Tuesday, September 16, 2014

Whole Wheat Bread

Having the Whole Wheat Bread at home is very good, but getting it baked fully and perfectly is an amazing feeling :)

Lets' see the Ingredients:
  • 3 cups - Wheat flour
  • 2 1/4 tsp - Dry Active yeast
  • 2 tbsp - Sugar
  • 2 tsp - Salt
  • 2 tbsp - Olive oil
  • 2 tbsp - flax seeds
  • 1 1/4 cup - luke warm water
Method:
  • Heat 1 1/4 cups of water, it should be luke warm.  Add yeast and sugar to it and give it a good mix with a spoon. 

  • In the bowl, take whole wheat flour, make a small well, add salt, oil and slowly add the yeast mix to it. Start kneading the dough. Take luke warm water and add accordingly. Approximately 2 cups of water would be required. 


  • Apply some oil on your hands and knead the dough a little. You might require some flour for dusting and kneading the dough. 
Applied oil and took extra flour for kneading.
  • Knead the dough for 10 - 15 minutes. Prepare a soft dough. 
Soft Dough
  • Now cover the dough with a moist cloth in the same container for around 40-45 minutes. You will see it would be fluffy and double in size. 
Double in Size after first rise
  • Now, punch it down with your fist and knead it for couple of minutes. 

  • Take a container (I used the loaf pan) to bake the bread. Grease the container with oil. 
  • Apply oil on your hands and give the dough the shape of the container. Press it using your fingers. 
  • Sprinkle ground flax seeds (optional) on top of it. 
  • Cover the container with a moist muslin cloth for 2-3 hours and keep it in a warm place as it will ferment easily. 



Second Rise :) So fluffy!
  • Pre heat the oven to 375F
  • Shape the dough into a loaf (or rolls) and place the loaf in an oiled loaf tin. 
  • Place in a hot oven and cook for about 30 – 40 minutes or until golden brown on the top.  (I put for 40 minutes) 


  • Once cool down, cut it into the pieces and have fun eating
Share your feedback on how the bread turned out and suggestions are always welcome :) 

Happy Eating!

18 comments:

  1. Its amazingly easy to mKe ....just one query... WhT can i use inplacw of loaf pan.. As i dont have one ... Can i just mKe a rectangular shape and put that in oven

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  2. Hi Maanit,

    You can use the different pan. Loaf pan is suggested to get the ideal size of the bread. After the first rise, make sure you place the dough in the pan you are making it and it get enough rise as shown in picture. Hope this helps.

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  3. Make sure you have a second rise otherwise after baking, you'll get a pizza base instead of a fluffy bread.. ;-)

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  4. Anonymous, you are right though. Did you tried making the bread following this recipe?

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  5. Is using yeast necessary ?i think so jains cant eat yeast

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  6. Hi Ankita, Sorry for late reply! I think so but not sure at all. Just search on few websites if it is possible to make it in otg.

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  7. Can u show d receipe witout yeast as I guess yeast iz nt veg n jainz dnt eat

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    Replies
    1. Hi,

      I believe yeast is the vegetarian item and not the non - vegetarian. That's what I have found on internet too. So just relax and enjoy the recipe :)

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  8. Hi Sandesh,

    I followed your recipe for Wheat Bread but my bread came hard as a brick. Specially the crust was super hard and became too difficult to cut.

    I made the dough of same consistency as of chapatis, can that be a reason?

    Please tell how can I get soft bread as we get in stores.

    Thanks a lot!!

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  9. Hi,

    I am sorry that it didn't turned out good. Yes, that can be the reason as it should be soft than the chapati dough. It should be feel like spring. If you push it, it should come up automatically.

    Please try again and let me know how it goes. Whenever, you are making please let me know if you are stuck in between.

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  10. Can I use instant yeast instead of dry active yeast?I just saw your white bread recipe where you used instant yeast. Is there a reason you used dry active instead of instant yeast? I would really appreciate your response. I am totally new to baking. -:)

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    Replies
    1. Hi,
      Welcome to the Baking World :)

      Thanks a lot for stopping by :) Well at that time I had Dry active yeast so used that one :) But you can of course use instant yeast. If you see my other bread recipes, I have use instant yeast. And usually I keep for proofing for 10 minutes even if it is Instant yeast. There is no particular reason to it :)

      Hope this helps!

      Regards,

      Jain Tadka

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  11. Thank you. I really appreciate your quick response. Now here I am with some more questions. -:)

    Could you please tell me the proportion of instant yeast here in this particular recipe?

    Also, is this our Indian Atta/Chapati flour or Whole wheat flour we get in supermarkets?

    Thanks much again.

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    Replies
    1. Sorry for the delay in response! I was already asleep and saw your message now! Well, with the measurements mentioned above, you will be required 2 1/4 tsp of Instant Rapid rise yeast i.e one whole Sachet!!! I would prefer to take King Arthur Whole Wheat Flour As it will give you the perfect texture!

      Regards,

      Jain Tadka

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  12. Can I substitute milk powder for flax seeds? If yes what would be the qty. ?

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  13. Can I substitute milk powder for flax seeds? If yes what would be the qty. ?

    ReplyDelete
    Replies
    1. Hi Sonali,

      Yes you can substitute as mentioned 2 tbsp of Flax seeds :)

      Best Regards,

      Jain Tadka

      Delete