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*NO MAIDA* WHOLE WHEAT BREAD AT HOME 🤌🏻 HOW TO MAKE BREAD AT HOME #shorts
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There is nothing quite like a loaf of freshly baked bread, and this homemade 100% whole-wheat bread recipe is a total winner 💁🏻♂️Hearty, wholesome with no maida, and easy to make, this delight is sure to become a staple in your kitchen❤️
Ingredients
✨3 cups wholewheat flour
✨2 tbsp sugar
✨2 tsp instant yeast
✨2 tbsp milk powder
✨1/8 tsp salt
✨1 cup water
✨1/4 cup milk
✨2 tbsp oil
Milk, for brushing
✨Mixed seeds, for top
Method
1. Add flour, sugar, yeast, milk powder and salt in a large bowl and give it a quick whisk.
2. Now, add in the water, milk and oil and mix again using a wooden spoon or your hands to form a rough dough.
3. Knead it in a clean, floured surface or in a stand mixer for 10-15 mins till the dough formed is smooth and non-sticky. Feel free to add one or two tablespoon of water if the dough is too tight. Or, add more flour if the dough is too skicky. Check for window pane for doneness.
4. Once the dough is formed, transfer it in a large bowl greased with oil. Cover the bowl with a cloth and let it proof for 1 hour or till doubled in volume.
5. Knock down the dough after the first proofing and knead again for 2 mins.
6. Roll out the dough into a rough rectangle of 1/2 inch thickness. Then, starting from one shorter end, roll in the dough to form a log. Make sure the pinch and lock the dough after every turn.
7. Transfer this log in a greased 8X4 inch loaf pan and cover again for second proofing. Let it proof for another 45 mins or till doubled in volume.
8. Meanwhile, preheat the oven at 210 degrees Celsius.
9. Once the dough has risen, brush some milk on top and sprinkle mixed seeds over it.
10. Bake for 15-20 mins or till the top is golden-brown.
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Ingredients
✨3 cups wholewheat flour
✨2 tbsp sugar
✨2 tsp instant yeast
✨2 tbsp milk powder
✨1/8 tsp salt
✨1 cup water
✨1/4 cup milk
✨2 tbsp oil
Milk, for brushing
✨Mixed seeds, for top
Method
1. Add flour, sugar, yeast, milk powder and salt in a large bowl and give it a quick whisk.
2. Now, add in the water, milk and oil and mix again using a wooden spoon or your hands to form a rough dough.
3. Knead it in a clean, floured surface or in a stand mixer for 10-15 mins till the dough formed is smooth and non-sticky. Feel free to add one or two tablespoon of water if the dough is too tight. Or, add more flour if the dough is too skicky. Check for window pane for doneness.
4. Once the dough is formed, transfer it in a large bowl greased with oil. Cover the bowl with a cloth and let it proof for 1 hour or till doubled in volume.
5. Knock down the dough after the first proofing and knead again for 2 mins.
6. Roll out the dough into a rough rectangle of 1/2 inch thickness. Then, starting from one shorter end, roll in the dough to form a log. Make sure the pinch and lock the dough after every turn.
7. Transfer this log in a greased 8X4 inch loaf pan and cover again for second proofing. Let it proof for another 45 mins or till doubled in volume.
8. Meanwhile, preheat the oven at 210 degrees Celsius.
9. Once the dough has risen, brush some milk on top and sprinkle mixed seeds over it.
10. Bake for 15-20 mins or till the top is golden-brown.
bake with shivesh, shivesh bhatia, whole wheat bread, bread, bread recipe, homemade bread, recipes, easy recipes, yummy, march, baking, baking bread, how to make bread at home, easy bread recipe, instant bread recipe, how to make the softest bread at home
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