Hello and welcome to Beat batter bake with me .
Have you ever thought of making your own soft and fluffy bread ?
And what if I tell you that it is 100% whole wheat ?
Yes .
Today we are going to make whole wheat bread for this .
You need 500 g of whole wheat flour or a that is around four cups .
I'm going to make a well in the middle to this .
I'm going to add 1.5 teaspoon that is around 6 to 7 g of instant dry yeast to this .
I will add two teaspoons of castor sugar .
Now , I'm going to mix the two with a little bit of lukewarm water when you see small bubbles .
That means your yeast is active .
Now , we are going to take some more water and form a dough .
I am starting with around 350 ml of water .
The amount of water that goes in depends on your flow .
So it can be anywhere between 350 ml to 400 ml .
Once your dough comes together , I have here one tablespoon of vegetable oil to that .
I'm adding one teaspoon of salt and incorporate this in your dough .
It should not take more than 2 to 3 minutes to bring your dough together .
If you take longer , there are chances that there are going to be lumps in your dough .
Once your dough has come together , we have to need it for around 10 minutes .
So on a lightly flagged surface and start kneading the dough will be quite sticky , but please don't add any more flour to it while needing , make sure that you are pushing the dough out and bringing it in with your fingers .
There is no shortcut to this to get a soft and fluffy lope .
You have to need it for at least 10 minutes .
At the end of 10 minutes , you will end up with a silky dough which will still be sticky but not as much .
Once your dough is ready , we have to round it up for this .
You take your dough and bang it on the bench , turn it over , so stretch out your dough so that it has a smooth top .
Once it has been rounded , place it in a well greased bowl cover the door with a damp towel and keep it aside for 45 minutes .
It's been 45 minutes and a dough has doubled in size .
Take it out on a lightly plat bench .
I need it for one minute after a minute , round it up again and leave it on the bench for another 15 to 20 minutes covered with a damp towel .
It's been 20 minutes and a doe has increased slightly in size .
Now , we have to shape our door into a rectangle .
Yeah , this rectangle is around seven inches long .
Now to shape it , take the longer side in and press it down again on this side .
Now , start rolling from the shorter end , roll and tuck it in , roll again .
The sealed part should be at the bottom .
Now take the sides and pull it down .
We have to place this log of bread into a well greased bread tin .
The size of this tin is eight inches by four inches .
Press your door down and fill the tin .
We have to prove the bread for another 30 minutes or until the time it fills the tin for that .
I'm placing the tin in a huge plastic bag .
This helps in maintaining the humidity around the bread for a better rise .
Our dough has spilled the tin completely to know whether our bread is ready to bake or not press it and check if the dough springs back slowly .
That means it's done .
I'm going to brush the top of the bread with a mixture of milk and vegetable oil .
This goes in a preheated oven at 200 degrees for around 30 minutes .
But please check after 25 minutes because every oven is different .
Our bread is out of the oven and it smells amazing .
Now I'm going to brush some melted butter on top , let it cool completely and slice it only after 2 to 3 hours .
So our soft and fluffy 100% whole wheat bread is ready and it will stay in your fridge for around 4 to 5 days .
Hope you like this recipe .
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Bye bye .