Whole Wheat Bread

Making whole wheat bread in the comfort of home was always a dream for me. Being able to make it brings so much joy! And the satisfaction of knowing exactly what goes in its preparation is incomparable.
The lightness of bread usually depends on the gluten activity while kneading. The whole wheat flour we generally use for making chapatis is low on protein. For proper gluten (which is a kind of protein) formation, make sure this bread is made using flour with the highest protein content, around 13 to 14 percent.

Ingredients

• 500 grams Whole Wheat Flour
• 3/4 cup Milk
• 1 tsp Sugar
• 1 and 1/2 tsp Dried Yeast
• 1 tsp Salt
• 3/4 cup Yogurt
• 1 tbsp Olive Oil

Method

• Heat the milk to lukewarm. Add the sugar to it.
• Add the yeast to the milk and keep it aside for 5 minutes. In 5-7 minutes, the mixture should become frothy. This guarantees the yeast will work. This step is essential to bread making.
• Add the salt, yogurt and oil to the flour and mix. Also add the yeast mixture and form a sticky dough.
• Knead this dough on a platform for about ten minutes. It is essential to knead it for at least ten minutes for proper gluten formation.
• Put the dough in a well oiled container. Cover and place this container in a warm place for about 1 to 2 hours till it almost doubles in size. 
  
   
• After the first proofing, knead the dough again for 2-3 minutes. Shape the dough according to the bread tin. Tuck its sides underneath it. Also, make sure the bread tin is well oiled before the dough is placed in it.
• Again cover and keep the dough in a warm place for its second proofing. It should take around an hour.
• Brush the bread with a little milk before baking.
• Bake at 190 degrees Celsius for 20 minutes in a fan oven or until well browned.
• Enjoy! 

Do leave me a comment if you find this useful :)