Enjoy a freshly baked and healthy whole wheat bread with this recipe.
Ingredients of Whole Wheat Bread
Oven temp: 400 F-200C
2 tsp (10 gm) brown sugar
Lukewarm water to knead dough (too hot will kill yeast)
2 tsp (20gm) dry yeast or compressed (frozen) yeast
2 (250 gm) cups whole wheat flour (atta)
2 tsp (10gm) salt or to taste
2 tsp oil
Greased loaf tin (about 20cm /8
How to Make Whole Wheat Bread
1.Dissolve sugar in 1/2 cup lukewarm water (should be body temperature, i.e. when put on the wrist, should not feel warm or cold).
2.Sprinkle dry yeast over it or blend the frozen yeast into the water. Leave this solution in a draught-free place to froth. Should take about 10 minutes. In case it does not, it means that your yeast is ineffective, hence change your packet.
3.Mix the flour, salt, oil, brown sugar and yeast solution. Add water gradually and beat (you can use an electric beater) to a thick, paste like batter--should drop off a spoon in blobs.
4.Pour into the greased tin--not more than half full. Leave to rise in a draught-free place covering tin with cling film or a damp cloth (approx. 1 1/2 hours).
5.When batter has doubled, bake in a pre-heated oven, which has a pan of water at the bottom, for 1 hour, or until brown and sides tend to shrink away from the pan.
6.Remove the tin from the oven. Turn upside down on a wire rack to cool. Generally, the loaf should come loose and drop on the rack when cool, but sometimes you may need to run a blunt knife all around to prise it out.