Whole wheat Bread is very popular and fairly easy to make at home. Kneading extremely well to get a soft and light dough is really important for a perfect loaf of bread. This bread can be used to make toast, sandwiches and even croutons.
Use only whole wheat flour. You can use chakki atta too but no multi grain atta.
Preparation Time : 5 minutes
Kneading time: 12 minutes
Resting time : 1-2 hours depending on the weather
Bake Time : 30 minutes
Makes : 1 loaf
Warm Milk : 1 cup
Regular Sugar : 2 tablespoons
Active Dry Yeast : 1/2 tablespoon
Whole wheat flour : 3 cups
Salt : 1/2 teaspoon
Warm water : 1/2 cup + 2 tablespoons
Oil : 2-3 tablespoons
Milk and butter for brushing
In a medium size bowl, add warm milk, sugar, yeast, mix and let it sit for 7-10 minutes until the yeast is activated. Keep the bowl covered.
To the yeast mixture, add the flour, water, salt and start kneading. Pull the mixture onto a clean surface and keep kneading while adding the oil. Knead well until the dough is lighter in colour, elastic and soft. That will take about 10-12 minutes. (There is no such thing called over kneading so don’t worry)
Grease a large bowl and place the dough in it and cover it with a damp cloth.
Once the dough is double it’s size, take the dough onto a clean working surface, pull the edges and close into the middle. Gently pat the dough into a rectangle shape, roll and tuck the edges forming a cylindrical shape. Pinch the ends and pat to make it smooth as shown in the pics.
Grease a loaf tin, place the dough in it, cover it and keep aside for 30 minutes.
In the meanwhile, pre heat the oven to 180 degrees C.
Once the dough is ready, brush it with milk and bake for 30 minutes.
Take it out of the oven, let it cool for 30 minutes before taking the bread out of the oven and let it cool on a cooling rack. Wait until the bread is almost room temperature before slicing the bread.
Point to note is the bread should be consumed within 3 days as there are no preservatives. Otherwise refrigerate it to increase the shelf life.