WHOLE WHEAT BREAD LOAF (RECIPE 1)
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WHOLE WHEAT BREAD LOAF (RECIPE 1)

By March 21, 2017

It is a super spongy, moist and a very tasty bread loaf. Please try it, Im sure you would love to bake it again and again.

Ingredients

Instructions

Take ¼ cup lukewarm water (from the water in the recipe), add 1 tsp sugar and the yeast, mix well and set aside to rise.
Mix all other ingredients in a large mixing bowl. Add the risen yeast mix to this. Mix well till you get very loose dough. Set aside covered with a wet cloth for 30 minutes.
Transfer this to a lightly floured work table, knead gently for 10 minutes (stretch and pull), adding little flour at a time (if required only), till you get a very loose, but not sticky dough. (The dough may seem very sticky, but after the above kneading, it will automatically form smooth dough, do not add excess flour, and do not knead hard)
Place the dough in a lightly greased bowl. Grease the dough also.
Cover it, with a wet cloth and let it rise at room temperature (preferably warm place) until its doubled in size, 45 minutes to 1 hour.
Gently deflate the dough, to shape the bread loaf, take the dough and just spread into a rectangular shape with a rolling pin. Roll up tightly into a log. Place the bread dough in lightly greased 9 X 5 Inches loaf pan with the seam area at bottom.
Cover with a wet cloth, and let the dough rise for 30 to 1 Hour (preferably warm place), till it has doubled.
15 Minutes before the bake, pre heat the oven at 200 C.
Just before baking, brush the loaf with little milk or melted butter or egg wash.
Bake in a preheated oven at 200 C for fist 10 minutes, for 35 to 45 minutes at 180 C for the bread loaf. Remove the bread from the oven, and turn it out onto a rack to cool.
When completely cooled, wrap in plastic, and store at room temperature. Slice the loaf only after cooling.
I bet these tastes much better than the store bought ones, the aroma that fills the house when you bake these, will make you bake it again and again, in fact no more bakery breads.
Happy bread making..
Tips to remember:
1: Water required may vary, Use the lesser amount in summer or humid climates; the greater amount in winter or drier climates.
2: Baking time could vary from different ovens.
3: The dough may seem very sticky, but after kneading, it will automatically form smooth dough, do not add excess flour, and do not knead hard)
4: You can brush with egg wash for getting a golden colour for the crown.
5: The proofing time will vary with the room temperature, so check accordingly.
6: If the crown of the loaf is getting too much browned, cover with a baking sheet after 25 to 30 minutes.

 

 

4.8 stars - based on 10 review(s)
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