butter / Oil – 2 tbsp
• Honey / Maple Syrup – 2 tbsp

Method:
1. In a bowl, add yeast, sugar and lukewarm water and stir it well. Let It rest for 10 min , or
until yeast froths.
2. Mix flour/ salt/ gluten powder, honey and activated yeast. Initially the dough will be
sticky. Apply butter/ oil on your hands and knead the dough for about 10-12 min. The
dough will become very soft and elastic.
3. Place the dough in a greased pan and cover it with a damp cloth , or a cling wrap. Let it
rest until it doubles in volume for approx. 35 to 45 min.
4. When the dough doubles in volume, punch it to release the gas and knead for 2 min.
5. Shape the dough into a log. Keep in a greased loaf tin. Brush the top with milk and
honey. Cover it again with a damp cloth or a cling wrap and let it for second proofing/
rise for around 30 to 35 min / until you see the bread rising up to the edge of the loaf pan.
6. After second rise, give again milk mixed with honey wash.
7. Bake the bread for 35 min in a pre- heated oven at 200°C.
8. Once baked, keep it on a wired rack, and brush it with oil/ butter. De mould the bread
from the loaf tin within 10 min and keep it for cooling for a minimum of 2 hours before
cutting.

FLAX SEED GEL

• Flax Seeds – 1/4th cup.


• Water – 1.5 cup

Method:

• In a saucepan, add both the ingredients and boil it until the water reduces to half.
• Switch off the flame and bring the solution to room temperature.
• Using a strainer, strain the solution.
• Store this solution in a glass jar, in a refrigerator for up to 3 months.

NOTE: This Flax Gel can also be used as a replacement for Egg while making cakes.

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