Health for life

I must confess here that i dont like baking bread completely with wholewheat flour coz i have made bad experience with them earlier. Later i slowly learned them and one fine day i succeeded making an incredible 100% wholewheat bread. Somehow none at home like wholewheat bread as they will be bit dense when compare to the bread flour or all purpose flour used bread. If am making bread at home, either ill make completely with bread flour or else ill go for both whole wheat and all purpose flour. But its been a while i prepared wholewheat flour bread without all purpose flour.

For our this months We Knead To Bake, a monthly baking event by Aparna of My Diverse Kitchen, she pulled us to bake an incredible wholewheat sandwich bread. Initially i was bit skeptical coz this bread goes for almost a day preparation. Yes, this bread goes for soaked and the biga/sponge,obviously if you are planning to make this bread you have to start your preparation better before a day. Coz the soake need to be in room temperature for atleast 12 hours and the biga/sponge need to be in fridge for almost 12hours too. But trust me this both part are very important to get this extremely spongy and pect loaves of this wholewheat sandwich bread. Aparna also shared a video of shaping a sandwich loaf which helped a lot for making this loaf, check here.I used Aasirvaad atta for making this loaf and we had this spongy bread for our lunch with some salad and grilled meats.Sending to my own event Cooking With Seeds- Wheat guest hosted by Priya.


Recipe source: Peter Reinhart
For Soaker:
1+3/4cups Whole wheat flour
1/2tsp Salt
1cup Water
1tbsp Apple cider vinegar

For Biga/Sponge:
1+3/4cups Whole wheat flour
1/4tsp Instant yeast
3/4cup Milk
1tbsp Apple cider vinegar

For Final Dough:
The Soaker
The Biga/Sponge
1/2tsp Salt
1+1/2tsp Vital wheat gluten (optional)
1/3cup Whole wheat flour +3tbsp Flour
2tsp Instant yeast
1/8cup Oil
2tbsp Honey

For making soaker:
Mix all the ingredients given for soaker together in a bowl until all the flour gets well mixed, soaker will be somewhat like firm bread.

Cover the bowl with plastic wrap and leave at room temperature for 12-24hours.

For making Biga/Sponge:
Mix all the ingredients in a bowl, knead slowly to form a soft ball.

Cover it and rigerate for atleast 8hours or overnite.

Biga can stay pect for 3days in fridge if you are not planning to make your bread.

Two hours before you plan to make the bread dough, remove the biga from the fridge and let it come to room temperature.

Make small pieces about 12pieces using a sharp knife with the soaked and biga.

Put them in food processer and knead it for few minute, add the remaining ingredients and knead for 3minutes.

Let it rest for 5minutes, then add the flour and knead for few more minutes.

Your dough should come away from the sides of the bowl.

Arrange the dough in a greased bowl and let it rise for about 1+1/2hours. Turn out the dough to a lightly floured surface, pat the dough and roll it as a loaf, check the video.

Preheat the oven at 350F..

Place the loaf in a greased load tin and bake for 40-45minutes at 350F until the top gets a nice brown colour and the loaf sounds hollow when tapped.

Let it cool completely before slicing.

Notes:

The dough will be extremely sticky, a food processor or a stand mixer make the life easier.

Wheat gluten is optional if you want to add them,please do add while preparing the final dough.

Dont add more flour while kneading the final dough.

I can eat everyday for my dinner a sandwich with any filling especially with loads of salads and  veggies. I can have even leftover stir fries with some toasted bread slices for my dinner as sandwich. For our third week of blogging marathon, its gonna be sandwich as theme which i choosed immediately as i loved this theme very much.

For the first day of this three day blogging marathon, i went for a easy breezy, healthy and delicious,super filling sandwich with cooked cauliflower florets and mayonnaise,both together works out wonder and even my picky eater enjoyed thoroughly as he loves mayonnaise very much. This sandwich is one of the easiest sandwich and obviously one of the best and better way to sneak this wonderful veggie cauliflower.Check out the other marathoners running this 21st edition of blogging marathon here.Sending to Jacquelines No Croutons Required-Sandwich and to Vandanas Sandwiches and Burgers - Food Fun.


6nos Bread slices (toasted)
2cups Cauliflower florets (cooked and finely chopped)
2tbsp Mayonnaise

Mix the cooked cauliflower florets and mayonnaise together in a bowl, you can add finely chopped fresh herbs here.

Take the toasted bread slices, spread generously the already prepared cauliflower-mayonnaise spread and close it with an another bread slice.

Serve immediately.

I couldnt stop myself to brought a prestige sandwich maker from India. Obviously if am making sandwiches or grilling my meats or veggies now ill do it through my sandwich maker. As i told earlier,most of our dinner goes for salad,soup or either sandwich. With this sandwich maker,even my lil one prepare himself his favourite sandwich. Since i choosed cooking with electric appliances as theme for this week of blogging marathon, i prepared this quite easy,flavourful and super filling sandwich with onions and mint chutney through my sandwich maker.

The original recipe is from Sharmis Passions, seriously i loved the simplicity of this sandwich and tried it two days back for our evening dinner. You will love this fantastic sandwich prepared just with sauteed onions and a quick mint chutney. If you dont have sandwich maker, dont worry just heat butter in a pan and toast this sandwich both sides and enjoy.Sending to Tried & Tasted event guest hosted by me,event by Lakshmi.Check out the bloggers running this 24th edition of blogging marathon here.Sending to
 Siris Celebrating First Anniversary.


Mint chutney:
1/2cup Mint leaves
2tsp Urad dal
Salt
Oil

6nos Bread slices
2nos Onions (sliced lengthwise)
1tbsp Sambhar powder
1/4tsp Chilly powder
Salt
Oil


Heat oil, add the urad dal and fry until its turns brown,to the same pan add the mint leaves and saute until they shrinks.

Transfer them to a mixer and grind as chutney with enough water and salt,keep aside.

Heat again oil, saute the sliced onions for few minutes, add immediately the sambhar powder, chilly powder and salt,cook for few minutes until the onions gets well coated with spices.

Spread the already prepared mint chutney over a bread slices.

Place the onion filling over a chutney spreaded bread slice and close with an another.

Transfer it to a sandwich maker and close and secure the lid of the sandwich maker.

Wait until the red light turns to green, your sandwich is done.

Enjoy with your favourite salad.