Everyone buys bread on a daily basis, have it for breakfast, snack or even meals but very few know (except bakers) that baking a bread loaf at home is not as complicated as everyone thinks, plus it gives an ultimate satisfaction. When I baked my first bread which was a regular all purpose flour bread, I used to think I am a pro, I bake breads at home..haha! Now that was long back when I started building passion for baking and cooking. Since then I have baked a lot of bread varieties from whole wheat to multi grain breads, from focaccia to baguettes and a lot of others. When you have a baking+cooking blog, its incomplete without baking breads and savouries, these are the recipes that people mostly look for. With this thought in mind, I today introduce all my readers to a new category in the blog i.e., BREADS & SAVOURIES. I shall try my best to cover all recipes from basic bread baking to breads from around the world and yes, I wont forget my Indian breads too though there are some which do not undergo baking like parathas.
My first recipe for this section is the 100% whole wheat bread recipe also known as the Quick Grant Loaf. This recipe can use any wholemeal flour. I have used organic whole wheat flour which is very handy. Wholemeal breads are very good healthwise if compared to refined flours. Plus baking it at home has no added preservatives and adulteration. If anyone is on a diet, this is the best bread to consume.
When you buy a store bought whole wheat bread, the whole wheat flour content is minimum in the bread, the major part consists of refined flour. So whats the deal in buying that, better to make your own at home. More and more people are adapting to a healthy lifestyle these days to remain fit so these small steps towards achieving the goal is really important. I know time is the issue but I prefer baking my loaves over the weekend, store them in a zip lock bag and consume them all week long.
Ever since I started baking loaves at home, we have stopped buying breads from the market and my mom loves these home baked breads. She can bake them too now a days and she bakes better than me. Whenever breads are baked, I fall in love with the bakery aroma that spreads all over.
The internet is flooded with bread recipes and you can learn it from anywhere. May be you wont get your perfect bread at once like me or may be you can. If you love baking then nothing can stop you. I prefer baking breads mostly with whole wheat and l learnt them from a book that I bought online called whole wheat bread recipes.
The texture of homemade whole wheat bread / wholemeal bread is a bit denser than a store bought one and this proves they add all purpose flour to make it more crumbly. Moreover the brown breads/whole wheat bread in stores also look more whitish and less brown, again due to the same fact i.e., addition of refined flour majorly. I am not against store bought breads, I just intend to share whatever I have read during my researches online over the years.
Yeast is a major ingredient in bread baking. Yeast is what make the dough rise for a perfect bread. There are many kinds of yeast available in the market for baking: they are 1. Fresh/wet yeast and 2. Dry yeast (there are two types) (a) Active dry yeast and (b) Instant dry yeast. Read more about yeast and baking here redstaryeast.com. For now lets get started with the recipe.
- Fresh/wet yeast - 15g/1/2oz. (If using dry instant yeast take 5gm or 1½ to 2 tsp)
- Sugar - 1 tsp
- lukewarm water - 100 ml+ 300 ml
- Wholemeal flour - 500g/4 cups (I used whole wheat flour)
- Salt - 1 tsp
- Oil/Butter - to grease and brush (I used vegetable oil)
- Mix in the yeast and sugar into 100 ml of lukewarm water, allow it to stand for 15 minutes or until you see froth. If you do not get froth discard and start again.
- In a bowl sift in wholemeal/whole wheat flour and salt. Make a well in the centre and add the yeast mixture, remaining water and mix thoroughly to a very smooth dough. This may take about 8 to 10 minutes.
- Grease a 900 gm loaf tin with oil. Shape the dough into a log and place it in the loaf tin carefully.
- Now cover the loaf tin with a cling film and keep it in a warm place for about an hour(dry instant yeast rises the dough sooner than dry active yeast). If not summer, it may take more time, during winters it may take longer. You have to wait until the dough reaches the top of the loaf tin.
- Once it is done, preheat the oven to 200 degree celsius.
- Before you bake brush the loaf with little oil and then bake loaf in the preheated oven for 30 to 35 minutes or until firm and browned.
- When it ready, let it cool in the loaf tin for few minutes, then transfer the loaf to a wire rack and let it cool completely.
- Slice the loaf before serving. Store it in a zip lock bag or an air tight bread box for 6 to 7 days.