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Main Ingredients | Whole Wheat Flour, Refined Flour |
Cuisine | Fusion |
Course | Breads |
Prep Time | 3-3.30 hour |
Cook time | 1.30-2 hour |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Wholemeal Bread
- 3 cups Whole Wheat Flour
- 1 cup Refined Flour
- for greasing Oil
- 1 1/2 tablespoons Fresh yeast
- 1 tablespoon Brown sugar
- 2 teaspoons Salt
- 1/4 cups Milk
- 2 tablespoons Vanaspati
Method
- 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.
- 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.
- 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.
- 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.
- Remove the tin from the oven and allow it to cool on a wire rack.
Nutrition Info
Calories | 2358 |
Carbohydrates | 417.4 |
Protein | 69.1 |
Fat | 45.8 |
Other Fiber | Iron- 25.7mg |
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