How to make whole wheat bread or atta bread recipe?

 

 Whole Wheat Bread




About the recipe  

This is a soft bread with a light crumb. the recipe does not have the typical denseness and heaviness which is found in 100% whole wheat breads. there is a special & secret ingredient in the recipe that helps in the gluten development. well the bread has a slight taste of yogurt, but really it does not matter. later I experimented with another acidic ingredient – vinegar and this one too worked very well. again the bread had a slight taste of vinegar, but we had no issues. as a vegetarian, you can use dairy yogurt and as a vegan you can use cashew yogurt or vinegar. To make this bread, I have used instant yeast. I have mentioned the proportions of dry active yeast, as well in the recipe details and the method too. With instant yeast the leavening and rising time is faster than compared with dry active yeast. you also don’t need to proof the instant yeast like the dry active yeast. you just add the yeast into the flour and knead the dough.
 

 

Difficulty     : Easy
Recipe Type : Veg.


 

 

What Ingredients it Requires ? 

  • INGREDIENTS (1 cup = 250 ml)
  • 3 cups 100% whole wheat flour (atta)
  • 1 to 1.25 cups water - i used 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 tablespoon curd (yogurt or dahi - dairy or vegan) OR 1.5 tablespoon vinegar
  • some milk for brushing the top of the bread (dairy or vegan)

How to prepare the recipe:

  

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.
  • 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.
  • 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 for 22-25 minutes or until the bread sounds hollow when tapped.
  • if the 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 10-12 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.
  • 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, keep in the oven and bake bread for 22-25 minutes or until the bread sounds hollow when tapped.

 

Improve the Recipe with tips:

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