Whole Wheat Toast

Good bread is like a dream. Most whole wheat toast that is available in the market falls a bit short on taste factor. If you like to make perfect sandwiches and toast just like me which will be soft, airy, gorgeous crumb, all whole grain, no unknown additives, dough conditioner and most importantly great tasting, then follow me…

If you like to make perfect sandwiches and toast just like me which will be soft, airy, gorgeous crumb, all whole grain, no unknown additives, dough conditioner and most importantly great tasting, then follow me…

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Whole Wheat Toast
Prep Time
2 hrs
Cook Time
1 hr 35 mins
Total Time
3 hrs 35 mins
 
Good bread is like a dream. Most whole wheat toast that is available in the market falls a bit short on taste factor. If you like to make perfect sandwiches and toast just like me which will be soft, airy, gorgeous crumb, all whole grain, no unknown additives, dough conditioner and most importantly great tasting, then follow me…
Course: Bakes, Breakfasts, Vegetarian
Cuisine: British
Servings: 5 people
Calories: 145 kcal
Ingredients
  • 1 ¼ cup Warm water
  • 2 teaspoon Active dry yeast
  • 1 cup Milk steamed
  • 2 tablespoon Honey / maple syrup
  • 2 tablespoon Canola oil
  • 2 ¾ cup All purpose flour
  • 1 tablespoon Salt
  • 2 ¾ cup Whole wheat flour
Instructions
  1. Pour the water into a bowl and sprinkle the yeast over top.

  2. Let this stand for few minutes until the yeast gets dissolved.

  3. Now add milk, honey/maple syrup, and oil and stir it well.

  4. Then add 2 cups of all-purpose flour, salt and stir to combine the ingredients.

  5. Now add the rest of the all-purpose flour and whole wheat flour.

  6. Stir to form a shaggy dough.

  7. Let this stand for 20 minutes to give the dough absorb the liquid.

  8. Then using the dough hook attachment on a standing mixture, knead the dough for 8 to 9 minutes.

  9. You can knead the dough by hand also.

  10. NOTE

    If the dough is like bubble gum sticky against the side of the bowl then add extra flour at a time until it is no longer sticky.

  11. NOTE

    The dough should be kneaded until it is smooth, feel slightly tacky, forms a ball without shagging and springs back when poked.

  12. Now clean out the mixing bowl and film it with little oil.

  13. Form the dough into a ball and put it in the bowl to coat it with oil.

  14. Cover the bowl with a cellophane wrap and let the dough rise to double in a warm spot for about 1 to 1 ½ hours.
  15. NOTE

    The dough should look visibly puffed.

  16. Now divide the dough into two halves and shape each half into loose balls.

  17. Let the balls rest for 10 minutes.

  18. Now grease two 8 X 4 inch loaf pans or film them with non-stick cooking spray.

  19. Now shape each ball of dough into a loaf.

LET’S LEARN HOW TO SHAPE THE LOAF
  1. Shape the dough into a round.

  2. Use the heels of your hand to gently flatten the round into a rough rectangle.

  3. If the dough is sticking to the counter, sprinkle little flour underneath.

  4. Fold the bottom of the dough over on itself just like folding a letter.

  5. Now fold the top of the dough down so that it overlaps the other layers.

  6. Then using your fingers pinch the dough closed where the top layer meats the bottom layer. Don’t forget the sides.

  7. Now fold the dough again, this will help the loaf rise evenly and keep its shape.

FOR BAKING
  1. Now invert the loaf into the pan so that the seam is facing down.

  2. NOTE

    The seam should be at the bottom with a tight surface facing up.

  3. Turn on the heat and the loaf will start to peak over the rim of the pan in 30 to 40 minutes.

  4. Now slash the top with a knife or a razor blade so that it rises evenly in the oven and bake.

  5. Now heat the oven to 425⁰ F or 225⁰ C about halfway through the second rise.

  6. Then put the loaf in the oven and immediately turn down the heat to 375⁰ F or 180⁰ C and bake for 30 to 35 minutes.

  7. When the loaf will be ready it will be dark golden brown and sound hollow when tapped on the bottom.

  8. Remove the loaf from the pan immediately to cooling rack and let it cool completely before slicing.

SERVE
  1. You can serve it now or you can keep the loaf at room temperature for several days by wrapping with foil or plastic and frozen up to 3 months.

OUR DINE TABLE
  1. This whole wheat toast is warm to any meal. This loaf is magnificent, tender on the inside, crusty on the outside, dreamy and perfect. I have loved it with peanut butter, smashed avocado, Grilled Veggies, Parmesan cheese, Fluffy Egg White Masala Omelet or anything of your choice, you really can’t go wrong. Happy Baking…

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Nutrition Details

CategoryAmount
Calorie 145
Fat 2.4 g
Carbohydrate 26 g
Protein 4 g
Sodium 205 mg
Cholesterol 4 mg
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Article Categories:
Bakes · Breakfasts · Vegetarian

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