Ingredients
| 3 |
cups of whole wheat flour |
| 3-4 |
tablespoons of ghee (clarified butter) |
| 1¾ |
cups of warm water |
| 1 |
teaspoon of instant yeast |
| 2 |
tablespoons of jaggery, crushed |
| 1 |
teaspoon of salt |
Preparation
| 1. |
Mix 1½ cups of flour in 1½ cups of water (retain the balance flour and water) and keep aside for 30 minutes. |
| 2. |
Add instant yeast and jaggery to the ¼ cup of remaining warm water and mix well. Allow to proof for 10 minutes. |
| 3. |
Add yeast mixture to the wheat flour mix. Add salt and ghee. |
| 4. |
Start kneading adding the remaining flour little by little. I used one cup and half cup remained. If your dough is sticky, you can use wooden spoon to mix well before flouring your hands and kneading it. |
| 5. |
Knead for 15 minutes and then allow to rise for about 1.5 hours. Once doubled in size, gently deflate and knead lightly for a few seconds only. If the dough is sticky, you may need to lightly flour your hands when handling or shaping the dough. |
| 6. |
Shape into a loaf and transfer to a loaf pan and leave to rise for 45 mins. |
| 7. |
Pre-heat oven to 220°C. Bake for 12 minutes, then cover the bread with aluminium foil as the top browns very fast. Bake for remaining 25-30 minutes or till done. |
| 8. |
Remove from oven, cool in the pan for 10 minutes. De-mould and allow the bread to cool fully and then slice. |
Notes
A delicious bread made with whole wheat flour, jaggery and ghee (clarified butter). Say NO to refined flour, sugar and even oil/ butter.
