Recipe – 100% WHOLEWHEAT BREAD (atta bread)

Baking your own bread is therapeutic and rewarding experience; the smell of a warm freshly baked bread wafting through the room is divine.

I love making bread and trying out different variations. It is easy to get a fluffy and soft texture with flours but when it comes to making a 100% wholewheat bread (atta bread), it is a challenge.

Since I want to bake a sugar-free bread using 100% wholewheat flour (chakki atta) for hubby dear, this recipe is simply perfect. I love to do it in the old-fashioned way. It does not have all purpose flour, eggs or sugar. I have made this bread recipe with sugar too; add 1 tbsp (if using it); the bread was more fluffy and light. The gluten powder was given to me by one of my friends; thought to use it for this bread recipe.

My toddler loves to baste the bread as he has done in all my previous bread recipes. You can baste with water or plain milk, however, it is optional. I basted my bread to keep my little chef happy.

The bread had a soft, light and pleasantly chewy texture.  You can tell the bread is cooked by tapping underneath. If it sounds hollow then it is cooked and if it doesn’t you have to put it back in the oven for little longer. Uncover the bread and allow it to cool completely; it is hard to resist cutting a slice of fresh warm home-made bread – so go ahead and enjoy!

Have a peep to my other bread recipes 4 braid bread, Simple Irish Soda bread and Turkish bread.

recipe source : my own

total prep time : 3 hrs/20 mins, cooking time : 25 mins, serves : 1 loaf, author : gloria

Ingredients

400 gms + 50 gms for dusting wholewheat flour*

2 tbsp gluten powder

1/4 tsp ground ginger

3 tsp milk powder

1 ½ tsp fine salt

2 tbsp vegetable oil

350 ml lukewarm water or milk of your choice

basting with plain water or milk (optional)

Method

Combine wholewheat flour, gluten powder, ground ginger, milk powder and salt in a large bowl.

Make a well in the centre and add vegetable oil and lukewarm water or milk.

With the help of a wooden spoon, mix everything nicely. At this stage, the dough would be sticky. Dust little wheat flour onto the surface area and transfer the dough.

Using the extra wheat flour*, rub your hands and begin to knead the dough for a longer duration until it becomes silky and elastic.

Place it in a greased bowl, cover and allow it to rest in a warm spot for 2 hours to leaven.

After the 1st rise, remove from the bowl and gently punch the dough down.

Shape into a loaf tucking the edges and place seam side down in a generously greased loaf pan (9×3 inches).

Cover loosely with a plastic wrap and allow it to rise further for a second time undisturbed for 60 minutes. Baste it with plain water or milk.

Meanwhile, pre-heat oven to 220º C and bake for 25 mins or until golden brown.

Once slightly cooled, remove it from the pan and place it on a wire rack uncovered to cool completely.

Enjoy your home-made freshly baked atta bread slathered with butter or in your meals.  Makes a great sandwich too.

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