#wholemealbread #softwholemealbread #nopreservatives #homemade
In the 1600’s this sentence was coined that BREAD was the staff of life, meaning that bread was a support for a human to live. In Western cuisine, bread accompanies all 3 meals. But we in the east, look upon it as a special treat , different from our ethnic food. Well here is my special treat, “Homemade Wholemeal Bread ” without any preservatives or bread improvers. Enjoy !!!!!!
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Recipe :-
Ingredients :-
……………………………………………..
Wholemeal flour – 230 gms
Bread flour – 100 gms
Dusting flour – 30 gms
Butter – 30 gms
Olive Oil – 3 tbsp
Yeast – 2 tsp
Brown Sugar – 1 tbsp.
Milk – 100 ml
Water – 200 ml
Mix water and milk and chill it.
Mix both the flour and add in the yeast, sugar, salt, butter and mix it.
Add in chilled milk and start mixing it for 12 mins. until gluten content is formed.
Remove and roll it. Set it for proofing in an oiled pan for an hour until doubles in size.
Then again punch in , remove the air , roll in nicely and place it in the baking loaf tin and set it for proofing for 1/2 an hour.
Once the size is doubled bake in an preheated oven 180 degrees celsius for 45 mins.
Remove and let it cool for 2 – 4 hours before slicing. Enjoy as a sandwich or with soups.
hello everyone welcome back to my Channel today it is a simple recipe on how to bake a whole meal bread so let’s get started 100 G of red FL I’m adding 230 G of whole meal flour 100 G of bread flour and 230 G of old me flour so 330 G in total okay this is the main ingredient for the bread whole meal bread 30 G of butter is 100 ml milk I’m mixing with 200 mL water and then I will chill that in the fridge 200 mL water in 100 ml milk chill this for an hour before I pour it into the bread flour to mix I’ve already added the flour in The Mixing Bowl now I will add the butter in Sugar 1 tbspoon you can add brown sugar if you have I don’t have brown sugars that’s why I’m adding normal sugar 1 teaspoon of salt 2 teaspoon of yeast 2 teaspoon of yeast I’m using an electric mixture to mix this on first low low speed up and I’m adding the cold milk uh which I had mixed it diluted it 100 ml milk and 200 mL water let this mix for about 12 minutes moderate speed you have to mix it nicely until the gluten content is formed it looks like as as though the water is more but then it mix well and then it will combine later the gluten content also will be formed 8 in loaf pan is perfect to bake this size bread brush it with some olive oil just brush it all sides yeah it’s ready to place the bread brush this as well okay place a dough inside this mixing for about 12 minutes gluten content formed now I’m adding some flour add slowly the flour until the the dough get leaves the sides adding olive oil about 2 tbsp 2 tsp see the s’s already starting to leave it’s already forming the D now I will add little bit of more of olive oil okay the door is ready I’m going to turn off the machine the gluten content is formed already can you see see see this is what is gluten condent me it be like thread when you pull it I’m going to roll it please the dough in this oil pan placed it in the oil pan just give a roll of mix like this okay and let it prove for about an hour just cover it with a wet cloth it’ll take an hour for it to proof listen well it’s been proofing for 1 hour now I’m going to knock it back and then let it proof again for about half an hour so I’m going to knock it [Music] place it inside the in and then flatten it nicely until the corners it has to reach brush it with oil some more okay and then cover it until it rises for half preheat the oven for 15 minutes at 180° C it’s been proofing for about half an hour see it’s well risen now I’m going to bake it for 45 minutes in a preheated oven 180° C it’s done already I’m going to remove it so the bread is ready I baked it for about 45 minutes to remove it from the chin and let it cool the homemade whole meal bread is ready I’m going to let it cool for about 2 hours before slicing it and having it with your pres preferred soup or you can make a sandwich homemade whole meal bread is ready to serve and this is a very tasty and and healthy bread where I don’t need to add any preservatives and it can easily last for 4 days on your shelf wow soft you have to pour enough water and mix it nicely until the gluten content content is formed see when you press the bread like this it has to come up that means it is baked well and it is soft and springy I hope you all have liked my today’s video do give me your suggestions and feedback and if you’re watching my channel for the first time do subscribe and hit the Bell icon to receive notifications on my new uploads