WHOLE WHEAT BREAD/BROWN BREAD
Whole wheat Bread/Brown Bread is a simple and easy bread recipe to try at home with regular bread ingredients.
Equipment
Ingredients
- 3 cup whole wheat Flour ( ½ cup for working dough )
- 1½ cup warm water
- 2 tablespoon Oil (flavourless)
- 1 teaspoon instant yeast
- 2 teaspoon sugar
- ½ teaspoon salt
- butter ( little for brushing baked bread )
- ¼ cup sunflower kernels
Instructions
- Get ready with all the ingredients.
- In a small bowl add warm water (¼ cup water)and yeast and stir. Wait until it bloom.
- Add whole wheat flour in a medium wide bowl and make a well in the centre. Add yeast mixture and sugar and mix well with a spatula.
- Now add salt and water and mix well until flour is well combined.
- The flour is ready to knead.
- Dust kitchen top with Whole wheat flour (reserved ½ cup) and transfer the combined dough and knead for 15 minutes using stretch and fold method.
- The dough is smooth and shiny. Cover and rest the dough for 2 hours for proving or until it double in size
- The dough is well risen . Punch the dough and deflate the air.
- Roll the dough to a rectangle shape. Firstly fold inwards facing you. Secondly, roll one side from right to left as shown in the picture.
- Finally seam the edges well and place the dough log in a well greased loaf tin for second proof for about 30 minutes.
- Bread dough is well risen. Brush milk on top and sprinkle sunflower kernels ( it is purely optional).
- Preheat oven to 180 °C and bake for 30 minutes until it is brown on top. Remove loaf tin and brush surface of the bread with melted butter(it is optional).
- Allow to cool the tin only for 10 mins and remove bread to avoid soggy at the base. Cover the bread loaf to get soft crust .
- Aromatic fresh ,soft bread with light crumb is ready to consume.
Notes
Firstly ,first proof is important to allow the yeast and gluten to develop and it helps in enhancing the flavour of the Bread.
And the second proof is also important to get a high risen airy and light Bread Loaf.
Do not over- proof the Bread dough as it result in an un pleasant yeast flavour.
Do not over – proof at second stage as it end up with a Bread loaf where the crust separates from the Loaf.
Always buy good branded fresh yeast.
Home made Bread will stay fresh for two to three days only at room temperature.
Nutrition
Serving: 2sliceCalories: 347.4kcalCarbohydrates: 55.7gProtein: 11.9gFat: 11gSaturated Fat: 1gTrans Fat: 0.1gSodium: 235.8mgPotassium: 327.6mgFiber: 8.9gSugar: 2.1gVitamin A: 9.8IUVitamin C: 0.1mgCalcium: 30.6mgIron: 3mg
Tried this recipe?Let us know how it was!