I had a fantastic one-week bake-free break. Feeling well-recharged now, I'm ready to bake and share more...
Today, I'll be sharing my super soft wholemeal wholegrain sandwich bread recipe!
Yes! I repeat... My super soft sandwich bread that is made with BOTH wholemeal and wholegrain!!!
It is wholegrain because it is made with bulgur wheat which is a whole wheat grain that has been cracked and partially pre-cooked.
If you are not a baking enthusiast like me, you must be thinking that I’m mad making a big deal about baking this bread. Well, it is a great achievement for me because I have never thought that I can bake a super soft wholemeal wholegrain bread like these...
Proudly presenting...
My Super Soft Honey Wholegrain Wholemeal Sandwich Bread
I'm happy and excited...
that I have finally baked a super soft wholegrain wholemeal sandwich breads.
I have a long way to discover this recipe... Rather than sharing all the successful recipes that lead to this ultimate holy grail recipe, I thought I shall skip my lengthy grandma stories and go straight to share this recipe now. All because I’m so exhilarated and energised that I have to announce that I have baked a super awesome bread! LOL!
How about my other bread recipes that link to the discovery of this super awesome recipe? Not to worry if you want to know more as I will share them one by one in the near future. Sad to say, I can't published many recipes at one go because I need time to bake, write and publish my blog... What to do? I'm not a paid blogger... I’m a busy mom and need to work.
I'm proud to say that...
these wholegrain wholemeal sandwich breads are made with NO sugar.
These yummy a-little-nutty-like super soft breads are made with a moderate amount honey...
plus lots of healthful ingredients that are good for our tummies ^-^
Another reason why I love this recipe is... My white-bread-loving son actually told me that he likes these wholegrain wholemeal breads! And the I was like "YES!!!" with beaming eyes! LOL!!!
A few important things to mention about this recipe:
1) Although the cooking instruction says the bulgur wheat is typically boiled for 10 mins before consumption, you don’t have to cook it before using it to bake this bread.
2) Where can you buy bulgur wheat and LSA? For those who don’t know, you can buy bulgur wheat in most supermarkets and health shops in Australia. If you are living in other countries, you can buy this ingredient in most bread baking supply shops or any online health shops.
3) Do not substitute bulgur wheat with rolled oats if you genuinely want to bake a wholemeal bread. Rolled oat is not wholegrain and this recipe has not been tested baking with oats. If you wish to bake an Soft Oat Sandwich Bread, please use the recipe at HERE.
4) I’m sorry that this bread recipe is not vegan-friendly or egg-free. The addition of egg is essential for the bread to rise optimally! So that it can be super soft!
5) Baking this bread can be quite challenging because the dough is very sticky. Thus, please do not knead the dough by hand. The dough will become less sticky after sufficient kneading. So please resist! Do not add extra flour into the dough while kneading. Instead, you should dust your hands and working surface generously with flour while shaping the dough. Watch my video and you will see what I mean.
I love this recipe but still have many other more to share... If you still prefer to bake wholegrain breads that contain no eggs and also easier to handle, please stay tune as I have many more bread recipes to share. You follow me at either my Facebook at here or here or my Instagram @zoebakeforhappykids
If you like my recipes and my blog, please LIKE, SHARE and FOLLOW me my Facebook at here or here or my Instagram @zoebakeforhappykids because every LIKE, SHARE and FOLLOW from you will motivate a hardworking working mom like me to bake and share more! Thank you for your support!!!Here's the recipe.
WARNING: This bread dough can be sticky and difficult to handle. Please use a breadmaker or an electric mixer with hook attachment for kneading.
Makes two 10 x 20 cm loaves, 450g each
You can use half of the recipe to make one loaf of bread.
480g water at room temperature about 25°C / 75°F
100g eggs, weight without the shell, at room temperature (about 2 extra-large eggs but please use exact weight)30g honey
400g extra strong bread flour with 14% protein*
200g wholemeal flour
30g milk powder - please do not replace this ingredient and water with milk.
4g salt
70g bulgur wheat (wholegrain)
50g LSA (Linseeds, Sunflower seeds and Almond)
60g unsalted butter, soften at room temperature
2 tsp instant dry yeast
*If extra strong bread flour with 14% protein is not available, please use 390g bread flour with 12% protein plus 10g gluten flour.
For egg wash:
1 egg yolk1 tbsp milk
about 1 tbsp rolled / old fashioned oats, to sprinkle
vegetable oil spray or vegetable oil to grease the loaf pans
extra bread flour for dusting and shapingIf you are using a breadmaker to knead and prove, add all ingredients into the breadmaker according to this order. Use "dough" setting to mix and knead dough for 30 mins or until the dough is elastic. Allow the dough to prove for 60 mins.
If you are using an electric mixer with an hook attachment to knead, combine all ingredients except butter in the mixing bowl and mix at low speed until a soft dough forms. Then, knead in the butter until incorporated. Continue to knead at low speed for at least 25 mins or until the dough is elastic. It is important that the dough has to be elastic and stretchy. Cover the dough and allow the dough to prove in a warm and humid place for about 60 mins or until doubled in size.
IMPORTANT: Please note that the dough will be sticky and NOT smooth. Please do not knead by hand and do not add more flour during kneading. Sufficient kneading will make the dough firm enough to handle.
To shape the dough into bread loaves:
Grease 10 x 20 cm loaf pans with vegetable oil or vegetable oil spray.
Dust your hands and working area generously with flour. Divide dough into into 6 equal portions (about 235g each portion). Shape all portions of dough into smooth balls. Allow them to rest at room temperature for about 10 mins.
Using a lightly floured rolling pin, roll each portion into long and flat oval shape (about 20 cm) on a lightly floured non-stick surface. Use your fingers to pick one shorter side of the dough and tuck and roll the dough like a Swiss roll. Use the rolling pin to flatten and roll the dough into a long rod shape. Then, pick one shorter side of the dough and roll it like a Swiss roll again. Repeat this rolling step with the remaining portions of dough.
Place three rolled dough with their seams side down into the each prepared pan. Press the top of the dough lightly to form an even surface. Allow the dough to prove in a warm and humid place for another 60 mins or until the dough is going to reach the maximum height of the loaf pan.
Preheat oven at 180°C. For the egg wash, combine egg yolk and milk. Brush bread dough with egg wash, sprinkle about 1/2 tbsp oats on top of each loaf if desired. Bake at 180°C for 25 mins or until thoroughly baked. If your breads are becoming brown too quickly, cover the breads very loosely with aluminum foil at the last 10 mins of bake and continue to bake until thoroughly baked.
To store, wrap tightly in plastic wrap and keep at room temperature for 2-3 days or freeze in serving portions for 2-3 months. The breads that are kept at room temperature will stay soft for about 2-3 days but the frozen and thawed breads are super soft whenever they are freshly thawed.
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