WHOLE WHEAT BREAD
This is 100% WHOLE WHEAT BREAD! If you are like me, and you are done buying bread from store because of the harmful ingredients and chemicals used in making these breads then you are at the right place. In todays blog I am gonna show you how to make whole wheat bread at home with just a few ingredients that you may already have in your kitchen. So without any further ado, let's dive in!
Ingredients
- 3 Cups Whole wheat flour
- 2 tsp Instant fast action yeast
- 2 tbsp Sugar
- 3/4 tsp Salt
- 3 tbsp Oil Or Butter
- 1 Cup Warm water NOT hot
- 1/2 Cup Warm Milk Not hot
Instructions
- In a large bowl, add wheat flour, instant fast action yeast, sugar and salt and mix everything well.
- Dig a well in the centre, add oil(or butter), warm water, warm milk and mix the dough roughly with the help of a spatula.
- Transfer the dough onto a lightly floured surface and knead it for about 8-10 minutes, until it becomes smooth and elastic. If the dough is too sticky, add a little more flour( 1 tbsp at a time) or if the dough is too try add 1 to 2 tbsp water.
- Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap and let it rise in a warm, for about 60 to 90 minutes, or until it has doubled in size.
- Punch down the dough to release any air bubbles. Transfer it to a clean working space and knead it for about 2 to 3 minutes.
- Roll the dough with the help of a rolling pin on a lightly floured surface into a rectangle. The rectangle does not have to be perfect, it can be a rough rectangle. Starting from the shorter end, roll the rectangular dough into a log, making sure to seal the dough after every turn.
- Place the dough in a greased 7x4-inch loaf pan. Cover the loaf pan with a kitchen towel and let the dough rise again in a warm place for about 30-45 minutes, or until it has doubled in size.
- Egg wash or milk wash the top of the dough. Sprinkle some seeds on top( you can use pumpkin seeds, sunflower seeds, sesame seeds etc).
- Preheat your oven to 200°C. You should do this in the last 20 minutes of the second rise.
- Bake the bread for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
- Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer the loaf to a wire rack to cool completely before slicing.