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WHOLE WHEAT BREAD

INGREDIENTS  

  • 3 cups whole wheat flour/ atta
  • 1 teaspoon instant yeast
  • 1 tablespoon brown sugar
  • 1 tablespoon vinegar/ lemon juice
  • 2 tablespoon canola oil (or any other oil)
  • 1 teaspoon salt
  • 1+½ cups warm water (or little more)
  • some milk for brushing the top of the bread

INSTRUCTIONS 

 
  • In a large bowl, combine flour, yeast, brown sugar, lemon juice/vinegar, oil, and salt and stir until blended
  • Pour water and fold in everything together until all the flour is incorporated.
  • Knead the dough for 3-4 minutes or until smooth and elastic. 
     
    (I have used head stand mixer here at the speed of 2. You can also use food processor or use hand. If kneading using hand, knead it for 10-12 minutes or until elastic)
  • Shape the dough into a ball, place it in a lightly greased bowl and cover it with plastic wrap/ kitchen towel. Let it sit in the warm place or on the counter at room temperature for about 30-40 minutes, or until doubled.
  • Punch down the risen dough. Sprinkle some flour and knead it again for 2-3 minutes or until the bubbles are out of the bread.
     
    (I have used head stand mixer here at the speed of 2. You can also use food processor or use hand. If kneading using hand, turn dough out onto a lightly floured board and knead it for 10-12 minutes or until bubbles are out)
  • Shape dough into a loaf. Place the loaf in a greased/ lined bread pan (9" X 4")
  • Cover and let it rise in a warm, draft-free place for 30-40 minutes or until doubled in size.
  • Preheat oven to 200°C (350° F).
     
  • Brush the dough with the milk. (This is what gives the bread a lovely golden color)
     
    Bake bread in oven for 20-25 minutes or until bread top is golden brown and the bread sounds hollow when the top is tapped.
  • Remove the bread from the oven and allow to cool for at least 10-15 minutes before slicing and serving. Store leftovers loosely covered at room temperature for up to 2 days or in the refrigerator for up to 5-6 days.
  • Enjoy!

By Thevegandiary