Soft Wholemeal Bread | No Butter, No Sugar | Very Healthy Whole Wheat Sandwich (The Best Homemade Bread Recipe)

https://www.youtube.com/watch?v=ITF4I8fw_po

ingredients: whole wheat flour: 3 1/4 cups flaxseeds: 2 tbsp (optional, you can make without flaxseeds also) Water: 1 1/2 cups lukewarm water instant yeast: 3/4 tbsp salt: 1/2 tsp extra wheat flour as needed.

I baked this bread. But I let it fermented a bit too long. But it is very nice and tasty.

https://www.youtube.com/watch?v=YAdwdaHNt68

2 g dry yeast, 200 g high-gluten flour, 100 g whole wheat flour (with bran), 5 g salt, 220 g water

https://www.youtube.com/watch?v=jwvyHGXjNHs

Whole Wheat Bread Recipe 

https://www.youtube.com/watch?v=Yk1_oA--zJc

【Ingredient List】Makes one 450g loaf Pre-ferment(Biga)： Bread Flour(All Purpose is not recommended）165g Water 100g(Can be substituted with 105g of milk） Instant 3g/1 Tsp Whole Wheat Dough： Whole Wheat Flour 100g Cold Water/Ice Cold Water85g The Final Dough： The pre-ferment(biga) The wholewheat dough Brown Sugar25g(Can be substituted with regular white sugar, you may use more or less sugar here） Softened Unsalted Butter 20g Salt 4g（3/4Tsp） Bread Flour 5-10g(Add accordingly based on the stickiness of the dough） Other：You may add some chopped dried fruits or nuts after kneading the dough to your preference. Loaf Pan Used：450g Nonstick Bread Loaf Pan Bake：180°C/350°F 35 mins. Place the pan on the appropriate rack based on your own oven. Cover the top with aluminum foil once the color is dark enough.

https://www.youtube.com/watch?v=PUD1Koj1-Fs

https://yummyeasycooking.blogspot.com/2019/11/soft-wholemeal-bread-no-butter-no-sugar.html

Soft Wholemeal Bread | No Butter, No Sugar | Very Healthy Whole Wheat Sandwich (The Best Homemade Bread Recipe)

This wholemeal bread loaf is made without butter and sugar. Here's the best wholemeal bread is rich in flavour and packed with nuts and seeds. try pumpkin seeds, poppy, linseed or peanuts. Also can lose weight, lower cholesterol and more. The softest, fluffiest and healthy bread you will ever eat, free from artificial ingredients and preservatives. There's nothing better than freshly baked bread.

Makes 1 
Ingredients

(A)
To make the roux:
• 140g water, cold
• 25g bread flour

(B)
• 140g water roux
• 70g cold milk
• 40g pure honey, optional
• 1 tsp, 4g allinson yeast
• 220g bread flour
• 60g wholemeal seed & grain flour
• 20g-30g chopped walnuts & sunflower seeds
or any seeds or nuts you like, optional
• a pinch of sea salt

(C)
1/2 tbsp, mild olive oil for baking
or 15g butter, room temperature

Method:
1) In a saucepan, mix water and bread flour together until combined to avoid lumps. cook until thickened and smooth paste forms. The roux can also stored in the freezer for a month or fridge up to 3 days if you making for a few batches just triple the recipe in above.

2) Add water roux, cold milk, honey, and the yeast into a large bowl. combine bread flour, wholemeal seed & grain flour, chopped walnuts and sunflower seeds with sea salt. Use a spatula to stir until well combined. before kneading rest for a few minutes.

3) Kneading a bread dough by hand about 10 minutes to form adequate gluten. slowly adding oil to the dough as it is kneaded prevents sticking. Your dough should be smooth and elastic when it’s ready. Place the dough in a lightly oiled bowl, flip the dough over to coat it in oil, then cover with a sheet of cling film. Cold rise overnight in the upper of the fridge. or cover with a wet cloth and leave in a warm place until doubled in size, this will take about 1 hour.

4) Once doubled in size, knock out the air bubbles, divide the dough into three pieces and shape into balls. roll each ball piece into an long oval. fold one side of dough over to halfway across the remaining dough then fold the other side on top.   Repeat with the other balls of dough then arrange them in an oiled loaf pan, seam side down.

5) Second rise in the warm oven for 45 minutes to 1 hour until it has nearly doubled in size again. Gently press a finger into the loaf to check if it has had enough proving time.

6) Heat fan oven to 150°C. Place on a lower rack and bake for 30-45 minutes, when removed from the tin and tapped on the base. Let the bread cool completely. The bread can be stored at room temperature, it will stay fresh in an airtight container or resealed bag for a couple days or frozen for up to a month or so.

Helpful Tips:
1) These are best eaten within a day. Leftover breads can store in an airtight bag. It can also be frozen for up to 1 month, defrost and reheated in a toaster or hot oven. 
2) Yeast is best stored in the refrigerator, as the fungud in it will be killed at high temperatures. Before using yeast check the production date and storage life of your yeast. Refrigerate it as soon as possible after each use. The main cause of bread falling to rise is bad yeast.
3) It's recommended to use an oven thermometer.
4) If it's a winter day, the common problem is that dough won't rise. Ideal rise temperatures are between 35°C-37°C. Using a warm oven by turn your oven on and off or with boiled water on the underneath to help your dough rise perfectly. 

Recipe Source: JosephineRecipes.Co.Uk

Wholemeal Loaf Bread (sponge dough method) 

https://www.youtube.com/watch?v=A1f7mVbm3Wk

70% Sponge dough Bakers flour 180g Dry yeast 4g Milk 120g Main dough Wholemeal flour80g Dark brown sugar 30g Egg 30g Salt 3g Milk 45±g Unsalted Butter(soften) 25g Some rolled oats **Preheat oven to 185C/365F **Bake at 185C/365F for 30mins (after 12 mins, cover with foil when the surface turns golden brown)

https://www.youtube.com/watch?v=YAdwdaHNt68