Whole Wheat Bread
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.
Servings: 1 bread loaf
Ingredients
- 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
Instructions
- 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.