Soft Whole Wheat Bread

Sieve the flour with salt or just mix the flour with the salt.

Add the 1 tsp instant yeast and just lightly mix. You can even mix the instant yeast granules with ½ cup water and sugar in a separate bowl as shown in the video. Then add this mixture to the wheat flour. Sometimes instant yeast granules do not dissolve completely in the dough and thus you can dissolve them separately in water. 

Then add sugar, oil (or oil or butter) and curd. 

First just mix everything lightly and then slowly adding water in intervals knead to a smooth, soft dough.

Add more water if required. The dough should be slightly sticky.

Brush some water all over the dough and keep in a deep wide bowl covered with a lid or kitchen towel for 30-35 minutes.

Remove and then lightly punch & knead the dough again.

Make a log of the dough and seam the edges.

Place it in a greased loaf pan for 40-45 minutes.

Cover and let it rise.

Preheat the oven at 220 degrees c for atleast 20 minutes.

Once the bread has risen in the loaf pan, keep in the oven and bake at 220 degrees celsius for 22 to 25 minutes or until the bread sounds hollow when tapped.

If the wheat bread begins to brown from the top, then cover with butter paper or aluminium foil.

When whole wheat bread is still lightly hot, remove from the loaf pan and keep it on a wired tray to cool.

Warm 1 or 1.25 cups of water.

Add 1 tbsp sugar and dry active yeast.

Stir and let the yeast activate.

This usually takes about 10 to 12 minutes.

Sieve both the flour with salt.

Add the proofed yeast mixture, ghee/butter/oil and yogurt.

Mix all the ingredients first.

Then begin to knead the dough. Add more water if required. The dough should be slightly sticky.

Continue to knead, till you get a smooth dough which when stretched doesn’t tear.

Rub or brush water all over the dough and keep in a covered bowl to leaven for 1.5 to 2 hours.

After 1.5 to 2 hours, remove the dough and punch and deflate it lightly.

Roll a single log of the dough. Tuck the edges down on both sides of the bread loaf. 

Place the bread in a greased loaf pan (9×5 inches) with the tucked edges facing downwards.

Cover the loaf pan and let the dough leaven for 40 minutes to 1 hour.

Preheat the oven at 220 degrees c for at least 20 minutes.

Once the bread has risen in the loaf pan, give a 2 to 5 mm cross or slits on the bread and lightly brush with milk.

Then keep in the oven and bake bread at 220 degrees celsius for 22 to 25 minutes or until the bread sounds hollow when tapped.