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8 October 2015

Eggless Whole Wheat Bread

INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 3 cups 100% whole wheat flour/atta
  • 1 to 1.25 cups water - i used 1.25 cups water
  • 1 tsp instant yeast or ½ tbsp dry active yeast
  • 1 tsp rock salt
  • 1 tbsp unrefined cane sugar or regular sugar
  • 2 tbsp ghee or butter or oil
  • 2 tbsp yogurt/curd (dairy or vegan) or 1.5 tbsp vinegar

whole wheat bread


mix the whole wheat with salt and add in the instant yeast.

step by step 100% whole wheat bread 

whole wheat, salt and yeast mixture
2. add in the yogurt, ghee/butter/oil.
add ghee to whole wheat mixture
3. first mix well and then knead into a soft dough adding water at intervals. the dough will be slightly sticky but after the initial rise, it will be fine.
whole wheat atta dough
4. keep the kneaded dough in a wide bowl and just lightly brush water all over it.
whole wheat flour dough
5. keep covered for 30-35 minutes. the bread dough after the first rise.
whole wheat bread rising
6. later punch and lightly knead the dough. make a log of the dough and seam the edges.
whole wheat bread log
7. place the dough log in a greased loaf pan of 9 x 5 inches and let it rise for 40-45 mins.
whole wheat bread in a loaf pan
8. the bread after the second rise.
100% whole wheat bread rising
9. make a 2-5 mm cross or slits on the bread and lightly brush with milk.
make a cross on whole wheat bread
10. bake the whole wheat bread in a preheated oven for 220 degrees C for 22-25 mins.
bake whole wheat bread
when the bread is still hot, remove from the pan and keep it on the wire rack to cool. once cooled, serve the bread or wrap in a cling film or keep in a bread box. serve whenever required.


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