- 3 cups whole wheat flour
- 3 tsp sugar
- 2 tbsp melted butter
- pinch of salt
- 1/2 tsp dry yeast
First activate the dry yeast. Warm half a cup of water, add one teaspoon sugar and 1/2 tsp dry yeast. Wait until bubbles form in the water. This will take around 10 minutes.
Now sieve whole wheat flour, add the remaining sugar, a pinch of salt and mix. Make a well in the center and add the butter and the activated dry yeast. Knead into a soft dough. Add more water if necessary. The dough should be slightly sticky.
Place the dough in a plastic or glass container and cover with a cling film. Allow the dough to rise upto double in size. This may take varying amount of time, as the climate is different in different places. Don’t keep the dough for too long, or it may get a sour taste.
Once the dough has risen, punch it to remove some of the air and redistribute the rest uniformly through the dough. Grease a baking tin and place the punched dough in it. Cover with cling film and proof it for half an hour. (Proofing means allowing the dough to raise again.)
Preheat your oven to 250 degrees centigrade and then place the tin in the oven. Bake for 20 minutes or till the top of the bread appears brown and your home smells of fresh bread.
Cool the bread. Cut into slices and serve!
Okay honestly, this doesn’t taste anywhere close to your regular white bread. But at least it is healthy. If someone can give me any better bread recipe with whole wheat… please do so.
In the meanwhile,