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Emmer Wheat or Khapli Wheat Bread

Yields1 ServingPrep Time1 hr 50 minsCook Time30 minsTotal Time2 hrs 20 mins

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

 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 tsp salt
 1 cup plus 3/4 cup or 204 grams of Emmer wheat or Khapli wheat
 1 tbsp milk powder (Optional)

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)


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.


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


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


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


Mix with spatula after every addition.


Use finger to mix everything well.


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)


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.


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


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


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


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


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


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


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


Sprinkle some seeds on top of loaf


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


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


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.


Slice using serrated knife and serve.


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.

Nutrition Facts

Servings 1