Foolproof whole wheat bread
Bake your own bread without preservatives and maida!
Equipment
- Oven Toaster Grill (OTG)
- Bread pan
- Bowl
- Tablespoon
- Teaspoon
- Measuring Cup
- Mixer + Medium Mixer Jar
- Aluminium foil
Ingredients
- 3 Cups Whole wheat flour (Atta)
- 1½ Cups Milk (Whole or skimmed milk or water)
- 2 Tbsp Cornflour (optional)
- 2 Tbsp Sugar (or Honey)
- 2 tsp Yeast (Instant or Active dry)
- 1 tsp Salt
- 2 Tbsp Oil (Olive or any vegetable oil)
Instructions
- In a medium sized mixie jar add flour, cornflour, sugar (if you are using honey then add it only after milk), salt, yeast. Run the machine for 10 seconds. Repeat this 4 times. ORIf you do not have mixie, directly take the above ingredients into a mixing bowl and mix it well.
- Empty the ingredients into a mixing bowl (Oven or Microwave safe).
- Preheat the oven at 100° C for 10 minutes.
- Heat the milk. It should be quite warm to the touch, about 55° C.
- Slowly add the milk to the bowl and begin kneading the dough. It will be sticky initially but do not worry. (If using honey, add it now.)
- Add the egg and continue to knead. (If you do not want to add egg then add 4 tbsp warm milk)
- Finally add the oil and knead the dough till it all comes together, take about 4 minutes.
- Sprinkle flour on a clean flat surface. Empty the dough onto this dusted surface.
- Apply bit of oil on the hands. Now fold the dough from right to the left and then from the left to the right (like folding an envelope). Keep repeating this about 45 times. If the dough is too sticky sprinkle some more flour over it (not too much). Now make a ball from the dough.
- Grease the mixing bowl (Oven or Microwave safe) with a little oil. Place the dough ball into this bowl.
- Turn off the oven and put the bowl in it. The oven will provide the warm environment for the dough. Keep an alarm for 10 min.
- After 10 min remove the bowl from oven. Turn the oven on again with temperature set to 100° C.
- Sprinkle flour again on the flat surface. Empty the dough onto it.
- Press the dough to spread it gently into a rectangular shape. Be gentle during this process.
- Now roll out the dough to form a log. Put this loaf into the bread pan. (I generally cover my bread pan with aluminum foil)
- Turn off oven and then put the bread pan into the oven. Keep an alarm for 35 min. This step is called proofing.
- After 35 min remove the bread pan, check if the dough has risen about an inch above the pan level. If not keep it for some more time.
- Remove the bread pan and then preheat oven to 175° C. Place the bread pan into the oven and bake for 20 min.
- Remove the pan and cover it with an aluminum foil. Put is back in the oven and bake for further 15 min.
- After its done, remove the bread and turn it onto a cooling rack. Apply butter to give it a glazed look and good flavor too.
- Wait for 10 min before you slice it. Use a serrated knife to slice. Sit down and enjoy the warm bread. It stays good for up to two days outside and up to 5 days in the fridge. (Mine finishes the same day!!)
Notes
Variations : Add (after step 14) cheese/garlic/oregano/flax seeds/Chocolate chips to create different varieties of bread.