Wholemeal Bread Recipe - Healthy bread with the goodness of whole wheat flour.

This recipe is from the book Microwave Cooking Made Easy.

Main Ingredients : Whole wheat flour (atta) (आटा), Refined flour (maida) (मैदा)

Cuisine : Continental

Course : Breads

Wholemeal Bread

This term Continental cuisine refers to the food eaten in the European countries. Under the mantle of Continental food come the British, American, Italian, New Zealand, Armenian, Hungarian, Russian and many other European cuisines.
Continental cuisines use less chilllies and very little spices. Instead fresh herbs and dairy products form an important part of continental dishes.  The cooking methods are mostly stewing, grilling and roasting which make the food low in calories as they use very less fat. Continental food use mostly items high in proteins like milk, cheese, eggs and meats.

For more recipes related to Wholemeal Bread checkout Palak Aur Paneer Parantha , Namak aur Ajwain ka Parantha . You can also find more Breads recipes like Beetroot Parantha, Cham Cham Paratha, Aloo and Capsicum Parantha, Bajre Ki Roti With Raw Banana Stuffing. Or try out these recipes from Continental Cuisine like Corn Carrot Muffins, Picnic Hot Dog, Chicken A La King, Golden Chicken Salad.

Wholemeal Bread Recipe - How to make Wholemeal Bread

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Prep Time : 3-3.30 hour

Cook time : 1.30-2 hour

Serve :

Level Of Cooking : High

Ingredients

  • Whole wheat flour (atta) 3 cups

  • Refined flour (maida) 1 cup

  • Oil for greasing

  • Fresh yeast 1 1/2 tablespoons

  • Brown sugar 1 tablespoon

  • Salt 2 teaspoons

  • Milk 1/4 cups

  • Vanaspati 2 tablespoons

Method

Step 1

Preheat the convection oven at 230°C. Prepare the loaf tin by greasing it with fat or oil and dusting it with a little flour. Place fresh yeast in a small bowl and add sugar and quarter cup of water. Sift maida, atta and salt together. Make a well in the centre, pour the yeast mixture into it.

Step 2

Bring in some of the flour from the sides into the centre and swiftly make a paste. Cover with the remaining flour and keep as it is, covered, for fifteen minutes to ferment. Add the milk and ghee and knead into a soft dough.

Step 3

Dust a fresh bowl with some flour and keep the dough in it, covered with a damp muslin cloth, to ferment for an hour and a half. Knead back and rest for further ten minutes. Shape the dough like a pillow and place it in the prepared loaf tin, cover it again with a damp muslin cloth.

Step 4

Allow it to rise for thirty minutes or till it is double in size. Bake in the preheated oven at 230°C for an hour. To check if it is done, knock at the bottom with a spoon. If it sounds hollow, that means the bread is done.

Step 5

Remove the tin from the oven and allow it to cool on a wire rack.

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