Whole wheat bread has gained its popularity in the market now a day. Everyone wants to eat healthy and stay fit. Apart from being healthy, it is full of fibers, has a rustic aroma and is easy to make at home. When you don’t get hold of what to cook for your breakfast, breads make an easy entry and is loved by all. Spread the chocolaty nutella and your kids will run for them. Bread can be enjoyed with various combinations- butter, jam, marmalade or with eggs too. Try this easy and full proof whole wheat bread recipe at home and enjoy your tasty breakfast with fresh homemade bread slices. In this recipe, I have used 50:50 ratio of whole wheat flour and all purpose flour. The all purpose flour can be completely replaced with whole wheat flour to get a 100% whole wheat bread.
Preparation Time: 10 minutes
Proofing Time: 2 hours (1st proofing) + 45 minutes (2nd proofing)
Baking Time: 40 minutes
Serving: 9 inch loaf tin
1.5 cup whole wheat flour
1 cup all purpose flour + ½ cup (for dusting)
1 tsp Salt
1 tbsp Sugar
1 tsp Dry active yeast
1 cup lukewarm water
2 tbsp melted butter
In a small bowl, add lukewarm water, sugar and dry active yeast and give a stir. Keep aside for 10 minutes till the froth is formed.
In another large bowl, add whole wheat flour, 1 cup of all purpose flour, salt and melted butter. Now, add in the frothed yeast mixture and mix well. It will form sticky dough.
Now dust the leftover flour on the kitchen surface and place the sticky dough. Start to knead well using your palm for atleast 10 minutes. Slowly, the dough will turn into soft pliable dough. Fold the 4 sides of the dough downwards forming a small soft ball.
Keep this dough in an oiled bowl covering from all sides. Cover with a cling film and keep it for its first proofing for atleast 2 hours or until it doubles in volume.
Once the first proofing is done, spread the dough like a pizza base and start to roll into a log. Pinch the edges and place this dough in a loaf tin. Brush the dough with melted butter again and cover with a cling film and keep aside for the second proofing for atleast 45 minutes.
During the last 10 minutes of proofing, pre-heat the oven for 10 minutes at 180 degree Celsius.
Take the loaf tin and brush the top of the dough with milk. Milk wash gives a nice golden color to the bread while baking.
Bake for 40-45 minutes at 180 degree Celsius or until the top gets golden in color.
Once baked, let it cool for atleast 15-20 minutes before demoulding. Cover the bread with a damp cloth in case you don’t want the hard crust.
Slice them only after 2 hours or when the bread has completely cooled down. Slice the bread with a serrated knife and enjoy your lovely breakfast.
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