Whole wheat bread

 Ingredients 

Whole wheat flour: 2cups

Lukewarm water:1 cup

water added may slightly vary based on brand of whole wheat flour 

Honey : 1 tablespoon

Salt : 1 teaspoon

Ghee : 2 tablespoon 

Yeast : 1 teaspoon


Method 

Into a big kneading bowl, pour in the lukewarm water.

Add honey, yeast, salt and stir everything together until everything get dissolved in water.

Now add the ghee and the whole wheat flour into this.

Combine everything together to form a sticky dough 

Transfer the dough onto a clean work surface.

Knead the dough for 10-12 minutes until we get a soft and elastic dough.

If you feel your dough is sticking to your hands every time you knead add 1 tablespoon or two while kneading, don’t be tempted to add more flour since it will develop an elasticity whilst we are kneading 

Also, The kneading time will be different for different types of whole wheat flour.

First proofing


Take a clean bowl and pour in some oil and then place the dough inside it and lightly coat it with some oil.

Cover the bowl with a plastic film and let the dough sit and rise for 60min or until the dough is double in size 


Second proofing 


After 60mins.. take the dough and knead it for 2 min and make a rectangle shape long enough that you could roll the dough for at least 3-4 times.. for width take the loaf tin as a ruler. 

Once you’ve rolled it. Put it in your ghee bread loaf tin and let it proof of another 45 min or until you see nice curve on your loaf tin.

Cover your loaf tin with ghee greased cling film so the roses dough wouldn’t stick to cling film 

After 45mins

Bake @ 350 F for 32-35 minutes.


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