Perfect Sandwich Bread with the USA Pan Pullman Pan | 100% Freshly Milled Wheat
While my simple yeast bread recipe is perfect for sandwiches, sometimes you just want that IDEAL sandwich shape. The way to get that shape is by using a pullman pan!
I LOVE my USA Pan Pullman pan for this reason! In this short video, I show you how I use my simple yeast bread recipe with 100% freshly milled wheat in the pullman pan.
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//Simple Yeast Bread Loaf Recipe:
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Kneading Bread Dough C, G, and Ascent Vitamix!
I show you the kneading technique for modern Vitamix machines. It’s fast and easy!
You don’t need a dry container to do this. If you have a wet blade, use pre-ground flour at the store.
You only need the dry blade if you want to grind the whole grains into a flour, which is best for max nutrition!
But this is just fine, it’s still a whole food!
For the full step by step on bread, see my Vitamix 3600 Bread Kneading video.
For perfect blend owners, here is the recipe link for the basic 100% whole wheat bread from Vitamix. This recipe is old as bread making itself but it’s awesome!
Recipe:
Soft Wholemeal Bread Loaf Recipe
Wholemeal Bread Loaf – There is not much difference between wholemeal and regular white bread. Method is the same, only difference is the ingredients. Wholemeal bread is more hard and dry compared to white bread in terms of the texture. Hence, I added partial bread flour to the recipe so that the bread can be softer and less dry. You can do a 100% wholemeal if you desire. Since it’s a lockdown period, and some of you might experience fighting for a loaf of bread, especially wholemeal bread is so popular and highly in demand. This is the time to make one yourself and no more fight for the bread. The wholemeal flour is always available at any baking ingredient shop or supermarket. I hope you’re inspired to give this a try. Enjoy!
FOR FULL RECIPE, please visit my blog at
Ingredients:
I am using 9x5x3-inch loaf pan
200g (1 ¾ cup) wholemeal flour
125g (1 cup) bread flour
2 tsp instant dry yeast
1 tsp salt
1 tbsp sugar
270ml (1 cup + 2 tbsp) whole milk, blood temperature
30g (2 tbsp) unsalted butter
Instructions:
1. In a mixing bowl, add both flours, yeast, salt and sugar. Give it a quick mix. Start mixing on low speed.
2. Gradually add in the milk. Make sure the milk is luke warm, blood temperature or room temperature, whatever you called them. The dough will start to come together and pull away from the sides.
3. Stop the mix and spread the softened butter around the dough. You can also add into the bowl while it’s mixing, whichever convenient to you.
4. Increase speed to high speed and continue to mix for about 4-5 min.
Remark: In this video, I have shown a quick tutorial on how to knead the dough. Kneading and slamming the dough on the table will develop and strengthen the gluten strands which will result in softer bread. You will need to knead for at least 20 min, wholemeal is tougher to knead.
5. After 5 min of mixing, stop the mixer. Fold the dough into a ball like shaped. Grease a large bowl. Place the dough into the bowl. Grease around the dough to prevent sticking on the bowl later. Cover the bowl with cling film or a tea towel.
6. Prove the dough for about 45-60 min or until the dough size doubled. You’ll notice the size of my dough has doubled, and in fact, more than double the size.
7. Transfer the dough on the table. With a rolling pin, roll the dough for about an inch thick, to prevent trapped air bubbles. Roll up the dough like a swiss roll. Then use the rolling pin to press and roll the dough again. Place the dough into the loaf pan. Press down the dough in the pan, again that’s to prevent air bubbles. Cover the pan with a tea towel. Prove it for about 30-45 min. You’ll notice a dome under the tea towel, which is a good sign that the size has been doubled.
8. Bake in preheated oven at 180°C/355°F for 30 min.
9. Cool the bread completely before slicing.
10. The bread is ready to serve.
STORAGE TIPS:
Store in airtight container for 1-2 days in room temperature (where I am from, I have high humidity level atmosphere) You can store even up to 4 days in room temp if you room is cold and dry. Store in fridge on the 3rd day for up to 7 days. You can store the bread up to one month in the freezer.
The bread will be hardened in fridge or freezer. You can either steam the bread or lightly heat up on the pan, it will become softened again.
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No-Knead Whole Grain Bread | Fresh Milled Flour Recipe
Homemade artisan style bread baked with freshly milled flour is achievable with this no-knead whole grain bread recipe! Crispy, crunchy and satisfying, this simple loaf of bread is made with only a handful of ingredients. Get baking this wholesome recipe today!
No-Knead Whole Grain Bread Recipe:
How to Grind Flour at Home:
मल्टीग्रेन ब्रेड | Multigrain Bread by Tarla Dalal
Recipe Link :
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Multigrain Bread
Nothing can beat the flavour, texture and aroma of warm, freshly-baked bread. It is this irresistible appeal that motivates food lovers to bake their own bread at home. Now, here is a Multigrain Bread recipe that will beat all other breads hands-down, with its rustic flavour and homely aroma. Made of whole wheat flour, millet flours, oats and assorted seeds, this Multigrain Bread loaf is further topped with mixed millets flour and flax seeds just before baking to deepen the aroma and flavour. This Multigrain Bread recipe does not use any plain flour. Load slices of this Homemade Multigrain Bread with veggies to make a sumptuous healthy sandwich, or toast it with butter. At home, we use Homemade Multigrain Bread for a healthy quick breakfast. For a quick breakfast you can top it with healthy Homemade Almond Butter or Homemade Peanut Butter. Making Homemade Multigrain Bread or any bread is an art and you can master it with practise and patience. Trust me, when you get this fool proof Multigrain Bread recipe correct, it’s worth the effort. Try it today!
Preparation Time: 5 minutes.
Cooking Time: Nil.
Makes 1 bread loaf (16 slices)
Baking Time: 35 minutes.
Baking Temperature: 210°C (420°F)
For Multigrain Bread
2 cups whole wheat flour (gehun ka atta)
¼ cup ragi (nachni / red millet) flour
¼ cup jowar (white millet) flour
¼ cup bajra (black millet) flour
1 tbsp powdered flaxseeds (alsi)
1 tsp white sesame seeds (til)
1 tsp melon seeds (charmagaz)
1 tsp quick cooking rolled oats
¼ tsp gluten powder
A pinch of calcium propagate powder
1 tsp salt
1 tbsp instant dry yeast
1 tbsp castor sugar
1½ tsp oil for greasing and brushing
To be mixed into a topping
½ tsp whole ragi (nachni / red millet)
½ tsp whole bajra (black millet)
1 tsp quick cooking rolled oats
½ tsp flax seeds (alsi)
Method
For multigrain bread
1. To make multigrain bread, combine the dry yeast, castor sugar and ¼ cup of warm water in a bowl and mix well. Cover it with a lid and keep aside for 10 minutes.
2. Combine all the remaining ingredients along with the yeast-sugar mixture in a deep bowl, mix well and knead into a loose sticky dough using approx. 1½ cups of warm water.
3. Place the dough in a greased bread loaf tin of 200 mm. (8”). Wet your fingers with little water and press the dough lightly to spread it evenly.
4. Sprinkle the prepared topping evenly over it and press it gently so that the seeds stick to the dough.
5. Cover it with a damp muslin cloth and keep aside in a warm place for 30 minutes.
6. Bake it in a pre-heated oven at 210°C (420°F) for 20 minutes.
7. Lower the temperature to 160°C (320°F) and bake it for 10 minutes. Keep aside to cool slightly.
8. Once the bread loaf has cooled slightly, de-mould it and cut it into 16 slices of 13 mm. (½“) each using a serrated knife.
9. Serve the multigrain bread or store in an air tight container. It stays fresh at room temperature for 2 days.
How to Make a Homemade Artisan Bread Recipe | Seriously the Best Bread Recipe Ever!
As I get more comfortable with baking homemade bread, each recipe just seems to get better and better. While the measurements are incredibly important, I’ll talk more on this later, technique and time are just as important if not more important. Regardless, I’ve been LOVING baking homemade bread just like this artisan country loaf recipe and I can’t see myself slowing down any time soon. Once you get your first really good loaf of homemade bread then it just pushes you to keep exploring and trying new things. Can you tell I’m excited about baking homemade bread yet lol?
Bread should be light and fluffy on the inside with a beautiful hard crust on the outside. Learn How to Make a Homemade Artisan Country Loaf Bread Recipe!
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How to Make a Homemade Artisan Country Loaf Bread Recipe
Prep Time 5 hours
Cook Time 30 minutes
Total Time 5 hours 30 minutes
Servings 4
Author Chef Billy Parisi
Ingredients:
560 grams of 00 bread flour
190 grams of whole wheat flour
600 grams of water at 98° to 100°f or 36-37c
17 grams of Kosher salt
3 grams of active yeast
Instructions:
1. In a large bowl combine with your hands the flours and water until completely mixed together. Let rest for 10 minutes.
2. Next, sprinkle the salt and yeast overtop and mix it into the dough by pinching, stretching and folding the dough over for 4 to 5 minutes.
3. Cover and rest the dough in a warm dark place for 15 to 20 minutes before folding the dough over 5 to 6 times.
4. Cover and rest for 45 to 60 minutes and then fold the dough over 5 to 6 times again.
5. Cover and rest for 2 hours or until it has tripled in size.
6. Dust a clean surface with flour and place the dough onto it. Sprinkle the top with flour and fold the dough over in thirds 3 to 4 times and then begin to mold the dough into a ball by cupping around the dough into the bottom.
7. Place the dough into a floured Benetton and cover and rest for 60 minutes.
8. In the meantime, place a small Dutch oven pot into the oven on 475° for at least 30 minutes.
9. Flip the dough right into the hot Dutch oven pot, cover it and return it to the oven and bake for 30 minutes
10. Let cool for 20 to 30 minutes before slicing and serving.