Wholewheat sandwich bread

Sometimes you are scared to try something new because it looks intimidating and there is a chance you may fail. Chances you are right in your fears but you will never know until you try. I like store bought whole wheat bread but I am was scared to use whole wheat flour. I was right to be scared, it is not as easy to use as white flour. The probability of failure is high but it is not always you.

I have been playing around with whole wheat bread the past few weeks and I learnt a few things:-

1. You can not just substitute white flour with whole wheat flour in a recipe. It will not work.
2. Fresh milled whole wheat flour produces a lighter bread than what you buy at the store.
3. Once you have figured it out, homemade whole wheat bread is delicious!

I tried to make this bread a few times and my bread was dense. Sure it was delicious but not what I was going for. After doing some research I found out that for a lighter texture you need help from white flour. I used bread flour. Acyually I used the bread flour to make a sponge. A sponge is made my mixing flour, yeast, honey and water  and allowing to proof for about an hour.

After an hour………….

Then I added in the rest of the bread ingredients. You will notice an unusual ingredient, cumin. It enhances the flavour of the bread. I shaped it into a loaf and let it proof for another hour.

After baking in the oven for half an hour, the kitchen smells delicious. Allow the bread to cool before cutting into it….if you can resist warm bread! With a cold coke. Ok, I will stop now.

Here is the printable recipe.