RITIKA NARULA

100 percent Whole Wheat Bread (no vital gluten, no semolina/refined flour)

AuthorRitika NarulaCategory, , , DifficultyBeginner

A soft , flavorful , easy, beginner friendly Whole Wheat Bread or aata bread

Yields1 Serving
Prep Time2 hrs 20 minsCook Time35 minsTotal Time2 hrs 55 mins

 20 grams or 2 tbsp khandsari sugar or unrefined sugar/ any sweetner of choice
 1 tsp plus 1/8 tsp(two pinches) or 2 grams instant yeast - in plain areas. In hills, i use 3/4 tsp tp 1 tsp of yeast(see notes )
 3 cups or 375 grams whole wheat flour or aata
 1 tsp salt
 1/2 cup lukewarm water (1/4 cup for yeast)
 1 plus 1/4 cup whey - warm ( see notes)
 1 tbsp flour ( only if needed ) see directions.
 2 tbsp more lukewarm water (only if required)
 3 tbsp oil- (i use virgin olive oil)

Preparation :-
1

In a bowl , take yeast and add 1/4 cup of water with 1 tbsp sweetener in it. Mix , cover and keep aside in a warm place for 10 minutes. (I am using instant yeast here which requires no blooming but this step is important if using dry yeast. It needs needs be activated as illustrated before using in the dough. see notes for substitutions)

2

After 15 minutes , the yeast will be foamy . If not , then probably the yeast is not active and should not be used for baking breads. (See notes )

3

Add 1 tbsp sweetener in whey . The whey should be lukewarm. Mix well and keep aside.

4

In a mixing bowl , add whole wheat flour and salt. Mix well.

5

Now make a well in the centre. Now add in activated yeast mixture, whey and oil in it.

6

Start mixing from centre to outwards.

7

Now add 1/4 cup of water which is lukewarm and mix again.

8

If the flour still has dry flour in it even after mixing everything properly then add 2 tbsp more lukewarm water . The actual quantity of water depends on the quality of flour used.

9

Mix everything well. Cover and keep aside for 15 minutes.

Kneading the dough :-
10

After 15 minutes, start kneading the dough using hook attachment of hand mixer or by hands. The dough will be very sticky at this time. But refrain from adding any extra flour in it at this stage.

11

Knead for 5 to 6 minutes. If after 5 minutes you feel the dough is still very sticky, add 1 tbsp flour and knead again. If you feel dough is too dry , add 1 tbsp water and knead again. The actual quantity of liquids depend upon the quality of flour used.

12

Now in clean surface brush oil and rub oil in hands, take the dough out in it.

13

Now using hands knead a few times for about 3 more minutes.

14

The dough will become smooth and pliable with kneading. It will be moist ( bordering sticky) but not sticky enough to stick to your hands. It took me 8 to 9 minutes in all to reach the smooth dough. If using stand mixer then it might take over 5 minutes for gluten to develop.

15

Make a smooth ball of the dough and press two fingers in the dough. IF the dough bounces back, it is done. You can do window pane test ( that is , take a small ball of the dough and stretch it into a square. Keep on stretching until it becomes a thin film in the middle without breaking. The dough must be thin enough to pass light through it. If it is obtained without any tear, then your dough is properly kneaded) to check for the doneness.

16

Sprinkle some dry flour in a big bowl and also on top of the ball of the dough.

First Proofing of the dough :-
17

Place the dough in the bowl. Cover and keep aside for first proofing for an hour. The actual time of proofing depends on the climate/ temperature of the place you are based in. Here it is hot so 50 to 60 minutes are enough for the proof. For cold areas, proof for 1.5 to 2 hours in a warm place , covered.

18

Once the dough is risen well. Remove the lid from the bowl.

19

On a clean surface , sprinkle dry flour and take the dough out.

Shaping the dough :-
20

Form a ball of the dough and cover it. We are not punching the dough . We are gently pressing for air bubbles to release.

21

Rest it for 15 minutes. This is called bench resting and helps loosen the dough before forming shape.

22

After 15 minutes, form it into the log. Be careful to sprinkle dry flour under the dough so it doesn't stick once the log on formed.

23

Brush oil in a loaf tin of 8×4 inch. Brush it well from all sides.

24

Now roll your log of dough into dry flour.

25

Place gently into your loaf tin with seam side down. Do it one go.

26

Adjust your dough if required in the pan.

Second Proofing :-
27

Cover with damp cloth and let it rest for 45 minutes.

28

During last 20 minutes of proofing, preheat oven at 200 degree Celsius in convection mode of oven or toast mode.

29

Once the loaf is risen well, brush the top with milk.

Baking the Loaf :-
30

Place the loaf in the middle rack in the center of the oven and bake at 190 degree Celsius for 30 to 35 minutes in convection or both rods on mode . My loaf was baked for 35 minutes in the convection mode .

31

Keep an eye after 20 minutes of baking, if the crust is turning very dark then place foil on top loosely and then bake for rest of the time.

32

Remove from the oven and brush the top with melted butter / ghee

33

Let it sit in the pan for 10 minutes

34

Loosen the edges using a knife . Demould on a wire rack

35

Let this cool completely for 2 hours at least. Keep damp cloth on top of the bread while it is cooling. This ensures softer crust.

Slicing the Bread:-
36

Once fully cool, place the bread on a flat tray or wooden tray . Even wooden chakla will do.

37

Take a serrated knife. Hold bread from both the sides without applying too much of pressure using one hand.

38

Applying gentle pressure, glide the knife in a back and forth motion just like the axe is used to cut the trees. Do not put much pressure on the bread or towards down while cutting.

39

Cut clean slices. And serve as a sandwich or toast.

40

Store leftovers in a air tight container in room temperature.

NOTES:-
41

*The actual quantity of liquids required in a bread dough depends on a lot of things- the quality of flour used, the altitude, climate etc. Always keep a tbsp of flour/water handy while kneading. We are aiming at soft , slightly sticky dough . You will know the right amount of liquids in the recipe with practice.

 

Ingredients

 20 grams or 2 tbsp khandsari sugar or unrefined sugar/ any sweetner of choice
 1 tsp plus 1/8 tsp(two pinches) or 2 grams instant yeast - in plain areas. In hills, i use 3/4 tsp tp 1 tsp of yeast(see notes )
 3 cups or 375 grams whole wheat flour or aata
 1 tsp salt
 1/2 cup lukewarm water (1/4 cup for yeast)
 1 plus 1/4 cup whey - warm ( see notes)
 1 tbsp flour ( only if needed ) see directions.
 2 tbsp more lukewarm water (only if required)
 3 tbsp oil- (i use virgin olive oil)

Directions

Preparation :-
1

In a bowl , take yeast and add 1/4 cup of water with 1 tbsp sweetener in it. Mix , cover and keep aside in a warm place for 10 minutes. (I am using instant yeast here which requires no blooming but this step is important if using dry yeast. It needs needs be activated as illustrated before using in the dough. see notes for substitutions)

2

After 15 minutes , the yeast will be foamy . If not , then probably the yeast is not active and should not be used for baking breads. (See notes )

3

Add 1 tbsp sweetener in whey . The whey should be lukewarm. Mix well and keep aside.

4

In a mixing bowl , add whole wheat flour and salt. Mix well.

5

Now make a well in the centre. Now add in activated yeast mixture, whey and oil in it.

6

Start mixing from centre to outwards.

7

Now add 1/4 cup of water which is lukewarm and mix again.

8

If the flour still has dry flour in it even after mixing everything properly then add 2 tbsp more lukewarm water . The actual quantity of water depends on the quality of flour used.

9

Mix everything well. Cover and keep aside for 15 minutes.

Kneading the dough :-
10

After 15 minutes, start kneading the dough using hook attachment of hand mixer or by hands. The dough will be very sticky at this time. But refrain from adding any extra flour in it at this stage.

11

Knead for 5 to 6 minutes. If after 5 minutes you feel the dough is still very sticky, add 1 tbsp flour and knead again. If you feel dough is too dry , add 1 tbsp water and knead again. The actual quantity of liquids depend upon the quality of flour used.

12

Now in clean surface brush oil and rub oil in hands, take the dough out in it.

13

Now using hands knead a few times for about 3 more minutes.

14

The dough will become smooth and pliable with kneading. It will be moist ( bordering sticky) but not sticky enough to stick to your hands. It took me 8 to 9 minutes in all to reach the smooth dough. If using stand mixer then it might take over 5 minutes for gluten to develop.

15

Make a smooth ball of the dough and press two fingers in the dough. IF the dough bounces back, it is done. You can do window pane test ( that is , take a small ball of the dough and stretch it into a square. Keep on stretching until it becomes a thin film in the middle without breaking. The dough must be thin enough to pass light through it. If it is obtained without any tear, then your dough is properly kneaded) to check for the doneness.

16

Sprinkle some dry flour in a big bowl and also on top of the ball of the dough.

First Proofing of the dough :-
17

Place the dough in the bowl. Cover and keep aside for first proofing for an hour. The actual time of proofing depends on the climate/ temperature of the place you are based in. Here it is hot so 50 to 60 minutes are enough for the proof. For cold areas, proof for 1.5 to 2 hours in a warm place , covered.

18

Once the dough is risen well. Remove the lid from the bowl.

19

On a clean surface , sprinkle dry flour and take the dough out.

Shaping the dough :-
20

Form a ball of the dough and cover it. We are not punching the dough . We are gently pressing for air bubbles to release.

21

Rest it for 15 minutes. This is called bench resting and helps loosen the dough before forming shape.

22

After 15 minutes, form it into the log. Be careful to sprinkle dry flour under the dough so it doesn't stick once the log on formed.

23

Brush oil in a loaf tin of 8×4 inch. Brush it well from all sides.

24

Now roll your log of dough into dry flour.

25

Place gently into your loaf tin with seam side down. Do it one go.

26

Adjust your dough if required in the pan.

Second Proofing :-
27

Cover with damp cloth and let it rest for 45 minutes.

28

During last 20 minutes of proofing, preheat oven at 200 degree Celsius in convection mode of oven or toast mode.

29

Once the loaf is risen well, brush the top with milk.

Baking the Loaf :-
30

Place the loaf in the middle rack in the center of the oven and bake at 190 degree Celsius for 30 to 35 minutes in convection or both rods on mode . My loaf was baked for 35 minutes in the convection mode .

31

Keep an eye after 20 minutes of baking, if the crust is turning very dark then place foil on top loosely and then bake for rest of the time.

32

Remove from the oven and brush the top with melted butter / ghee

33

Let it sit in the pan for 10 minutes

34

Loosen the edges using a knife . Demould on a wire rack

35

Let this cool completely for 2 hours at least. Keep damp cloth on top of the bread while it is cooling. This ensures softer crust.

Slicing the Bread:-
36

Once fully cool, place the bread on a flat tray or wooden tray . Even wooden chakla will do.

37

Take a serrated knife. Hold bread from both the sides without applying too much of pressure using one hand.

38

Applying gentle pressure, glide the knife in a back and forth motion just like the axe is used to cut the trees. Do not put much pressure on the bread or towards down while cutting.

39

Cut clean slices. And serve as a sandwich or toast.

40

Store leftovers in a air tight container in room temperature.

NOTES:-
41

*The actual quantity of liquids required in a bread dough depends on a lot of things- the quality of flour used, the altitude, climate etc. Always keep a tbsp of flour/water handy while kneading. We are aiming at soft , slightly sticky dough . You will know the right amount of liquids in the recipe with practice.

100 percent Whole Wheat Bread (no vital gluten, no semolina/refined flour)

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