Whole Wheat Pumpkin Sandwich Loaf Recipe

September 13, 2016 - By Gayathri Kumar

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Here is the second bread for this week’s cooking carnival. I wanted to have the bread theme for the second week, but as I had to post a bread recipe today for the Bread Baker’s challenge, I shifted the theme for this week and preponed the chat series a week earlier. I have three sandwich loaves and three roll recipes. And some are 100% maida and some are made with 100% whole wheat flour. The gyan of using whole wheat flour for my breads came to me late. I love to use all purpose flour in breads as the resulting texture is awesome. Though I have tried whole wheat breads I haven’t made it a habit of making every bread whole wheat. But this month, I changed it. I baked so many whole wheat breads. In some recipes I loved the earthly taste of the wheat flour and in some, I didn’t like it at all. Especially I feel that wheat flour doesn’t work in sweet breads. Even now, I love flour based breads than the whole wheat ones. But for health reasons, I will try to avoid using all purpose flour. Sruti doesn’t like whole wheat flour and so only me and hubby relished the breads.

This month, the bread bakers challenge host Kylee of Kylee Cooks wanted us to make bread with pumpkin or pumpkin spice.As I was doing breads with yeast this week, I searched for a recipe to go with the theme and I found one in King Arthur Flour site. The bread was made with all purpose flour and it had an amazing texture. I tried the same recipe with wheat flour. The bread was like a cross between quick bread and yeast bread. The pumpkin and the wheat flour gave an earthly flavour and the bread was slightly on the denser side. But it worked great for toast. I added some cheese spread on the toasted sliced and loved it. It is also a bit heavy. Just one slice makes you feel full.

One problem I face with whole wheat breads is the rustic crust. With all purpose flour the crust comes out so shiny and smooth but look at this crust. I think it is because of the low gluten of the whole wheat flour. Next time let me try adding vital wheat gluten and see how it changes the crust. This recipe is very easy. Add all the ingredients in a bowl and mix to form dough. The only other preparation was the pumpkin puree. If you can get ready made puree, then it is even more easier. Other wise buy some pumpkin wedges, bake them in oven until soft, remove the flesh and grind to a fine puree and use.

Recipe Source: King Arthur Flour

Ingredients:

Whole Wheat Flour – 3 1/4 cups

Instant Yeast – 1 tbs

Milk Powder – 2 tbs + Water – 1/2 cup or sub with Milk – 1/2 cup

Pumpkin Puree – 3/4 cup

Oil – 1 tbs

Sugar – 1/4 cup

Salt – 1 1/4 tsp

Cardamom Powder – 1/2 tsp

Procedure:

In a bowl mix together all the ingredients and knead to form a soft dough.

Knead the dough for 10 minutes until smooth and elastic.

Cover with cling film and set aside for one hour.

Remove the dough and press to release air.

Shape into a thin rectangle.

Starting from the smaller side, roll the dough into a log.

For every roll pinch the dough to seal.

Once the roll is complete, pinch the ends.

Place it seam side down in a loaf tin and cover and set aside for 15 minutes.

By the time the dough is proving, preheat oven to 200°C.

Apply milk wash on top of the loaf and bake for 30 – 35 minutes or until the top is nicely browned.

Remove from oven and flip it onto a wire rack.

Allow it to cool completely before slicing it.