A delicious 50 50 bread that brings the best of both the flour i.e. All-Purpose and Whole Wheat flour. For those who like to make their bread healthier but still not able to get over the fluffiness of all-purpose bread, this 50 50 bread is a great solution.
I just love homemade fresh bread. The aroma makes me go crazy and I keep experimenting with different combinations.
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50 50 bread
Have you gone through the complete bread making process? Every bit of it is so exciting. From the activation of the yeast till the bread comes out of the oven, my mind stays in salvation.
After every workshop, I have seen attendees trying their hands first on the most popular banana bread, but not on sandwich bread. I sense that people have some unknown fear of working with yeast. But believe me, it’s easier to tame the yeast than you think it to be.
I have worked with different types of yeast from different brands and all are equally good. I believe in activating the yeast first, irrespective of the type of yeast. Simply dissolve the yeast in lukewarm water with sugar.
IMPORTANT: The temperature of the water should be between 35°C to 45 °C.
Less than 35 °C will not let yeast activate and more than 45 °C will kill the yeast. You need to be careful with the temperature. User thermometer to avoid guesswork. If you do not have thermometer try dropping a few drops of Luke warm water on your wrist. If the water feels just a little warmer than the body temperature, it’s just perfect to be used.
Though I try my best to release their fear by making them work with yeast during the workshop, however, it is still a roadblock for a few. But when people move beyond this fear, they become special. I felt extraordinary when one of my workshop attendees messaged me about how she moved beyond her fear, practiced and now is taking full-fledged orders.
|Recommend trying: Whole Wheat Tangzhong Bread
She requested a perfect square sandwich bread recipe with half white half whole wheat bread recipe. Do you think I could have said no?
I have curated the list of recommended tools and ingredients for baking. I recommend only tried and tested products that have given satisfactory results in my kitchen.
If you bake this recipe, please share a picture with me on my Instagram using #bakewithsonia
Let’s make our 50 50 bread
Yes, activate the yeast first. Once yeast is dissolved, let the solution rest for 5-10 minutes or until yeast froths (as shown in the pic). If your yeast is in its good to use a time limit, you will see the froth. Froth indicates, that the yeast is active and you can move to the next step of the recipe.
PS: Use Conversion Table to convert cups into grams and vice versa
In a large mixing bowl, add flour, salt, and activated yeast solution. Start kneading the dough by adding water to it. Make a soft and little sticky dough.
Transfer the dough on lightly floured surface. Add oil to it and knead it for 8-10 minutes until dough becomes non-sticky.
PS: Time taken by the dough to double, depends upon the weather conditions. Warmer the weather, lesser the time will be.
Once the dough is double in volume, take it out on the kitchen counter. Punch it to release the air.
The air incorporated into the dough is a by-product of yeast when it feeds on sugar during the proofing process. If you don’t punch the dough to release this air, your end-product will have a prominent smell of yeast.
After punching, roll the dough into a rectangular sheet and shape it into a tight log.
PS: For this recipe, I have used Pullman loaf tin (10×4.5×4.5)
Before placing the shaped log into the tin, grease the tin and its cover with butter. Place the dough log into the tin with seam side facing the bottom of the tin. Close the lid and let the dough rest for the second rise.
PS: Do not open the lid to check the rise. It can tear the upper layer of the dough
Meanwhile, preheat your oven to 200 °C. After 30 minutes of resting time, place the tin with closed lid into the preheated oven for 35 minutes.
After 35 minutes, take the tin out from the oven. Let it rest for 5 minutes before sliding the lid.
Now open the lid and demould your bread. Place the baked bread on a wire rack and let it cool completely before slicing.
Note: I ideally let my bread rest for minimum of 2 hours
Once bread cools down, slice it and serve it.
Buy Tools and Ingredients used in this recipe
- To activate yeast, dissolve it into lukewarm water with sugar. Let it rest until it froths.
- Transfer the dough on lightly floured surface. Add oil to it and knead it for 8-10 minutes until dough becomes non-sticky.
- Place the dough into a greased bowl and cover it with cling wrap. Place the bowl into a warm and dry place until dough doubles in volume.
- Once the dough is double in volume, take it out on kitchen counter. Punch it to release the air.
- After punching, roll the dough into a rectangular sheet and shape it into a tight log.
- For this recipe, I have used Pullman loaf tin (10x4.5x4.5).
- Grease the tin and its cover with butter. Place the dough log into the tin with seam side facing the bottom of the tin. Close the lid and let the dough rest for the second rise.
- Meanwhile, preheat your oven to 200 °C. After 30 minutes of resting time, place the tin with closed lid into the preheated oven for 35 minutes.
- After 35 minutes, take the tin out from the oven. Demould the bread.
- Let the bread rest on cooling rack for minimum 2 hours before slicing.
- Slice the bread and enjoy.
- Tin size used for this loaf is Pullman loaf tin with dimensions 10x4.5x4.5.
- You can bake some bread in regular without lid tin as well.
- Using olive oil is my choice however you can use any regular oil.
- I have used Gloripan’s Instant yeast. You can use instant yeast/Active dry yeast of any available brand with same measurements.
- Bake this bread on Convection MW at 180 °C for 35 minutes.