Whole Wheat Bread

Whole Wheat Bread is a healthy bread which is soft and perfect for making garlic bread, sandwiches and a healthy meal for kids.

Course Breakfast, Main Course

Cuisine Global

Keyword baked, bread, healthy, homemade, kids, wholewheatflour

Prep Time 2 hours

Cook Time 20 minutes

Total Time 2 hours 20 minutes

Servings loaf

Calories 2513kcal

Ingredients

4 cup whole wheat flour Use 3.5cups for kneading and 0.5 cups for dusting and further addition of dough if required for kneading.
2 tbsp milk powder
1 tsp salt
4 tsp instant dry yeast (two sachet of 7 gm)
1 tbsp sugar
1 cup water (luke warm)
3/4 cup milk lukewarm
4 tbsp oil and little more for greasing dough
1 tbsp butter brushing the bread loaf
1 tbsp extra milk brushing the bread loaf

Instructions

In a big bowl add 3.5 cups flour, milk powder, salt, sugar and instant dry yeast (or fresh yeast if using).
With active dry yeast - Take luke warm water or milk, put sugar and stir it. then add the yeast. Stir it well and cover and rest it in a warm place for 15 min. The mixture will become bubbly and frothy. Now make a well in the flour, add salt and pour the yeast mixture and mix all properly. Then add oil and follow the procedure from step 6 onwards)
Mix all the dry ingredients and add oil.
Luke warm the water.
Add it to the flour mixture and mix well.
Mix and knead it all together.
Now put the mixed dough on the flour dusted worktop. (use the other 0.5 cups flour kept for dusting and kneading the flour)
knead it in vertical direction with help of your palms and then bring it together and knead again in vertical direction for 10 min. The dough should be sticky. If it becomes too sticky add the extra flour gradually till all the dough comes together.
After 10 min the dough will all come together and will look as shown.
Put the dough in the greased bowl , brush it with little milk and cover it with a cling wrap or a damp cloth. Keep it in a warm place for 1st proving for 1 hour.
After one hour the dough will double rise.
Known slowly punch it down with fingers lightly.
Remove from the bowl and lightly knead in a log shape.
Put the log in the greased loaf tin. Press it down lightly to all the sides. Again cover the tin and keep it in a warm place for second rise or 2nd proving for 45 minutes.
The dough will rise again. Make criss cross patterns with a knife and brush it again with milk.
Now preheat the oven at 200 deg . Bake the loaf in the tin for 25 min or till golden.
Remove the tin from the oven. Cool and unmould the loaf.
This is upside down of the loaf.
Now with a nice serrated knife cut the bread into slices . The bread looks so soft and has nice texture.
Serve or use it for your recipe to be made.

Notes

Points

As I have mentioned above use luke warm water. Too hot water will deactivate the yeast and cold water will not allow the yeast to get activated.
If after baking the loaf if the upper crust seems hard then you can cover it with a damp cloth for 1-2 hours and then use. The bread will become soft on cooling.
Keep the bread in airtight container to prevent it from getting dry.
Kneading is the important part in making bread. Try to knead it at least for 10 minutes.

Nutrition