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Photo of 50% Wholegrain Bread by Namita Tiwari at BetterButter
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50% Wholegrain Bread

Jul-29-2015
Namita Tiwari
0 minutes
Prep Time
35 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT 50% Wholegrain Bread RECIPE

The sky is overloaded with clouds. A cool breeze shakes the tree tops. For dinner, a 50% wholegrain bread is going through bulk fermentation. It is an easy to bake bread that rises well with a great crumb.

Recipe Tags

  • Veg
  • Everyday
  • European
  • Baking
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 4

  1. 1 and ½ cups whole wheat flour
  2. 1 and ½ cups all purpose flour
  3. 1/4 cup coarse cornmeal (makki ka atta)
  4. 2 teaspoons instant dry yeast
  5. 1 and ½ teaspoon salt
  6. 1 tablespoon olive oil
  7. 2 tablespoons honey
  8. 1 and 1/4 cup warm water

Instructions

  1. Stir together the first six ingredients in a deep bowl.
  2. Blend the honey in 1 ¼ cup warm water. Add this water to the flour mixture and stir effectively. Continue adding water till you get a thick dough.
  3. Now shift the dough to a kneading plate or counter. Knead thoroughly for 8 to 10 minutes.
  4. The end result of the dough should be slightly sticky, elastic and soft.
  5. Shape a ball of the dough and transfer it to a greased bowl. Turn the dough around so that it is evenly coated with oil.
  6. Keep the dough in a warm place so that it doubles in size, this could take 1 hour or more.
  7. Grease one 8 x 4 x 4 inch loaf pan and keep aside.
  8. Punch the dough once again and knead it for a minute or two.
  9. Roll out the dough into a rectangle not bigger than the width of the pan you use. Tightly roll the dough towards you, and finally pinch the seams to seal.
  10. Settle the roll in the greased loaf tin with the seam side down. Cover this and keep it to rise for 1 hour in a warm place or until it rises above the rim of the pan.
  11. Bake in the preheated oven at 190 degrees Celsius for 30 to 35 minutes or until the top turns brown and the bottom of the pan sounds vacant when tapped.
  12. Note that if the loaf is browning too quickly, you can tent the loaf loosely with a foil.
  13. Once cooked, remove from the loaf tin after 10 minutes and let it cool in the wire rack.
  14. Slice and serve when cold.

Reviews (4)  

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Sadhana Alkunte
Dec-24-2016
Sadhana Alkunte   Dec-24-2016

Thanks a lot for ur responce & guidance

Diptashree Ghosh
Dec-03-2016
Diptashree Ghosh   Dec-03-2016

Can I use fresh yeast? If yes...what is the measurement? Thank u in advance

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