RITIKA NARULA

Emmer Wheat or Khapli Wheat Bread

I love to bake with different grains. There is always a surprise element there . How they would behave , how they would translate in terms of the texture and taste. Ancients grains are my recent obsession. One such wonder grain from ancient times is Emmer or Khapli Wheat.  
 
I got to know about Emmer Wheat last year when my cousin discovered about her health condition and was advised by her doctor to use more of  khapli wheat in her diet. 
 
Emmer also known as FARRO or Khapli is an ancient grain which is now considered as a relic crop. It is nutritionally superior compared to normal wheat and considered best for diabetic management. It has relatively low gluten content. People with wheat sensitivities have had great success with emmer wheat. 
 
 
I found out it is grown in this part of the country. It took a few efforts to learn about the local name . I finally got hold of a local farmer who not only grows khapli wheat but uses organic method for doing so. He was so confident about his produce that he told me not to wash the grains before milling.
 
I have been using it in chapatis since. But the baker in me was itching to bake something from it . Today I had some time in hand so I experimented with a small batch mini loaf khapli wheat bread. 
 
 
Because of the low gluten so it was a bit of a challenge to bake the loaf with 100 percent emmer wheat. The normal kneading technique might not have given good results so i adapted this recipe from low gluten bread recipes. It is a no knead bread . Only mixing of ingredients and resting is required. I used yeast for it and jaggery powder to activate the same. 
 
I was not too happy with the texture but that is how no knead breads are, but...but...but  the flavour was very good.It was quite a surprise to me as i am not a fan of 100 percent wheat breads, i always add semolina or oats for extra flavour in my whole wheat breads.
 
 
I would say this tasted better than regular wheat bread. My family started eating it as it is. So in terms of taste this is a clear winner. I see myself baking this often now.

 

 

 

 

AuthorRitika NarulaCategory, , , DifficultyBeginner

A low Gluten , Flavorsome , no- Knead Emmer Wheat Loaf / Khapli Wheat loaf

Yields1 Serving
Prep Time1 hr 50 minsCook Time30 minsTotal Time2 hrs 20 mins

 1/2 cups or 125 grams lukewarm milk
 4.5 tbsp additional lukewarm milk or water ( see directions)
 1 tsp or 3 grams instant yeast
 1.5 tbsp or 20 grams of jaggery powder
 1 tbsp or 10 grams oil
 1 tbsp salt
 1 cup plus 3/4 cup or 204 grams of Emmer wheat or Khapli wheat
 1 tbsp milk powder (Optional)

1

Take jaggery powder with 1.5 tbsp water in a pan. Simmer till jaggery powder is dissolved while stirring continuously. Remove from fire and keep aside. We will use 1 tbsp of it in the bread. ( rest we will save for brushing our crust just before the bake)

2

Take 125 ml or 1/2 cup lukewarm milk. Add 1 tbsp jaggery syrup. (We made above ) and dissolve yeast into it. Cover and keep aside for 10 minutes.

3

In a bowl, add emmer wheat four and salt. Mix well. Add milk powder, if using and mix.

4

Once the yeast is bloomed, add oil to it, Stir.

5

Start adding flour (with salt) gradually in milk-oil-yeast mixture. Do it in batches.

6

Mix with spatula after every addition.

7

Use finger to mix everything well.

8

Add in more lukewarm milk 2 tbsp at a time if dough looks dry. I added about 2.5 tbsp more milk and 2 tbsp water so in all 4.5 tbsp more liquids. (See notes)

9

The dough should be on a stickier side as emmer wheat absorbs water. We need to just mix dry with wet ingredients and not knead the dough.

10

Apply very little oil on dough. Cover and keep in a warm place for an hour to rise.

11

After first proofing, take the dough out on a clean surface.

12

Prepare loaf tin by brushing some oil in the inside and line with parchment paper.

13

Form a log of dough. The length should be as per the loaf tin.

14

Place shaped dough inside the loaf tin. Cover and let rise in a warm peace for 40-50 minutes.

15

Preheat oven at 190 degree C in convention mode/ both rods on during the last 15 minutes proofing time.

16

Once the dough is risen, apply jaggery syrup on top of loaf using brush.

17

Sprinkle some seeds on top of loaf

18

Bake in preheated oven at 190 degree Celsius 30-40 minutes till it is brown from top.

19

Remove from oven and let it cool for 5 minutes. Demould and let it cool on a wire rack.

20

Apply butter/ghee on top (crust) and place damp cloth on it while the softer crust. Let it cool for at least an hour and half.

21

Slice using serrated knife and serve.

Notes-
22

Actual quantity of a liquids depends on the quality of dough.
This bread tastes best on the day it is baked.
It dries out fast so keep wrapped after cooling in an air tight container.
This is a mini loaf , double the quantity for bigger loaf.

 

Ingredients

 1/2 cups or 125 grams lukewarm milk
 4.5 tbsp additional lukewarm milk or water ( see directions)
 1 tsp or 3 grams instant yeast
 1.5 tbsp or 20 grams of jaggery powder
 1 tbsp or 10 grams oil
 1 tbsp salt
 1 cup plus 3/4 cup or 204 grams of Emmer wheat or Khapli wheat
 1 tbsp milk powder (Optional)

Directions

1

Take jaggery powder with 1.5 tbsp water in a pan. Simmer till jaggery powder is dissolved while stirring continuously. Remove from fire and keep aside. We will use 1 tbsp of it in the bread. ( rest we will save for brushing our crust just before the bake)

2

Take 125 ml or 1/2 cup lukewarm milk. Add 1 tbsp jaggery syrup. (We made above ) and dissolve yeast into it. Cover and keep aside for 10 minutes.

3

In a bowl, add emmer wheat four and salt. Mix well. Add milk powder, if using and mix.

4

Once the yeast is bloomed, add oil to it, Stir.

5

Start adding flour (with salt) gradually in milk-oil-yeast mixture. Do it in batches.

6

Mix with spatula after every addition.

7

Use finger to mix everything well.

8

Add in more lukewarm milk 2 tbsp at a time if dough looks dry. I added about 2.5 tbsp more milk and 2 tbsp water so in all 4.5 tbsp more liquids. (See notes)

9

The dough should be on a stickier side as emmer wheat absorbs water. We need to just mix dry with wet ingredients and not knead the dough.

10

Apply very little oil on dough. Cover and keep in a warm place for an hour to rise.

11

After first proofing, take the dough out on a clean surface.

12

Prepare loaf tin by brushing some oil in the inside and line with parchment paper.

13

Form a log of dough. The length should be as per the loaf tin.

14

Place shaped dough inside the loaf tin. Cover and let rise in a warm peace for 40-50 minutes.

15

Preheat oven at 190 degree C in convention mode/ both rods on during the last 15 minutes proofing time.

16

Once the dough is risen, apply jaggery syrup on top of loaf using brush.

17

Sprinkle some seeds on top of loaf

18

Bake in preheated oven at 190 degree Celsius 30-40 minutes till it is brown from top.

19

Remove from oven and let it cool for 5 minutes. Demould and let it cool on a wire rack.

20

Apply butter/ghee on top (crust) and place damp cloth on it while the softer crust. Let it cool for at least an hour and half.

21

Slice using serrated knife and serve.

Notes-
22

Actual quantity of a liquids depends on the quality of dough.
This bread tastes best on the day it is baked.
It dries out fast so keep wrapped after cooling in an air tight container.
This is a mini loaf , double the quantity for bigger loaf.

Emmer Wheat or Khapli Wheat Bread

Leave a Reply

Your email address will not be published. Required fields are marked *