Whole Wheat Bread, a simple brown bread made from whole wheat flour without any all purpose flour. I have been baking this bread at home for months now, you might knew already this if you have followed me on IG. It's such a fool proof recipe and yields perfect loaf for every SINGLE time. Ever since i have started baking this bread, the ingredients list from the store bought bread really scary me to buy one of the those. Seems like i'm in the beginner phase of bread baking and comparing every commercial bread with the home made ones, guess it takes time to get over this !!!
Do i need dough making machine to make this bread?
Absolutely not !! You can make super soft breads by kneading with your hands alone. Think of it as arm workout of the day :-)
Is it as soft as store bought wheat bread ?
To be honest, it's soft and so flavorful but not as soft as commercial ones. Heard that adding wheat gluten helps to make bread as soft as store bought, haven't tried on my own. If i do, will let you guys know !!! But think of all those preservatives and unknown ingredients that goes into the store bought bread, so i would prefer home made bread than store bought on any day.
How long can i store this bread ?
It stays good for up to 3-4 days in room temperature. For more days, it can be refrigerated or even put it in freezer for even longer days.
Procedure
Coming to the today's recipe, it's a basic recipe of wheat bread with only handful of ingredients. Honestly i had so many failed attempts in making whole wheat bread before. All these year of cooking & baking, the one thing that i have learned through this journey is that the staple foods made from the basic ingredients are the hardest one to nail. Often we(including me) blame the recipe and claim that it doesn't work easily. It's like saying that i have used the same quantity of rice and dal but my idli doesn't turn out soft or have used the same brand of aata but my rotis/chapatis are not soft. Even amateur in cooking knew how lame that sounds !! So more than the ingredients and techniques, it's the personal experience and repeated attempt only we learn a lot. So if you're beginner in baking/cooking, don't lose hope with your failed attempt, as like always i say, if i can do it, you can also do it. Ok, before move on to the recipe, i'm trying to comprehend all the answers to the frequented questions that pops up in my head when i had started baking breads initially. Hope this helps to all beginners and if you have any more questions, do leave it in comment.
Is Whole Wheat flour same as Atta used in Roti/Chapathi?
No, i don't think so !!! The whole wheat flour that i'm using in this recipe has lot of bran and the texture is slightly coarse compared to the aata/indian wheat flour.
Indian Wheat Flour/ Aata is more smooth in texture and it's completely free of bran.
How do get dome shape in bread loaf?
Right loaf pan and proper proofing is necessary to get that dome shape. While proofing the dough second time in the baking pan, the dough should rise above the pan about 1 inch before going into the oven.
Even if your dough is well proofed but your pan is way too big, then the dough would not have chance to rise above the pan, so it doesn't have that dome shape.So proper pan is must for getting that classic dome shape on the bread
Is Whole Wheat flour same as Atta used in Roti/Chapathi?
No, i don't think so !!! The whole wheat flour that i'm using in this recipe has lot of bran and the texture is slightly coarse compared to the aata/indian wheat flour.
Indian Wheat Flour/ Aata is more smooth in texture and it's completely free of bran.
How do get dome shape in bread loaf?
Right loaf pan and proper proofing is necessary to get that dome shape. While proofing the dough second time in the baking pan, the dough should rise above the pan about 1 inch before going into the oven.
Even if your dough is well proofed but your pan is way too big, then the dough would not have chance to rise above the pan, so it doesn't have that dome shape.So proper pan is must for getting that classic dome shape on the bread
Do i need dough making machine to make this bread?
Absolutely not !! You can make super soft breads by kneading with your hands alone. Think of it as arm workout of the day :-)
Is it as soft as store bought wheat bread ?
To be honest, it's soft and so flavorful but not as soft as commercial ones. Heard that adding wheat gluten helps to make bread as soft as store bought, haven't tried on my own. If i do, will let you guys know !!! But think of all those preservatives and unknown ingredients that goes into the store bought bread, so i would prefer home made bread than store bought on any day.
How long can i store this bread ?
It stays good for up to 3-4 days in room temperature. For more days, it can be refrigerated or even put it in freezer for even longer days.
Whole Wheat Bread | Mini Wheat Loaf Bread
Preparation Time : 2 hr | Cooking Time : 25 mins | Makes : 2 mini loaf
Recipe Category: Bread | Recipe Cuisine: General
Recipe Category: Bread | Recipe Cuisine: General
Ingredients
Whole Wheat Flour - 2 cups
Water(room temperature) - 3/4 cup +2 tbsp
Instant Yeast - 3/4 tsp
Honey - 1 & 1/2 tbsp
Melted Butter - 1 &1/2 tbsp
Salt - 1/2 tsp
Whole Wheat Flour - 2 cups
Water(room temperature) - 3/4 cup +2 tbsp
Instant Yeast - 3/4 tsp
Honey - 1 & 1/2 tbsp
Melted Butter - 1 &1/2 tbsp
Salt - 1/2 tsp
In a bowl, add water, yeast & melted butter.
Next add the honey and mix it all well together.
Then add the salt and flour and mix it well until it all comes together as a single mass.
Transfer the dough into the working surface and knead for 10- 15 mins until the dough is super smooth and non sticky.
Place the dough in a lightly oiled bowl and cover it with cling wrap and set it aside for 1&1/2 to 2 hrs or until it's doubled.
After 2 hrs, remove the cling wrap and punch out the gas from the dough and transfer into working surface.
Divide the dough into two, take one half of the dough and spread it gently with rolling pin.
Fold the dough from one end to another and place the dough log into the baking loaf pan.
Do the same for the other half of the dough.Cover it with cling wrap and set it aside for 30 mins. Preheat the oven @ 375 F.
Put the bread in the oven and reduce the temperature to 350 F. Bake it for around 25 mins or until the bread sounds hallow when tapping.
Slice and serve. Healthy home made Whole wheat bread is ready.
For more baking recipes, check out my baking collections.
Next add the honey and mix it all well together.Then add the salt and flour and mix it well until it all comes together as a single mass.Transfer the dough into the working surface and knead for 10- 15 mins until the dough is super smooth and non sticky.Place the dough in a lightly oiled bowl and cover it with cling wrap and set it aside for 1&1/2 to 2 hrs or until it's doubled.After 2 hrs, remove the cling wrap and punch out the gas from the dough and transfer into working surface.Divide the dough into two, take one half of the dough and spread it gently with rolling pin.Fold the dough from one end to another and place the dough log into the baking loaf pan.Do the same for the other half of the dough.Cover it with cling wrap and set it aside for 30 mins. Preheat the oven @ 375 F.Put the bread in the oven and reduce the temperature to 350 F. Bake it for around 25 mins or until the bread sounds hallow when tapping.For more baking recipes, check out my baking collections.
Notes:
- You can add up to 3/4 tsp of salt for the given quantity. We don't like much salt in the bread, so reduced the amount
- I have used my mini loaf pan. The dimension is 5.75 x 3
- You can double the recipe and bake it in the regular loaf pan.
- Mix honey and yeast well before adding the salt.
- It's must to knead the dough for minimum 10 mins.
- Don't add more flour to avoid sticking. With continuous kneading it become non sticky and smooth
- I have used Miller's pride brand whole wheat flour.
Should we wait for the yeast to ferment and then add flour or can we add right away
ReplyDeleteNo need to wait, you can add flour right away
DeleteWow sandhiya ur bread looks yumm and loved the dome shaping part a lot
ReplyDeleteI have a query can honey be used for baking ? As far as I know it shouldn be heated a lot right Just asking to understand better
Thank you Divya. Yes, you're correct, i do have read/heard about the loss of nutritional value when heated. As far as my understanding, the pure raw honey will loss its nutritional value while heating. But most of the honey available in the market are pasteurized and it can be used in baking and i'm not sure about the nutritional value in the end product. As being all said, it's my current understanding, need to educate myself more on this topic. If you do know any good article to know more, let me know :-)
DeleteWow Sandhiya! Your bread looks awesome 👌. Can you please tell me which yeast did you use?
ReplyDeleteThank you. I have used fleischmann's instant dried yeast.
DeleteWhere did you buy wheat flour with bran like texture?
ReplyDeleteI have used Miller's Pride Wheat Flour and it's easily available in every store where i live.
DeleteHi akka tried out the wheat bread and came really well. But the outer part was hard to me. How to correct that ?
ReplyDeleteMay be because the bread is over baked. Try to reduce the baking time a bit less since every oven is little different.
DeleteFor the recipe 1/2T vital wheat gluten will do it. Other natural conditioners are ginger and ascorbic acid. For this small batch a smidgen of each. Also may want to add 1/4 to of granulated lecithin.
ReplyDeleteThis is such a good recipe! I have had to make double, and now triple the quantity, otherwise it disappears fast. I have added walnuts, and I also substitute around 1/6 of the flour for wheat bran for added fibre, which works nicely. I also cut down the honey as I don't like sweet tasting bread.
ReplyDelete