Somehow,breads baked with atta/wwf tend to be a little dense,tasty nevertheless but for someone who's been accustomed to super soft bread made with APF all their lives,this one is a bit hard to digest(no pun intended!)
When Aparna suggested a 100% Whole wheat sandwich loaf for WKtB,I was apprehensive to try it.But when I read through the recipe,there was an option for adding 50-50 combination of whole wheat flour and all purpose flour and I knew I had to try it.The recipe intrigued me,using a soaking procedure and a Biga/Sponge which is the secret to the softness and texture of this bread.
Though the steps seem a bit daunting at first,all you require to make this bread is a little planning.Make the soaker and biga a day before you plan the bread.Rest of the procedure is simple.I used my food processor to knead the dough but you can knead it with hand as well,though I have to warn you-the dough would be a little messy to knead by hand as it is a lot stickier than regular bread dough.
My bread looks a bit flatter and wider because of the size of my loaf pan.I had initially planned to make two loaves but ended up making one big loaf.Wait for the loaf to cool down completely before slicing to get neat slices.With a chewy crust and a soft inside,this one was a successful bake.We had some plain,some sandwiched in Nutella and some toasted as well.If you are not consuming the bread immediately,keep it refrigerated.
Whole Wheat Sandwich Bread - We Knead to Bake #10
Recipe source - Aparna;Original Recipe from Peter Reinhart’s Whole Grain Breads
Mix all of the Soaker ingredients together in a bowl until all of the flour is hydrated.Depending on the flour,you might need more than the original 3/4 cup of water suggested. So I would suggest using 3/4 cup water and then adding a little at a time, until you have the desired consistency. Your Soaker should be somewhat like reasonably firm bread dough in consistency. Cover the bowl loosely with plastic wrap and leave at room temperature for 12-24 hours.
Now make the Biga/ Sponge.
Mix all of the Biga/ Sponge in a bowl and knead together well till a soft ball forms. Again you might need more than the originally suggested 3/4 cup of liquid. Cover and refrigerate for at least 8 hours or overnight. This will keep for up to 3 days.
Place your loaf in a greased and floured loaf tin and let it rise until it is just higher than your loaf tin. Bake the loaf at 180C (350F) for about 40 to 45 minutes until the top is a nice deep brown colour and the loaf sounds hollow when tapped.