Sandwich Bread (Classic and Homemade)

Ingredients

For sponge

• 1 cup warm water or add as required
• ½ teaspoon instant yeast or ¾ teaspoon dry active yeast or ½ tablespoon fresh yeast
• 1 tablespoon raw sugar or regular sugar, add your preferred sweetener
• 1.5 cups whole wheat flour – 180 grams

To be added later

• 1.5 cups whole wheat flour – 180 grams
• 2 tablespoons oil – any neutral flavored oil or olive oil, I added sunflower oil
• 1 teaspoon salt or add as required
• 1 tablespoon lemon juice can also add vinegar or buttermilk or yogurt (curd)

Steps

Preparing sponge

1. Stir ½ teaspoon instant yeast and 1 tablespoon sugar into 1 cup warm water until thoroughly mixed.
2. The next addition is 1.5 cups whole wheat flour.
3. Combine the flour with the water-yeast solution thoroughly, cover, and leave for 45 minutes to an hour.
4. Stirring the mixture will reveal that it has leavened well and contains tiny air pockets.

Preparing dough

1. Mix 2 tablespoons oil and 1 teaspoon salt into this sponge with a spoon.
2. Follow with 1.5 cups whole wheat flour.
3. Add 1 tablespoon lemon juice. If none is available, use 1 tablespoon vinegar, buttermilk or yogurt instead. For vinegar, choose regular white or apple cider vinegar.
4. Start mixing and knead for 8 to 10 minutes; a stand mixer may also be used for kneading.
5. Work the dough until smooth, supple, soft and elastic. Flatten it and leave it in the same bowl or a different bowl.
6. Cover with a lid and allow the first rise for 45 minutes to 1 hour. The dough will be slightly sticky. If excessively sticky, add some more flour and knead. No water was added later in this preparation; if the dough looks dry and stiff, some water may be added.
7. After the first rise, the dough will have grown in volume. Knead it lightly again.
8. Shape the dough into a log.
9. Put the log in a well-greased loaf pan and let it rise a second time for 30 to 45 minutes.
10. Cut a diagonal slit in the dough after this second rise.
11. If using sesame seeds, sprinkle them on and press gently so they adhere to the loaf; this is optional.

Baking sandwich bread

1. Bake in an oven preheated to 200° C/390° F, using only the bottom heating element. Preheat for 20 minutes at that same temperature, and keep the loaf on the center rack.
2. Bake for 30 to 40 minutes or until the top and sides are golden. A tap on the bread should also give a hollow sound.
3. After 5 to 6 minutes, use oven mittens or oven gloves to take the loaf gently out of the pan.
4. Cool the loaf on a wired rack at room temperature. If it will not be used immediately, wait until cool before putting it in a bread box or airtight container. In a warm, humid climate, consider refrigerating or freezing the loaf.
5. Slice for sandwiches, or use for regular toast with butter, jam or any spread or dip.