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Friday, May 2, 2014


            Bread has become the easy and healthy breakfast /Snack .When you are not in the mood to cook some elaborate meal bread comes in handy.Making bread at home i have never imagined it .One fine day i wanted to  try bread recipe that too from WholeWheat flour ,I don't know A or Z in bread baking .I found abundant of recipes but none of them is my choice (either they use egg or they has the long process or i may not have the ingredient they mentioned ),i tried a few of them and it turned out to be a super flop .I saw this recipe at veg recipes and i am happy that i found the right recipe for me .I did little variations in resting time,yeast amount and oven temperature after a few tries .NOW got the perfect whole wheat bread .
           Don't think your bread will be as soft as you get in bakery /shops.For that you need to add little wheatgerm or all purpose flour.Also sometimes it may fall apart.
            Its such a pleasure to make our own breads , somehow needs a little patience and  determination.You can see a very long note at the end ,that tell the stories of my failure .Now to Baking ...

Interested in some baked goodies check

Oats cookie(whole wheat flour)
Strawberry cake(With fresh strawberry)
Avocado cupcake(whole wheat flour)
Oats banana muffins(whole wheat flour)
Granola bars(no bake)

Preparation time:10 minutes apart from (2 hours +1 hour resting)
cooking time :45-55 minutes
yields :1 loaf (10-12 pieces)
Recipe source:vegrecipesofindia(Altered)

  • 3 cups wheat flour
  • 1 1/2 tsp active yeast
  • 1 tbsp sugar
  • 1 tsp salt
  • 2 tbsp butter/ghee
  • 2 tbsp sour curd/yogurt
  • 1 3/4 cups water


  • Combine wheat flour , yeast together .
  • Add salt ,sugar and butter as well

  • Add Curd/Yogurt and knead it.

  • Add (cold) water little by little and combine well  together  .
  • mix them well for 3-5 minutes to get the gluten.
  • The dough should be sticky and little elastic.

  •  Keep it covered and allow it to rise for 2 hours 

                   (Before first rise|After the first rise pic 2)
    • After 2 hours  slightly punch the dough and fold it in to a roll and seal the edges .
    (After punching|Make a fold)
    • Keep it in the loaf pan/bread pan and keep it covered for another hour or 2(depends upon the temperature of your place)
    (Keep in loaf/bread pan|After second rise)
    • Preheat the oven to 350 degrees for 10 min.
    • Keep the double raised dough and bake it for 40 minutes .
    • After its done tap the bottom to see if its done .
    • Cool it down (on a wire rack) and slice them and store in a airtight container until further use .

    • To see whether the bread is done :
    1. You can insert a thermometer and see the inside temperature is around 200 degrees .
    2. You can take out the bread and flip it and tap the bottom ,while tapping if you get a dup sound (means the inside is hollow)its ready to take out of the oven.
    3. You can see the bread pull outwards and the upper part of the bread is not soft .
    4. The bread should be little browned as well while baking.
    Other notes:
    • Knead the bread very well until it forms gluten to avoid any failures .
    • Temperature of baking and texture of the bread will vary depending upon the oven temperature and flour quality used.
    • You can add oil instead of butter( i haven't tried it yet,but sure it wont affect the texture of the bread)
    • You can use vinegar instead of curd/yogurt.
    • If you are in colder country and trying this recipe, to make the bread soft and the yeast do its work put it in oven with lid and lights on (don't turn on the oven only the lights) so the dough will rise quickly with the temperature of the lights .
    • Keep the Proofed dough also in heated oven  if you are baking bread in a coldest day .
    • Allow the bread to cool at least for an hour before you cut it, because the bread gets cooked when it cools down (like our pressure cooker we don't take off the foods before the pressure reduces).
    • If you don't have a wire rack you can cool the bread by keeping it in vessels crossed(by doing this way the bottom will not become soft).
    • If you are living in a warm country you can keep the dough rest for little less time mentioned here .
    • You can store the bread in freezer for 2-3 weeks (in an airtight container) .Slice them before hand and store .Reheat it in tava or microwave for 15 -20 seconds
    • If you are storing in fridge it may last up to a week.Reheat in tava with or without butter .

    Linking it to Bakefest started by vardhini hosted by rafee
    linking this to kids delight event of srivalli hosted by priya
    Linking it to Harinis bloganniversary event giveaway.

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