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WHOLE WHEAT BREAD / BROWN BREAD

WHOLE WHEAT BREAD (BROWN BREAD)

BY SHWETA GALINDE

CALCIUM PROPIONATE (CP) is commonly used in bread as an antifungal agent. Alternatively, sourdough can be used as a natural preservative.

A BREAD IMPROVER enables the baker to create a trouble-free processing and ease in dosing, even when facing a wide range of bread, the complexity of the baking .

GLUTEN helps dough to rise and lends shape and a chewy texture to baked goods. Stores have gluten-free mixes for bread, pizza crust, and rolls, and gluten-free flours you can substitute for all-purpose flour.

INGREDIENTS (WITH YEAST)

  • Wheat Flour – 250 gm
  • Flour (Maida) – 250 gm
  • Sugar – 30 gm
  • Salt – 10 gm
  • Fresh / Instant dry Yeast – 30 / 15 gm 
  • Butter – 20 gm
  • Oil – 15 gm
  • Water – 250 to 300 ml (As per requirement)
  • Gluten – 5 gm [ OPTIONAL ]
  • Bread Improver – ½ TSP [ OPTIONAL ]
  • CP Powder – 2.5 gm  [ OPTIONAL ]
  • Caramel Colour – As per requirement  [ OPTIONAL ]

METHOD OF PREPARATION: 

1. Take some Luke warm water in a bowl and add yeast and a pinch of Maida together and leave it for 5 min to activate yeast

2. Take Maida, Wheat, salt, gluten, bread improver, cp powder and activated yeast, oil and butter and mix it properly in another bowl

3. Add water as per requirement to make a soft dough

4. Knead the dough until it forms gluten

5. Make a ball and cover it airtight and leave it in normal temperature

6. Now take out the ball after 15 to 20 min and remove air from it

7. Take 600 gm dough and place it inside the tin (5 No. Tin) and cover it and leave it till it comes to double.

8. Brush with milk 

9. Place the bread tin on a pre-heated oven with 180 C temperature for 45 to 50 min, till the color comes to golden brown

10. Apply vegetable oil in the bread after remove from the oven

11. Keep the tin as it is till the temperature comes to normal. 

WHOLE WHEAT BREAD (BROWN BREAD) (WITHOUT YEAST)

INGREDIENTS

  • Wheat Flour – 250 gm
  • Flour – 250 gm
  • Sugar – 30 gm
  • Salt – 10 gm
  • ENO / Baking Powder – 1 TSP / ½ TSP
  • Hang Curd – 1 ½ Cup
  • Baking Powder – 1 ½ TSP
  • Oil – 15 ml
  • Butter – 20 gm
  • Water / Milk – as per requirement
  • Gluten – 5 gm  [ OPTIONAL ]
  • Bread Improver – ½ TSP [ OPTIONAL ]
  • CP Powder – 2.5 gm [ OPTIONAL ]
  • Caramel Colour – As per requirement  [ OPTIONAL ]

METHOD OF PREPARATION: 

1. Take Maida, wheat, salt, gluten, bread improver, cp powder, oil and butter and mix it properly in another bowl

2. Add curd and mix it again

3. Add water as per requirement to make a soft dough

4. Knead the dough until it forms gluten

5. Make a ball and cover it airtight and leave it in normal temperature

6. Now take out the ball after 15 to 20 min and remove air from it

7. Take 600 gm dough and place it inside the tin and cover it and leave it till it comes to double.

8. Brush with milk 

9. Place the bread tin on a pre-heated oven with 180 C temperature for 45 to 50 min, till the color comes to golden brown

10. Apply vegetable oil in the bread after remove from the oven

11. Keep the tin as it is till the temperature comes to normal. 

WHITE BREAD RECIPE – Bread

SOOJI BREAD – SOOJI BREAD

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