How To Make Whole Wheat Brown Bread _ Whole Wheat Flour Bread Recipe _ Whole Wheat Bread by Upasana

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 .