Whole Wheat Bread

Name: Whole Wheat Bread
Cuisine: Indian
Ingredients: 1 kg Wheat flour; 60 gm Fresh Yeast or 14 gms of instant Yeast; 60 gm Sugar; 15 gm Salt; 60 ml Oil; Water; 8 gm Gluten Powder (I do not add this but most recipes with full wheat flour always call for it)

Shreshtha Shah Vora @cook_19574985

I always wanted to learn the art of baking. So finally I got enrolled for a baking course near me and took a certificate course in baking - Beginner. Now I enjoy making fresh bread minus the maida and also create variation to stuffed breads.

The only thing you need to keep in mind with baking is that Measure accurately...14gms do not mean 13 gms or 15 gms... it has to be precise. Get ready to grow some muscles..

Shreshtha Shah Vora @cook_19574985

The only thing you need to keep in mind with baking is that Measure accurately...14gms do not mean 13 gms or 15 gms... it has to be precise. Get ready to grow some muscles..

Saved

Ingredients

1 kgWheat flour
60 gmFresh Yeast or 14 gms of instant Yeast
60 gmSugar
15 gmSalt
60 mlOil
Water
8 gmGluten Powder (I do not add this but most recipes with full wheat flour always call for it)

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Steps

1

In a large bowl take warm water (should not be hot), sugar, salt and yeast and dissolve all the ingredients. Leave aside to bubble.
2

In another bowl add dry ingredients like Wheat flour, gluten powder (optional) and mix well.
3

Now add the bubbled yeast in the dry ingredients. Add oil and water and make a soft dough. Now comes the Muscle building exercise; knead the dough till its a bit elastic. You may notice the dough is stiff add a bit water and knead it (dough should not be sticky). Knead the dough for approx 10 mins. The easier way is too use a food processor or Beater with dough hook.
4

Cover the dough with wet cloth and rest for 10 minutes.
5

Cut the dough according to mould or measurement (adding the measurements in last step). Remove the air and shape your dough as per your loaf pan. Grease the mould and set the dough.
6

Proof the dough for 45 minutes. (Let the dough rise). Do not cover the pan with lid if doing so grease the pan lid and do not open to check the same after proofing.
7

Preheat the oven at 230 ˚C. and Bake for 230 ˚C for 25 mins.
8

After baking, rest the bread for 4 hours and then slice it.
9

Notes: For 200 gm bread take 270 gm dough. For 400 gm bread take 470 gm dough and For 800 gm bread take 870 gm dough. If by any chance your bread flattens after proofing for 45 mins; reshape it and allow it to proof again. This same dough can be used to make pavs, dinner rolls, stuff buns etc. this recipe can be made with full maida too just omit the gluten powder
10

For pav, dinner rolls and hot dogs Water spray after proofing and bake for 230˚c for 15 minutes.
• Measurement
o Hot dog -80 gram
o Bhaji pav – 60 gram
o Dinner rolls – 50 gram
• Brush the final product with oil or butter once out of oven.