Whole Wheat Bread with Ghee and Jaggery is a delicious light bread. It is made with whole wheat flour, ghee and jaggery. Soft, fluffy and airy pockets – all the ticks for a healthy bread.
Explore more wheat bread here like whole wheat loaf, light bread, masala buns.
Say no to refined food – flour, sugar as much as possible.
My repertoire of whole flour recipes are increasing slowly and I always tend to go in for lesser sweet. Now I have added using jaggery to replace granulated sugar. So Yay to me.
A few weeks ago I came across a recipe of whole wheat bread using ghee (clarified butter) in place of oil or butter and jaggery replacing sugar. I knew I had to try.
It was a great recipe, and every bite gave me the satisfaction of knowing that there is not refined flour or sugar in it. My husband loved this bread.
It is minimally adapted. The only thing I suggest is to cover the bread with aluminium foil after 10-12 minutes as the top browns very fast.
I found the dough to be sticky, so you may need to lightly flour your hands when handling or shaping the dough.
Whole Wheat Bread
- 3 cup whole wheat flour
- 3-4 tbsp ghee clarified butter
- 1¾ cup warm water
- 1 tsp instant yeast
- 2 tbsp jaggery crushed
- 1 tsp salt
- Mix 1½ cups of flour in 1½ cups of water (retain the balance flour and water) and keep aside for 30 minutes.
- Add instant yeast and jaggery to the ¼ cup of remaining warm water and mix well. Allow to proof for 10 minutes.
- Add yeast mixture to the wheat flour mix. Add salt and ghee.
- 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.
- 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.
- Shape into a loaf and transfer to a loaf pan and leave to rise for 45 mins.
- 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.
- Remove from oven, cool in the pan for 10 minutes. De-mould and allow the bread to cool fully and then slice.
This looks positively divine! I am going to try it for sure!
Dipali, I want to bake this in a microwave, what settings shall I opt for? Please let me know.
Hey, you wanna use convection mode of the microwave oven right? Or you want to bake it in microwave mode using high or low settings?
Yummy!! This is the best bread I have made. Thanks for a fab recipe!
Thanks Sithara. I am glad you liked it.
Looks perfect. I have a question, would appreciate much if you could kindly help me with understanding the mode that I need to bake in. I recently bought an OTG and still getting familiar with the baking modes. I have a Morphy Richards 52 L. Should I bake it in the same mode as I bake cakes in? Should it have both elements on or only bottom. Also should I use the bottom element with the convection or without the convection. Thank you so much in advance and also for sharing your recipe.
Nasima, the bread is also baked in similar fashion as a cake. So you would use the same mode. Most baking should be done with lower element only. The upper element is used for quick browning on top. I suggest turning on the upper element for about a minute or so (depending on how fast it browns the top) just before you remove the bread from oven.
Did you use atta flour for this?
I used regular atta. I think powdered jaggery should do. Please do share your result and feedback of this bread. Will await the same.