Me too.. Feeling inspired from my friends and bakers, I finally stepped in the kitchen to bake a whole wheat bread for my family too. I have heard a lot of times, that the store bought whole-wheat bread doesn’t guarantee that it 100% whole wheat. So after doing a bit research , I found out a quick , easy way to make a soft , spongy, home-made whole wheat bread.

This recipe has been adapted from internet ,which I modified to suit my ingredients. I wanted to use Spelt Flour because of its high nutritional value of protein ,dietary fiber, manganese, phosphorus and niacin. Spelt aka dinkel wheat or hulled wheat is a wheat species which has been cultivated as a naturally occurring hybrid of emmer wheat and wild-goat grass. It can be substituted for any wheat flour in 1:1 ratio and it would need 1 tbsp of liquid for 1 cup of spelt flour added. Hence I have used Vital wheat Gluten, to help form more gluten in the dough part. If you are not using spelt flour, you may use just whole-wheat flour (100% whole wheat like Bob’Mill) and skip the vital wheat gluten too.

But yes, no bread without yeast. So any type of instant or active dry yeast will suffice. The key to a perfectly risen ,soft bread is the gluten formation and yeast foaming. I have used a dark metallic 8″ by 3″ inches loaf pan.

I have tried it for the first time, so it might not be the perfect bread, but yes a good one for sandwiches!! 😛

INGREDIENTS:
Sponge:
1. Multigrain whole wheat flour (Sujata atta) – ¹⁄₂ cup
2. Bob’s red mill Spelt flour (sprouted) – ¹⁄₂ cup
3. Active dry yeast – 1 tbsp
4. Warm water – 1 cup
5. Maple syrup / pancake syrup/agave/honey – 2 and ¹⁄₂ tbsp

Bread:
1. Multigrain Flour (Sujata atta) – 1 cup
2. Spelt flour – 1 cup
3. Vital wheat Gluten – 2 tbsp
4. Oil – 2 tbsp
5. Salt – 1 tsp
6. Cumin powder (pisa jeera ) – ¹⁄₄ tsp
7. Water/vegan butter/ oil – 2 tbsp or as needed
8. Lemon/lime juice – 1 tsp (optional)(only for flavor)

METHOD:
|Preparation time : 2 to 2.5 hrs | Baking time : 45 mins | Makes 1 loaf |

1. We will start with the ingredients under sponge first. Warm water to 105- 110 degree F. Water is lukewarm to touch, and in cold areas, you may not feel it warm at all. 😉
   

2. Now in a mixing bowl, add both the flours and maple syrup. I have used pancake syrup. Now add yeast in the warm water. Leave it for 2 mins or proceed to step 3.
   

3. Add the yeast-water to the flours and mix them well with a spatula for 2-3 minutes. It will form a watery batter which is stringy. Cover it and keep on the counter (I kept in my oven with light on) for an hour. Use a large bowl, since the batter will triple in volume.
   

4. After an hour ,check the sponge would have raised 3 times. Now take your stand mixer or a large tureen(parat) and add the flours(half quantity),vital wheat gluten with salt in it. Add oil,cumin powder, lemon juice too into them. Now add the sponge in these ingredients and start the mixer on low speed first. Keep on adding the rest of the flour and increase the speed of the mixer after a few turns. If you are using hands to knead the dough, fold for 50 times till you get the soft , glutenous dough. I took out the dough from the mixer and kneaded for 8 mins on the clean counter. You might have to add a tbsp water or flour depending on the absorbing nature of the flour used.
   Let it rest on the counter for 5-10 mins.
   

5. Spray non-stick cooking spray in the loaf pan or grease it with oil/margarine.
   

6. Roll the dough on the counter or simply pat it in a rectangle of 9″ by 6″ . Picking one edge (9″ side) roll it all over the dough until you reach the other edge(9″ side) to form a log. Place this log in the greased pan.
   

7. Spray some water on the top and cover it with a plastic wrap.
   

8. Keep in the oven(off) with light on for 50-60 mins to rise just 1″-2″ above the edge of the pan.
   

9. After 60 mins, I took it out and remove the plastic wrap over it.
   

10. Preheat the oven to 400 degree F or 200 degree C. When it is preheated, keep the loaf in the center rack in the center lengthwise horizontal.
    

11. After 5 mins, lower the temperature to 350 degree F or 180 degree C. Bake it for 35-40 mins now.

12. Take it out and brush with butter or oil . Let it cool in the pan for 5-10 mins.
    

13. Invert the pan on a wire rack or a chopping board. Let it cool completely for 30 -35 mins.
    

14. Now take a serrated knife to slice this soft bread, Top part facing down. [ 😳 sorry for the uneven slices ,since I didn’t have the cake -slicer or bread slicer.]
    

You may store it in bread container in refrigerator for a week or on the counter for 2 days.
We however, finished it the next day itself. 😆 We made sandwich with cream cheese, veggies, tomato ketchup and home-made dip.

This was my first attempt, hence all suggestions are welcome ! 😀
Till then happy baking. 🙂