Whole Wheat Bread-Recepi with Yeast

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Bread is an essential requirement in our day to day life. It is easy for all of us to go and buy from market. But do we know how pure it is and is it made in hygenic way or not?

So to be sure about the ingredients, purity and hygenic issues, sharing a easy recepi made with simple ingredients and detailed instructions for how to make bread.

Generally the whole wheat bread sold in market contains 20-25% maida and is not 100% whole wheat bread thus compromising the benefits of it. So today the recepi I am sharing is 100% whole wheat bread, no maida added to it and so it much healthier than what we get from Market.

It takes around 2 hours to bake a bread and your house will be filled with the aroma of freshly baked bread. Wheat bread are little dense then white bread but wheat bread is healthier than white bread.

Lets start with the Recepi

For Whole Wheat Bread( with Yeast)

3 cups whole wheat flour (gehun ka atta)

1 tbsp instant dry yeast

2 tbsp sugar

3/4 tsp salt

2 tbsp olive oil

Drywhole wheat flour (gehun ka atta) for sprinkling

Butter for brushing


Preparation
To make whole wheat bread, combine the yeast, sugar and ¼ cup of warm water in a bowl, cover it with a lid and keep aside for 10 minutes

Combine the whole wheat flour, salt and yeast-sugar mixture in a deep bowl, mix well and knead into a soft dough using enough warm water

Add the olive oil and knead very well till the dough is smooth

Shape the dough into a proper round using both your hands while tucking the edges at the bottom

Cover it with a dry muslin cloth and keep aside in a warm place for 45 minutes or till the dough is double in size

Sprinkle the whole wheat flour over a smooth, flat surface, place the dough over it and knead it very well using both your hands. If the dough is getting sticky while kneading, then sprinkle little whole wheat flour as required

Tap the dough with your fingers and spread it to make a roti shape or oval shape.Please dont roll it, you have to spread it with your fingers only

Roll the dough to make a  long cylindrical roll ( as per the size of your tin) , pinch to lock the open ends and place it in a greased bread loaf tin , pinched side down and press it with hands to distribute it equally in the tin

Cover it with a dry muslin cloth and again keep aside in a warm place for 30 minutes.

See how nicely it has risen

Bake it in a pre-heated oven at 180°c for 10 minute, second rack of the oven and bake it for 35 minutes.The time required will vary from oven to oven so, do keep an eye on the bread while baking.Once checck at 30 minutes and accordingly keep it back for baking i.e.5 minutes or 10 minutes, if required.

Brush the bread loaf with butter and keep aside to cool slightly.Once the whole wheat bread loaf is slightly cooled, de-mould it and keep aside to cool completely.

Once the  bread loaf has cooled completely, cut it into  ( ½“) bread slices

Serve or use the whole wheat bread as required. I would suggest have hot baked bread with butter and masala tea. ummmm, you will love it.

Notes: Please follow all the notes mentioned in Paav recepi .

You can store this whole wheat bread for 3-4 days in room temperature and 5 days in fridge.

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