Soft Whole Wheat Bread

PREP TIME 2 0   M I N S COOK TIME 4 0   M I N S PROOFING TIME 1   H R TOTAL TIME 1   H R

 
You won't believe how easy it is to make homemade whole wheat bread! This recipe bakes up soft
and is perfect for sandwiches. 
CALORIES:   1 7 5   K C A L

Ingredients
 1 1/2 cups warm water
 7.0 g / 1/4 ounce active dry yeast* (1 packet)
 1/4 cup honey
 3 tablespoons unsalted butter, softened
 3 3/4 cups whole wheat flour (you may need as much as 4 1/2 cups)
 1/2 teaspoon kosher salt

Instructions
1. Place the warm water in a large bowl and sprinkle the yeast on top. Set aside for 5
minutes to allow the yeast to proof.
2. Add the honey and butter. 
3. Blend in 2 cups of the flour and the salt until moistened. Beat on medium speed for
3 minutes.
4. Stir in an additional 1 1/4 to 1 3/4 cups flour, until dough pulls away cleanly from
the sides of the bowl.  
5. Knead on floured surface, adding 1/2 to 3/4 cup additional flour, until dough is
smooth and elastic, about 10 minutes. 
6. Place dough in large greased bowl and cover loosely with plastic wrap. Let rise in
warm place until doubled in size, 30 to 45 minutes.
7. Lightly mist a 9x5-inch loaf pan with non-stick spray. 
8. Punch down the dough and shape it into a loaf.
9. Place in prepared pan, cover loosely with greased plastic wrap, and let rise in warm
place until doubled in size, 30 to 45 minutes.
10. Preheat the oven to 350°F. 
11. Uncover dough, and bake 40 to 45 minutes or until loaf sounds hollow when lightly
tapped.
Bread | 100% Wholemeal Bread
By Dassana Amit
Soft Wholemeal bread made with whole wheat flour, yogurt and yeast.
Prep Time1 hr Cook Time25 mins Total Time1 hr 25 mins

Ingredients
 3 cups 100% whole wheat flour (chapati atta) - 360 grams
 ▢1 to 1.25 cups water - 250 ml to 312 ml - i added 1.25 cups water
 ▢1 teaspoon instant yeast or ½ tablespoon dry active yeast
 ▢1 teaspoon regular salt or rock salt (sendha namak)
 ▢1 tablespoon regular sugar or unrefined cane sugar
 ▢2 tablespoon Ghee or oil or butter
 ▢2 tablespoons Curd (yogurt or dahi - dairy or vegan) or 1 to 1.5
tablespoon vinegar or 1 tablespoon lemon juice
 ▢some milk for brushing the top of the bread (dairy or vegan) –
optional

Instructions
Preparing Bread Dough with Instant Yeast

 Sieve the flour with salt or just mix the flour with the salt.
 Add the 1 tsp instant yeast and just lightly mix. You can even mix the
instant yeast granules with ½ cup water and sugar in a separate bowl as
shown in the video. Then add this mixture to the wheat flour.
Sometimes instant yeast granules do not dissolve completely in the
dough and thus you can dissolve them separately in water. 
 Then add sugar, oil (or oil or butter) and curd. 
 First just mix everything lightly and then slowly adding water in intervals
knead to a smooth, soft dough.
 Add more water if required. The dough should be slightly sticky.
 Brush some water all over the dough and keep in a deep wide bowl
covered with a lid or kitchen towel for 30-35 minutes.
 Remove and then lightly punch & knead the dough again.
  Make a log of the dough and seam the edges.

Baking Wheat Bread

 Place it in a greased loaf pan for 40-45 minutes.

 Cover and let it rise.
 Preheat the oven at 220 degrees c for atleast 20 minutes.
 Once the bread has risen in the loaf pan, keep in the oven and bake at
220 degrees celsius for 22 to 25 minutes or until the bread sounds
hollow when tapped.
 If the wheat bread begins to brown from the top, then cover with butter
paper or aluminium foil.
 When whole wheat bread is still lightly hot, remove from the loaf pan
and keep it on a wired tray to cool.

Preparing Bread Dough With Dry Active Yeast

 Warm 1 or 1.25 cups of water.

 Add 1 tbsp sugar and dry active yeast.
 Stir and let the yeast activate.
 This usually takes about 10 to 12 minutes.
 Sieve both the flour with salt.
 Add the proofed yeast mixture, ghee/butter/oil and yogurt.
 Mix all the ingredients first.
 Then begin to knead the dough. Add more water if required. The dough
should be slightly sticky.
 Continue to knead, till you get a smooth dough which when stretched
doesn't tear.
 Rub or brush water all over the dough and keep in a covered bowl to
leaven for 1.5 to 2 hours.
 After 1.5 to 2 hours, remove the dough and punch and deflate it lightly.
 Roll a single log of the dough. Tuck the edges down on both sides of
the bread loaf. 

Baking Wheat Bread

 Place the bread in a greased loaf pan (9×5 inches) with the tucked
edges facing downwards.
 Cover the loaf pan and let the dough leaven for 40 minutes to 1 hour.
 Preheat the oven at 220 degrees c for at least 20 minutes.
 Once the bread has risen in the loaf pan, give a 2 to 5 mm cross or slits
on the bread and lightly brush with milk.
 Then keep in the oven and bake bread at 220 degrees celsius for 22 to
25 minutes or until the bread sounds hollow when tapped.