Sandwich bread- 50% whole wheat

It's been quite some time since I have posted a baking recipe. I was going through my recipe treasure and found this simple, but super delicious sandwich bread recipe I learnt at Sophia college sometime back. I have adapted the recipe to 50% whole wheat without compromising taste or texture. The best compliment I received for this bread is from my husband. He never eats plain bread butter or toast butter. But since I started baking this bread at home, he has gobbled down many bread-butters :)

Ingredients:
Maida- 125g
Whole wheat- 125g
Fresh Yeast- 7g
Grain sugar- 5g
Salt- 5g
Margarine- 5g
Butter- 1-2 tbsp
Milk- little for milk wash
Water

Baking Temperature- 200 degree celcius
Baking Time- 20 to 30 minutes.

Method:
1. Sieve maida and whole wheat flour together.
2. Add the sieved flour to a deep steel bowl.
3. Take yeast in a  small bowl and add grain sugar to it. Add tap water just enough to cover both and mix lightly.
4. Make a well in the flour and pour the yeast mixture in it. Mix well thoroughly through the flour with hands.
5. Add tap water to the flour and knead the dough with dough hooks attached to the stand /hand mixer. If you don't have either, you can do this with your hands. Only it will take much more muscle strength ;)
6. Once the dough is ready, remove from the bowl. Dust your kitchen tabletop with dry flour (maida). Knead lightly with your hands- Pull one end of the dough towards you and push the rest away from you. The dough should be flexible and stretch. It shouldn't break often in between. Do this few times.
7. Now take the margarine and lightly massage it on the tabletop. Add salt and mix well.
8. Incorporate this mix in the dough and knead to get nice, smooth and pliable dough.
9. Now, once again pull one end of the dough towards you and lift the dough. Now throw the dough on the table top holding the pulled end in your hand. It is like washing clothes.And then knead to get a smooth ball. Put the ball on a dusted surface and cover with damp muslin cloth.
9. The dough should double in volume in 15 to 20 minutes, depending on how warm or cold the kitchen is. In cold climate, it will take longer.
10. Now, remove the cloth and punch the dough to remove air. Flatten with your hands. Use dry flour to avoid any stickiness.

11. Now you have a flat round dough, about 6" to 7".
12. Starting from the end that is away from you, start folding the dough, little at a time. Each time you fold the dough, push back the rolled part a little to get as tight a roll as possible.
13. Once you finish the roll, pinch the seam along its length. Make sure, the seamed portion is at the bottom.
14. Now, place the dough in a greased bread pan. Cover again with a damp cloth and allow to prove till the dough again rises.
15. Now brush the dough with milk. Sprinkle some water and put it for baking.
16. Once the bread is baked, remove from the oven. It will be nice golden brown and will be hollow.
17. Brush the bread liberally with butter and allow it to cool on a wire rack.
18. Serve with marmalade or make nice sandwiches from this oven-fresh bread!

This entry is going to Potluck party, cyber style at Jagruti's Cooking Odyssey.