Showing posts with label Homemade Wheat Bread. Show all posts
Showing posts with label Homemade Wheat Bread. Show all posts

09 July 2012

Homemade Wheat Bread

What is more welcoming than the smell of freshly baked bread that too at home. I have been so eager to bake one at home. And so glad that I have overcome this fear of baking bread. At my place it is so hard to find wheat bread and this has been my motivation too. It turned out so good and everyone at home gave a thumbs up for this one. :)

Recipe adapted from: Tammy's Recipes
Makes 1 loaf

Warm water - 1 cup + 1/4 cup
Honey - 2 tbsp
Milk - 1 tbsp
Oil - 2 tbsp
Brown sugar - 2 tbsp
Salt - 1 tsp
Wheat Flour - 1 1/2 cup + 2 tbsp
All Purpose Flour - 1 1/2 cup
Active Dry Yeast - 2 tsp
Sugar - 1/2 tsp


  • Preheat the oven at the minimum temperature (30- 40 degree C) for 2-3 minutes and switch off.*see note 1
  • In a mixing bowl pour 1 cup warm water. Add in the milk, oil, honey, brown sugar and salt. Mix well.
  • Mix yeast in 1/4 cup water and 1/2 tsp sugar till it dissolves. *see note 2
  • Tip in the flours into the mixing bowl along with the yeast. 
  • Knead the dough well for approx. 10 - 15 minutes. Dust in 2 tablespoon of wheat flour and knead. Lift it from the ends towards you to the center and push it away from you with the heel of your hand and turn the dough. Continue to knead till it is not very sticky and but a little too soft. 
  • Lightly oil a bowl and transfer the dough into it. Roll the dough so as to coat it with oil.
  • Cover with a towel and leave it in the oven till it doubles in size.( approx 45 minutes)
  • Remove the bowl from the oven. Transfer the dough to a counter dusted with wheat flour.
  • Punch down the dough on the counter and knead again till smooth and supple.
  • Press down the dough to make a rectangle shape approx 3/4 inch thick. Then start rolling it. Pinch the ends and seal it.
  • Lightly grease a loaf pan. Place the rolled dough into it. Place it in a warm place and let rise for 30 minutes when almost doubled in size. *see note 8
  • Place the oven rack in the middle. Preheat it to 180 degrees C.
  • Place the loaf pan in a sheet pan and place it in the oven and bake for 30 - 35 minutes.
  • Remove from pan, cover with a towel and let cool a bit. 
  • Slice with a serrated knife or preferably bread knife.

Baking Tips:

  1. Else preheat oven to 200 degree C for 60 secs and switch off.
  2. Make sure you use fresh yeast.
  3. Sugar helps to feed the yeast and help it to rise faster. It also adds taste to the bread. But  too much sugar will cause the bread to rise too fast and collapse.
  4. Salt helps to control fermentation but never add it along with the yeast as it will kill the  yeast.
  5. Use ingredients at room temperature.
  6. The dough must be thoroughly kneaded to help develop the elasticity. It also gives the proper texture.
  7. Avoid dusting too much flour as it will affect the texture of bread.
  8. I used a 24cm* 10cm silicon loaf pan
  9. The final rising time may vary. The dough should rise above the pan.
  10. If the bread gets browned too soon cover it with a foil.