Wheat flour Sandwich bread (2)

Remember my post forWhite Sandwich Bread(2)  I had mentioned that I had bought local made bread tins for getting square bread slices rather than buying expensive branded tins. Again I  used the same local made bread tin, but this one is slightly different than the previously used. This tin has tight lid and is slightly bigger. Because of tight lid you can get very neat edges in your bread.



Initially I had baked all purpose flour bread with 3+1/2 cups of flour in this tin. Loaf came out perfect, so I tried wheat flour sandwich bread with the same amount of flour.

Bread was really good.


Beautiful slices and very soft bread.



But neat edges were missing!!




I realized my mistake!

Wheat flour doesn’t rise as much as all purpose flour, so to achieve neat edges I have to increase the flour quantity.

So I used 4 cups of wheat flour and voila!!  I got what I was looking for ….!


If you are new in bread baking and planning to buy bread tin, I will suggest you to buy tin with the lid. If you are interested to bake a loaf without lid and want to witness the beauty of  bread rising in your oven, just remove the lid and use this tin. And if you want to try neat edges in your bread, then also use this tin with its cover.

Ingredients :

Wheat flour               4 cups
Milk powder             4 tbsp
Salt                             1 +1/2 tsp
Sugar                         3 tbsp
Instant active yeast 1 +1/2 tsp
Oil/butter                 4 tbsp
Water/Milk              2 cups+ 2 to 4 tbsp (reduce or increase as per the absorbing quality of flour) slightly warmer than lukewarm.

Bread tin size :  width: 10 inch   height: 3 inch   depth 4 inch

Tips :

1. All ingredients should be on room temperature except water.

2. Instead of water, milk can be used to knead the dough. Or can take both milk and water in 50:50 ratio.

3. Every oven is different – so baking time may vary.

4. Dough proofing time depends a lot on the temperature of your kitchen. In colder temperature first proofing can take 60 to 90 minutes. In warmer temperatures it might get over in 40 to 50 minutes.

5. Wheat flour dough is slightly delicate than all purpose flour dough. So after first proofing don’t knead it much. Punch it and bring it back together to roll the log.

6. If using dry active yeast take 2+1/4 tsp.

7. Don’t compare the result of homebaked complete wheat flour bread with market bought wheat flour bread. We are not adding any artificial gluten, emulsifier, or bread enhancer. We are trying to bake a healthy bread of loaf, so it might be slightly heavy and dense. For better results try to use milled flour than packed ones.

8. For more tips on bread baking you can check my post on Wheat flour buns with pizza spices (2) (basic tips to follow if following a bread /buns recipe)


Process :

Collect all dry ingredients in a big size vessel so that it’s easy to mix and knead the dough if you are not using a mixer.


Make a rough dough by mixing all ingredients together with the help of water/milk…don’t use entire quantity of water/milk in this step.


Now start kneading the dough and keep adding remaining water/milk along with oil/butter for 15 – 20 minutes or till dough becomes smooth.


Keep this smooth dough in an oil greased bowl. Apply some oil on top of the dough and cover it with wet kitchen towel or cling film. Keep this bowl in a warm place for first proofing (the dough rises up and doubles in size). (check tip #4)



In the meantime grease bread tin and its cover with oil.


Spread some flour on clean kitchen counter or grease it with oil. After first proofing take out the dough and punch it gently.


Collect the dough together, gently knead it and spread it in a rectangular shape as per the size of your bread tin.


Start rolling it and prepare a tight log.


Seam the edges by pinching them.



Keeping the seam side at the bottom, place the log in oil greased bread tin. Apply some oil/melted butter on top of the log to avoid it drying. Cover the tin and and keep it for second proofing.



Second proofing will be over in 20-30 minutes…just 10 minutes before second proofing is getting over, preheat oven at 190 degrees.

Give milk wash to the log, cover it with tin cover and bake it on the same temperature for 40-50 minutes or while tapping, the top of the bread sounds hollow.



If top of the bread is not brown enough, uncover the tin and bake with the top rod on for 5-7 minutes or till you get the desired brown beauty!!


Take the tin out of the oven, apply butter on top of the bread so that it can remain soft and keep it on the cooling rack for 5-7 minutes and then take out the bread. Don’t leave bread in the tin for longer than this. Heat trapped inside the bread will turn bottom of the bread soggy. Once bread cools down completely, give 2-3 cling wrap folds and keep it in the fridge for 4-5 hours.



Later with a bread cutting surrated knife, neatly slice your beautiful loaf of bread .









Published by

Deeksha Pathak

I like reading, watching movies, listening to music, doing some art and craft, cooking, baking and exploring new ideas. Baking is my new passion!!

55 thoughts on “Wheat flour Sandwich bread (2)

    1. Good morning arv, that’s so true.. nothing fancy equipments required…. ingredients are available in our kitchen pantry… and homebaked bread is far more safer than the branded ones!!

  1. Hi this loaf looks perfect 👌🏻
    Thanks for sharing the recipe. Can you please let me know from where can i get this tin mould? I am not able to get it.
    Thanks And Regards

    1. Thank you very much Amy. Which city you are from? I got it from Baking institute at Mission Road in Bangalore or on Amazon you can check bread tins. Pullman loaf tins are available online, but those will be slightly costly. Or you can check in any nearby bakery products store.

  2. Amazing!! Lovely slices of bread! In fact , I was just thinking of baking bread and was going to check for recipes!
    Will try yours…its simple and well explained with pics!
    Thanks a lot 🙂

      1. I am sure you will be completely satisfied with your bake Megha. Just one suggestion, try white flour bread first . It boosts up our confidence a lot..

  3. Thanks a lot! Perfect recipe for whole wheat bread and you know what that too in a Kichen Aid Mixer! Thanks once again! My 1st whole wheat bread. Loved it!
    I was expecting a dense gummy bread. But I was wrong. It was perfect.
    Only one thing which I should change is to increase the quantity proportionately as my bread tin is 13x4x3.

  4. Hi tried this bread for the very 1st time , as I was having the fear of baking breads thinking I won’t able to bake them , but it came out OK not like yours ;( , but will try again till it turns out better . Thanks for the recipe .

    1. Thank you very much Shanthala for visiting the blog and I am glad that you found the recipe useful! Keep baking, as practice is the mantra for perfection!

  5. Tried this recipe for the very 1st time and it came out OK nothing like yours , I was always scared to bake breads thinking I cannot bake them as it’s very difficult but today i tried and I was able to come out of the fear . Will try again till it comes out good like yours as I don’t know where I went wrong as followed all the steps as mentioned. Will try again 🙂 though . Thanks for the recipe

    1. Shamthala, I am glad that you came out your fear of bread baking!! That’s the first step of victory. Getting perfect wheat flour bread is not difficult but yes, a few attempts are required for perfection as we are completely avoiding artificial gluten here. Keep baking, each loaf will be an experience for you and you can figure out the difference. For a few more tips on bread baking you can check the following link also, it might be helpful.

  6. Thanks a lot for the tips and help , one more doubt ma’ma do we have to knead the dough before 2nd proofing ? If so for how long ?

    1. Shanthala, wheat flour is sensitive so we don’t knead it after first proofing. Just punch it in the bowl, take it out and give it shape of dough. Excess kneading after first proofing causes dense bread.

  7. Ma’am sorry to load you with lots of questions and some might be very silly though , one silly doubt I have , should be use the same cup measurements for dey And wet or should I use liquid measurements for wet , I m Confused?kindly clarify.

    1. Don’t be sorry… and doubts are never silly. That’s the way we learn. Ideally, we should be using weighing scale for measuring ingredients specially for butter. Weighing scale is not a costly thing. Probably within 400₹you will get.
      But I always use same cups for wet and dry ingredients. After a few bakes we get an idea about the quantity.

  8. I do have the kitchen weighing scale , so it’s all fine to use the same for wet n dry . Thanks a lot and I appreciate your patience 😊

  9. Hi Deeksha tried your wheat bread 1 recipe came out nice n tasty my husband love breads I used active dry yeast and yesterday I tried wheat flour bread 2 , this time bread is little heavy n pieces are breaking I put 2tsp of active dry yeast I thought yeast is less can you please tell me why it happened ,tin size is 9x4x5 is the tin is small for raising for second time ?

    1. Hi Sapna,
      Thank you very much for visiting the blog and feedback.
      Bread is heavy then probably the dough didn’t proof properly, so it didn’t become light. If bread is overbaked then it dries up and breaks into pieces. Yeast quantity is fine but probably your flour needed more water/milk while kneading than written in the recipe. Less moisture also makes bread dry and it will be heavy and slices will break.
      I don’t think your tin is small.If you are using the tin with the cover,then next time bake the bread without cover and see if it makes any difference.

  10. Nice tins. Never thought of them. I have been to that store before. Will have to look out for them. I started baking bread, usually crusty bread. Will have to try this sometime.

    1. Thanks Preethi. Now this store has a lot of collection for these and cylindrical tins. Crusty bread does not go well with my family, so I am stuck with soft bread.

  11. Hi Deeksha, today I m trying ur bread recipe….I hv 11.5 inches length 4 ×4 inches width and depth. I used 6 cups of whole wheat flour, should I cover the tin or not?

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