Preparing sponge

Cup of Yum
1. Add ½ teaspoon instant yeast and 1 tablespoon sugar in 1 cup warm water. Stir and mix very well.
2. Next add in 1.5 cups of the whole wheat flour.
3. Mix the flour in the water and yeast solution very well. Cover and let this mixture sit for 45 minutes to an hour.
4. When you stir the mixture, you will see that it has leavened very well, with small tiny air pockets in it.

Preparing dough

1. Now add 2 tablespoons oil and 1 teaspoon salt to this sponge mixture. Mix again with a spoon.
2. Add 1.5 cups whole wheat flour.
3. Add 1 tablespoon lemon juice. If you do not have lemon juice, you can use 1 tablespoon vinegar or butter milk or yogurt. If using vinegar, then use regular white vinegar or apple cider vinegar.
4. Begin to mix and then knead the dough for 8 to 10 minutes. You can also use a stand mixer for kneading the dough.
5. Knead to a smooth, supple, soft, elastic like dough. Now flatten and keep the dough in the same bowl or in another bowl.
6. Cover with a lid and keep for the first rise for 45 minutes to 1 hour. The dough will be slightly sticky. If the dough feels too sticky, then you can add some more flour and knead. I have not added any water later. In case the dough looks dry and stiff, then you can add some water.
7. After the first rise, the dough will increase in volume. Lightly knead the dough again after the first rise.
8. Make into a log shape.
9. Place the log shaped dough in a well greased loaf pan. Allow for the second rise for 30 to 45 minutes.
10. After the second rise, make a diagonal slit on the dough.
11. Sprinkle some sesame seeds and gently press them so that they stick on the dough loaf. This part is optional.

Baking sandwich bread

1. Bake the loaf in a preheated oven at 200° C/390° F with only the bottom heating element on. The preheating time is 20 minutes at the same temperature. Keep the loaf in center rack.
2. Bake the bread for 30 to 40 minutes or till the tops and sides are golden. Also on tapping the bread, it should sound hollow.
3. After 5 to 6 minutes, gently remove the bread loaf from the pan with oven mittens or oven gloves.
4. Keep the sandwich loaf on a wired rack for it to cool down at room temperature. If not using the sandwich bread immediately, then once its cooled, you can keep it in a bread box or in an air tight container. If living in warm and humid climate, then I suggest to refrigerated or freeze the loaf.
5. Slice the bread and you can make sandwiches. Or use it for your regular toasts with butter or jam or any spread or dip.