Scribd Logo
Upload

Welcome to Scribd!

  • Whole Wheat Bread by Tarla Dalal

    Uploaded by

    sribha07
    209 views2 pages
    This recipe provides instructions for making whole wheat bread using whole wheat flour, instant dry yeast, sugar, salt, olive oil or soft butter. The dough is made by mixing the dry ingredients with water and kneading well until smooth. The dough is left to rise for 45 minutes, then shaped into a cylindrical roll and placed in a greased bread tin. The bread is baked for 10 minutes at 200°C, then 30 minutes at 180°C. Once cooled, the bread loaf is brushed with butter before slicing.

    Original Description:

    Whole Wheat Bread by Tarla Dalal

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    This recipe provides instructions for making whole wheat bread using whole wheat flour, instant dry yeast, sugar, salt, olive oil or soft butter. The dough is made by mixing the dry ingredients with water and kneading well until smooth. The dough is left to rise for 45 minutes, then shaped into a cylindrical roll and placed in a greased bread tin. The bread is baked for 10 minutes at 200°C, then 30 minutes at 180°C. Once cooled, the bread loaf is brushed with butter before slicing.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    209 views2 pages

    Whole Wheat Bread by Tarla Dalal

    Uploaded by

    sribha07
    This recipe provides instructions for making whole wheat bread using whole wheat flour, instant dry yeast, sugar, salt, olive oil or soft butter. The dough is made by mixing the dry ingredients with water and kneading well until smooth. The dough is left to rise for 45 minutes, then shaped into a cylindrical roll and placed in a greased bread tin. The bread is baked for 10 minutes at 200°C, then 30 minutes at 180°C. Once cooled, the bread loaf is brushed with butter before slicing.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 2

    Whole Wheat Bread by Tarla Dalal

    Ingredients

    2 1/2 cups whole wheat flour (gehun ka atta)


    1 tbsp instant dry yeast
    2 tbsp sugar
    3/4 tsp salt
    2 tbsp olive oil or soft butter
    whole wheat flour (gehun ka atta) for sprinkling
    butter for brushing

    Method
    1.

    Combine the yeast, sugar and cup of warm water in a bowl, cover it with a lid and keep
    aside for 10 minutes.

    2.

    Combine the whole wheat flour, salt and yeast-sugar mixture in a deep bowl, mix well and
    knead into a soft dough using enough warm water.

    3.

    Add the olive oil and knead very well till the dough is smooth.

    4.

    Shape the dough into a proper round using both your hands while tucking the edges at the
    bottom.

    5.

    Cover it with a dry muslin cloth and keep aside in a warm place for 45 minutes or till the dough
    is double in size.

    6.

    Sprinkle the whole wheat flour over a smooth, flat surface, place the dough over it and knead it
    very well using both your hands. If the dough is getting sticky while kneading, then sprinkle little whole
    wheat flour as required.

    7.

    Tap the dough with your fingers and spread it to make a 250mm. X 200 mm. (10 x 8)
    diameter oval shape.

    8.

    Roll the dough to make a 200 mm. (8) long cylindrical roll and place it in a greased bread loaf
    tin. Cover it with a dry muslin cloth and again keep aside in a warm place for 30 minutes.

    9.

    Bake it in a pre-heated oven at 200c (400f) for 10 minutes.

    10.

    Lower the temperature to 180c (360f) and bake it for 30 minutes.

    11.

    Keep the bread loaf aside to cool slightly.

    12.

    De-mould the bread loaf, brush it with butter and keep aside to cool completely.

    13.

    Once the bread loaf has cooled completely, cut it into 13 mm. ( ) bread slices.

    14.

    Serve immediately or use as required.

    You might also like