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Whole Wheat Bread Recipe | Brown Bread recipe

Whole Wheat Bread Recipe | Brown Bread recipe 

Brown Bread or whole wheat bread is a healthy variation of bread prepared with whole wheat flour. Basically bread is prepared using refined flour (maida) that is not so much nutritious in comparison of whole wheat flour. Here in this recipe I am baking bread using whole wheat flour. It can be easily prepared with some tips and tricks.

whole-wheat-bread

Baking your own bread is economical and delicious. It’s simple to follow and takes about 2-3 hours to make. It’s free of all the preservatives of store brought bread. If you will follow step by step instructions, you’ll never want to go back to store-bought white bread after tasting this. I have started to bake bread at home and you will also do after trying this recipe. 

For soft bread knead the dough properly. It helps to develop the gluten in the dough this way. This is the only way to get soft loaf. The proof is important to allow the yeast and gluten to develop. This plays an important role in the flavor of the final product as well. It is important to get a beautifully risen, fluffy and light bread loaf. Proofing time depends on the temperature and weather. It can take much longer in the winter to proof, than in the summer.

brown-bread

Make sure not to leave the bread in the pan to cool completely. Leave it in the pan only for about 10-15 minutes and then remove it. Homemade white bread doesn’t keep for too long as it doesn’t have preservatives like store-bought bread. Consume it within 3-4 days. Its taste is incredible with sauces, jam, dips or butter.


Ingredients:

1 cup lukewarm water
4 tsp. sugar
2 tsp. active yeast
4 cup whole wheat flour
1 tsp. salt
2 tbsp. oil
½ cup milk

Instructions:

Proofing-

Dissolve yeast and sugar in 1 cup warm water. Mix well until sugar and yeast are dissolved completely.


Leave for 10 minutes until bubbles form on surface. 


It’s possible to kill yeast if you use too hot of water, so water should be lukewarm.

Kneading-

It is very important part to get soft bread. Sieve maida in a mixing bowl. Add salt and oil. Mix properly.


Pour yeast mixture into flour.


Don’t be in hurry. Use your hand and start to knead the flour. Add milk in parts and knead until smooth and elastic.


This procedure can be 8-10 minutes longer. If dough is sticky, apply oil on your palm and knead until smooth. 



Kneading dough allows gluten to form which enables dough to rise better, be lighter and fluffier. The dough should stick just slightly to your finger when touched, but not be overly sticky. Place in a container and cover.


Let rise in a warm place until doubled for 2-2.5 hours.
The dough has risen. 


Knead again for 1-2 minute.
Dust some flour and roll to give a rectangular shape


Grease your pan with some oil. Keep the dough in pan and grease with some oil. 


Cover and leave it for 1 hr. It becomes double in size. Apply some milk over it.


Place in a preheated oven and bake for 30 minutes at 180 degree Celsius or until crust becomes golden brown. Apply some butter over it.


Let it cool for 15 minutes and then remove it from pan. Once it cools down completely, cut into slices.


Serve and enjoy.


Tips:

  • Store yeast in your fridge to keep fresh. It’s important that your yeast is old or dead.
  • Do not dissolve yeast into too hot water.
  • Preheat the cooker before placing pan inside.
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